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Executive Chef Instructor Jobs in Fresno, CA (NOW HIRING)

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Executive Chef Instructor information

See Fresno, CA salary details

$39.7K

$86.3K

$129.1K

How much do executive chef instructor jobs pay per year?

As of Aug 21, 2026, the average yearly pay for executive chef instructor in Fresno, CA is $86,271.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,000.00 and $97,800.00 per year, depending on experience, location, and employer.

What is an executive chef instructor?

Executive Chef Instructors are culinary professionals who combine their expertise in cooking with teaching skills to educate aspiring chefs and culinary students. They are responsible for designing lesson plans, demonstrating cooking techniques, overseeing kitchen labs, and evaluating student performance. In addition to teaching, they often develop curriculum and stay updated on current culinary trends to ensure students receive relevant training. Their role requires both advanced culinary knowledge and strong communication skills.

What are the key skills and qualifications needed to thrive as an executive chef instructor?

To thrive as an Executive Chef Instructor, you need advanced culinary expertise, teaching experience, and formal culinary education—often a degree in culinary arts and relevant certifications. Familiarity with commercial kitchen equipment, food safety regulations, and learning management systems is typically required. Strong communication, leadership, and mentorship skills are essential for engaging students and managing classroom dynamics. These abilities ensure effective instruction, uphold industry standards, and inspire the next generation of culinary professionals.

What are some common challenges executive chef instructors face when balancing teaching responsibilities with kitchen management duties?

Executive Chef Instructors often navigate the challenge of balancing their dual roles as both educators and kitchen managers. While teaching, they must ensure students gain hands-on experience and understand culinary theory, all while maintaining high standards of food safety and kitchen efficiency. Managing a learning environment can be demanding, as it requires patience, adaptability, and the ability to provide constructive feedback in real time. Additionally, they must stay current with industry trends to keep their curriculum relevant, which can add to their workload. Effective time management and strong communication skills are essential to succeed in this multifaceted position.

What is the difference between Executive Chef Instructor vs Culinary Program Coordinator?

AspectExecutive Chef InstructorCulinary Program Coordinator
CredentialsCooking certifications, culinary degrees, teaching experienceEvent planning, administrative skills, culinary knowledge
Work EnvironmentCooking classrooms, culinary schools, training kitchensEducational institutions, program management offices
Employer & IndustryCooking schools, culinary institutes, hospitality industryEducational institutions, culinary programs, training centers

The Executive Chef Instructor primarily focuses on teaching culinary skills and recipes in a classroom or kitchen setting, often requiring culinary certifications and teaching experience. In contrast, the Culinary Program Coordinator manages program logistics, schedules, and student engagement, emphasizing administrative and organizational skills. Both roles are integral to culinary education but differ in daily responsibilities and skill sets.

How to become an executive chef instructor?

To become an executive chef instructor, you typically need extensive culinary experience, often 5 or more years as a professional chef, along with advanced culinary skills. Many employers prefer candidates with formal culinary education, such as a culinary arts degree, and teaching experience or certifications like ServSafe. Developing leadership abilities and familiarity with curriculum development can also enhance prospects for this role.

What are popular job titles related to Executive Chef Instructor jobs in Fresno, CA?

For Executive Chef Instructor jobs in Fresno, CA, the most frequently searched job titles are:

What job categories do people searching Executive Chef Instructor jobs in Fresno, CA look for?

The top searched job categories for Executive Chef Instructor jobs in Fresno, CA are:

Executive Chef Instructor jobs near you
Infographic showing various Executive Chef Instructor job openings in Fresno, CA as of August 2026, with employment types broken down into 1% Internship, 89% Full Time, 7% Part Time, and 3% Contract. Highlights an 83% Physical, 5% Hybrid, and 12% Remote job distribution, with an average salary of $86,271 per year, or $41.5 per hour.

