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Culinary Instructor Jobs in Oregon (NOW HIRING)

US Navy

Culinary Specialist

Huntington, OR · On-site

$32K - $43K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Jacksonville, OR · On-site

$37K - $50K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Sutherlin, OR · On-site

$34K - $46K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

$35K - $47K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Sherwood, OR · On-site

$37K - $50K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Warren, OR · On-site

$38K - $51K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Sunriver, OR · On-site

$38K - $51K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Dundee, OR · On-site

$36K - $49K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Dufur, OR · On-site

$37K - $49K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Talent, OR · On-site

$36K - $48K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

$37K - $49K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Selma, OR · On-site

$34K - $46K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Carlton, OR · On-site

$36K - $48K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Lakeview, OR · On-site

$33K - $44K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Harrisburg, OR · On-site

$33K - $45K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

US Navy

Culinary Specialist

Culver, OR · On-site

$36K - $48K/yr

... Instructor duty. Enlist as a Culinary Specialist and complete accession training, with rating assignment and formal schooling sequenced based on service needs; compete for special duty programs ...

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All JobsCulinary Instructor JobsCulinary Instructor Jobs in Oregon

Culinary Instructor information

See Oregon salary details

$22.7K

$62.1K

$106.8K

How much do culinary instructor jobs pay per year?

As of Jul 30, 2026, the average yearly pay for culinary instructor in Oregon is $62,144.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,500.00 and $66,600.00 per year, depending on experience, location, and employer.

What does a Culinary Instructor do?

A Culinary Instructor teaches students about cooking techniques, food safety, kitchen equipment, and various cuisines. They develop lesson plans, demonstrate recipes, and oversee hands-on practice to help students build practical culinary skills. Culinary Instructors may work in culinary schools, community colleges, or private cooking classes, and they often assess students' progress through exams or practical evaluations. Their goal is to prepare students for careers in the culinary industry or to improve their cooking abilities for personal use.

What is the difference between Culinary Instructor vs Pastry Chef?

AspectCulinary InstructorPastry Chef
CredentialsCooking certifications, culinary degreesPastry arts certifications, culinary degrees
Work EnvironmentEducational settings, culinary schoolsRestaurants, bakeries, hotels
Employer & IndustryEducational institutions, culinary schoolsFood service industry, hospitality
Primary FocusTeaching cooking techniques and recipesCreating and preparing baked goods and desserts

While both Culinary Instructors and Pastry Chefs have culinary expertise and certifications, Culinary Instructors focus on teaching cooking skills in educational settings, whereas Pastry Chefs specialize in baking and pastry creation in commercial kitchens. Their work environments and primary responsibilities differ, but both roles require strong culinary knowledge and passion for food.

What are some common challenges Culinary Instructors face when teaching diverse groups of students?

Culinary Instructors often teach students with varying skill levels, cultural backgrounds, and learning styles, which can make it challenging to ensure everyone keeps pace and feels included. Balancing hands-on instruction with classroom theory, maintaining kitchen safety, and managing time effectively during practical sessions are frequent hurdles. Additionally, adapting teaching methods to engage both beginners and advanced students requires flexibility and creativity. Successful instructors foster an inclusive, supportive learning environment while maintaining high standards and encouraging teamwork.

What Is a Culinary Instructor?

As a culinary instructor, also called a chef instructor, you often teach in culinary arts programs where students train to work in professional kitchens. Your job duties as a culinary educator include preparing lesson plans and demonstrating cooking techniques. You supervise students as they practice their new skills and provide feedback on their execution. As a culinary instructor, you may teach general skills courses or specialized classes like butchery, sauces, or classes on regional cuisines. As students advance, you help cultivate professionalism in your students and help them prepare to work in the industry.

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

To thrive as a Culinary Instructor, you need advanced culinary expertise, teaching experience, and often a degree or certification from a culinary school. Familiarity with industry-standard kitchen equipment, food safety regulations, and learning management systems is typically required. Strong communication, patience, and the ability to inspire and mentor students are vital soft skills in this role. These skills ensure high-quality instruction, safe kitchen practices, and effective student engagement, which are crucial for student success and program reputation.
More about Culinary Instructor jobs
What are the most commonly searched types of Culinary Instructor jobs in Oregon? The most popular types of Culinary Instructor jobs in Oregon are:
What are popular job titles related to Culinary Instructor jobs in Oregon? For Culinary Instructor jobs in Oregon, the most frequently searched job titles are:
What job categories do people searching Culinary Instructor jobs in Oregon look for? The top searched job categories for Culinary Instructor jobs in Oregon are:
What cities in Oregon are hiring for Culinary Instructor jobs? Cities in Oregon with the most Culinary Instructor job openings:
What are popular job titles related to Culinary Instructor jobs in OR? For Culinary Instructor jobs in OR, the most frequently searched job titles are:
Culinary Instructor jobs near you
Infographic showing various Culinary Instructor job openings in Oregon as of July 2026, with employment types broken down into 85% Full Time, 14% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $62,144 per year, or $29.9 per hour.

