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Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Inlet Beach, Florida

NEW! NEW!
St. Andrews Country Club Property Owners Association Logo
St. Andrews Country Club Property Owners Association

Boca Raton, Florida

Fetzer Insitute

Kalamazoo, Michigan

Pensacola Country Club Logo
Pensacola Country Club

Pensacola, Florida

Hershey Entertainment and Resorts Logo
Hershey Entertainment and Resorts

Hershey, Pennsylvania

The University of Michigan

Ann Arbor, Michigan

Ironwood Golf & Country Club Logo
Ironwood Golf & Country Club

Greenville, North Carolina

Broadmoor Bistro at the Center for Academic Achievement

Overland Park, Kansas

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Macon, Georgia

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Bluffton, South Carolina

Norms Logo
Norms

Los Angeles, California

Bates College Dining, Conferences & Campus Events Logo
Bates College Dining, Conferences & Campus Events

Lewiston, Maine

New Jersey Department of Corrections

Yardville, New Jersey

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Charlotte, North Carolina

College of the Canyons

Santa Clarita, California

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Nashville, Tennessee

Northwestern Michigan College

Traverse City, Michigan

Hound Ears Club Logo
Hound Ears Club

Boone, North Carolina

Bates College Dining, Conferences & Campus Events Logo
Bates College Dining, Conferences & Campus Events

Lewiston, Maine

Crestmont Country Club

WEST ORANGE, New Jersey

Lake Arrowhead CC

Lake Arrowhead, California

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Instructor, Chef
Under the general direction and supervision of the Associate Dean and Dean, the Instructor, Chef is responsible for providing instruction on campus in a classroom/laboratory, online, or at all SCC locations. Teaching assignments may include but are not limited to, baking and pastry fundamentals, culinary fundamentals, protein selection, banquet & buffet, sanitation & safety, culinary math, advanced culinary fundamentals, introduction to culinary/hospitality, as well as any course offered in the Culinary/Hospitality program. The instructor develops course objectives, implements teaching strategies, advises students, monitors and evaluates student progress, and keeps accurate student records. This is a full-time regular position.  


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