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Dean Culinary Jobs (NOW HIRING)

CIA

Dean - School of Culinary Arts

Hyde Park, NY · On-site

$150K - $175K/yr

POSITION SUMMARY The Dean of the School of Culinary Arts serves as the strategic and academic leader for culinary education at the Culinary Institute of America ("CIA"). This position oversees the ...

TNBR Careers

Assistant Academic Dean CTE

Tullahoma, TN · On-site

$63K - $66K/yr

Assistant Academic Dean Career & Technical Education Campus: Moore County, Smyrna, or McMinnville ... Master's degree from a regionally accredited institution in Distilled Spirits, Culinary ...

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How much do dean culinary jobs pay per year?

As of Jun 8, 2026, the average yearly pay for dean culinary 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 the difference between Dean Culinary vs Culinary Instructor?

AspectDean CulinaryCulinary Instructor
CredentialsTypically requires culinary degrees, industry experience, and sometimes administrative certificationsUsually requires culinary degrees or certifications, with teaching credentials preferred
Work EnvironmentAdministrative role overseeing culinary programs, managing staff, and curriculum developmentTeaching in classrooms or kitchens, focusing on student instruction and skill development
Employer & Industry UsageFound in culinary schools, colleges, and universities as an academic leaderEmployed by culinary schools, community colleges, or vocational institutes as an educator

While both roles involve culinary expertise, the Dean Culinary focuses on program management and administration, whereas the Culinary Instructor emphasizes teaching and student mentorship.

How does a Dean of Culinary typically collaborate with faculty and industry partners to enhance the culinary curriculum?

A Dean of Culinary regularly works with faculty members to review and update the curriculum, ensuring it reflects current industry trends and standards. They also foster relationships with industry partners to arrange guest lectures, internships, and hands-on learning experiences for students. This collaboration helps bridge the gap between academic learning and practical, real-world culinary skills, ultimately preparing graduates for successful careers. Active engagement with both educators and industry professionals is a key aspect of the Dean’s role.

What are the key skills and qualifications needed to thrive as a Dean of Culinary, and why are they important?

To thrive as a Dean of Culinary, you need extensive experience in culinary arts, higher education administration, and a relevant degree such as culinary arts, hospitality management, or educational leadership. Familiarity with curriculum development software, institutional accreditation standards, and food safety regulations is typically required. Exceptional leadership, communication, and organizational skills are crucial for managing faculty, fostering student success, and building industry partnerships. These competencies ensure the effective oversight of culinary programs, maintain academic excellence, and enhance the institution's reputation.

What does a Dean of Culinary do?

A Dean of Culinary is a senior academic leader responsible for overseeing the culinary programs at a college or university. They manage faculty and staff, develop curriculum, ensure compliance with educational standards, and foster relationships with industry partners. The Dean also plays a strategic role in student recruitment, retention, and career placement, ensuring that graduates are well-prepared for the culinary industry. Additionally, they may coordinate events, secure funding, and represent the institution at culinary conferences and events.
Infographic showing various Dean Culinary job openings in the United States as of May 2026, with employment types broken down into 1% Locum Tenens, 69% Full Time, 24% Part Time, 4% Temporary, 1% Contract, and 1% Summer. 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.

Associate Dean - Culinary Initiatives and Innovation

The Culinary Institute of America

Hyde Park, NY • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 3 days ago

Job description

The anticipated hiring range for this position is $120,000 to $130,000. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.
The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!
As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.
POSITION SUMMARY
The Associate Dean for Culinary Initiatives and Innovation serves as a strategic academic leader responsible for advancing the future relevance, reach, and impact of culinary education at the Culinary Institute of America.
This role bridges academic excellence and initiatives, industry innovation, and emerging educational models to position CIA as the global leader in contemporary culinary and hospitality education.
The Associate Dean contributes to the development and execution of forward-looking academic and industry initiatives that strengthen CIA's reputation, enhance student outcomes, deepen industry engagement, and expand institutional opportunities domestically and internationally.
This position focuses on identifying emerging trends across food, hospitality, wellness, technology, sustainability, and translating those trends into actionable educational strategies, partnerships, programs, and learning experiences. The position also take a coordinating role around many of the one-semester bachelor's concentrations, usually held at other CIA campuses or internationally.
The Associate Dean works closely with the Dean of the School of Culinary Arts, other Associate Deans, faculty, students, senior college leadership, alumni, and industry partners to drive interdisciplinary collaboration, applied innovation, and continuous improvement across the broader institution.
ESSENTIAL RESPONSIBILITIES
Strategic Leadership & Innovation
  • Facilitate the development and implementation of future-focused culinary education initiatives aligned with institutional priorities and evolving industry needs.
  • Identify emerging trends and opportunities across culinary arts, food systems, hospitality, wellness, technology, AI, sustainability, and other related fields.
  • Collaborate with deans and faculty on piloting innovative educational models, interdisciplinary learning experiences, and new program concepts.
  • Support the integration of appropriate digital tools, AI-enabled learning approaches, and experiential pedagogies into culinary education.
  • Advance CIA's leadership position in culinary innovation through strategic initiatives, partnerships, public engagement, and thought leadership.

