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Assistant Culinary Instructor Jobs in Ohio (NOW HIRING)

Cscc

Adjunct - Hospitality

Columbus, OH · On-site

$55.88/hr

Engages in periodic meetings with the department, Lead Instructor, and Chairperson relative to ... Uses technology to assist in communication with students. Encourages a sense of community among ...

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Assistant Culinary Instructor information

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How much do assistant culinary instructor jobs pay per hour?

As of Aug 11, 2026, the average hourly pay for assistant culinary instructor in Ohio is $23.41, according to ZipRecruiter salary data. Most workers in this role earn between $19.18 and $26.49 per hour, depending on experience, location, and employer.

What is the difference between Assistant Culinary Instructor vs Culinary Instructor?

AspectAssistant Culinary InstructorCulinary Instructor
Required CredentialsCooking certifications, culinary degree often preferredAdvanced culinary certifications, teaching credentials may be beneficial
Work EnvironmentCooking schools, community colleges, culinary programsCooking schools, culinary colleges, vocational institutes
Employer & Industry UsageAssists lead instructors, supports curriculum deliveryLeads classes, develops lesson plans, evaluates students

The main difference between an Assistant Culinary Instructor and a Culinary Instructor lies in their responsibilities and experience level. The assistant supports the lead instructor and focuses on assisting with classes, while the culinary instructor leads lessons and manages curriculum development. Both roles require culinary skills and certifications, but the instructor position typically demands more experience and teaching credentials.

What are the key skills and qualifications needed to thrive as an assistant culinary instructor?

To thrive as an Assistant Culinary Instructor, you need a solid culinary background, experience in food preparation, and often a relevant certification such as ServSafe or a culinary arts degree. Familiarity with commercial kitchen equipment, recipe management software, and safety protocols is typically required. Strong communication, patience, and the ability to motivate and instruct students are standout soft skills in this role. These abilities ensure effective teaching, a safe learning environment, and student success in culinary training programs.

What does an assistant culinary instructor do?

Assistant Culinary Instructors play a vital role in ensuring smooth class operations by helping set up workstations, preparing ingredients, and demonstrating basic cooking techniques. They actively assist students with hands-on tasks, answer questions, and provide timely feedback to reinforce learning. Additionally, they support lead instructors by monitoring safety and cleanliness standards, and often help assess student progress. This collaborative environment allows assistants to develop their teaching skills while contributing to a positive, engaging learning experience.

What is an assistant culinary instructor?

Assistant Culinary Instructors are professionals who support lead culinary instructors in teaching cooking techniques, kitchen safety, and food preparation to students. They help set up workstations, demonstrate recipes, supervise students during hands-on activities, and ensure a clean, safe learning environment. Their role is vital in providing guidance, answering questions, and reinforcing lessons, making them an essential part of culinary education programs.
What are the most commonly searched types of Culinary Instructor jobs in Ohio? The most popular types of Culinary Instructor jobs in Ohio are:
What cities in Ohio are hiring for Assistant Culinary Instructor jobs? Cities in Ohio with the most Assistant Culinary Instructor job openings:
Assistant Culinary Instructor jobs near you

Adjunct - Culinary and Food Sciences ( CFS)

