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Hospitality Instructor Jobs in Michigan (NOW HIRING)

Troon

Lifeguard

West Bloomfield, MI

$17/hr

  • Medical

  • Retirement

CPR, First Aid Certification, and various Water Safety/Instructor Certifications required Other ... hospitality, and residential communities. With more than 900 locations in 45+ states and 27 ...

VASA Fitness

Group Fitness Team Lead

Livonia, MI · On-site

$21/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

If you've led teams in retail, restaurants, hospitality, sales, or other fast-paced industries, your leadership experience translates. We'll train and support you as you build a strong instructor ...

VASA Fitness

Certified Group Fitness Team Lead

Livonia, MI

$21/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

If you've led teams in retail, restaurants, hospitality, sales, or other fast-paced industries, your leadership experience translates. We'll train and support you as you build a strong instructor ...

Troon Golf

Lifeguard

West Bloomfield, MI · On-site

$17/hr

  • Medical

  • Retirement

CPR, First Aid Certification, and various Water Safety/Instructor Certifications required Other ... hospitality, and residential communities. With more than 900 locations in 45+ states and 27 ...

Club Pilates - New York

Regional Manager

Saline, MI · On-site

$90 - $120/hr

  • Medical

  • Dental

  • Vision

Lead, coach, and develop General Managers, Sales Associates, and Pilates Instructors to maximize ... Qualifications * 2+ years of management experience, preferably in fitness, wellness, hospitality ...

Kent Intermediate School District

Culinary Aide

Grand Rapids, MI · On-site

$13 - $17.50/hr

  • Medical

  • Dental

  • Vision

  • Retirement

... instructors and students in both the classroom and lab environments to maintain operational flow of the program. Job Qualifications: * Associates degree or higher in culinary/hospitality preferred.

Club Pilates - New York

Regional Manager

Saline, MI · On-site

$54K - $67K/yr

  • Medical

  • Dental

  • Vision

Lead, coach, and develop General Managers, Sales Associates, and Pilates Instructors to maximize ... Qualifications * 2+ years of management experience, preferably in fitness, wellness, hospitality ...

Kent Career Tech Center

Culinary Aide

Grand Rapids, MI · On-site

$13 - $17.50/hr

  • Medical

  • Dental

  • Vision

  • Retirement

... instructors and students in both the classroom and lab environments to maintain operational flow of the program. Job Qualifications: * Associates degree or higher in culinary/hospitality preferred.

Burcham Hills

Fitness Specialist

East Lansing, MI

$17.50 - $19.75/hr

If you like to smile, enjoy providing exceptional hospitality, and want to work in a fun and ... At least two years' experience in fitness programs as a trainer, instructor or equivalent ...

Burcham Hills

Fitness Specialist

East Lansing, MI · On-site

$17.50 - $19.75/hr

If you like to smile, enjoy providing exceptional hospitality, and want to work in a fun and ... At least two years' experience in fitness programs as a trainer, instructor or equivalent ...

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Hospitality Instructor information

See Michigan salary details

$8

$18

$31

How much do hospitality instructor jobs pay per hour?

As of Aug 15, 2026, the average hourly pay for hospitality instructor in Michigan is $18.48, according to ZipRecruiter salary data. Most workers in this role earn between $13.85 and $20.96 per hour, depending on experience, location, and employer.

What are some common challenges hospitality instructors face when transitioning from industry roles to teaching positions?

Hospitality Instructors who move from industry roles to academia often find the shift in pace and expectations to be a notable challenge. Instead of focusing solely on operational efficiency, they must adapt to curriculum development, student engagement, and assessment requirements. Balancing classroom management with fostering practical skills can also be demanding, especially when dealing with students of varying experience levels. Building effective teaching strategies and staying updated on both educational standards and industry trends are key to overcoming these challenges.

What are the key skills and qualifications needed to thrive as a hospitality instructor, and why are they important?

To thrive as a Hospitality Instructor, you need a solid background in hospitality management or culinary arts, often backed by industry experience and a relevant teaching qualification. Familiarity with learning management systems (LMS), classroom technology, and industry-standard hospitality software is highly beneficial. Strong communication, patience, and the ability to inspire and mentor students are essential soft skills in this role. These competencies ensure effective knowledge transfer, student engagement, and preparation of learners for real-world hospitality environments.

