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Culinary Instructor Jobs in Raleigh, NC (NOW HIRING)

U.S. Navy

Culinary Specialist

Garner, NC

$31K - $41K/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

Oxford, NC

$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 ...

U.S. Navy

Culinary Specialist

Butner, NC

$26K - $35K/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 ...

U.S. Navy

Culinary Specialist

Wilsons Mills, NC

$27K - $36K/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 ...

U.S. Navy

Culinary Specialist

Holly Springs, NC

$30K - $40K/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

Chapel Hill, NC

$29K - $40K/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 ...

U.S. Navy

Culinary Specialist

Louisburg, NC

$31K - $42K/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 ...

U.S. Navy

Culinary Specialist

Clayton, NC

$29K - $40K/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

Kenly, NC

$28K - $37K/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 ...

U.S. Navy

Culinary Specialist

Angier, NC

$24K - $32K/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 ...

U.S. Navy

Culinary Specialist

Spring Hope, NC

$29K - $39K/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

Princeton, NC

$30K - $40K/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 ...

U.S. Navy

Culinary Specialist

Apex, NC

$26K - $35K/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 ...

U.S. Navy

Culinary Specialist

Knightdale, NC

$31K - $42K/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

Rolesville, NC

$23K - $31K/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

Pittsboro, NC

$24K - $32K/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 ...

U.S. Navy

Culinary Specialist

Pine Level, NC

$27K - $37K/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 ...

U.S. Navy

Culinary Specialist

Oxford, NC

$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 ...

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All JobsCulinary Instructor JobsCulinary Instructor Jobs in Raleigh, NC

Culinary Instructor information

See Raleigh, NC salary details

$20.9K

$57.1K

$98.2K

How much do culinary instructor jobs pay per year?

As of Jul 13, 2026, the average yearly pay for culinary instructor in Raleigh, NC is $57,133.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,800.00 and $61,200.00 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 Raleigh, NC? The most popular types of Culinary Instructor jobs in Raleigh, NC are:
What are popular job titles related to Culinary Instructor jobs in Raleigh, NC? For Culinary Instructor jobs in Raleigh, NC, the most frequently searched job titles are:
What job categories do people searching Culinary Instructor jobs in Raleigh, NC look for? The top searched job categories for Culinary Instructor jobs in Raleigh, NC are:
What cities near Raleigh, NC are hiring for Culinary Instructor jobs? Cities near Raleigh, NC with the most Culinary Instructor job openings:
Culinary Instructor jobs near you
Infographic showing various Culinary Instructor job openings in Raleigh, NC as of July 2026, with employment types broken down into 58% Full Time, 38% Part Time, and 4% Contract. Highlights an 100% In-person job distribution, with an average salary of $57,133 per year, or $27.5 per hour.
Adjunct Instructor, Culinary Arts

Adjunct Instructor, Culinary Arts

Durham Technical Community College

Durham, NC • On-site

$31.29 - $37.19/hr

Part-time

This job post has expired today. Applications are no longer accepted.

Job description

Salary: $31.29 - $37.19 Hourly
Location : Durham, NC
Job Type: Adjunct Instructor (PT)
Job Number: 25-26-00061
Division: Academics and Guided Career Pathways
Department: Culinary Arts Program
Opening Date: 11/07/2025
Closing Date: 9/30/2026 11:59 PM Eastern
FLSA: Exempt
Description
Do Great Things! Durham Technical Community College is hiring an adjunct instructor in the Culinary Arts Program. The adjunct Bakery and Pastry Arts Instructor - Correctional Programs will perform a variety of routine duties, as needed, to teach a full range of technical skills and principles relative to baking and pastry arts. To provide instruction in the Baking and Pastry Arts course including lecture and lab components. The instructor must be able to facilitate student learning as it relates to established learning outcomes and conduct a daily assessment of student performance in the classroom.
***This posting is part of a pool recruitment process, which means we are collecting applications for potential openings that may arise during the academic year. Please note: This position may not be for an immediate need. Instead, your application will be kept on file and reviewed as opportunities become available. Pool positions are used to identify qualified candidates in advance, allowing us to fill roles more efficiently when vacancies occur.
Examples of Duties
  • Teaching both credit and non-credit courses
  • Provides learning activities that stimulate student involvement and encourage critical thinking. The curriculum teaches the foundation of food production in culinary while promoting the long-term career pathways available by providing the real-world knowledge and skills needed for a long-term career in the food and beverage industry.
  • Organizes program of practical and technical instruction, including demonstrations of skills required in culinary professions, lectures on theory, techniques, and terminology; prepares an outline of instructional programs and studies, and creates and assembles instructional materials.
  • Assigns lessons to students and corrects homework; administers tests to evaluate achievement of students in technical knowledge and practical skills; records results.
  • Keeps records of daily attendance and student progress.
  • Assists students, individually or in groups, with lesson assignments to present or reinforce learning concepts; responds to basic student questions; may initiate study groups in preparation for exams.
  • Assists students to develop and implement effective study skills, and practices and provide quality instruction at all times to adult students, teaching classes for the entire class period and properly covering the curriculum and outline for instruction.
  • Enforce academic policy and procedures at all times;
  • Report to the Director any issues, concerns, or problems as it relate to the curriculum, instruction, or student conduct/behavior.
  • Represent the college in a positive and professional manner at all times.
  • Ability to function effectively in a team environment.
  • Demonstrate effectiveness working with populations having diverse values, and/or coming from varied cultures and backgrounds.
  • Attends professional development opportunities when possible.
  • Complete all required training by the college.

