Job Details
Job FamilyFAC- Part-Time Faculty, Credit CoursesGradeP1Salary$54.37 - Base RateDepartmentMiami Culinary InstituteReports ToDepartment ChairClosing DateOpen until filledFLSA StatusExempt- Not Eligible for Overtime CompensationFirst Review DateSeptember 28, 2026
Position Overview
This Adjunct faculty member teaches courses in Culinary Arts Management and is responsible for providing superior academic and lab instruction. This individual provides student orientation to the subject and acclamation in culinary terms and procedures, evaluation, grading and mentoring of students while providing a challenging and positive learning environment.
Courses may be taught in an array of teaching modalities: MDC In-Person, MDC Live (Learning Interactively in a Virtual Environment), MDC Online (online delivery) and Blended Classes.
What you will be doing
- Teaches classroom and kitchen laboratory instruction
- Performs career and academic advising
- Recruits and evaluates students
- Develops and administers written and practical tests
- Prepares and submits student information to Department Director
- Submits student grades, attendance, and other classroom records to the appropriate departments
- Assesses the curriculum against State and National standards
- Participates in a variety of Departmental, Campus and College-wide programs, activities and committees
- Participates in curriculum development and revision that stress innovation and multi-cultural emphasis
- Responsible for maintaining safe and sanitized lab/kitchen, classroom, equipment and students within their area of instruction
- Performs other duties as assigned
What you need to succeed
- Master's degree in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; and Two (2) years of full-time applied work experience in the Culinary Arts, Food Service or Hospitality industry; OR Masters degree with 18 graduate semester hours in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; And Two (2) years of full-time applied work experience in the Culinary Arts, Food Service or Hospitality industry; OR Master's degree in Business Administration (MBA); and Two (2) years of full-time applied work experience in the Culinary Arts, Food Service or Hospitality industry OR Bachelors degree in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; and Five (5) years of full-time work experience as a Chef in the Food Service or Culinary industry; OR Associates Degree in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; and Ten (10) years of full-time applied work experience, including Five (5) years as a Chef, in the Food Service or Culinary industry.
- All educational degrees must be from a regionally accredited institution
- Ability to demonstrate significant progressively responsible culinary industry experience as a working chef
- Excellent interpersonal and communication skills (verbal and written)
- Ability to function on a technological environment and willingness to use technological tools in instruction
- Ability to communicate effectively with students with a wide range of skills
- Ability to work effectively with students, faculty, staff, and the community
- Ability to work in a multi-ethnic/multi-cultural environment
- Ability to work a flexible schedule that may include evening and weekend assignments
Preferences
- For best consideration upload your unofficial transcripts along with cover letter and resume. Please redact any personal information; (i.e. date of birth and social security number)
- If submitted application is over 6 months old, you will need to reapply
Additional Requirements
The final candidate is to successfully complete a background screening and reference check process.