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Description University of Hawai'i, Kapi'olani Community College, Culinary Arts Program is seeking applications for an Instructor, CC (Culinary Arts) position. Please see the information about the position, the duties and responsibilities, the minimum and desirable qualifications, and the job application attachments below: Position Title: Instructor, CC (Culinary Arts) Position Number: 0074859 Hiring Unit: Culinary Arts Rank : 2 Monthly Type: 9 Month Tenure Track: Tenure Temporary/Permanent: Permanent Funding: General Location: Kapi'olani Community College Date Posted: August 28, 2026 Closing Date: September 14, 2026, 11:59 PM HST Salary Information: Salary commensurate with qualifications and experience. Full Time/Part Time: Full Time Other Conditions: Contingent on course offerings and student demand, to begin approximately Spring 2027, pending position clearance, availability of funds, and actual staffing requirements.

Position may be converted from 9 to 11 months or 11 to 9 months based on operational needs. Introduction: Kapi'olani Community College is seeking a passionate, innovative, and student-centered culinary professional to join its nationally recognized Culinary Arts Department as a full-time, tenure-track Instructor in Culinary Arts. This position offers an opportunity to educate and mentor the next generation of culinarians through hands-on instruction in both foundational and advanced culinary techniques, while fostering student success through experiential learning, innovation, and engagement with Hawai'i's vibrant food culture.

The successful candidate will demonstrate a commitment to teaching excellence, curriculum development, industry collaboration, and supporting the college's mission as a model indigenous-serving institution dedicated to the social, economic, and sustainable advancement of Hawai'i and beyond. Duties and Responsibilities: Under general supervision, design, deliver, and assess instruction in basic and advanced culinary arts to include both hot food and cold food preparations with a focus on student-learning outcomes. Develop and/or update course content/materials and teaching/assessment strategies and methods to improve student attainment of learning outcomes.

Address the learning needs of the college's diverse students. Integrate thinking and writing skills into course content. Integrate technology to support instruction.

Perform other teaching-related duties that include, but are not limited to, preparing course syllabi and maintaining office hours for academic advising and for conferring with students about coursework. Non-teaching duties include: working collegially to provide service to the department and college; engaging in public service related to one's professional status and/or expertise; engaging in professional development, and engaging in professional or scholarly activities related to one's discipline or teaching; development of state-of-the-art lecture curriculum, and learning technologies for on-campus and/or online courses Plan, organize, and independently carry out instructional and non-instructional assignments. Regular workload may include evening and weekend classes, continuing-education classes, distance-education classes, and teaching at off-campus sites.

Perform related duties as assigned. Minimum Qualifications: Bachelor's degree from an accredited college or university in the subject area AND three (3) years of related professional experience; OR Associate degree in the subject area AND five (5) years related work experience; OR 15 college credits AND seven years of related work experience; OR A master recognition by the food service community AND 10 years related work experience. Note: Minimum qualifications must be met by the effective date of appointment.

If qualified applicants (i.e., those with MQ's) are not available, others may be considered as temporary acting instructors. Desirable Qualifications: At least three (3) years of professional experience teaching in a community college. At least three (3) years of professional experience as an Executive Chef, Chef de Cuisine, Sous Chef de Cuisine, or Chef Garde Manger with experience in managing and/or supervising garde manger or cold foods preparation for a resort, hotel, or other similar food service establishment

At least three (3) years of professional experience with setting specified objectives, measuring results, and evaluating effectiveness. At least three (3) years of professional experience in managerial kitchen work in an a la carte restaurant, banquet, or catering establishment. At least three (3) years of professional experience in creative and contemporary menu development.

At least three (3) years of professional experience with the integration of technology-based delivery of education. Familiarity with Hawaii's food culture past and present (i.e., Hawaiian history, canoe crops, farming, sustainability, contemporary food issues, traditional and modern food practices). Current culinary-related certification through the American Culinary Federation, Culinary Institute of America, or other nationally or internationally recognized professional certifying organization

Evidence of ability to integrate writing and critical thinking skills in the teaching of Culinary Arts. Evidence of ability to work in a collegial manner with peers, department chairs, and administrators. Evidence of ability to calculate and maintain a predetermined food cost.

Food sanitation/safety certificate issued by a nationally or internationally recognized organization, such as Serve Safe, National Registry of Food Safety Professionals, National Association of Concessionaires, or National Food Protection Manager Certification. Evidence of ability to multitask and manage time in relation to teaching, projects, committee work, curriculum development, community service, professional development, and assessment of students/subordinates. Evidence of ability to maintain a commitment to the mission and values of the community college with its open-door and multicultural populations.

Evidence of commitment to Kapi'olani Community College's vision of positioning itself as a model indigenous-serving institution whose graduates strengthen the social, economic, and sustainable advancement of Hawai'i and the world. Evidence of active participation/collaboration in supporting local communities, their workplace, and the food industry to enhance student engagement in the culinary arts. Commitment to the mission and values of the community college with its open-door and multicultural populations.

Demonstrated ability to initiate, execute, and complete projects with clear objectives and measurable outcomes, while effectively managing time and multiple responsibilities across teaching, committees, curriculum development, service, professional development, and assessment. INCOMPLETE APPLICATIONS WILL NOT BE CONSIDERED (Read the "To Apply" section carefully) To Apply: Click on the "Apply" button on the top right corner of the screen to complete an application and attach the required documents. In addition to the Application, applicants must attach the following: A Curriculum Vitae or Resume A one- to two-page statement outlining ways in which you meet the minimum and desirable qualifications; Official graduate and undergraduate transcript(s) showing degree and coursework to date appropriate to the position (copies of official transcripts are acceptable; however, original official transcripts will be required at the time of hire.) Transcripts issued outside the United States of America require a course-by-course analysis with an equivalency statement from an agency having membership with the National Association of Credential Evaluation Services, Inc., verifying the degree equivalency to that of an accredited institution within the USA

The expense of the evaluation shall be borne by the applicant. Academic record/grade summaries will NOT be accepted. Diplomas and copies will NOT be accepted.

Optional letters of recommendation. Incomplete applications will NOT be considered. NOTE: The application will be incomplete if materials are unreadable, illegible, password protected, missing, or corrupted; therefore, late or incomplete applications will not be considered.

All requested documents/information become the property of Kapi'olani Community College and will not be returned. Please do not include any self-identifying photos and redact any references to confidential information on submitted documents (social security number, date of birth, etc.). If you have not applied for a position before using NEOGOV, you will need to create an account

Inquiries: KapCC Human Resources Department, kapcchr@hawaii.edu EEO, Clery Act, ADA The University of Hawai'i is an Equal Opportunity Institution and is committed to a policy of nondiscrimination in employment, including on the basis of veteran and disability status. For more information, visit: https://www.hawaii.edu/offices/eeo/policies/ Employment is contingent on satisfying employment eligibility verification requirements of the Immigration Reform and Control Act of 1986; reference checks of previous employers; and for certain positions, criminal history record checks. In accordance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act, annual campus crime statistics for the University of Hawai'i may be viewed at: https://www.hawaii.edu/titleix/help/campus-security/, or a paper copy may be obtained upon request from the respective UH Campus Security or Administrative Services Office

Accommodation Request: The University of Hawai'i complies with the provisions of the Americans with Disabilities Act (ADA). Applicants requiring a reasonable accommodation for any part of the application and hiring process should contact the EEO coordinator directly. Determination on requests for reasonable accommodation will be made on a case-by-case basis.

For further information, please refer to the following link:https://www.hawaii.edu/offices/eeo/accommodation-request/.