69 Culinary Management jobs in the United States

The Los Rios Community College District is seeking qualified candidates for this part-time, temporary (Adjunct) faculty position. Adjunct positions are filled as needed through ongoing recruitment. Applicants are contacted and hired year-round based on college needs.

Applicants in this pool will remain active for two years. After two years applicants will receive an email with information on how to remain in the pool.

The adjunct faculty member shall be responsible for the following: teaching assigned classes under the supervision of the area dean; helping students fulfill their maximum potential in mastering course content; assessing student learning outcomes; maintaining a thorough and up-to-date knowledge in their regular teaching field; continuing professional development; utilizing current technology in the performance of job duties; maintaining standards of professional conduct and ethics appropriate to the professional position; assisting with articulation and curriculum development and review; serving on college committees and participating in faculty governance including accreditation and student co-curricular activities; assuming other responsibilities as assigned by the area dean; fulfilling other duties and responsibilities of an adjunct faculty member.

Position Salary Information:
Initial maximum salary placement is based on academic degree, upper/graduate level units earned, and/or related professional occupational experience per the Los Rios College Federation of Teachers Contract (the initial maximum placement is Class V, Step 1). For more information on the step placement process, please click here .

The instructional assignment may encompass teaching courses across all levels in this discipline. Specific courses offered may vary by campus. Courses for this assignment may include:

• HM 101 Introductory Culinary Skills
• HM 325 Components of Baking and Pastry
• HM 380 Restaurant Management and Production

• ARC Programs and Majors
• CRC Programs and Majors
• FLC Programs and Majors
• SCC Programs and Majors

1. Have a bachelor's degree or higher and two years of professional experience; OR , any associate degree and six years of professional experience; OR the equivalent*. All degrees must be from an accredited institution completed by time of hire.
2. Have an equity-minded focus, responsiveness, and sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation, and ethnic backgrounds of community college students, including those with physical or learning disabilities as it relates to differences in learning styles; and successfully foster and support an inclusive educational and employment environment.

*NOTES :

• Degree titles must match the stated minimum qualifications exactly (word-for-word). If your degree title is not exactly the sameas one of the degree titles listed in the minimum qualifications above, you must submit documentation for "equivalency" to be considered for the position. If you fail to submit this documentation and your degree title does not match, you will be disqualified.

• Applicants applying under the "equivalent" provision must include the equivalency review request form detailing and explaining how their academic preparation and/or professional experience is the equivalent of the degree(s) listed in the minimum qualifications. Please visit our website for the form and information on the equivalency determination process.

• If you have already been granted equivalency for this discipline, you must attach a copy of your determination form or letter. If you do not attach a copy of your determination form or letter you will be disqualified. If you have misplaced your copy please contact Human Resources for assistance.

Applicants applying to this position are REQUIRED to complete and submit:

1. A Los Rios Community College District Application

2. Letter of Interest

3. Resume or Curriculum Vitae

4. Unofficial Transcripts from College/University and/or Foreign Transcript Evaluation (see additional instructions )

ADDITIONAL INSTRUCTIONS :

• Applications submitted without all required documents listed above will be disqualified.
• Applications submitted with additional materials NOT requested, will be disqualified.
• Only information (education, experience, etc.) listed on the application will be considered for minimum qualifications.
• Applicants indicating "see resume" on the application will not have that referenced experience considered for minimum qualifications, which may lead to the application being disqualified.
• ONLY copies of transcripts from a US College/University or Foreign Transcript Evaluation will be accepted. Please DO NOT include any foreign transcripts.
• Individuals who have completed college/university course work at an institution in a country other than the United States must obtain a complete evaluation of foreign transcripts, degrees, and other relevant documents, even if the foreign document has been accepted by another college/university in the United States.
• Foreign transcript evaluations are ONLY accepted from AICE (Association of International Credential Evaluations, Inc.) or NACES (The National Association of Credential Evaluation Services) agencies or evaluators. For additional information on foreign transcript evaluations click here.
• Graduate advising documents, certificate of degrees, diplomas, and grade reports will not be accepted as transcripts.

