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No Experience Culinary Instructor Jobs in Raleigh, NC

U.S. Navy

Culinary Specialist

Garner, NC

$31K - $41K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

US Navy

Culinary Specialist

Oxford, NC

$32K - $43K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Butner, NC

$26K - $35K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Wilsons Mills, NC

$27K - $36K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Holly Springs, NC

$30K - $40K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

US Navy

Culinary Specialist

Chapel Hill, NC

$29K - $40K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Louisburg, NC

$31K - $42K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Clayton, NC

$29K - $40K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

US Navy

Culinary Specialist

Kenly, NC

$28K - $37K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Angier, NC

$24K - $32K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Spring Hope, NC

$29K - $39K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

US Navy

Culinary Specialist

Princeton, NC

$30K - $40K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Apex, NC

$26K - $35K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Knightdale, NC

$31K - $42K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

US Navy

Culinary Specialist

Rolesville, NC

$23K - $31K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

US Navy

Culinary Specialist

Pittsboro, NC

$24K - $32K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Pine Level, NC

$27K - $37K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

U.S. Navy

Culinary Specialist

Oxford, NC

$32K - $43K/yr

... Instructor tours, after gaining fleet food service experience and strong performance marks ... culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes ...

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All JobsCulinary Instructor JobsNo Experience Culinary Instructor JobsNo Experience Culinary Instructor Jobs in Raleigh, NC

No Experience Culinary Instructor information

See Raleigh, NC salary details

$20.9K

$57.1K

$98.2K

How much do no experience culinary instructor jobs pay per year?

As of Jul 14, 2026, the average yearly pay for no experience culinary instructor in Raleigh, NC is $57,136.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,800.00 and $61,200.00 per year, depending on experience, location, and employer.

What support and training can I expect as a No Experience Culinary Instructor when starting this role?

As a No Experience Culinary Instructor, you can expect comprehensive onboarding and training programs designed to help you build both teaching and culinary skills. Many institutions pair new instructors with experienced mentors and provide structured lesson plans, classroom management tips, and ongoing professional development workshops. You'll likely start by assisting in classes before gradually leading your own sessions, ensuring you gain confidence in both cooking techniques and instructional methods. Collaboration with other instructors and staff is common, allowing you to share best practices and learn from a supportive team environment.

What are the key skills and qualifications needed to thrive as a No Experience Culinary Instructor, and why are they important?

To thrive as a No Experience Culinary Instructor, you need a solid understanding of cooking techniques, basic food safety knowledge, and a passion for teaching, even if formal teaching credentials are not required. Familiarity with standard kitchen equipment, common culinary tools, and basic lesson planning software is helpful. Patience, clear communication, and enthusiasm are essential soft skills for engaging and motivating learners with little or no cooking background. These skills and qualities are important because they ensure students gain practical skills in a supportive environment and feel confident learning from someone relatable.

What is a No Experience Culinary Instructor?

A No Experience Culinary Instructor is someone who teaches basic cooking skills and culinary knowledge to beginners, even if they themselves do not have prior professional experience in the culinary field. These instructors often focus on simple recipes, kitchen safety, and foundational techniques suitable for novices. They may work in community centers, schools, or online platforms, making cooking accessible to people who are just starting out. Their primary goal is to empower students with the confidence and skills needed to prepare meals at home.

What is the difference between No Experience Culinary Instructor vs Entry-Level Culinary Teacher?

AspectNo Experience Culinary InstructorEntry-Level Culinary Teacher
Required CredentialsBasic culinary knowledge, possibly no formal certificationFood safety certification, culinary diploma or degree often preferred
Work EnvironmentCooking classes, community centers, culinary schoolsSchool classrooms, culinary institutes, vocational programs
Employer & Industry UsageCooking schools, community programs, culinary workshopsEducational institutions, culinary training centers

While both roles involve teaching culinary skills, a No Experience Culinary Instructor typically requires minimal prior experience and focuses on beginner-level instruction, often in community or informal settings. An Entry-Level Culinary Teacher usually has some culinary background or certification and works in formal educational environments. The main difference lies in experience requirements and the setting of instruction.

What are the most commonly searched types of Culinary Instructor jobs in Raleigh, NC? The most popular types of Culinary Instructor jobs in Raleigh, NC are:
What cities near Raleigh, NC are hiring for No Experience Culinary Instructor jobs? Cities near Raleigh, NC with the most No Experience Culinary Instructor job openings:
No Experience Culinary Instructor jobs near you
Adjunct Instructor, Culinary Arts

Adjunct Instructor, Culinary Arts

Durham Technical Community College

Durham, NC • On-site

$31.29 - $37.19/hr

Part-time

This job post has expired today. Applications are no longer accepted.

