Lead Culinary Specialist & Creative Chef - 80357

Founded in 1986, St. Charles Community College (SCC) has a reputation as one of the best two-year colleges in the state of Missouri. SCC's service area includes a six-county region with a population exceeding 540,000. SCC's main campus, located in Cottleville, has won architectural awards for its innovative, contemporary design. The college's Dardenne Creek Campus features the Center for Healthy Living and the Field to Table Institute. Opening Fall 2025, the Innovation West Campus located in Wentzville features the Regional Workforce Innovation Center. With a focus on innovation, St. Charles Community College is a leader in delivering high quality education in a state-of-the-art learning environment. The success of SCC is rooted in the mission of serving the community by "focusing on academic excellence, student success, workforce advancement, and life-long learning within a global society."

SCC is seeking a Lead Culinary Specialist and Creative Chef to provide academic leadership for the SCC's culinary programs, including credit programs, certificates, and community education offerings. In collaboration with the Executive Director and the Dean, this position oversees curriculum development, assists with staff coordination, and field-to-table initiatives that emphasize sustainability, local sourcing, and community engagement. The FTI Lead Culinary Instructor and Creative Chef helps develop, implement, and maintain high-quality culinary curriculum that integrates agriculture, nutrition, and culinary. The primary responsibilities of this position include teaching both credit and non-credit courses, participation in campus and community culinary events, and assisting in the operations of the SCC Café Market, as needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Contribute to the design & implementation of culinary curriculum with a focus on field-to-table principles, current industry trends, and sustainable practices.

Serve as the lead instructor for the culinary program.

Assist the Dean in ensuring program alignment with American Culinary Federation (ACF) standards, industry needs, and accreditation requirements.

In collaboration with the Executive Director, develop interdisciplinary learning experiences.

Develop and review course materials, syllabi, lesson plans, and assessments that promote student learning outcomes and professional readiness.

Assist with academic leadership in the evaluation of program effectiveness, implement data-driven improvements, and support continuous quality improvement.

In collaboration with the Executive Director, recruit, train, and mentor culinary instructors and support staff to ensure consistency and excellence in program delivery.

Foster a collaborative and high-performance instructional environment with a focus on experiential learning.

In collaboration with the Executive Director, oversee the screening and selection process for the program cohorts.

Support student recruitment, admissions, advising, and career placement in collaboration with the Ex Dir, Dean and Student Services.

Assist with the promotion of experiential learning through culinary competitions, guest chef lectures, community events, and market-based projects.

Participate in, and help organize public-facing culinary events, demonstrations, and partnerships that showcase SCC's culinary excellence.

Assist with the daily operations of the SCC Café Market, as assigned by Executive Director.

Assist with the management of program budgets, kitchen facilities, and equipment procurement, as needed, in coordination with the Executive Director and the Dean.

Ensure adherence to health, sanitation, and food handling regulations and train the students to do the same.

Assist Dean and Ex. Director as needed with the coordination of class scheduling, lab utilization, and resource allocation across the program.

Support outreach, K–12 partnerships, and industry collaborations to promote program growth and visibility.

In collaboration with FTI leadership and staff, maintain a safe and organized teaching environment aligned with OSHA and ServSafe standards.

Participate in college committees and initiatives as needed.

May requires evening and weekend hours for community education, college events, or café / market operations as assigned.

Other duties as assigned.

REQUIRED SKILLS AND ABILITIES

Demonstrated commitment to innovative culinary education, sustainability, and student success.

Excellent leader and collaborator with strong organizational and communication skills.

Proficiency in maintaining compliance with accreditation and industry standards.

• ServSafe certification (or ability to obtain).

Regular and predictable attendance required.

MINIMUM EDUCATION AND EXPERIENCE

Associate or Bachelor'degree in Culinary Arts, Hospitality Management, or related field and three years of experience in higher education or professional culinary leadership; OR equivalent combination of education and relevant experience.

PREFERRED EDUCATION AND EXPERIENCE

Industry certifications and / or ACF credentials.

PHYSICAL REQUIREMENTS

Ability to lift 25+ pounds.

St. Charles Community College is an Equal Opportunity Employer.