Culinary Arts Instructor Reynolds is one of the largest community colleges in Virginia and serves Virginia's capital city and five nearby counties. Annually, our four campus sites serve approximately 13,000 credit students and provide training for 7,400 students through the Community College Workforce Alliance. Reynolds is committed to hiring and retaining a racially diverse, culturally competent staff at all levels of the organization who reflect the demographics of our students. We also believe in providing an ongoing investment in our faculty and staff to deepen their skills and competencies to serve the full range of our student population. The Culinary Arts Instructor is responsible for providing high-quality instruction in culinary arts theory and hands-on food preparation within a commercial kitchen environment. This position prepares and delivers engaging coursework in areas such as food safety and sanitation, culinary techniques, baking and pastry arts, menu planning, nutrition, cost control, and international cuisine. The instructor supports student success through classroom instruction, laboratory supervision, academic advising, and mentorship while maintaining a safe, organized, and industry-standard learning environment. Additional responsibilities include curriculum development, assessment of student learning outcomes, participation in departmental and college activities, and collaboration with faculty and community partners to support workforce readiness and experiential learning opportunities. Special Assignments - May be required to perform other duties as assigned. May be required to assist the agency or state government generally in the event of an emergency declaration by the Governor. KSA's/Required Qualifications - Associate's degree in Culinary Arts with demonstrated competency in teaching field; or Bachelor's degree in Culinary Arts or related field. Five (5) years of related occupational experience as a Sous Chef or higher, overseeing at least 5 employees, within the last ten (10) years. Current ServSafe Certification. Additional Considerations - Considerable supervisory and practical cooking experience at sous chef level or higher in a variety of food service settings, including fine dining. Current American Culinary Federation (ACF) credential Community college or postsecondary teaching experience. Demonstrated ability to teach savory food preparation and artistic food presentation, including fruit/vegetable/starch preparation, stock, soup and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, European Cakes and Tortes and chocolate candies and other confections. Knowledge of nutrition principles, food safety standards, and cost control practices within culinary instruction. Experience incorporating instructional technology and digital tools into teaching and faculty responsibilities. Knowledge and application of HACCP procedures and environmental hygiene standards. Demonstrated ability to work effectively with diverse faculty, staff, and student populations. Proficiency in Microsoft Office programs. Ability to manage classroom and laboratory instruction in a hands-on culinary environment.