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Cia Biology Jobs (NOW HIRING)

CIA

Culinary Science Instructor

Hyde Park, NY · On-site

$75K/yr

The CIA offers a substantial benefits package that includes medical coverage available at no cost ... biology, and psychology, the faculty member will collaborate with various instructors in the ...

CIA

Food Science Adjunct

San Antonio, TX · On-site

$3.0K/wk

Please apply to learn more about the benefits of working for the CIA. POSITION SUMMARY Culinary ... biological sciences that serve as the foundations of food safety and nutrition. Topics include ...

Trident Care

Microbiology Supervisor

Brockton, MA · On-site

$80K/yr

... CIA). * Provides leadership and support for the Compliance process within management * Promotes ... Bachelor's degree in Chemical, Biological, Clinical or Medical Laboratory Science as per CLIA ...

TridentCare

Microbiology Supervisor

Brockton, MA

... CIA). * Provides leadership and support for the Compliance process within management * Promotes ... Bachelor's degree in Chemical, Biological, Clinical or Medical Laboratory Science as per CLIA ...

TridentCare

Microbiology Supervisor

Brockton, MA · On-site

$80K/yr

... CIA). * Provides leadership and support for the Compliance process within management * Promotes ... Bachelor's degree in Chemical, Biological, Clinical or Medical Laboratory Science as per CLIA ...

Waters Corporation

Senior Internal Auditor

Sparks, MD · Hybrid

$80K - $100K/yr

Professional certifications such as CPA, CIA, or CISA preferred. Strong analytical, problem-solving ... and biology. We collaborate with customers around the world to advance the release of effective ...

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How much do cia biology jobs pay per hour?

As of Aug 7, 2026, the average hourly pay for cia biology in the United States is $38.05, according to ZipRecruiter salary data. Most workers in this role earn between $25.96 and $45.19 per hour, depending on experience, location, and employer.

What is a CIA Biology?

A CIA Biology job involves applying biological expertise to support national security and intelligence operations. Professionals in this field may work in biosecurity, forensic analysis, biotechnological assessments, or countering biological threats. They analyze biological data, assess emerging biotechnologies, and provide intelligence on potential risks. Their work helps protect the nation from biological warfare, pandemics, and bioterrorism. Strong scientific knowledge, analytical skills, and security clearance are typically required.

What are the typical projects or assignments a CIA Biology professional might work on?

A CIA Biology professional may be involved in projects such as analyzing biological samples, conducting pathogen identification, or assessing emerging biotechnologies. Daily responsibilities often include laboratory experimentation, data collection and analysis, and preparing detailed scientific reports. The role frequently involves collaborating with multidisciplinary teams, integrating biological findings with intelligence data to inform mission-critical decisions. This dynamic environment supports ongoing learning and professional growth, with opportunities to specialize in areas such as biodefense, molecular biology, or forensic analysis.

What are the key skills and qualifications needed to thrive in the CIA Biology position, and why are they important?

To thrive in a CIA Biology role, you typically need advanced knowledge in biological sciences, laboratory techniques, and analytical research, often supported by a relevant degree or higher. Familiarity with laboratory information management systems (LIMS), bioinformatics tools, and specialty certifications like CLIA or biosafety training is highly valuable. Strong critical thinking, attention to detail, and clear communication skills allow you to effectively collaborate and convey complex scientific findings. These capabilities are crucial for conducting accurate biological analyses that support investigative and national security priorities.

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Cia Biology jobs near you
Infographic showing various Cia Biology job openings in the United States as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $79,145 per year, or $38.1 per hour.