Culinary Arts and Food Service Management Instructor (Part-Time Faculty Pool) Fresno City College

State Center Community College District

Fresno, CA

$45.49 - $61.78/hr

Full-time, Part-time

Re-posted 29 days ago

State Center Community College District rating

9.5

Company rating: 9.5 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

6th of 620 rated colleges and universities

Job description

Announcement Information
Posting Number Title Culinary Arts and Food Service Management Instructor (Part-Time Faculty Pool) Fresno City College Campus Location Fresno City College Start Date Essential Functions of Position
The ideal candidate will share Fresno City College's commitment to educating its racially and socioeconomically diverse student population. As of fall 2017, we currently enroll over 24,000 students of which 54% are Latinx, 10% are Asian/Pacific Islander, 5% are Black/African American, 23% are White, 1% American Indian/Alaska Native, and 6% are multiracial. FCC is a Hispanic-Serving Institution, reflecting the great responsibility that the College has to the educational attainment and economic well-being of the surrounding community. The successful candidate will join a department dedicated to the use of curriculum responsive to the students it serves. 
Providing instruction in Culinary Arts/Food Service Management in a variety of instructional settings and times, including evening and/or weekends, on-line or off-campus and large group instruction classes as needed, the instructor will be responsible for:
  • Maintaining standards of professional conduct and ethics appropriate to the professional position and currency in teaching culinary arts and food service management; 
  • Teaching culinary arts or food service management courses; 
  • Using a variety of pedagogies and integrating a wide range of instructional delivery systems including innovative and creative uses of technology for face-to-face, on-line, and/or hybrid formats; 
  • Communicating effectively with students; 
  • Using effective teaching methods appropriate to the subject matter, adherence to institutionally approved curriculum course outlines of record; 
  • Evaluating student progress through tests and examinations, written assignments, oral responses, etc. in keeping with course objectives; 
  • Providing course syllabi to students; 
  • Maintaining classroom records in accordance with District Policy; 
  • Turning in all required student grading and evaluation reports in a timely manner; and 
  • Otherwise fulfilling all of the duties and responsibilities of instructors as required by Administrative Regulation 7122.
Minimum Qualifications
  • Any bachelor's degree or higher AND two years of directly related experience;
    OR 
     
  • Any associate degree AND six years of directly related experience;
    OR 
     
  • A valid California Community College Credential;
    OR 
     
  • The equivalent education and/or experience (requires an equivalency).
 
All candidates must have evidence of responsiveness to and understanding of the diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation, and ethnic backgrounds of community college students, as these factors relate to the need for equity-minded practice within the classroom.
Desirable Qualifications
  • Extensive experience working in the culinary or food service industry; 
  • Certification with the American Culinary Federation as a Certified Executive Chef and six years of directly related experience; 
  • Related work and professional experience; 
  • Experience in computer assisted instruction and other instructional technologies; 
  • Ability to communicate effectively (oral and written) and maintain effective working relationships with students, faculty, staff, and administration; 
  • Ability to develop new and current curriculum and focus on student learning outcomes to improve student learning; 
  • Experience working with students of various cultural and socioeconomic backgrounds; 
  • Recent experience working with African American, Latinx, Native American, and other racially minoritized students in the classroom and an understanding of how historical patterns of exclusions of these groups in higher education shape patterns of participation and outcomes; 
  • Willingness to examine and re-mediate one's instructional, relational, and classroom practices to more effectively engage and support racially minoritized students; 
  • Experience and skill with addressing issues of equity in the classroom; 
  • Potential for contribution to institutional vitality and growth; and 
  • Knowledge of the community college and its mission and goals.
Salary and Benefits
Starting rates are $45.49 - $61.78 for lecture, $38.67 - $52.55 for lab, and $38.30 - $52.05 for non-instructional. Sick leave accrual is based on assignment hours.
Selection Procedure
The selection and hiring process will be explained by the hiring department if the candidate is extended an opportunity to interview.
Please note: This position does not have a closing date and applications will be accepted on an ongoing basis until the position(s) is/are filled. By applying for this position, you understand that you will be placed in a continuous pool. If at any time you are no longer interested in this position, please withdraw your application.
Additional Information
This is a part-time position. Open until filled. Start dates may vary. 
Assignments may include teaching in the afternoons (1-5 PM), two days per week, 2-3 hours per day.
Additional Information about the Position
FCC Institutional Research Site
Open Date Close Date Closing Time Open Until Filled No Quick Link https://scccd.peopleadmin.com/postings/2189

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