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Culinary Instructor Jobs in Fort Lee, VA (NOW HIRING)

Hhs

Culinary Supervisor

Richmond, VA · On-site

$19/hr

Support the culinary director to lead the food and nutrition team at a hospital. Ensure patient meals are accurate and are delivered in a timely fashion. Provide excellent customer service to ensure ...

HHS LLC

Culinary Supervisor

Richmond, VA · On-site

$19/hr

Support the culinary director to lead the food and nutrition team at a hospital. Ensure patient meals are accurate and are delivered in a timely fashion. Provide excellent customer service to ensure ...

Bonefish Grill

Culinary Manager

Midlothian, VA · On-site

JOB OVERVIEW As a Restaurant Culinary Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the ...

Bonefish Grill

Culinary Manager

Midlothian, VA · On-site

JOB OVERVIEW As a Restaurant Culinary Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the ...

U.S. Army

Culinary Specialist

Richmond, VA · On-site

$22K - $44K/yr

As a Culinary Specialist, you'll be in charge of preparing and serving large-scale meals comparable to any major restaurant so that Soldiers can sit down and enjoy a hot meal in between training or ...

Apex Placement & Consulting

Executive Chef

Chesterfield, VA

$68K - $93K/yr

Passionate about creating exceptional dining experiences while leading a talented culinary team? Join a healthcare organization where your creativity, leadership, and commitment to quality will make ...

Aramark

Executive Chef

Richmond, VA

$92K - $97K/yr

Applies culinary techniques to food preparation and manages the final presentation and service of food. Compensation Data COMPENSATION: The Salaried rate for this position is $92,000.00 to $97,000.00.

St John's United

Executive Chef-EXCHEF

Chesterfield, VA · On-site

$75K - $80K/yr

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare ...

Southern Foodservice Management Inc

Sous Chef

Petersburg, VA · On-site

$49K - $67K/yr

This role bridges the gap between senior culinary strategy and line-level execution, focusing on staff supervision, quality control at the station level, and the rigorous maintenance of food safety ...

Gecko Hospitality VA/DC

Executive Chef

Richmond, VA · On-site

$85K - $90K/yr

Responsibilities · Provide culinary leadership for all kitchen operations. · Establish and maintain recipe, quality, and production standards. · Lead menu and recipe development, documentation ...

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All JobsCulinary Instructor JobsCulinary Instructor Jobs in Fort Lee, VA

Culinary Instructor information

See Fort Lee, VA salary details

$21.1K

$57.6K

$99K

How much do culinary instructor jobs pay per year?

As of Aug 30, 2026, the average yearly pay for culinary instructor in Fort Lee, VA is $57,595.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,100.00 and $61,700.00 per year, depending on experience, location, and employer.

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 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 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.

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 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.

More about Culinary Instructor jobs

What cities near Fort Lee, VA are hiring for Culinary Instructor jobs?

Cities near Fort Lee, VA with the most Culinary Instructor job openings:

Culinary Instructor jobs near you
Infographic showing various Culinary Instructor job openings in Fort Lee, VA as of August 2026, with employment types broken down into 78% Full Time, and 22% Part Time. Highlights an 100% In-person job distribution, with an average salary of $57,595 per year, or $27.7 per hour.

