Sign InCreate ProfileEnglish (US)Adjunct Faculty, Hospitality Management (Culinary Arts)5 Locations Available|req6973Posted on: 5/12/2026 Back to SearchJob available in these locations:Westlake, OH, United StatesHighland Hills, OH, United StatesCleveland, OH, United StatesParma, OH, United StatesCleveland, OH, United States Adjunct Faculty, Hospitality Management (Culinary Arts) Special Note: This is a part-time
(adjunct) faculty position. Candidates will be interviewed and hired on an as-needed basis throughout the academic year. Department: Business, Legal Professions & Hospitality Location: Westshore Campus Reports To: Associate Dean Recruitment Type: External/Internal Requisition ID: req6973 Employment Type: Part-Time Faculty Union Position: Non-Union Work Schedule: To be determined based on business unit needs. Classes
may be offered during the day, evening and/or weekend. Please indicate your availability when applying for this position. Job Description: Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management,
Restaurant Operations, Garde Manger.May teach also teach a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control.Prepares and delivers learning activities in order to achieve course outcomesPrepares course materials such as syllabi, homework assignments and handoutsEvaluates and grades
students’ class work, laboratory work, assignments, papers, and examinationsMaintains and submits student attendance records, grades and other required documentation by specified deadlinesBe available to students for coachingPeriodic meetings with supervisors, division, or College, relative to teaching duties and training and development Required Qualifications:Associate degree in Culinary Arts from an accredited
college with 7 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; or a Bachelor’s degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; Substantial and related work experience may be
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