Posting Details
Posting Summary Working Title: Culinary & Pastry Arts Adjunct Instructor Role Title: Instructor Role Code: FLSA Exempt Pay Band: UG Position Number: 283A0000 Agency: J. Sargeant Reynolds Community College Division: J. Sargeant Reynolds Community College Div Work Location: Richmond City - 760 Hiring Range: Salary commensurate with the education and experience of the applicant.
Emergency: Essential Personnel No EEO Category: I-Faculty Full Time or Part Time: Part Time Does this position have telework options? -Telework options are subject to change based on business needs- Does this position have a bilingual or multilingual skill requirement or preference Work Schedule: Varies depending on class schedules and school needs. Sensitive Position: No
Job Description
Reynolds is one of the largest community colleges in Virginia and serves Virginias capital city and five nearby counties. Annually, our four campus sites serve approximately 13,000 credit students and provide training for 7,400 students through the Community College Workforce Alliance. Reynolds is committed to hiring and retaining a diverse, culturally competent staff at all levels of the organization who reflect the demographics of our students. We also believe in providing an ongoing investment in our faculty and staff to deepen their skills and competencies to serve the full range of our student population.
Part-time adjunct teaching faculty-ranked appointment. Salary commensurate with the education and experience of the applicant.
Special Assignments May be required to perform other duties as assigned. May be required to assist the agency or state government generally in the event of an emergency declaration by the Governor.
KSAs Required Qualifications
Associates degree in Culinary Arts with demonstrated competency in teaching field or Bachelors degree in Culinary Arts or related field. Five (5) years of related occupational experience as a Sous Chef or higher overseeing at least 5 employees within the last ten (10) years. Current ServSafe Certification. Demonstrated ability to effectively use instructional technologies with excellent interpersonal, analytical, and oral/written communication skills. Willingness to adopt and teach new and emerging technologies and commitment to meeting the needs of and providing instruction to multi-cultural populations that support diversity, cultural understanding, and inclusion.
Additional Considerations
Demonstrated ability to teach savory food preparation and artistic food presentation, including fruit, vegetables, starch preparation, garde manger, meat, seafood, and poultry fabrication, stock, soup, and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections. Demonstrated ability to integrate nutrition, food safety, and cost control into instruction. Demonstrated ability in HACCP and environmental hygiene. Considerable supervisory and practical cooking experience within the past year at sous chef level or higher in a variety of food service settings, including fine-dining. Current ACF Certified Culinary Educator and/or community college teaching experience.
Operation of a State Vehicle No Supervises Employees No Required Travel Travel among Reynolds campuses and partner sites may be needed.
Posting Detail Information
Posting Number: ADJ_2912P Recruitment Type: General Public - G Number of Vacancies: Multiple Position End Date: If temporary Job Open Date: 01/05/2026 Job Close Date: 12/31/2026 Open Until Filled: Yes Agency Website: www.reynolds.edu Contact Name: Reynolds HR Email: hr@reynolds.edu Phone Number: 804-523-5249
Special Instructions to Applicants
This pool will be utilized on an as-needed basis. Your application will remain active until the position is no longer needed. Only those selected for an interview will be contacted.
For full consideration, the cover letter, resume or curriculum vitae, and unofficial transcripts must be received with the online application submission. This position will be assigned to the School of Business and Industrial Trades located on The Kitchens at Reynolds, 2500 Nine Mile Road, Richmond, VA.
Additional Information
Demonstrated ability to teach savory food preparation and artistic food presentation, including fruit, vegetables, starch preparation, garde manger, meat, seafood, and poultry fabrication, stock, soup, and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections. Demonstrated ability to integrate nutrition, food safety, and cost control into instruction. Demonstrated ability in HACCP and environmental hygiene. Considerable supervisory and practical cooking experience within the past year at sous chef level or higher in a variety of food service settings, including fine-dining. Current ACF Certified Culinary Educator and/or community college teaching experience.
Background Check Statement Disclaimer The selected candidates offer is contingent upon the successful completion of an extensive criminal background investigation, which may include fingerprint checks, local agency checks, employment verification, verification of education, credit checks relevant to employment, and other checks requested by the VCCS, such as I-9 and E-Verify requirements. Additionally, selected candidates may be required to complete the Commonwealths Statement of Economic Interest. http://ethics.dls.virginia.gov
EEO Statement The Virginia Community College System (VCCS) provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, political affiliation, veteran status, sexual orientation, gender identity, or other non-merit factors.
ADA Statement The Virginia Community College System (VCCS) is an Equal Employment Opportunity employer and complies with the Americans with Disabilities Acts (ADA) and ADAAA to provide reasonable accommodation to applicants in need of access to the application, interviewing, and selection processes when requested.
E-Verify Statement VCCS uses E-Verify to check employee eligibility to work in the United States. You will be required to complete an I-9 form and provide documentation of your identity for employment purposes.
Quicklink for Posting https://jobs.vccs.edu/postings/91706
Supplemental Questions
Required fields are indicated with an asterisk.
Do you have an Associates or Bachelor degree in Food Management, Culinary, or a related field? Yes No
Applicant Documents Required
Documents Resume Cover Letter/Letter of Application Unofficial Transcripts Optional Documents Teaching Philosophy Other Document Curriculum Vitae Certificate