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Adjunct Faculty --Chef for Quantity Food Production
Fairleigh Dickinson University
Job Summary: 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. Required Qualifications: Status: Temporary Campus: Metropolitan Campus, Teaneck, NJ Hiring Manager: Joseph Tormey Department: Hospitality & Tourism Management-Metro
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