Faculty - Assistant Professor, Culinary Arts-Pastry and Baking

Faculty - Assistant Professor, Culinary Arts-Pastry and Baking

Salary

Depends on Qualifications

Location

Main Campus - Orem

Job Type

FT Faculty

Job Number

FY2706609

Division

VP Academic Affairs

Department

Culinary Arts Institute

Opening Date

10/02/2026

Closing Date

11/1/2026 11:59 PM Mountain

Required Documents Needed to Apply

Cover Letter

Curriculum Vitae

Teaching Philosophy

Optional Documents

License or Certification

Letters of Recommendation

Applicant Support

1-855-524-5627

Support@schooljobs.com

• Description
• Benefits
• Questions

Position Announcement

The Culinary Arts Institute (www.uvu.edu/culinary/) invites applications for a tenure-track faculty position to begin January 2027.

The culinary arts faculty member develops and teaches a wide range of undergraduate courses. These courses may include, but are not limited to, culinary skill development, baking skill development, advanced pastry, and restaurant management to meet the changing needs of the culinary arts industry. The faculty member is involved in catering operations on and off campus. The faculty member engages in scholarship and creative works activities that contribute to the mission of the university, department, and profession. In addition, the faculty member provides service at the department, college, and university levels.

Utah Valley University places a strong emphasis on teaching. Faculty members are expected to develop a learning environment and activities that help students achieve their learning objectives. UVU encourages applicants with a wide range of backgrounds, experiences, and expertise to apply.

The Culinary Arts Institute offers an AAS Culinary Arts degree. The Culinary Arts program is accredited through the American Culinary Federation.

By joining our team, youll have the opportunity to influence and guide the minds of future chefs. The satisfaction of knowing that youre playing a vital role in developing future culinary professionals is one of the many rewards of this position. Moreover, youll have access to cutting-edge resources and a collaborative community of experts dedicated to staying at the forefront of the culinary industry. You will guide the students in the techniques of not only baking and cooking, but also catering aspects as well. The UVU Culinary Arts Institute participates in the production and serving of many catering events, including the Presidential Scholarship Ball, Christmas events for local businesses, and our own Gala that earns funds to help our students and the program. Utah Valley University offers a comprehensive benefits package, including health insurance and retirement contributions.

Summary of Responsibilities

• Instructs, manages, and supervises individuals and groups in classrooms, online, and laboratories, through demonstration, discussion, visual aids, individualized instruction, lectures, and other appropriate methods for educational delivery.
• Plans, prepares, and follows an approved course of study that includes measurable objectives for each course taught. Prepares instructional materials. Evaluates student performance using appropriate testing and grading procedures.
• Engages in scholarly activities, including applied research, and produces scholarly/creative work consistent with disciplinary specialization and the academic goals of the department.
• Serves the department, college, and university by attending departmental meetings, working on committees, and accepting other service appointments.

Qualifications / Licenses / Certifications

• Graduation from an accredited institution with an associate degree in culinary arts, baking and pastry, or related field.
• Minimum of 3 years of consistent, full-time executive chef or pastry chef level position in a quality, high-level operation.

Preferred Qualifications

• Graduation from an accredited institution with a bachelor's degree in the culinary field or a related field.
• 5 years of teaching experience in a related field.
• 5 years of consistent, full-time executive chef or pastry chef level position in a quality, high-level operation.

Licenses or Certifications

• Certified or certifiable in 1 year as a Certified Executive Pastry Chef, Certified Executive Chef, Certified Chef d' Cuisine, or Certified Culinary Educator through the American Culinary Federations certification guidelines.

Knowledge / Skills / Abilities

• Proficiency in appropriate instructional techniques for both classroom and kitchen lab settings in industry-based savory instruction and or industry-based pastry and baking instruction.
• Knowledgeable in both classical and contemporary savory cooking techniques and or baking and pastry techniques.
• Knowledge in exceptional sanitation standards, culinary math, including bakers' percentages if applicable, menu design, purchasing, and storeroom management.
• Must be competent to instruct in theory and in practice, savory cooking and plating, and or pastry, baking, and plating.
• Skills in all savory cooking techniques and or baking and pastry techniques, including garnishes, plating, and the proper use of modern tools and equipment.
• Mathematical skills necessary to evaluate A/P, E/P, food costing, menu pricing, budgetary requirements, and being profitable in the industry.
• Excellent organizational and time management skills
• Strong program coordination skills
• Effective verbal and technical written communication skills
• Effective interpersonal, problem-solving, and decision-making skills
• Strong presentation and proposal skills
• Ability in the art of industry-based pastry and baking production.
• Ability to be creative in developing and perfecting baking and pastry recipes.
• Ability to understand and adhere to accreditation process requirements.
• Ability to manage and prioritize multiple tasks.
• Ability to work effectively with faculty, staff, students, agency administrators, and community practitioners from broad ethnic, cultural, and socioeconomic backgrounds.
• Ability to interpret the University's core values (exceptional care, exceptional accountability, exceptional results).
• Ability to plan measurable objectives, prepare instructional materials, and follow an approved curriculum.
• Ability to assess student work and maintain and submit accurate and current plans, reports, and records involving student and faculty accountability, attendance, and performance.
• Ability to use a classroom learning management system, such as Canvas.
• Ability to conduct scholarship/creative works and service, and have teaching interests that align with the culinary arts discipline.
• Ability to relate with students and effectively teach, train, and mentor students.

