Lecturer - Culinary Arts

About the role

SUNY Brockport's Rochester Educational Opportunity Center (REOC) is seeking a temporary Lecturer - Culinary Arts. This role is supervised by the Culinary Manager/Chef and Program Coordinator.

Responsibilities

• Classroom and B-Stro Learning Laboratory Instruction (75%): Delivers classroom and hands-on culinary instruction aligned with program curriculum and industry standards. Plans, prepares, and facilitates engaging lessons that integrate culinary theory with practical application. Supervises students in the B-Stro learning laboratory, ensuring a safe, professional, and productive learning environment. Demonstrates and evaluates food preparation techniques, cooking methods, baking, sanitation, and food presentation. Instructs students in food safety (ServSafe Manager Level) and sanitation practices, including compliance with local, state, and federal regulations. Teaches proper use, care, and maintenance of commercial kitchen equipment and tools.

• Tutoring and Student Assistance (10%): Identifies any learning gaps and develop strategies to support student success and retention. Offers supplemental instruction to remediate culinary techniques, math applications, recipe development and implementation, and food safety concepts. Grades, Attendance and Evaluations (5%): Maintains accurate records of student attendance, academic progress, competencies, and performance in the B-Stro learning lab. Submits grades, evaluations, and required documentation within established timelines.

• Promotion of a Respectful, Inclusive, and Professional Environment (5%): Promotes a respectful, inclusive, and professional learning environment. Ensures student compliance with safety regulations, dress code, attendance expectations, and professional conduct standards. Models professionalism, ethical conduct, and accountability consistent with REOC and industry expectations.

Requirements

• Minimum Qualifications: Associate degree in hospitality, culinary, or related field from a college or university accredited by the U.S. Department of Education or internationally recognized accrediting organization; or appropriate industry experience supported by relevant certifications and credentials. Minimum of one year of teaching and/or training experience in culinary arts. Demonstrated culinary work experience. Demonstrated mastery of culinary skills. Strong communication, organizational, and instructional skills.

• Preferred Qualifications: Bachelor's degree in a related field from a college or university accredited by the U.S. Department of Education or an internationally recognized college or university. Manager level ServSafe Certification. Competency and knowledge in the use of Microsoft Office applications, virtual meeting applications, and Learning Management Systems (Brightspace).