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Culinary Instructor Jobs in Loganville, GA (NOW HIRING)

Topgolf

Culinary Manager

Alpharetta, GA

The Culinary Manager may be responsible for day-to-day line operations or events execution. They supervise the kitchen team, manage inventory and product ordering, enforce safety and sanitation ...

Georgia

Culinary Specialist

Atlanta, GA · On-site

$33K - $45K/yr

Culinary Specialist Agency: Department of Education Job Requisition ID: JR0000000309 Shift: Not Applicable (United States of America) Compensation Details: Job Summary The Georgia Department of ...

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Culinary Instructor information

See Loganville, GA salary details

$20.5K

$56.1K

$96.5K

How much do culinary instructor jobs pay per year?

As of Aug 31, 2026, the average yearly pay for culinary instructor in Loganville, GA is $56,147.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,000.00 and $60,200.00 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 Loganville, GA are hiring for Culinary Instructor jobs?

Cities near Loganville, GA with the most Culinary Instructor job openings:

Culinary Instructor jobs near you
Infographic showing various Culinary Instructor job openings in Loganville, GA as of August 2026, with employment types broken down into 100% Part Time. Highlights an 100% In-person job distribution, with an average salary of $56,147 per year, or $27 per hour.

Adjunct Instructor, Culinary Arts (Part-Time)

Georgia

Atlanta, GA

Part-time

Posted 4 days ago

Job description

Explore a World of Opportunity with the State of Georgia!

We are the force that drives Georgia!
Georgia State Government is a large enterprise, composed of various agencies and entities with a common goal to improve the lives of Georgia's more than 10 million citizens!
Join Team Georgia and impact lives everyday while receiving a robust benefits package designed for every stage of your career!

Job Title:

Adjunct Instructor, Culinary Arts (Part-Time)

Agency:

Atlanta Technical College

Job Requisition ID:

JR0000003548

Shift:

Any (United States of America)

Compensation Details:

LUMP SUM PER COURSE

Job Description:

Atlanta Technical College (ATC) is seeking highly qualified applicants for the Adjunct Instructor, Culinary Arts (Part-Time), positions in the Academic and Student Affairs division, Business & Public Service Technologies department. This position is located on Atlanta Technical College's Main campus, just South of Downtown Atlanta.

Under general supervision of the Dean of Business & Public Service Technologies and the Program Chair of Culinary Arts, the Adjunct Instructors, Culinary Arts (Part-Time), are responsible for preparing and delivering quality curriculum with daily instruction of Culinary in the classroom and practical settings. The ideal candidate will have both teaching experience and a strong industry background, along with a commitment to student success and professional standards. The job schedule may include evenings and weekends. This is a part-time position, up to twenty-nine (29) hours per week.

Jobduties include,butmaynotbelimitedto,thefollowing:

  • Demonstrate ability to teach savory food preparation and artistic food presentation, including fruit, vegetable, starch preparation, garde manger, meat, seafood, poultry fabrication, stock, soup, and sauce preparation, international cuisine, regional American cuisine, advanced baking, pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections.
  • Demonstrate ability to integrate nutrition, food safety and cost control into instruction.
  • Demonstrate ability in HACCP and environmental hygiene.
  • Demonstrate ability to adopt and teach new emerging technologies and commitment to meeting needs of and providing instruction to multi-cultural populations that support diversity and cultural understanding inclusion.
  • Follow approved course syllabus.
  • Demonstrate knowledge of current procedures in the Culinary Arts Field; and
  • Perform additional duties as assigned.

COMPETENCIES:

  • Skill in developing lesson outlines and materials.
  • Skill in presenting subject matter.
  • Skill in administering tests to evaluate progress.
  • Skill in the use of computers and job-related software programs.
  • Skill in interpersonal relations and in dealing with adult learners.
  • Oral and written communication skills.
  • Knowledge of student information systems.

MINIMUM QUALIFICATIONS:

Must possess and demonstrate the following:

  • Associate's degree in Culinary Arts from an accredited college or university with demonstrated competency in teaching field.
  • Five (5) years of related occupational experience as a Sous Chef or higher overseeing at least six (6) or more employees, within the last ten (10) years.
  • Current SERV Safe Certification.

PREFERRED QUALIFICATIONS:

Preference may be given to candidates who, in addition to meeting the minimum qualifications, possess and demonstrate the following:

  • Bachelor's Degree or higher in Culinary Arts from an accredited college or university with demonstrated competency in teaching field.
  • Seven (7) or more years of demonstrated work experience in the Culinary Arts profession within the past ten (10) years.
  • Previous teaching experience
  • CertifiedCulinaryEducator(CCE)-ACF
  • CertifiedSecondaryCulinaryEducator(CSCE)-ACF
  • CertifiedHospitalityEducator(CHE)-AHLEI
  • State-recognizedteachingcredentialorpostsecondaryInstructorcertification

***May be required to teach or work at other locations and other locations within the community. ***

PLEASE UPLOAD A RESUME, TRANSCRIPT(S) AND CERTIFICATIONS.

BACKGROUND SCREENINGS ARE CONDUCTED PRIOR TO SCREENING.

Due to the volume of applications received, we are unable to provide information on application status by phone or e-mail.All qualified applicants will be considered but may not necessarily receive an interview. Selected applicants will be contacted by the hiring agency for the next steps in the selection process.

This position is subject to close at any time once a satisfactory applicant pool has been identified.

EQUAL OPPORTUNITY EMPLOYER:

As set forth in its student catalog, Atlanta Technical College does not discriminate on the basis of race, color, national or ethnic origin, gender, religion, disability, age, political affiliation or belief, veteran status, or citizenship status (except in those special circumstances permitted or mandated by law). For further information regarding these laws (Title VI and IX) contact Tracye Paggett, Director of Student Services, Special Needs and Equity, Academic and Student Affairs Division, Atlanta Technical College, Cleveland Dennard Center, Suite C1111, 404.225.4446. Email:tpaggett@atlantatech.edu. To request reasonable accommodations upon enrollment (Section 504/ADA), contact Tracye Paggett, Director of Student Services, Special Needs and Equity, Atlanta Technical College, Academic and Student Affairs Division, Cleveland Dennard Building, Suite C1111, 404.225.4446. Email:tpaggett@atlantatech.edu. Faculty and staff with questions about equity or reasonable accommodation should contactGeorgina Dumay, Director, HumanResources, Cleveland Dennard Building, Suite 180A, Atlanta Technical College 1560 Metropolitan Pkwy. SW, Atlanta Georgia 30310.gdumay@atlantatech.edu.


Do not sendresumesto any of the email addressed above, they will not be opened or reviewed.

Minimum Qualifications:

Minimum qualifications for this position will be determined by the teaching discipline and compliance with appropriate accrediting bodies. Faculty must be credentialed to satisfy all appropriate accrediting bodies for the course assigned.

Equal Employment Opportunity Employer

The State of Georgia does not discriminate based on race, color, national origin, sex, religion, age, disability, or other protected categories in employment or the provision of services.
Qualified applicants may request reasonable accommodation when needed during the application and/or screening process by contacting the appropriate agency Human Resources department.

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