Minimum Qualifications
  • An associate degree ( or higher) from a regionally accredited institution.
  • Must be certified within the first week of classes through the National Restaurant Association (NRA): ServSafe for Managers and/or ManageFirst - certified proctor and instructor is required.

Preferred Qualifications:
  • A bachelor's degree from a regionally accredited institution in Culinary Arts or Food Science
  • Three (3) years of professional culinary experience working as a sous chef or chef.
  • Currently certified through the National Restaurant Association (NRA): ServSafe for Managers
  • ACF Culinary Certification Level of CEC, CCE, or CEPC

Work Experience:
  • Two (2) years of hands-on experience working in the culinary field in a managerial position
  • One (1) year of teaching or training experience

Supplemental Information
  • Must know about restaurant management, marketing, food service costs, and culinary arts.
  • Facilitate the learning process by designing and implementing instructional activities that are appropriate and meaningful.
  • Adhere to the departmental course guidelines and ensure that the content covers competencies.
  • Order supplies and materials for labs supervised and prepare lab activities and assignments as needed.
  • Fulfill the duties of clinical or lab instructor in the supervision of students as applicable.
  • Assume responsibility for maintaining all required college records including attendance and grade reports, roll books, etc.
  • Evaluate student performance using methods appropriate to the course.
  • Working knowledge of instructional theory, basic education principles, practices and methodologies, the developmental process, competency-based curricula, and general classroom and lab practices.
  • Possesses good organizational skills; and knowledge of record-keeping procedures, including the ability to collect and organize data and information.
  • Working knowledge of Microsoft Office Suite.
  • Possesses effective written and verbal communication skills.
  • Ability to develop effective working relationships with supervisors, co-workers, students, and the general public.
  • Ability to work independently and to manage work assignments in a highly interpersonal contact environment.
  • Ability to think creatively and put ideas into action.
  • Ability to make presentations to a classroom full of students.
  • Personal integrity, honesty, and the ability to maintain confidentiality.
  • Understanding of the mission, goals, and objectives of a community college.
  • Demonstrated understanding of the educational needs of the Durham Technical Community College service area.
  • Ability to establish, maintain, and promote effective communication and interpersonal relations across departmental lines, with associates, as well as with the business community, the higher education community, and the general public.
  • Sensitivity to the needs and expectations of students, faculty, staff, and advisory or community groups.
  • An understanding of and commitment to the mission and philosophy of the North Carolina Community College System
Physical Demands:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. The physical and mental demands described as follows are representative of those that must be met by an employee in performing the essential functions of this job:
  • Must be willing to work in a correctional institution with inmates and staff
  • Frequent standing and walking to monitor student progress
  • Ability to lift, at times, 20 lbs.; and
  • Good eye/hand dexterity.

Normal Working Hours:
This position may be required to work a maximum of a 16-hour workweek as determined by the director to allow the employee to fulfill the assigned duties and responsibilities, including occasional evening and weekend hours.
This position is not eligible for benefits. For more information, please visit
01
Which statement below best describes the highest level of education you have completed?
  • Less than High School
  • High school graduate, diploma or the equivalent (GED)
  • Associate degree
  • Bachelor's degree
  • Master's degree
  • Doctorate degree

02
Do you have an associate degree or higher from a regionally accredited institution?
  • Yes
  • No

03
Are you currently certified or can you become certified through the National Restaurant Association (NRA) within the first week of classes in ServSafe for Managers and/or ManageFirst as a certified proctor and instructor?
  • Yes
  • No

04
Do you have at least three years of professional culinary experience working as a sous chef or chef?
  • Yes
  • No

05
Do you hold an ACF Culinary Certification at the level of CEC, CCE, or CEPC?
  • Yes
  • No

Required Question

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