• Develop innovative and appealing menus for a wide range of catering events, considering dietary restrictions and seasonal ingredients.
• Oversee and guide remote culinary teams, ensuring high standards of food preparation and presentation.
• Manage food costs, inventory, and supplier relationships to optimize profitability.
• Ensure strict adherence to all health, safety, and sanitation regulations.
• Collaborate with event planners and clients to understand their vision and deliver exceptional culinary experiences.
• Develop and implement standardized recipes and plating guides.
• Conduct virtual training sessions for culinary staff on techniques, menu items, and safety protocols.
• Stay current with industry trends in food and beverage, event catering, and presentation.
• Contribute to the overall strategic direction of the catering division.
• Manage kitchen operations virtually, including equipment maintenance and scheduling.
• Perform site inspections and quality control during major events.
• Foster a culture of creativity, teamwork, and continuous improvement within the culinary team.

• Culinary degree from an accredited institution or equivalent professional experience.
• Minimum of 8 years of experience in professional cooking, with at least 4 years in a senior culinary leadership role, specifically in catering or high-volume events.
• Demonstrated expertise in menu development, food costing, and inventory management.
• Strong knowledge of food safety regulations (e.g., ServSafe certification).
• Excellent leadership, communication, and organizational skills.
• Proficiency in virtual collaboration tools and remote management techniques.
• Ability to travel occasionally as needed for events and site visits.
• Creative flair and passion for developing unique culinary experiences.
• Experience managing budgets and P&Ls for a culinary department.
• Proven ability to work under pressure and meet tight deadlines.

• Develop innovative and diverse menus that cater to a wide range of client needs and dietary preferences.
• Oversee all aspects of food preparation, presentation, and execution for catering events.
• Manage kitchen operations, including inventory control, ordering, and waste reduction.
• Ensure strict adherence to food safety and sanitation standards (HACCP, ServSafe).
• Lead, train, and motivate the culinary team to achieve high performance.
• Collaborate with event planners and clients to understand specific requirements and deliver exceptional culinary experiences.
• Develop and manage food costs to ensure profitability while maintaining quality.
• Source high-quality ingredients from reputable suppliers.
• Implement and maintain creative plating and presentation techniques.
• Conduct regular quality checks and provide feedback to the culinary team.
• Stay updated on culinary trends and incorporate them into menu development.
• Troubleshoot any issues that arise in the kitchen or during event execution.

• Culinary degree from an accredited institution or equivalent professional experience.
• Minimum of 8 years of progressive experience in the catering or hospitality industry, with at least 3 years in a Head Chef or Sous Chef role.
• Extensive knowledge of various cuisines and dietary requirements (e.g., vegan, gluten-free, allergies).
• Proven ability to manage food costs, inventory, and supplier relationships effectively.
• Strong leadership, team management, and communication skills, especially in a remote setting.
• Creative culinary vision and a passion for high-quality food.
• Proficiency in Microsoft Office Suite and familiarity with catering management software.
• Excellent organizational and problem-solving skills.
• Ability to work independently and make critical decisions in a fast-paced environment.
• Food handler certification and ServSafe certification required.

• Develop and execute innovative and diverse pastry menus, including desserts, breads, pastries, and confections, for various dining concepts.
• Oversee all aspects of pastry production, ensuring the highest standards of quality, taste, and presentation.
• Lead, mentor, and inspire on-site pastry teams through remote guidance and collaboration.
• Establish and maintain rigorous food safety and sanitation standards in all production areas.
• Manage inventory, control food costs, and optimize ingredient sourcing to ensure profitability.
• Collaborate with Executive Chefs and F&B management on menu planning, special events, and catering.
• Conduct regular virtual taste tests and quality assessments of all pastry items.
• Research and implement new pastry techniques, trends, and technologies.
• Develop training programs for pastry staff to enhance skills and knowledge.
• Maintain strong relationships with suppliers and vendors.

• Culinary degree or equivalent professional training in pastry arts.
• Minimum of 10 years of progressive experience in pastry, with at least 5 years in a senior leadership role (e.g., Executive Pastry Chef, Pastry Director).
• Demonstrated mastery of classic and contemporary pastry techniques.
• Exceptional creativity and a keen eye for detail and presentation.
• Proven ability to lead, motivate, and manage teams effectively, even remotely.
• Strong understanding of food costing, inventory management, and budget control.
• Excellent communication, interpersonal, and organizational skills.
• Proficiency in using virtual collaboration tools and software.
• Ability to adapt to changing demands and work in a fast-paced environment.
• A strong portfolio showcasing diverse and high-quality pastry creations is essential.