Job description

Salary: $31.29 - $37.19 Hourly
Location : Durham, NC
Job Type: Adjunct Instructor (PT)
Job Number: 25-26-00061
Division: Academics and Guided Career Pathways
Department: Culinary Arts Program
Opening Date: 11/07/2025
Closing Date: 9/30/2026 11:59 PM Eastern
FLSA: Exempt
Description
Do Great Things! Durham Technical Community College is hiring an adjunct instructor in the Culinary Arts Program. The adjunct Bakery and Pastry Arts Instructor - Correctional Programs will perform a variety of routine duties, as needed, to teach a full range of technical skills and principles relative to baking and pastry arts. To provide instruction in the Baking and Pastry Arts course including lecture and lab components. The instructor must be able to facilitate student learning as it relates to established learning outcomes and conduct a daily assessment of student performance in the classroom.
***This posting is part of a pool recruitment process, which means we are collecting applications for potential openings that may arise during the academic year. Please note: This position may not be for an immediate need. Instead, your application will be kept on file and reviewed as opportunities become available. Pool positions are used to identify qualified candidates in advance, allowing us to fill roles more efficiently when vacancies occur.
Examples of Duties
  • Teaching both credit and non-credit courses
  • Provides learning activities that stimulate student involvement and encourage critical thinking. The curriculum teaches the foundation of food production in culinary while promoting the long-term career pathways available by providing the real-world knowledge and skills needed for a long-term career in the food and beverage industry.
  • Organizes program of practical and technical instruction, including demonstrations of skills required in culinary professions, lectures on theory, techniques, and terminology; prepares an outline of instructional programs and studies, and creates and assembles instructional materials.
  • Assigns lessons to students and corrects homework; administers tests to evaluate achievement of students in technical knowledge and practical skills; records results.
  • Keeps records of daily attendance and student progress.
  • Assists students, individually or in groups, with lesson assignments to present or reinforce learning concepts; responds to basic student questions; may initiate study groups in preparation for exams.
  • Assists students to develop and implement effective study skills, and practices and provide quality instruction at all times to adult students, teaching classes for the entire class period and properly covering the curriculum and outline for instruction.
  • Enforce academic policy and procedures at all times;
  • Report to the Director any issues, concerns, or problems as it relate to the curriculum, instruction, or student conduct/behavior.
  • Represent the college in a positive and professional manner at all times.
  • Ability to function effectively in a team environment.
  • Demonstrate effectiveness working with populations having diverse values, and/or coming from varied cultures and backgrounds.
  • Attends professional development opportunities when possible.
  • Complete all required training by the college.

Minimum Qualifications
  • An associate degree ( or higher) from a regionally accredited institution.
  • Must be certified within the first week of classes through the National Restaurant Association (NRA): ServSafe for Managers and/or ManageFirst - certified proctor and instructor is required.

Preferred Qualifications:
  • A bachelor's degree from a regionally accredited institution in Culinary Arts or Food Science
  • Three (3) years of professional culinary experience working as a sous chef or chef.
  • Currently certified through the National Restaurant Association (NRA): ServSafe for Managers
  • ACF Culinary Certification Level of CEC, CCE, or CEPC

Work Experience:
  • Two (2) years of hands-on experience working in the culinary field in a managerial position
  • One (1) year of teaching or training experience

Supplemental Information
  • Must know about restaurant management, marketing, food service costs, and culinary arts.
  • Facilitate the learning process by designing and implementing instructional activities that are appropriate and meaningful.
  • Adhere to the departmental course guidelines and ensure that the content covers competencies.
  • Order supplies and materials for labs supervised and prepare lab activities and assignments as needed.
  • Fulfill the duties of clinical or lab instructor in the supervision of students as applicable.
  • Assume responsibility for maintaining all required college records including attendance and grade reports, roll books, etc.
  • Evaluate student performance using methods appropriate to the course.
  • Working knowledge of instructional theory, basic education principles, practices and methodologies, the developmental process, competency-based curricula, and general classroom and lab practices.
  • Possesses good organizational skills; and knowledge of record-keeping procedures, including the ability to collect and organize data and information.
  • Working knowledge of Microsoft Office Suite.
  • Possesses effective written and verbal communication skills.
  • Ability to develop effective working relationships with supervisors, co-workers, students, and the general public.
  • Ability to work independently and to manage work assignments in a highly interpersonal contact environment.
  • Ability to think creatively and put ideas into action.
  • Ability to make presentations to a classroom full of students.
  • Personal integrity, honesty, and the ability to maintain confidentiality.
  • Understanding of the mission, goals, and objectives of a community college.
  • Demonstrated understanding of the educational needs of the Durham Technical Community College service area.
  • Ability to establish, maintain, and promote effective communication and interpersonal relations across departmental lines, with associates, as well as with the business community, the higher education community, and the general public.
  • Sensitivity to the needs and expectations of students, faculty, staff, and advisory or community groups.
  • An understanding of and commitment to the mission and philosophy of the North Carolina Community College System
Physical Demands:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. The physical and mental demands described as follows are representative of those that must be met by an employee in performing the essential functions of this job:
  • Must be willing to work in a correctional institution with inmates and staff
  • Frequent standing and walking to monitor student progress
  • Ability to lift, at times, 20 lbs.; and
  • Good eye/hand dexterity.

Normal Working Hours:
This position may be required to work a maximum of a 16-hour workweek as determined by the director to allow the employee to fulfill the assigned duties and responsibilities, including occasional evening and weekend hours.
This position is not eligible for benefits. For more information, please visit
01
Which statement below best describes the highest level of education you have completed?
  • Less than High School
  • High school graduate, diploma or the equivalent (GED)
  • Associate degree
  • Bachelor's degree
  • Master's degree
  • Doctorate degree

02
Do you have an associate degree or higher from a regionally accredited institution?
  • Yes
  • No

03
Are you currently certified or can you become certified through the National Restaurant Association (NRA) within the first week of classes in ServSafe for Managers and/or ManageFirst as a certified proctor and instructor?
  • Yes
  • No

04
Do you have at least three years of professional culinary experience working as a sous chef or chef?
  • Yes
  • No

05
Do you hold an ACF Culinary Certification at the level of CEC, CCE, or CEPC?
  • Yes
  • No

Required Question

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