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Culinary Instructor Jobs (NOW HIRING)

City of Boise

BUGS Culinary Instructor

Boise, ID · On-site

$16/hr

... instructor-created curriculum Culinary certification. Licensing And Other Requirements Valid state-issued driver's license. Special Requirements Applicants must be able to pass: City of Boise ...

Crossroads YMCA

Culinary Instructor I

Crown Point, IN · On-site

$11/hr

Ready to Cook Up the Next Generation of Culinary Stars? Join the team with no experience needed ... STEAM Instructor I provides excellent customer service to all members, guests, and program ...

Crossroads YMCA

Culinary Instructor I

Gary, IN · On-site

$11/hr

Ready to Cook Up the Next Generation of Culinary Stars? Join the team with no experience needed ... STEAM Instructor I provides excellent customer service to all members, guests, and program ...

Serrato Corporation

CTT Culinary Instructor

Chicopee, MA · On-site

$62K - $62K/yr

  • Retirement

Primary Position Objective The CTT instructor's responsibilities include all aspects of instruction and the learning experience of the students. Ensures rigor and relevance of subjects taught.

New

Serrato Corp.

CTT Culinary Instructor

Westover, WV

  • Retirement

Primary Position Objective The CTT instructor's responsibilities include all aspects of instruction and the learning experience of the students. Ensures rigor and relevance of subjects taught.

Posted today

Oakland Community College

Adjunct Culinary Instructor

MI · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

Culinary Arts Opening Date: 01/01/2025 Closing Date: Continuous Summary of Purpose Oakland ... OCC is seeking Adjunct Faculty Instructors who value diversity, shared responsibility, open ...

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Culinary Instructor information

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$58.8K

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How much do culinary instructor jobs pay per year?

As of Aug 19, 2026, the average yearly pay for culinary instructor in the United States is $58,777.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,000.00 and $63,000.00 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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Culinary Instructor jobs near you
Infographic showing various Culinary Instructor job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 67% Full Time, 30% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $58,777 per year, or $28.3 per hour.

Culinary Instructor

Educational Empowerment Group

Maple Heights, OH • On-site

Full-time

Re-posted 19 days ago

Job description

Key Responsibilities:
  1. Instructional Excellence and Curriculum Delivery:
  • Explicit Instruction: Deliver clear, step-by-step lessons using explicit instruction techniques to ensure all students master essential culinary skills and concepts.
  • Curriculum Development and Implementation: Design and implement a comprehensive culinary arts curriculum aligned with industry standards and educational objectives.
  • Lesson Planning and Preparation: Prepare engaging and effective lesson plans, incorporating hands-on activities, demonstrations, and real-world applications.
  • Safety and Sanitation: Maintain a safe and sanitary kitchen environment, adhering to all food safety regulations (ServSafe certification preferred).
  • Program of Study and Schedule of Instruction: Effectively utilize and maintain the program of study and schedule of instruction.
  • CTE Curriculum Software: Effectively utilize CTE curriculum software including SchoolsPLP, PLCMS, Rise UP etc...for instruction and assessment. Stay up to date on student enrollments and grading.
  1. Student Development and Support:
  • Career Counseling: Provide guidance and support to students, acting as a career counselor and assisting with post-secondary planning.
  • Student Engagement: Employ creative instructional strategies to foster student engagement, enthusiasm, and a positive learning environment.
  • Student Progress Tracking: Track student progress, monitor competency, and provide timely feedback to ensure student success.
  • Classroom Management: Implement effective classroom management techniques to maintain a productive and respectful learning environment.
  • ProgressBook/Gradebook: Ensure ProgressBook/Gradebook is up to date and assist with WebXam and Credential tracking and reporting.
  1. Program Management and Development:
  • Partnership Building: Create and maintain partnerships with area culinary arts schools/colleges to develop a pipeline for student advancement.
  • Kitchen Management: Oversee the setup of kitchen configurations, equipment maintenance, and inventory management.
  • Safety Inspections: Oversee the process of scheduling safety/health and fire inspections.
  • Resource Management: Maintain an inventory of all program resources, equipment, and supplies.
  • Uniform Management: Order and manage program uniforms for participants.
  • Enrollment: Maintain and retain an enrollment of 10 or more student participants per year.
  1. Professional Development and Collaboration:
  • Professional Growth: Participate in professional development workshops, conferences, and meetings at the local, state, and national levels.
  • Collaboration: Collaborate with colleagues, administrators, and industry professionals to enhance the culinary arts program.
  • Business Advisory Councils: Participate in local and regional business advisory councils as well as other Professional CTE organizations including ACTE, OCTA or pathway specific groups.
  • TBT Meetings: TBT- Analyze CTE data and monitor progress towards program goals, create classroom data displays.
  • Licensure and Certification: Participate in licensure and certification opportunities, communicate with director and admin, meet deadlines, accomplish tasks in a timely manner.
  • CTE Compliance: Maintain CTE program compliance (Meet Instructional hours, file all documentation-applications, agreements, timesheets, conduct workplace site visits).
  1. General School Responsibilities:
  • School Mission: Understand, accept, and abide by the Academy's philosophy and mission statement.
  • Student-Centric Approach: Foster a student-centric, holistic learning environment.
  • Professionalism: Model tolerance, global awareness, and reflective practice.
  • Record Keeping: Maintain accurate records, including attendance, grades, and discipline.
  • Confidentiality: Maintain confidentiality concerning student information.
  • School Activities: Participate in school activities, meetings, and events as directed by the Principal.
  • Policy Compliance: Follow all corporate and Academy policies and procedures.

Requirements
Qualifications:
  • Minimum of two years of successful experience in a food service setting as an executive chef or comparable occupation.
  • CTE certification , or willingness to become certified required.
  • Associate's or Bachelor's degree preferred.
  • Certification in food safety (e.g., ServSafe) is a plus.
  • Excellent oral and written communication skills.
  • Proficient in computer applications and web resources.
  • Strong organizational and time-management skills.
  • Ability to maintain a positive attitude and solution-based approach.
  • Satisfactory completion of local, state, and federal criminal history check and TB test.

Apply