• Develop and execute innovative, high-quality menus for diverse catering events, catering to various dietary needs and preferences.
• Manage and mentor a remote team of chefs, cooks, and kitchen staff, fostering a collaborative and high-performance culture.
• Oversee all aspects of food preparation, production, and presentation, ensuring consistency and adherence to brand standards.
• Implement and enforce stringent food safety and sanitation standards, ensuring compliance with all local and federal regulations.
• Manage inventory, procurement of ingredients, and supplier relationships to optimize costs and quality.
• Collaborate with event planners and clients to understand their needs and deliver exceptional culinary experiences.
• Develop and manage operational budgets, tracking expenses and identifying areas for cost savings.
• Utilize technology and communication platforms effectively to manage remote operations and team performance.
• Stay abreast of industry trends, culinary innovations, and best practices in catering and food service management.
• Contribute to strategic planning and business development initiatives for the catering division.

• Culinary degree from an accredited institution or equivalent professional experience.
• Minimum of 7 years of progressive experience in high-volume catering or fine dining, with at least 3 years in a leadership role.
• Proven ability to manage remote teams and operations effectively.
• Expertise in menu planning, food costing, and inventory management.
• Strong knowledge of food safety regulations (e.g., ServSafe certification).
• Excellent communication, interpersonal, and leadership skills.
• Proficiency in using virtual collaboration tools and technology.
• Creative flair and passion for developing unique culinary experiences.
• Ability to work independently and manage time effectively in a remote setting.

92G Cook and Culinary Specialist

As a Culinary Specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that Soldiers can sit down and enjoy a hot meal in between training or mission deployments. You’ll be responsible for preparing and servicing meals both in the field and at home stations, as well as ordering, inspecting food supplies, and keeping the kitchen safe and sanitary.

Requirements

• A U.S. Citizen or permanent resident with a valid Green Card

• 17 to 34 Years Old

• High School Diploma or GED

• Meet Tattoo Guidelines

• No Major Law Violations

• No Medical Concerns

Testing & Certifications

• 15 Nationally Recognized Certifications Available

• 10 weeks of Basic Training

• 8 weeks of Advanced Individual Training

• 85 ASVAB Score: Operators & Food (OF)

Skills You'll Learn

• Preparation & Cooking

• Stocking & Storage

• Hospitality

92G Cook and Culinary Specialist

As a Culinary Specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that Soldiers can sit down and enjoy a hot meal in between training or mission deployments. You’ll be responsible for preparing and servicing meals both in the field and at home stations, as well as ordering, inspecting food supplies, and keeping the kitchen safe and sanitary.

Requirements

• A U.S. Citizen or permanent resident with a valid Green Card

• 17 to 34 Years Old

• High School Diploma or GED

• Meet Tattoo Guidelines

• No Major Law Violations

• No Medical Concerns

Testing & Certifications

• 15 Nationally Recognized Certifications Available

• 10 weeks of Basic Training

• 8 weeks of Advanced Individual Training

• 85 ASVAB Score: Operators & Food (OF)

Skills You'll Learn

• Preparation & Cooking

• Stocking & Storage

• Hospitality

92G Cook and Culinary Specialist

As a Culinary Specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that Soldiers can sit down and enjoy a hot meal in between training or mission deployments. You’ll be responsible for preparing and servicing meals both in the field and at home stations, as well as ordering, inspecting food supplies, and keeping the kitchen safe and sanitary.

Requirements

• A U.S. Citizen or permanent resident with a valid Green Card

• 17 to 34 Years Old

• High School Diploma or GED

• Meet Tattoo Guidelines

• No Major Law Violations

• No Medical Concerns

Testing & Certifications

• 15 Nationally Recognized Certifications Available

• 10 weeks of Basic Training

• 8 weeks of Advanced Individual Training

• 85 ASVAB Score: Operators & Food (OF)

Skills You'll Learn

• Preparation & Cooking

• Stocking & Storage

• Hospitality