Lecturer, CC (Culinary Arts) Print Lecturer, CC (Culinary Arts) Salary See Position Description Location Kapi'olani CC, Honolulu, HI Job Type Part-Time Temporary Job Number 2026-00063 Department Kapi'olani Community College - Culinary Opening Date 01/09/2026 Position Number: 0002LEC Description Questions Description University of Hawai‘i, Kapi‘olani Community College, Culinary Arts Department is seeking applications
for the Culinary Arts lecturer position. Please see the information about the position, the duties and responsibilities, the minimum and desirable qualifications, and the job application attachments below: Title: Lecturer, CC (Culinary Arts)Position Number: 0002LECHiring Unit: Culinary ArtsLocation: Kapi‘olani Community CollegeDate Posted: January 9, 2026Closing Date: ContinousSalary: Minimum $1,978 per credit hour;
subject to lecturer placementSchedule: Part TimeTemporary/Permanent: TemporaryFunding: General FundsOther Conditions: For placement into the lecturer pool beginning Spring/Fall 2026. Subject to availability of funds and actual staffing requirements. Duties and Responsibilities:Teach courses in the assigned culinary arts subject areas, including but not limited to:CULN 240 (Garde Manger) in alignment with course
competencies and industry standards.Demonstrates and supervise skills in cold food preparation, buffet presentation, knife skills, equipment use, and safety/sanitation practices.Prepare course syllabus and reports related to teaching and student progress;Assess student learning in terms of course competencies and program learning outcomes;Submit self-assessment reports based on student and peer evaluations;Work under
the general supervision of the discipline coordinator/division chairperson in integrating teaching efforts with other instructors in the discipline area;Maintain two hours of office hours per week for each class taught (30 minutes per credit per week).Classes may be offered evenings, weekends, and/or off-campus assignments.Minimum Qualifications:Bachelor’s degree in the subject area AND three (3) years of related
professional experience, which may include professional training; ORAssociate Degree in the subject area AND five (5) years related work experience, which may include professional training; OR15 college credits in the subject area AND seven (7) years of related work experience, which may include professional training; ORA master recognition by the Food Service Community AND 10 years related work experience.If
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