What is a hospitality instructor?

A Hospitality Instructor is an educator who teaches students about various aspects of the hospitality industry, such as hotel management, food and beverage service, event planning, and customer service. They typically work in vocational schools, colleges, or specialized training centers, providing both theoretical knowledge and practical skills. Hospitality Instructors design curricula, lead classroom lessons, and often supervise hands-on training or internships to prepare students for careers in the industry.

What is the difference between Hospitality Instructor vs Hospitality Trainer?

AspectHospitality InstructorHospitality Trainer
CredentialsTypically requires a degree in hospitality or education, and teaching certificationsOften requires industry experience and certifications, but less formal education required
Work EnvironmentEducational institutions, vocational schools, collegesCorporate training departments, hospitality companies, workshops
Employer & Industry UsageUsed mainly in academic settings to teach studentsUsed in industry to upskill employees and new hires

In summary, a Hospitality Instructor primarily teaches students in educational settings, focusing on foundational knowledge and skills, while a Hospitality Trainer works within the industry to train employees and improve their practical skills. Both roles require industry knowledge, but differ in their work environment and target audience.

What are the most commonly searched types of Hospitality Instructor jobs in Michigan?

The most popular types of Hospitality Instructor jobs in Michigan are:

What are popular job titles related to Hospitality Instructor jobs in Michigan?

For Hospitality Instructor jobs in Michigan, the most frequently searched job titles are:

What job categories do people searching Hospitality Instructor jobs in Michigan look for?

The top searched job categories for Hospitality Instructor jobs in Michigan are:

Hospitality Instructor jobs near you
Infographic showing various Hospitality Instructor job openings in Michigan as of August 2026, with employment types broken down into 54% Full Time, 42% Part Time, and 4% Temporary. Highlights an 100% In-person job distribution, with an average salary of $38,439 per year, or $18.5 per hour.

Adjunct Faculty - Pastry Chef

Henry Ford College, MI

Dearborn, MI • On-site

$53.88 - $58.53/hr

Part-time

PTO

Re-posted 11 days ago

Job description

Salary: $53.88 - $58.53 Hourly
Location : Dearborn, MI, MI
Job Type: Adjunct Faculty
Job Number: 202200215
Division: Culinary Arts/Hospitality Mgmt
Department: Hospitality Studies
Opening Date: 06/21/2023
Closing Date: Continuous
Position Description Summary
Henry Ford College presents an opportunity for an Adjunct Faculty in Pastry (ACF Certified).
The adjunct instructor in Hospitality Studies is responsible for providing lab and classroom instruction for Hospitality Studies courses within the Culinary Arts and Hotel/Restaurant Management curriculum and in accordance with ACFEF accreditation standards. The adjunct instructor is administratively responsible to the Associate Dean of the School of Business, Entrepreneurship and Professional Development (BEPD).
Core Competencies and Qualifications
  • Associate degree in Culinary Arts or Pastry Arts or a bachelor's degree in a related field required.
  • ACF certification at chef level within 3 years after hire required.
  • Training and Teaching Experience required.
  • Experience in high quality establishments to demonstrate competency in the following disciplines: Beginning Baking, Hotel & Restaurant Desserts, Professional Cake Decorating, Advanced Baking & Pastry required.
  • Five years of recent industry experience required.