Cincinnati State

Cincinnati, OH • On-site

Other

Re-posted 11 days ago

Job description

Adjunct - Culinary and Food Science (CFS)
This posting is part of an ongoing recruitment effort. Applications are accepted year-round, and qualified candidates will be contacted as positions become available.
Overview:
The Midwest Culinary Institute (MCI) at Cincinnati State invites candidates that are fully committed to the mission and values of Cincinnati State Technical and Community College to apply for the position of Adjunct Culinary and Food Science (CFS). Responsibilities will include instructing students and providing relevant class/lab experiences. Instruction may take place in a classroom or via distance or online learning web portals.
Adjunct Faculty Essential Responsibilities:
  • Adequately prepare all course materials and lessons. Note preparation time will vary based on instructor experience in teaching that course.
  • Deliver learning-centered instruction by establishing a classroom environment conducive to learning.
  • Provide students with clear course expectations, evaluations and timelines through an approved, standardized syllabus.
  • Ensure that students are complying with dress code and lab policies as well as completing all course assignments and course preparation.
  • Administer and grade quizzes and exams to assess achievement.
  • Ensure that lab space is left in a clean, organized fashion according to lab policies.
  • Ensure course and program learning outcomes are delivered as defined by the syllabus.
  • Maintain an electronic record of each student's progress and have it accessible to the students.
  • Complete grade books, final grade sheets, learning assessments and final exam assessments on a timely basis.
  • Complete as directed all end-of-term responsibilities, including submission of final grades, copies of exams, attendance records, and all other designated materials to the Academic Office.
  • Consult with the program chair, CFS faculty, and/or other appropriate College personnel on questions or issues involving course curricula, instructional strategies, and College policies and procedures.
  • Respond to requests (e.g., from students, academic area chairs, department heads, committee chairs, Records Office) in a timely and thorough manner.
Minimum Qualifications:
  • Must meet one of the following qualifications:
    • Master's degree in applicable disciplines such as Food Science, Chemistry, Chemical Engineering, and Agricultural Science.
    • An equivalent combination of education and mentored experience that is at least equal to the above.
  • Minimum of five (5) years of work experience in the food industry.
  • In-depth industry experience of the subject area to be taught with demonstrated competencies and achievements that are relevant to the subject matter.
  • Ability to apply principles of Food Science, Culinology® and Culinary Arts.
  • Excellent oral and written communication skills.
  • Highly developed interpersonal skills and a strong desire to teach.
  • Professional conduct that includes integrity, dependability and accountability, and the ability to work collaboratively.
Preferred Qualifications:
  • PhD degree in applicable disciplines such as Food Science, Chemistry, Chemical Engineering, and Agricultural Science.
  • Certification as a Certified Research Chef (CRC®) or Certified Culinary Scientist (CCS®) by the Research Chefs Association (RCA), or Certified Food Scientist (CFS) by the Institute of Food Technologists (IFT).
  • Current or previous leadership roles in related professional associations such as the Research Chefs Association (RCA), Institute of Food Technologists (IFT), Ohio Valley Institute of Food Technologists (OVIFT), or other food and flavor organizations.
  • Previous higher education teaching experience in a similar culinary and food science program.
  • Previous experience in coaching student competition teams in a similar culinary and food science program.
  • Previous experience in course development in in a similar culinary and food science program.
  • Five (5) years work experience in the subject matter of instruction.
  • Experience with Blackboard or other learning management systems.
Desired Competencies:
  • Serves as a role model for the students.
  • Full commitment to the mission and values of Cincinnati State Technical and Community College.
  • Utilizes constructive feedback as an opportunity for growth and handles conflict and criticism effectively.
  • Ability to create a positive learning environment that is respectful and promotes the interests of students first, while setting appropriate expectations for student growth and success.
  • Ability to develop a professional rapport with diverse school/campus constituents.
  • Ability to fulfill duties without continued direct supervision.
  • Ability to learn from students' participation, demonstrates fair and consistent behavior in all matters, and shows compassion without being ineffectual.
  • Desire to contribute and assist with outreach initiatives to advance the Culinary and Food Science program.
  • Sensitivity to and understanding of the diverse backgrounds of community college students.
  • Experience working with individuals from diverse academic backgrounds and life experiences.

Details:
Position Available: Varies by semester
Compensation: $700.00 per lecture hour
Contractual Affiliation: N/A
Exempt Classification: Non-Exempt
Status: Part-time
Candidate notification: Please note that due to the high volume of candidates applying for adjunct positions, we will only follow up with candidates who are being considered for an interview. Please be assured that we will keep your resume on file.
STATEMENT OF COMMITMENT
  1. The institution declares that it will educate students by means of free, open, and rigorous intellectual inquiry to seek the truth.
  2. The institution declares that its duty is to equip students with the opportunity to develop the intellectual skills they need to reach their own, informed conclusions.
  3. The institution declares its commitment to not requiring, favoring, disfavoring, or prohibiting speech or lawful assembly.
  4. The institution declares it is committed to create a community dedicated to an ethic of civil and free inquiry, which respects the autonomy of each member, supports individual capacities for growth, and tolerates the differences in opinion that naturally occur in a public higher education community.
  5. The institution declares that its duty is to treat all faculty, staff, and students as individuals, to hold them to equal standards, and to provide them equality of opportunity, with regard to those individuals' race, ethnicity, religion, sex, sexual orientation, gender identity, or gender expression.

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