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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 ... POSITION SUMMARY As an integral member of the School of Culinary Science, Health, and Nutrition ...

CIA

Culinary Science Adjunct

Hyde Park, NY · On-site

$6K/mo

Please apply to learn more about the benefits of working for the CIA. POSITION SUMMARY Culinary ... Flavor Science and Perception (CUSC-320) - 3 credits The physiology and function of the five senses ...

CIA

Taste & Sensory Perception Adjunct

Hyde Park, NY · On-site

$5K/mo

... CIA policies, program outcomes, and course expectations. MCTH-510 Taste, Palate and Sensory Perception, 3 credits This course will delve into the science of how we taste, how our tastes change ...

CIA

Food Science Adjunct

San Antonio, TX · On-site

$3K/wk

Please apply to learn more about the benefits of working for the CIA. POSITION SUMMARY Culinary ... Introduction to Food Science - 3 credits This course provides an introduction to the physical and ...

CIA

Learning Specialist

Hyde Park, NY · On-site

$62K/yr

The CIA offers a substantial benefits package that includes medical coverage available at no cost ... Engages in ongoing professional development related to UDL, learning sciences, disability access ...

Booz Allen Hamilton

Data Scientist

Alexandria, VA

In this role, you will apply data science techniques and met hods and leverage a suite of data ... cia l interest, and alert-triggered campaign assessments, and when necessary, facilitate and ...

Booz Allen Hamilton

Data Scientist

Alexandria, VA

In this role, you will apply data science techniques and met hods and leverage a suite of data ... cia l interest, and alert-triggered campaign assessments, and when necessary, facilitate and ...

Booz Allen Hamilton

Data Scientist

Charlottesville, VA

$77K - $176K/yr

... science in lieu of a degree Nice If You Have: * Experience working with GEOINT, HUMINT, MASINT, OSINT, and SIGINT, and the data and tools asso cia ted with these disciplines * Experience with ...

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How much do cia science jobs pay per year?

As of Jun 9, 2026, the average yearly pay for cia science in the United States is $95,358.00, according to ZipRecruiter salary data. Most workers in this role earn between $84,500.00 and $105,000.00 per year, depending on experience, location, and employer.

What are some common challenges faced by CIA Science Officers when working on interdisciplinary intelligence projects?

CIA Science Officers often collaborate with professionals from diverse scientific and technical backgrounds, which can present challenges in communication and aligning project goals. Balancing security protocols with the need for open scientific exchange is also a frequent hurdle. Additionally, staying current with rapidly evolving technological advancements while addressing real-time intelligence needs requires adaptability and continuous learning. These challenges are typically met through ongoing training, strong teamwork, and a collaborative culture within the Agency.

What are CIA Science professionals?

CIA Science professionals are experts who apply scientific knowledge and methodologies to support the CIA's intelligence missions. They work in various fields such as chemistry, biology, physics, and engineering to develop technologies, analyze evidence, and solve complex problems related to national security. These professionals may conduct research, provide technical assessments, and collaborate with other intelligence and security organizations. Their work is crucial in areas like weapons detection, cyber security, and counterterrorism. A career as a CIA Science professional typically requires an advanced degree and a strong background in the chosen scientific discipline.

What are the key skills and qualifications needed to thrive as a CIA Scientist, and why are they important?

To thrive as a CIA Scientist, you need advanced expertise in scientific disciplines such as chemistry, biology, physics, or engineering, often supported by a relevant degree or PhD. Familiarity with analytical tools, laboratory equipment, data analysis software, and sometimes security clearances is typically required. Strong problem-solving abilities, attention to detail, and the capacity to communicate complex concepts clearly are valuable soft skills in this role. These skills are crucial for conducting sensitive research, ensuring data integrity, and supporting national security missions.

What is the difference between Cia Science vs Data Analyst?

AspectCia ScienceData Analyst
Required CredentialsBachelor's degree in science, statistics, or related field; certifications in data science or analyticsBachelor's degree in statistics, mathematics, or related field; certifications in data analysis tools
Work EnvironmentTech companies, research labs, data-driven industriesBusiness, finance, healthcare, and marketing sectors
Employer & Industry UsageUsed in industries focusing on data modeling, machine learning, and advanced analyticsCommonly employed for reporting, data visualization, and basic analysis tasks

While both Cia Science and Data Analyst roles involve working with data, Cia Science typically requires advanced statistical and programming skills for complex modeling and machine learning. Data Analysts focus more on interpreting data, creating reports, and supporting decision-making with descriptive analytics.

More about Cia Science jobs
What states have the most Cia Science jobs? States with the most job openings for Cia Science jobs include:
What job categories do people searching Cia Science jobs look for? The top searched job categories for Cia Science jobs are:
Cia Science jobs near you
Culinary Science Instructor

Culinary Science Instructor

CIA

Hyde Park, NY • On-site

$75K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 19 days ago

Culinary Institute Of America rating

5.7

Company rating: 5.7 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

500th of 535 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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