Essential Duties and Responsibilities including but not limited to
Reporting directly to the Associate Dean for the School of Business, Entrepreneurship, and Professional Development and working collaboratively with Academic Affairs and other departments, the Adjunct Faculty for Baking and Pastry will:
  • Uphold the best scholarly and ethical standards of his or her discipline.
  • Professional development activities to identify and implement effective teaching strategies that foster student learning.
  • Foster honest academic conduct and ensure that his or her evaluations of students reflect each student's performance.
  • Demonstrate respect for students as individuals and foster a respectful atmosphere in the classroom or an online learning environment.
  • Treat all students with respect and fairness without regard to race, color, religion, national origin, sex, age, weight, height, marital status, familial status, protected disability, sexual orientation, political affiliation or belief or any other status protected by law.
  • Demonstrate mastery of course material, come to class prepared to teach the days lesson (including preparing all handouts, exams, or other materials before the start of class), and present the material conscientiously.
  • Teach course(s) in accordance with the description in the Course Master and in accordance with Department and/or standardized course policies. It is recognized that the methods, procedures, and interpretations of various instructors may differ.
  • Make himself or herself available for student consultations and provide guidance to students to promote student learning and success.
  • Meet all scheduled classes and final examinations as scheduled. Grade and return written work to students in a timely manner.
  • Maintain appropriate records of students' attendance, intermediate, and final grades; submit required reports to the appropriate office by the scheduled deadlines.
  • Develop and distribute an effective course syllabus, following the guidelines of college policies and incorporating required elements of the course master; adhere to the written syllabus throughout the semester, within reasonable limits; participate in the College course evaluation process.
  • Be informed of the Colleges support services for students and recommend their use, when advisable. Attend scheduled staff meetings.
  • Behave appropriately in dealing with students and staff to maintain a scholarly and professional atmosphere.
  • Notify the Dean or Associate Dean as soon as possible if unable to meet scheduled class session; schedule personal vacations to coincide with the College.
  • Responsible for performing, analyzing, and reporting assessment of student learning.
  • Evaluate components related to the production process or the quality of final product parts and determine when there is a need for changes to the process.
  • Decipher complex plans, drawings, diagrams, blueprints, and instructions in order to complete installation or practice troubleshooting of systems, parts or components.
  • Record information and results about product or performance by detailing testing methods, documenting possible issues and listing specifications.
  • Improve understanding and expertise in the field by regularly attending workshops, classes, conferences and training sessions in electronics and engineering.
  • Supervise and monitor students' use of tools and equipment.
  • Observe and evaluate students' work to determine progress, provide feedback, and make suggestions for improvement.
  • Determine training needs of students or workers.
  • Administer oral, written, or performance tests to measure progress and to evaluate training effectiveness.
  • Prepare reports and maintain records such as student grades, attendance rolls, and training activity details.
  • Conduct on-the-job training classes or training sessions to teach and demonstrate principles, techniques, procedures, or methods of designated subjects.
  • Integrate academic and vocational curricula so that students can obtain a variety of skills.
  • Develop curricula and plan course content and methods of instruction.
  • Develop teaching aids such as instructional software, multimedia visual aids, or study materials.
  • Participate in conferences, seminars, and training sessions to keep abreast of developments in the field and integrate relevant information into the classroom.
  • Other duties as assigned.

Spend Time Standing-About three-fourths the time
The adjunct Instructor is responsible for the coordination, planning, preparation (develop curricula and instructional material; prepare course syllabi), presentation, and evaluation of classroom instruction and related activities. The instructor is responsible for performing assigned teaching duties during the day, evening, or weekend.
  • Leadership Skills: Chefs are in charge of the kitchen staff. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help immensely.
  • Hand-Eye Coordination: Chefs work with knives, icing bags and other precision tools and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed.
  • Sense of Taste and Smell: Delicious food brings in customers. Chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
  • Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.
  • Business Acumen: Chefs must understand the restaurant business. This means balancing expenses with profits, managing staff, minimizing waste, and more.

REWARDS THAT LAST A LIFETIME
Henry Ford College takes great pride in offering a variety of comprehensive and industry-leading programs and resources to support the health and well-being of our team members and their families.
Being an industry leader means giving back to our most valuable asset - our employees.
Henry Ford College is pleased to offer the following benefit and wellness options to eligible Part-time Faculty (AFO):
The following benefits are available to Part-Time Faculty members:
  • Office of Retirement Services (ORS)

Office of Retirement System (ORS) provides a choice between Defined Benefit and Defined Contribution Plans. Employees contribute between 0% and 13% in addition to HFC contributions towards retirement, based on plan choice.
  • Employment Assistance Program

HFC offers the following work-life balance in Counseling, Coaching, and Legal & Financial Consultation.
  • Tuition Reimbursement
  • Paid Time Off

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