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.
Fairleigh Dickinson University is a center of academic excellence dedicated to the preparation of world citizens through global education. The University strives to provide students with the multi-disciplinary, intercultural, and ethical understandings necessary to participate, lead, and prosper in the global marketplace of ideas, commerce and culture.
All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, national origin, age, disability, or protected veteran status. Fairleigh Dickinson University takes affirmative action in support of its policy to employ and advance in employment individuals who are minorities, women, protected veterans, and individuals with disabilities.
Please click on this link to view a federal government poster that explains your Equal Employment Opportunity rights http://www.fdu.edu/admin/eh/fedeeo.pdf
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