Adjunct Opportunities - Hotel/Restaurant Management

Hotel Restaurant Management Department

The mission of the hotel and restaurant management program at Bergen Community College is to provide the knowledge and skills needed in the rapidly expanding hotel and restaurant industry. The goal of the hotel restaurant management program is to develop 21st century culinary and hospitality professionals through high quality practical, theoretical, and analytical course work. The program emphasizes culinary arts, catering, and hospitality and lodging. Students pursue their studies through active learning and mentoring opportunities with a focus on leadership, critical thinking, personal growth as well as interaction with industry professionals both in class and in their chosen field. Through the externships, the program prepares students to become leaders with the ability to shape the future of the hospitality and culinary industry. The program offers concentrations in the following areas including culinary arts, baking and pastry arts, catering and event planning, and hospitality/lodging.

Courses and Requirements

• Culinary Arts: Seeking a passionate and experienced culinary professional to join our faculty as an Adjunct Instructor in Culinary Arts. This position is perfect for an industry expert eager to share their knowledge and skills with aspiring chefs. Candidates must be capable of teaching both hands-on and theoretical courses in culinary arts, including food preparation, presentation, and kitchen management. The selected candidate will guide students in fundamental and advanced cooking techniques, sanitation, and industry best practices.
• Charcuterie, Butchering, and Garde Manger: Seeking an experienced culinary professional to teach charcuterie, butchering, and garde manger techniques as an adjunct instructor. This role is ideal for a skilled artisan passionate about traditional and modern methods of meat curing, fabrication, and cold kitchen preparation.

Minimum Requirements

• Associate degree in Culinary Arts, Culinary Management, Hospitality, or a closely related field.
• At least 5 years of recent, full-time professional experience in the culinary industry, with demonstrated expertise in charcuterie, butchering, and garde manger.
• Strong knowledge of food safety and sanitation standards (ServSafe or equivalent certification required).
• Ability to teach both practical, hands-on techniques and theoretical aspects of culinary arts.
• Effective communication skills and a demonstrated ability to work with a diverse student population.

Preferred Qualifications

• Bachelor’s degree or higher in Culinary Arts, Hospitality Management, or a related field.
• Teaching experience at the college or professional training level.
• Recognized certifications from industry organizations (e.g., American Culinary Federation certifications).
• Experience in kitchen management, menu development, or food entrepreneurship.
• Passion for mentoring and training aspiring culinary professionals.

Rates and Benefits

Adjunct rates range from $922 to $960. The pay rates are $938 a credit for adjuncts who have obtained an Associates, $950 for a Bachelor's and $960 for a Master's. Tuition Waiver for BCC courses for themselves or their dependents ABP and 403b.

Bergen Community College provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.