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Join us in inspiring the next generation of culinary professionals!

We are seeking an Innovative Culinary educator with strong leadership and communication skills desired for a full-time tenure-track faculty position. The ideal candidate will possess the skills necessary to lead a team of culinary students/apprentices in the kitchen and/or classroom while maintaining a safe and controlled learning and work environment conducive to education and successful food service operation. Responsible for instruction of various culinary classes in face-to-face, online, live streaming formats for the overall effectiveness of the Chef Apprenticeship and Culinary Arts programs.

Must be available to teach at all campuses and through all modalities.

Please Note: At this time, the College does not provide work visa sponsorships. To be considered for employment at Bucks County Community College, applicants must be permitted to legally work in the United States without employer sponsorship. Bucks County Community College participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

• Medical, dental, vision, and prescription plans.
• 403B pension plan.
• Life insurance.
• Short & long-term disability.
• Generous paid time off.
• Summer hours.
• Tuition waivers and tuition assistance.
• Access to wellness center.
• Cafeteria services.
• Free parking on campus.

• Bachelor's degree in Hospitality Education or related field.
• Minimum of a two-year Culinary Arts degree from an accredited college/university.
• Six years of executive level, full-time work experience in the culinary field within the past 15 years.
• Minimum of three years culinary teaching experience at the vocational-technical or post-secondary level.
• Demonstrated experience with instructional technologies and various teaching modalities.
• American Culinary Federation Certified Chef d ’Cuisine or Certified Executive Chef desirable.
• Current ServSafe Manager certification.
• Knowledge of Microsoft Office Suite, including Word, Excel, and PowerPoint.
• Ability to lift 50 pounds and stand for extended periods.
• Ability to perform hands-on demonstrations of culinary techniques.