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Culinary Instructor Jobs in Myrtle Beach, SC (NOW HIRING)

Homegrown Hospitality Group

Sous Chef

Myrtle Beach, SC · On-site

$45K - $60K/yr

Help recruit, train and develop the opening culinary team * Lead prep and service while maintaining quality, consistency and presentation * Manage the pace and execution of high-volume breakfast and ...

Homegrown Hospitality Group

Sous Chef

Myrtle Beach, SC

$45K - $60K/yr

Help recruit, train and develop the opening culinary team * Lead prep and service while maintaining quality, consistency and presentation * Manage the pace and execution of high-volume breakfast and ...

Ruth's Chris Steak House

Sous Chef

Myrtle Beach, SC · On-site

$42K - $56K/yr

Now, we're looking for an exceptional Sous Chef to help lead our culinary team with passion, precision, and pride. Why You'll Love Working with Us: • Competitive Pay + Weekly Paycheck • Monthly ...

Maxwell Group

Executive Chef

Pawleys Island, SC · On-site

$61K - $84K/yr

This is a unique opportunity for an established culinary leader who is motivated by continuous improvement, inspired by high standards, and eager to leave a lasting legacy. This is an exciting ...

Cascades Verdae

Executive Chef

Pawleys Island, SC · On-site

$61K - $84K/yr

This is a unique opportunity for an established culinary leader who is motivated by continuous improvement, inspired by high standards, and eager to leave a lasting legacy. This is an exciting ...

Ruth's Chris Steak House

Executive Chef

Myrtle Beach, SC · On-site

$60K - $82K/yr

Position Summary As Executive Chef, you will oversee all kitchen operations, lead and develop the culinary team, ensure impeccable food quality and presentation, and uphold our standards of ...

Schulte Companies

Executive Chef

Myrtle Beach, SC · On-site

$64K - $88K/yr

Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. * Manage associates and managers in the kitchen in order to attract, retain ...

Schulte Companies

Executive Chef

Myrtle Beach, SC · On-site

$64K - $88K/yr

Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. * Manage associates and managers in the kitchen in order to attract, retain ...

Schulte

Executive Chef

Myrtle Beach, SC · On-site

$64K - $88K/yr

Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. * Manage associates and managers in the kitchen in order to attract, retain ...

Columbia Sussex

Sous Chef

Myrtle Beach, SC · On-site

$42K - $56K/yr

Culinary degree or equivalent experience Benefits: We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term Disability Insurance, Vision ...

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Culinary Instructor information

See Myrtle Beach, SC salary details

$17K

$46.5K

$79.9K

How much do culinary instructor jobs pay per year?

As of Sep 13, 2026, the average yearly pay for culinary instructor in Myrtle Beach, SC is $46,471.00, according to ZipRecruiter salary data. Most workers in this role earn between $34,800.00 and $49,800.00 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.

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For Culinary Instructor jobs in Myrtle Beach, SC, the most frequently searched job titles are:

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Culinary Instructor jobs near you
Infographic showing various Culinary Instructor job openings in Myrtle Beach, SC as of September 2026, with employment types broken down into 65% Full Time, 33% Part Time, 1% Temporary, and 1% Contract. Highlights an 100% Physical job distribution, with an average salary of $46,471 per year, or $22.3 per hour.

Associate Professor, Culinary Arts

Myrtle Beach, SC • On-site

Horry Georgetown Technical College
Colleges, Universities, and Professional Schools • 11 - 50 employees
Learn more about Horry Georgetown Technical Collegeexternal

Full-time

Re-posted yesterday

Job description

Associate Professor, Culinary Arts

Apply now Job no: 494824
Work type: Full Time Faculty
Location: Myrtle Beach
Categories: Faculty
State Classification: Instructor
Class Code: UG70

Job Description:

Horry-Georgetown Technical College (HGTC) is a two -year community/technical college that offers more than 75 associate degree, diploma, and certificate programs for students who are either seeking quick entry into the workforce or desiring to transfer to a senior institution to pursue a bachelor's degree. HGTC offers three convenient campus locations in South Carolina, including Myrtle Beach, Conway and Georgetown.

Horry-Georgetown Technical College seeks a full-time Culinary Arts Chef instructor. The candidate must be committed to innovation in culinary education while retaining a focus on integrity to technique and ingredients, sustainability, social responsibility. The James Beard Foundation programs of Waste Not and Smart Catch are integral to operations of the institute. This individual will report to Executive Director of the culinary institute and duties will include but not limited to:

  • Teach a variety of culinary arts lab and lecture classes in person and online.
  • Deliver clear, concise, and organized lectures as required by the curriculum.
  • Assess student performance through observation and interaction, along with written and practical examinations.
  • Curriculum/Instructional Development and Management.
  • Student Advisement.
  • Significant college and/or community service.
  • Professional Development and maintaining credentials as required by accrediting councils/agencies.
  • Maintain a positive, focused learning environment throughout the institute.
  • Assure that classes are conducted in a manner that complies with principles of food safety and sanitation.
  • Submit reports in a timely manner; maintain accurate grade and attendance records; manage the classroom environment for effective learning.
  • Attend meetings and orientations as required.
  • Maintain and publicize required office hours and availability
  • Assist in the planning process of developing program course outcomes and assessments.
  • Developing and implementing plans to improve students' success rates on major assessments.

Must be able to work collaboratively with the Executive Director, other faculty, and staff. An excellent opportunity for a chef to work in a collaborative environment that will impact community and contribute to the evolution of the dining scene in the area. Must be willing to work varying schedules to include early mornings and possibly evening courses.

Advertised Salary:

Salary is commensurate with education and work experience. Benefits include paid state holidays, annual and sick leave.

Minimum Requirements:

Associate of Applied Science degree in Culinary Arts or Pastry Arts. Excellent communication skills

Preferred Qualifications:

Bachelor's degree in Culinary Management, Business, or Hospitality Management; ten (10) years industry experience; five (5) years CA teaching experience; CEC certification or certifiable at the CEC level by the American Culinary Federation. Experience with a wide variety of cuisines from the America's, Europe and Asia. Experience with skills associated with the Garde Manger chef position.

Special Instructions to Applicants: Please complete online application via our website: www.hgtc.edu/hr attaching unofficial transcripts.

Advertised: 13 May 2026 Eastern Daylight Time
Applications close:

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