Indian River State College→
Instructor - Hospitality and Culinary… at Indian River… · Vero Beach
Skills
Job Description
Job Description
Instructor - Hospitality and Culinary Arts
As a key member of the Culinary and Hospitality team at Indian River State College, you will help shape the next generation of industry professionals through hands-on, real-world instruction. This role blends teaching, mentorship, and program development—creating learning experiences that inspire students to grow their skills and their confidence.
You’ll design and deliver engaging curriculum, maintain high standards of safety and professionalism, and support students as they work toward academic success and industry-recognized credentials. Beyond the classroom, you’ll collaborate with local employers, participate in community outreach, and contribute to a dynamic program that reflects the region’s thriving hospitality landscape.
If you’re passionate about sharing your craft, committed to student success, and excited to build strong industry and community connections, this position offers the opportunity to make a lasting impact at The River.
About Us
Indian River State College is a leading public institution located on Florida’s Treasure Coast, serving students across multiple campuses in four counties. We are dedicated to academic excellence, innovation, and community engagement, offering associate and bachelor’s degrees, workforce training, and continuing education programs.
At The River, we believe every student’s and employee’s story matters. We value the different perspectives, experiences, and talents that come together on our campuses, creating a learning environment and workplace that’s supportive, inclusive, and inspiring. With flexible options online, on campus, and hybrid, we design learning experiences that meet students where they are and prepare them for real-world success. Programs like the Promise Program open doors by providing eligible students with tuition-free access, ensuring every learner has the opportunity to thrive.
Why Join the River
When you join Indian River State College, you become part of a forward-thinking and supportive community where your work truly matters. Your role is more than a job; it’s an opportunity to shape the future, uplift students, and be part of a mission-driven college that is changing lives every day.
What We Offer
At Indian River State College, we value the well-being and professional growth of our employees. Our comprehensive benefits package includes:
· Health & Wellness: Medical, dental, vision, flexible spending accounts, life insurance, supplemental plans, and access to our Employee Assistance Program (EAP).
· Affordable Coverage: PPO/HMO options starting at just $50/month for individual coverage and $180/month for family coverage.
· Retirement Security: Participation in the Florida Retirement System (FRS), plus tax-deferred annuities and Roth 403(b) options.
· Time for You: Generous paid vacation, personal, and sick leave to support work-life balance.
· Perks & Discounts: Reduced rates on services and tickets to local attractions.
· Growth & Development: Professional development programs, leadership training, and opportunities to advance your career.
JOB SUMMARY:
Under general supervision, this position is responsible for delivering engaging, industry-relevant instruction and maintaining a high-quality Culinary and Hospitality program. The role includes developing and improving curriculum, ensuring compliance with safety and industry standards, and fostering a positive, professional learning environment. Responsibilities include monitoring student progress, maintaining accurate records for college and certification requirements, and supporting student success through academic guidance and credential attainment. The position also involves active participation in community outreach, collaboration with industry professionals, and service on college committees.
SPECIFIC DUTIES AND RESPONSIBILITIES:
Instructional Responsibilities
- Deliver lectures, labs, and demonstrations following curriculum and course objectives.
- Maintain lesson plans and integrate educational technology.
- Monitor and document student attendance, progress, and retention.
- Grade assignments promptly, provide feedback, and submit final grades per college policy.
- Offer academic support during office hours or by appointment.
- Reinforce writing skills through appropriate assignments.
- Address diverse learning needs and advise students on performance and policies.
Program & Curriculum Development
- Assist with continuous improvement of Culinary and Hospitality programs.
- Align curriculum with industry standards and credentials.
- Submit course outlines and revisions per accreditation and college requirements.
Administrative & Operational Duties
- Maintain accurate student records and submit reports on time.
- Manage classroom and lab equipment, supplies, and inventory.
- Ensure compliance with safety procedures and best practices.
- Provide textbook and supply needs and contribute to annual budget planning.
- Support recruitment and retention strategies in collaboration with program leadership.
Professional Development & Conduct
- Maintain professional expertise through seminars, literature, and courses.
- Demonstrate professionalism, ethical behavior, and commitment to equal access.
- Participate in committees, college events, and community service.
- Complete required hours per week of professional duties, including teaching, advising, and committee work.
- Maintain a plan for self-evaluation and instructional improvement.
Communication & Collaboration
- Communicate regularly with the Dean, Department Chair, and colleagues.
- Notify the Dean promptly of absences and complete required documentation.
- Actively participate in faculty meetings and program improvement initiatives..
Other Duties
- Perform any other related duties and responsibilities as assigned.
QUALIFICATIONS, KNOWLEDGE AND SKILL REQUIREMENTS:
- Master’s degree in Culinary Arts, Hospitality, or Restaurant Management; OR
- Master’s degree with at least 18 graduate semester hours in Culinary Arts, Hospitality, Restaurant Management, or Business Administration AND at least two years of relevant hospitality industry experience; OR
- Associate’s degree in Culinary Management or a related field AND five years of management experience OR ACF Certified Executive Chef OR ACF Certified Culinary Educator.
- Minimum of two (2) years of teaching experience in Culinary Arts or a related field in both classroom and lab settings.
- Minimum of three (3) years of proven management experience in the Hospitality and/or Tourism industries
- American Culinary Federation (ACF) Certified Executive Chef or Certified Culinary Educator preferred
- Ability to engage and support a culturally diverse student population, making students active partners in the teaching/learning process
- Excellent communication skills (verbal and written)
- Strong computer proficiency, including Microsoft Office (Word, Excel, Access, PowerPoint) and industry-specific software
- Demonstrated ability to integrate technology and innovative approaches into teaching
- Organizational and interpersonal skills with the ability to multi-task and work independently or collaboratively
- Self-motivated and adaptable to changing program needs
- Must meet credentialing requirements for instructors
- Flexibility to teach day, evening, and off-campus classes as required.
- Valid Florida Driver’s License
- Willingness to assume night courses and off-campus site teaching as part of the regular teaching load.
PHYSICAL DEMANDS:
The physical requirements for this position include: Ability to regularly lift and or move up to 50 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 50 pounds; Ability to safely lift, hold, and carry up to 50 pounds of supplies and/or equipment needed for student training; Manual dexterity and balance required for demonstrating applications; Demonstration of appropriate skills as required by curriculum and standards; Ability to stand or sit for extended periods of time, walk, bend, lift, reach with hands and arms, and stoop; Ability to maintain and/or troubleshoot all lab equipment in the lab; Ability to bend down and get on knees while performing different techniques; Ability to present verbal lectures/demonstrations; Vision abilities sufficient to include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus; Excellent Hand-Eye coordination skills required to demonstrate appropriate skills required of the program; Ability to travel to and pick up miscellaneous supplies from local vendors for materials for student training and make good purchasing decisions or substitutions; Physically demonstrate new and unique methods and materials; IRSC expects its employees to follow proper safety standards while employed by the College.