EEO Statement:

UVU employment decisions are made on the basis of an applicant's qualifications and ability to perform the job without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, gender expression, age (40 and over), disability, veteran status, pregnancy, childbirth, or pregnancy-related conditions, genetic information, or other bases protected by applicable federal, state, or local law.

Utah Valley University's dedication to exceptional care offers quality service and benefits to employees while staying committed to meeting the needs of a diverse workforce.

UVU is pleased to offer a competitive and comprehensive benefits package that supports employees and their family's overall physical and mental health, protects their income in case of unforeseen illness and life events, and assists in building financial security for retirement and the future.

Highlights from Utah Valley University's benefits package include:

• Medical network and plan options with low employee premiums
• Employer HSA contribution for those that elect the university's High-Deductible Health Plan
• Other tax advantage, reimbursement account options (i.e. Flexible Spending Account & Dependent Care)
• Dental and vision plan options
• Incentivized wellness program
• Employer paid basic life, Accidental Death and Dismemberment (AD&D), and Long Term Disability (LTD) coverage
• Employee Assistance Program (EAP)
• 401(a) Defined Contribution Plan with an employer contribution of 14.2% based on employee's compensation (100% vested on first day of full-time employment)
• Undergraduate tuition remission benefit waiving up to 18 credit hours (each semester) for employees and their eligible dependents (spouses & children dependents unmarried and up to age 26)
• Generous leave package which includes sick, vacation (staff only), and personal leave; 13 paid holidays; paid medical maternity and parental leave

For more information about the benefits offered, visit https://www.uvu.edu/peopleandculture/benefits.

01

Do you have experience in a consistent, full-time Executive Chef or Pastry Chef-level position in a high-quality culinary operation?

• Yes
• No

02

Are you currently certified, or able to obtain certification within one year, as a Certified Executive Pastry Chef (CEPC), Certified Executive Chef (CEC), Certified Chef de Cuisine (CCC), or Certified Culinary Educator (CCE) through the American Culinary Federation?

• Yes
• No

03

How many years of experience do you have in a full-time Executive Chef or Pastry Chef-level position?

• Less than 2 years
• 2-4 years
• 5-7 years
• 8-10 years
• 10+ years

04

Which of the following best describes your highest culinary leadership position?

• Sous Chef
• Executive Sous Chef
• Pastry Chef
• Executive Pastry Chef
• Executive Chef
• Chef de Cuisine
• Other Culinary Leadership Role

05

Do you hold any of the following American Culinary Federation certifications? (Select all that apply.)

• Certified Executive Chef (CEC)
• Certified Executive Pastry Chef (CEPC)
• Certified Chef de Cuisine (CCC)
• Certified Culinary Educator (CCE)
• Other ACF Certification
• No ACF Certification

06

How many years of teaching experience do you have in culinary arts, baking and pastry, hospitality, or a closely related field?

• No teaching experience
• Less than 1 year
• 1-2 years
• 3-5 years
• 6+ years

07

Which instructional environments have you taught in? (Select all that apply.)

• College or university classroom
• Culinary laboratory or kitchen environment
• Online courses
• Hybrid courses
• Industry training programs
• None of the above

08

How many years of experience do you have developing curriculum, lesson plans, assessments, or instructional materials?

• No experience
• Less than 1 year
• 1-2 years
• 3-5 years
• 6+ years

09

Please describe your professional culinary leadership experience, including the types of operations you have managed and your primary responsibilities.

10

Please describe your teaching experience and any experience instructing students or training culinary professionals.

Required Question

Employer Utah Valley University

Address 800 W. University Parkway

Orem, Utah, 84058

Phone Applicant Support 855-524-5627

Website http://www.uvu.edu