Part-Time Instructor Culinary (POOL)

Central Oregon Community College

Bend, OR • On-site

Part-time

Posted 7 days ago

Job description

Position Details
Position Information
Position Title
Part-Time Instructor Culinary (POOL)
Classification Title
Part-Time Instructor
Hourly rate, Stipend, or Load Unit
$752 per load unit (subject to change due to ongoing faculty negotiations)
Close Date
07/01/2027
Open Until Filled
No
Open Until Filled Notes
POOL - Open For 2026-27 Academic Year
Position Type/Employee Class
Part-Time Instructor
Instructor Status
This is a part-time instructor position, non-represented and non-benefited.
Overtime Eligible
Exempt
FLSA Status
Learned Professional
Campus Location
Bend
Primary Purpose
Conduct instruction in the discipline of Hospitality Management and Culinary Arts. This includes preparation, lecturing, demonstrations, and the facilitation of class activities in the demonstration theater providing individualized assessment, feedback, and evaluation of student progress. Part-time instructors' direct student discussion and evaluate student performance in the classroom.
Essential Duties and Responsibilities
  • Provide lecture and lab instruction in areas such as sanitation and safety, front and back of the house operations, menu development and planning, leadership/supervision skill development, food and supply cost management, customer service, law, and management. Teaching assignments may include courses taught during the day and/or evening, and weekends.
  • Collaborate with Cascade Culinary Institute instructional team and administrative team as it relates to both the short-term and long-term strategic planning for the Cascade Culinary Institute. To contribute towards curriculum development that supports high quality instruction. To also support the advancement of the Cascade Culinary Institute brand through industry engagement and community service-learning opportunities.
  • Implement classroom management principles and grading procedures as directed by the Cascade Culinary Institute administrative team. Support retention and community engagement initiatives, and leverage COCC PT faculty training and resources on a consistent basis.
  • To utilize a diversity of delivery mediums (ie: video, lecture, demo, student presentations, etc) within the classroom to accommodate for a diversity of student learning styles, while also delivering courses within the pre-established scheduled class period.
  • Hold at least one hour of office time per class taught.
  • Perform other essential duties and tasks as assigned.
  • Cooperate with other College personnel while complying to institutional policies and procedures.
  • To assist students with career planning, job placement, and follow-up studies and act as a resource person for students.

Department Specific
Knowledge, Skills, and Abilities
  • Thorough knowledge in the field of culinary arts.
  • Ability to adapt and use a variety of teaching and assessment techniques including the use of technology to enhance student success.
  • Ability to observe, direct, and oversee students ensuring safety in the classroom or laboratory.
  • Ability to work with and present various curriculum concepts to a wide range of students with varying diverse backgrounds, abilities, and learning styles.
  • Ability to effectively use Microsoft office suite, various course management systems, technology to teach traditional, hybrid, or online courses and other technology used in the instruction setting.
  • Ability to teach at various hours and travel to Branch campus locations, as required.
  • Ability to foster a collaborative atmosphere among students and the willingness to work as a member of a team with faculty.
  • Excellent oral, written and electronic communication skills.

Ergonomic Requirements
Work frequently involves unpleasant conditions such as general kitchen maintenance/cleaning, using irritating chemicals, being exposed to temperature extremes within walk-in refrigerators/freezers, etc. The nature of the position involves almost constant standing, walking, and occasional heavy lifting up to 50 pounds. The individual must reach, bend, stoop, crouch, and perform similar functions. The employee is required to meet physical and ergonomic requirements of the program area as this may vary from positions. All individuals are required to be able to perform the essential functions with or without reasonable accommodation.
Minimum Requirements
Education:
  • Requires professional training in the discipline in which you would provide instruction.

Experience:
  • Requires a minimum of three years industry experience in culinary arts.

Equivalency Statement
The College recognizes the value of skills and knowledge gained outside of formal higher education and paid employment. Applicants who do not meet minimum qualifications but present other qualifications or experience equivalent to those required will be considered and are encouraged to apply. To qualify under equivalency, applicants must indicate how they qualify under equivalency by responding to the supplemental question presented during the application process.
Preferred Qualifications
  • American Culinary Federation Certification
  • Teaching experience in postsecondary education
  • ServSafe Certified and Oregon Food Handlers Permit

EEO Statement
The goal of Central Oregon Community College is to provide an atmosphere that encourages our faculty, staff and students to realize their full potential. In support of this goal, it is the policy of Central Oregon Community College that there will be no discrimination or harassment on the basis of age, disability, sex, marital status, national origin, ethnicity, color, race, religion, sexual orientation, gender identity, genetic information, citizenship status, veteran or military status, pregnancy or any other classes protected under federal and state statutes in any education program, activities or employment. Persons with questions about this statement should contact Human Resources at 541.383.7216 or the Vice President for Student Affairs at 541.383.7211.
This policy covers nondiscrimination in both employment and access to educational opportunities. When brought to the attention of the appropriate parties, any such actions will be promptly and equitably responded to according to the process outlined in general procedures sections N-1, N-2, or N-3.
In support of COCC's EEO statement, bilingual fluency in English and Spanish is considered a plus, along with experience working in a diverse multicultural setting.

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