In addition to submitting an online application, please upload the following: cover letter, resume or curriculum vitae, transcripts for all college coursework, copies of all current unexpired certifications/licensure, and three current letters of recommendation dated within 1 year

KY State Law requires state and national pre-employment background checks as a condition of employment.
 

Instruct students in lab activities and lecture classes.  Classes will be taught Monday through Thursday; additionally, may be required to work some special events.  Instruct in Garde Manger, cost and control, baking, supervisory management, and basic food preparation.  Train students in the proper techniques of food handling, equipment usage, sanitation, safety, menu planning and execution, dining room service, and other lab duties.  Must adhere to all aspects of the curriculum as assigned.  The instructor will also approach the daily activities as a "working chef" as well as an educator.  Hours vary and may include day, evening, and weekend responsibilities.

Minimum Requirements: Associate's Degree in Culinary Arts and a minimum of one year of industry experience.

Preferred Qualifications: Bachelor's Degree in associated discipline.  Preference will be given to applicants certified by the American Culinary Federation and the National Restaurant Association for ServSafe Managerial Instructor/Proctor.