Culinary & Pastry Arts Adjunct Instructor

J. Sargeant Reynolds Community College

Richmond, VA • On-site

Part-time

Re-posted 27 days ago

Job description

Posting Details
Posting Summary
Working Title
Culinary & Pastry Arts Adjunct Instructor
Role Title
Instructor
Role Code
FLSA
Exempt
Pay Band
UG
Position Number
283A0000
Agency
J. Sargeant Reynolds Community College
Division
J. Sargeant Reynolds Community College (Div)
Work Location
Richmond (City) - 760
Hiring Range
Salary commensurate with the education and experience of the applicant.
Emergency/Essential Personnel
No
EEO Category
I-Faculty
Full Time or Part Time
Part Time
Does this position have telework options? -Telework options are subject to change based on business needs-
Does this position have a bilingual or multilingual skill requirement or preference?
Work Schedule
Varies depending on class schedules and school needs.
Sensitive Position
No
Job Description
Reynolds is one of the largest community colleges in Virginia and serves Virginia's capital city and five nearby counties. Annually, our four campus sites serve approximately 13,000 credit students and provide training for 7,400 students through the Community College Workforce Alliance. Reynolds is committed to hiring and retaining a diverse, culturally competent staff at all levels of the organization who reflect the demographics of our students. We also believe in providing an ongoing investment in our faculty and staff to deepen their skills and competencies to serve the full range of our student population.
Part-time adjunct teaching faculty-ranked appointment. Salary commensurate with the education and experience of the applicant.
Special Assignments
May be required to perform other duties as assigned. May be required to assist the agency or state government generally in the event of an emergency declaration by the Governor.
KSA's/Required Qualifications
Associate's degree in Culinary Arts with demonstrated competency in teaching field; or Bachelor's degree in Culinary Arts or related field. Five (5) years of related occupational experience as a Sous Chef or higher, overseeing at least 5 employees, within the last ten (10) years. Current ServSafe Certification.
Demonstrated ability to effectively use instructional technologies with excellent interpersonal, analytical, and oral/written communication skills.
Willingness to adopt and teach new and emerging technologies and commitment to meeting the needs of and providing instruction to multi-cultural populations that support diversity, cultural understanding and inclusion.
Additional Considerations
Demonstrated ability to teach savory food preparation and artistic food presentation, including fruit/vegetable/starch preparation, garde manger, meat, seafood and poultry fabrication, stock, soup and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections.
Demonstrated ability to integrate nutrition, food safety and cost control into instruction.
Demonstrated ability in HACCP and environmental hygiene.
Considerable supervisory and practical cooking experience within the past year at sous chef level or higher in a variety of food service settings, including fine-dining. Current ACF Certified Culinary Educator and/or community college teaching experience.
Operation of a State Vehicle
No
Supervises Employees
No
Required Travel
Travel among Reynolds campuses and partner sites may be needed.
Posting Detail Information
Posting Number
ADJ_2912P
Recruitment Type
General Public - G
Number of Vacancies
multiple
Position End Date (if temporary)
Job Open Date
01/05/2026
Job Close Date
12/31/2026
Open Until Filled
Yes
Agency Website
www.reynolds.edu
Contact Name
Reynolds HR
Email
hr@reynolds.edu
Phone Number
(804) 523-5249
Special Instructions to Applicants
This pool will be utilized on an as-needed basis. Your application will remain active until the position is no longer needed. Only those selected for an interview will be contacted.
For full consideration, the cover letter, resume or curriculum vitae, and unofficial transcripts must be received with the online application submission. This position will be assigned to the School of Business and Industrial Trades, located on The Kitchens at Reynolds, 2500 Nine Mile Road, Richmond, VA.
Additional Information
Demonstrated ability to teach savory food preparation and artistic food presentation, including fruit/vegetable/starch preparation, garde manger, meat, seafood and poultry fabrication, stock, soup and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections.
Demonstrated ability to integrate nutrition, food safety and cost control into instruction.
Demonstrated ability in HACCP and environmental hygiene.
Considerable supervisory and practical cooking experience within the past year at sous chef level or higher in a variety of food service settings, including fine-dining. Current ACF Certified Culinary Educator and/or community college teaching experience.
Background Check Statement Disclaimer
The selected candidate's offer is contingent upon the successful completion of an extensive criminal background investigation, which may include: fingerprint checks, local agency checks, employment verification, verification of education, credit checks (relevant to employment), and other checks requested by the VCCS such as I-9 and E-Verify requirements. Additionally, selected candidates may be required to complete the Commonwealth's Statement of Economic Interest. http://ethics.dls.virginia.gov/
EEO Statement
The Virginia Community College System (VCCS) provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, political affiliation, veteran status, sexual orientation, gender identity or other non-merit factors.
ADA Statement
The Virginia Community College System (VCCS) is an Equal Employment Opportunity employer and complies with the Americans with Disabilities Acts (ADA and ADAAA), to provide, reasonable accommodation to applicants in need of access to the application, interviewing, and selection processes when requested.
E-Verify Statement
VCCS uses E-Verify to check employee eligibility to work in the United States. You will be required to complete an I-9 form and provide documentation of your identity for employment purposes.
Quicklink for Posting
https://jobs.vccs.edu/postings/91706

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