External Adjunct - Culinary

SUNY SullivanExternal Adjunct - CulinaryPosition DescriptionAbout Us:SUNY Sullivan is a forward-looking, top-tier community college in New York offering over 40 degree programs, certificates, and micro-credentials for learners at all levels of their educational goals. We value critical inquiry and creativity while supporting our students in a culture of inclusion and respect.Learn more about SUNY Sullivan's employee benefits and 405-acre campus on our website.Job Summary:SUNY Sullivan is seeking (two) skilled professionals to serve as a Culinary Chef Instructor Adjunct (part-time) starting in August 2026. This position is responsible for teaching college-level culinary courses in person and occasionally in a hybrid format. Course assignments may include a range of culinary topics such as introduction to food and baking, culinary principles, baking and pastry, garde manger, American regional cuisine, sanitation and safety, and cost control and purchasing. Adjunct instructors are expected to remain current in their discipline and to be informed about trends in community college education. Active participation in departmental communication and events is also required. The Culinary Chef Instructor Adjunct must demonstrate a commitment to effective teaching and student engagement by delivering well-prepared lessons; maintaining weekly on-site office hours; communicating regularly andprofessionally with students and colleagues via college email; implementing clear and consistent grading practices; adhering to all college and departmental policies; and submitting grades, records, and required academic documentation by established deadlines.Qualifications:Associate's degree in Culinary Arts or a related fieldPreferred: Bachelor's degree in Culinary Arts, Hospitality, or a related fieldMinimum of five (5) years of professional culinary industry experienceServSafe Food Manager Certified (Current)Prior teaching, training, or mentoring experienceDemonstrated knowledge of fundamental and advanced culinary techniquesComputer proficiency. Digitally maintain records, input grades, and communicate via email.Flexible schedule to meet instructional needsStrong critical thinking, organization, and problem-solving skillsAbility to work both independently and collaboratively in a fast-paced environmentDuties and Responsibilities:Supervise students in the preparation of quality food, providing timely, consistent, and constructive feedbackDevelop and deliver lesson plans aligned with established curriculum and course learning outcomesEvaluate and assess student performance based on course objectivesProvide academic support and career guidance to students as neededEnforce policies related to attendance, uniforms, sanitation, hygiene, and overall professionalismMaintain responsibility for kitchen labs, equipment, and classroom spacesParticipate in departmental and college initiatives, including evening/occasional weekend service and community engagementSchedule Needs:We are seeking candidates to teach a selection of the courses listed below, with a typical assignment of approximately 9 contact hours, based on the candidate's areas of expertise and instructional strengths. Classes are conducted Monday through Thursday as follows:Introduction to Food and Baking (8/31-10/6)Monday, Tuesday, Wednesday; 8:00am-11:50 amSanitation and Safety (8/31- 9/17)Thursday; 8:00am- 10:50amBeverage and Dining Room Service (Full Semester)Thursday; 2:30pm-8:30pmGarde Manger (Full Semester)Monday; 1:00pm- 4:50pmBread and Roll Production (Full Semester)Wednesday; 1:00pm- 5:50pmSalary:Salary is determined by a candidate's rank at SUNY Sullivan, based on teaching experience, education, etc. The full salary range is $655 to $740 per contact hour/course credit per semester. A comprehensive list of benefits associated with this role is accessible at www.sunysullivan.edu/suny-sullivan-careers.Application Process:Please submit your cover letter, resume or CV, statement of teaching philosophy, and the contact information including emails for 3 professional references.