Culinary Science Instructor

CIA

Hyde Park, NY • On-site

$75K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 18 days ago

Culinary Institute Of America rating

5.8

Company rating: 5.8 out of 10

Based on 7 frontline employees who took The Breakroom Quiz

573rd of 616 rated colleges and universities

Job description

The anticipated hiring salary for this position is $75,000. This salary range is for Lecturing Instructors. Individuals with higher academic qualifications which would merit a higher academic rank may be eligible for a higher salary. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.
The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!
As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.
POSITION SUMMARY
As an integral member of the School of Culinary Science, Health, and Nutrition, the faculty member will foster scientific understanding, culinary skills, critical thinking, and evidence-based approaches to food systems through classroom, kitchen, and lab-based experiential learning approaches. Working in an interdisciplinary environment that integrates culinary and baking and pastry arts with fundamental and applied sciences such as food science, nutrition, chemistry, biology, and psychology, the faculty member will collaborate with various instructors in the educational delivery of culinary science, food safety, applied nutrition, and basic scientific coursework. Faculty members in the School of Culinary Science, Health, and Nutrition have a strong degree of curiosity, adaptability, and willingness to engage across culinary and scientific perspectives in support of a unique interdisciplinary curriculum.
Culinary Institute of America (CIA) faculty members are responsible for teaching students, developing curriculum, service to the Institute, and conducting research to a high standard of professionalism. The responsibilities of the position include, but are not limited to: preparing lecture plans, teaching and evaluating students, and preparing and revising educational materials. Faculty members also provide professional and career advice for students pursuing careers in the food industry, maintain office hours, assist students who are having difficulty with studies, and honor college policies. Faculty are also expected to contribute to the overall operation of the college and support the mission of the Institute, by acting as ambassadors of the CIA.
ESSENTIAL RESPONSIBILITIES
  • Develop, refine, and manage interdisciplinary curriculum focused on culinary science, food safety, applied nutrition, and basic science - both in theory and in hands-on practice.
  • Instruct lectures and hands-on classes on-campus, off-campus, or remotely, to a standard consistent with the professional standards of the CIA.
  • Contribute to a professional, inclusive, and inquiry-driven learning environment.
  • In culinary science classes supervise students in preparing quality food within Institute guidelines.
  • Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies.
  • Engage in practical and applied research in culinary science.
  • Cultivate and support student interest and efforts in applied research focusing on culinary science principles.
  • Disseminate research insights in culinary science informed practices.
  • Stay abreast of new developments in the fields of culinary science, food safety, applied nutrition, and basic science; plan professional development on an annual basis.
  • Contribute to the management of equipment and facilities of the Institute (kitchens, analytical laboratory, sensory laboratory, lecture classrooms, etc.).
  • Prepare daily lecture plans for classes and teach classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the Institute.
  • Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
  • Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria.
  • File course grades within the designated time frame, without prejudice.
  • Compile and present instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines, and class schedules as assigned.
  • Utilize the established syllabus and textbook(s) for the course being taught.
  • Maintain records of student attendance, student progress, and grade distributions.
  • Maintain discipline and order during instructional activities.
  • Collaborate with colleagues, prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
  • Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
  • Communicate through appropriate channels.
  • Provide periodic updates on educational activities through college colloquiums and seminars.
  • Supports the mission and policies of the Institute as well as the overall strategic direction of the School of Culinary Science, Health, and Nutrition.
  • Any and other duties as assigned.

REQUIRED QUALIFICATIONS
Education:
  • Bachelor's degree.

Experience:
  • Two to five (2-5) years of professional experience in culinary science, culinary arts, baking and pastry arts, food research and development, product development, culinary nutrition or related field.
  • A minimum of one (1) year professional experience in translating and presenting technical science or culinary information to non-technical audiences in educational, professional, and/or commercial environments.

PREFERRED QUALIFICATIONS
  • One (1) year of college-level teaching experience.
  • Master's or doctoral degree in in culinary science, food science, culinary nutrition, culinary arts, or related discipline (biology, microbiology, biochemistry, food engineering, etc.)
  • Proven track record of academic research.
  • Experience designing and managing educational or professional culinary science, culinary arts, applied nutrition, food safety, and/or culinary science laboratory activities.
  • Professional experience in culinary menu development, culinary nutrition education, food safety management, food product development, and/or experimental design.
  • Experience in culinary nutrition in the application of evidence-based principles supporting health and wellness.
  • Familiarity with information technology used for educational purposes.

REQUIRED SKILLS
  • Strong theoretical and practical understanding of the foundations of food, and culinary systems.
  • A demonstrated high level of proficiency in hands-on culinary and/or baking and pastry arts techniques.
  • Individual initiative to learn theoretical and applied scientific knowledge and culinary skills central to culinary science, health, and nutrition as needed for curriculum delivery at the CIA.
  • Ability to work independently and in an interdisciplinary team environment and maintain collaborative relationships with all members of faculty and administration.
  • Strong interpersonal skills; excellent oral and written communication skills.
  • Ability to use sound judgement and discretion in handling sensitive student issues with confidentiality and discretion.
  • Strong computer skills, including experience with MS Office Suite products, i.e. Word, Excel, PowerPoint, etc.
  • Strong customer service skills. Must have an excellent and welcoming presence in front of guests and employees.
  • Strong organizational skills, detail-oriented, and thorough.

WORKING CONDITIONS
  • Must have the ability to lift fifty (50) pounds on a frequent basis.
  • Must be able to stand for extended periods of time in a typical kitchen environment.
  • Must be able to perform hands-on demonstrations of culinary science principles and techniques and correct use of equipment.

The CIA does not have a traditional faculty tenure system per se; however, following a successful 3-year probationary period, appointments are considered ongoing, and faculty are eligible to apply for promotions in academic rank, subject to standard employment terms and conditions and the collective bargaining agreement (if any).
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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