Adjunct chef instructor to teach culinary arts at the Metropolitan and Florham campuses. The Quantity Food Production course provides a comprehensive overview of cooking techniques and the development of manual skills to apply this knowledge. This course teaches commercial volume food production that may be applied in catering, health care, institutional commissary and airline culinary operations. Menu development, production planning, kitchen organization, food cost control, analysis and performance improvement are introduced and practiced in a commercial kitchen setting.
Master's degree required
Several years commercial kitchen experience required
Teaching experience preferred
Excellent oral and written communication skills required
ServSafe Certification required
American Culinary Federation certification preferred
Employment is contingent upon a satisfactory background check. Candidates for hire will be required to sign a waiver authorizing the background check and produce a Social Security Card.
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