Culinary Instructor Jobs in Bend, OR (NOW HIRING)

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.