Academic Excellence & Program Development
  • Oversee concentrations, special initiatives, and designated academic programs to ensure rigor, relevance, and alignment with industry expectations.
  • Lead relevant ongoing curriculum review and program assessment processes to maintain academic quality and future workforce alignment.
  • Foster a culture of teaching excellence, innovation, collaboration, and continuous improvement among faculty.
  • Support faculty professional development in emerging disciplines, instructional methodologies, and industry trends.
  • Ensure academic initiatives maintain alignment with accreditation standards, institutional policies, and collective bargaining agreements.

Industry Engagement & Partnerships
  • Build and maintain strategic relationships with industry leaders, organizations, employers, alumni, and external partners.
  • Collaborate with internal and external stakeholders to develop applied learning opportunities, workforce initiatives, executive education, and strategic partnerships.
  • Identify opportunities for new educational offerings, credentials, certifications, and industry-facing initiatives.
  • Represent CIA at conferences, professional organizations, industry events, and external forums to strengthen institutional visibility and influence.

Workforce Development & Student Outcomes
  • Ensure academic initiatives align with evolving workforce demands and employer expectations.
  • Support the development of programs and experiences that strengthen graduate readiness, adaptability, leadership capacity, and career outcomes.
  • Collaborate with admissions, student affairs, career services, and institutional leadership to support recruitment, retention, and student success strategies.
  • Use data, feedback, and industry insights to evaluate program effectiveness and guide continuous improvement efforts.

Operational & Administrative Leadership
  • Supervise assigned faculty and initiative leaders, including performance management, coaching, mentoring, and professional development.
  • Partner with faculty staffing and scheduling teams to ensure efficient resource utilization and program delivery.
  • Support transparent and equitable faculty hiring, evaluation, and advancement processes.
  • Manage assigned budgets, resources, and strategic initiatives responsibly and effectively.
  • Participate actively in institutional planning, governance, and cross-campus collaboration efforts.

REQUIRED QUALIFICATIONS
Education
  • Bachelor's degree required.
  • Master's degree preferred in culinary arts, hospitality, education, business, leadership, or related field.
  • Equivalent combination of education and exceptional professional experience may be considered.

Experience
  • Five (5) years of higher education, including teaching experience as a faculty member.
  • Minimum of two (2) years of supervisory experience/teaching experience.

PREFERRED QUALIFICATIONS
  • Master's degree in a related discipline.
  • Certified Master Chef (CMC), ProChef certification, or equivalent professional distinction.
  • Experience in innovation, applied research, executive education, digital learning, or emerging technologies.
  • International industry or educational experience.
  • Experience working in complex organizations with shared governance structures.

REQUIRED SKILLS
  • Strategic thinker with strong operational execution skills.
  • Strong understanding of emerging trends impacting culinary education, hospitality, food systems, and workforce development.
  • Experience as a highly collaborative and entrepreneurial leader who can operate effectively across academic, operational, and external stakeholder environments while balancing innovation with institutional rigor and operational execution.
  • Demonstrated experience leading strategic initiatives, academic programs, innovation projects, or interdisciplinary teams.
  • Experience building partnerships across industry, education, and organizational stakeholders.
  • Proven ability to drive change, influence culture, and execute complex initiatives and navigate complex stakeholder environments and build consensus.
  • Demonstrated ability to lead innovation while maintaining academic quality and institutional alignment.
  • Strong business acumen and ability to manage initiatives with measurable outcomes.
  • Experience using data and assessment to inform decision-making and continuous improvement.
  • High level of adaptability, initiative, and organizational effectiveness.
  • Strong understanding of faculty development, academic operations, and shared governance practices.
  • Proficiency with instructional technologies, collaboration platforms, and modern workplace tools.

WORKING CONDITIONS
  • Ability to travel periodically to other CIA locations due to business needs.
  • Must be available to work nights and weekends as required due to business needs.
  • Regular work requires a great deal of sitting and standing for extended periods.
  • Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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