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Minimum Qualifications: An associate degree in Baking & Pastry, Culinary Arts or related area of study as well as extensive experience in the field showing a wide range of abilities. The successful candidate will be a true food lover and talented baking and pastry arts professional with a passion for college-level teaching and learning.

YEAR

Position: Instructor/Assistant Professor of Baking & Pastry ArtsStatus: Full-Time, Regular Faculty, ExemptDepartment: CulinaryReports to: Director of Institute for Culinary Artisans & Adventure HospitalitySalary: $50,000-$58,000 annual salaryCollege Background: Paul Smith’s College is a private, four-year institution with approximately 750 students in both undergraduate and graduate programs. Known as the “College of the Adirondacks,” we are the only baccalaureate-granting institution located within the six-million-acre, world-famous, “forever-wild” Adirondacks in New York’s North Country.Built on the site of the Adirondacks’ first wilderness resort, Paul Smith’s Hotel, the college is a haven for those who thrive on adventure. We are renowned for our exceptionally hands-on academics, inclusive community, spectacular location, and significant impact on the world around us.Position Description: Paul Smith’s College seeks candidates for a full-time, academic-year appointment to the faculty in Baking & Pastry Arts. The successful candidate will be a true food lover and talented baking and pastry arts professional with a passion for college-level teaching and learning. Strong interpersonal skills are needed, as are the ability to work well in teams and to communicate effectively with colleagues, students, and the community. Academic rank is open and will be determined by qualifications and experience.Duties & Responsibilities: <ul><li>Teach a full range of baking & pastry arts and basic culinary courses, including labs.</li></ul><ul><li>Manage and/or participate in special projects, recruitment initiatives, campus events, and community outreach.</li></ul><ul><li>Support student development outside the classroom through involvement in club activities, trips, and practical learning experiences.</li></ul><ul><li>Assess and improve student learning both in the classroom and in student operated commercial ventures.</li></ul><ul><li>Contribute to curriculum planning and development to ensure program relevancy within the industry.</li></ul><ul><li>Act as a mentor and role model to students by always displaying professional demeanor and dress.</li></ul><ul><li>Actively participate in service to the college through committees, student advising, and professional development.</li></ul>Qualifications and Preferences:<ul><li>Minimum Qualifications:</li></ul><ul><li>An associate degree in Baking & Pastry, Culinary Arts or related area of study as well as extensive experience in the field showing a wide range of abilities.</li></ul><ul><li>An ability to effectively work with a diverse community of co-workers, employees, and the community at large.</li></ul><ul><li>A keen interest in gastronomy in all its forms.</li></ul><ul><li>The demonstrated ability to teach related coursework in the classroom, labs, and student operated commercial ventures.</li></ul><ul><li>Ability to work with a broad range of diverse individuals and groups to form a safe and inclusive campus community.</li></ul><ul><li>Preferred Qualifications:</li></ul>Preference will be given to candidates with:<ul><li>Certified Executive Chef/Pastry Chef, CEC-CEPC</li></ul><ul><li>Bachelor’s degree in Baking & Pastry, Culinary Arts or related field.</li></ul><ul><li>ServSafe instructor experience.</li></ul><ul><li>Extensive industry experience in a supervisory or managerial position.</li></ul><ul><li>Demonstrated ability to develop and assess curriculum.</li></ul><ul><li>Professional certifications (example: American Culinary Federation Certified Pastry Chef).</li></ul><ul><li>Post-secondary teaching experience in classroom and lab environments.</li></ul><ul><li>Interest and aptitude in procurement and ordering and cost control.</li></ul><ul><li>Demonstrated ability to work effectively with a diverse community of traditional students and adult learners in a hands-on laboratory teaching environment.</li></ul>Paul Smith’s College is an equal opportunity employer. Position descriptions are created that focus on essential functions, using inclusive language, and avoid unnecessary or discriminatory requirements. Candidates accepted through April 24, 2026

Paul Smith's College

Instructor/Assistant Professor of Baking & Pastry Arts

College Level Faculty

Communication Skills

Cook Dishes

Cost Control

Interpersonal Skills

Mentoring

Purchasing/Procurement

Team Player

Training/Teaching

Training/Teaching Curriculum

clearcompany

ADAPTED_NOW

Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.

<h2>Overview</h2>Opportunity:  Line Cook Prepare food items in accordance with production requirements and established guest service and sustainability standards.Your Growth PathLead Cook – Sous Chef – Assistant to the Head Chef Your Focus<ul><li>Prepare food of consistent quality following recipe cards and production and portion standards.</li><li>Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.</li><li>Date all food containers and rotate per company standards, making sure that all perishables are kept at proper temperatures.</li><li>Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages.</li><li>Return all food items not used on the next shift to designated storage areas, being sure to cover and date all perishables.</li><li>Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per company standards.</li><li>Operate, maintain and properly clean kitchen tools and equipment.</li><li>Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.</li><li>Perform other duties as requested by management.</li></ul> Your Background and Skills<ul><li>High school diploma or equivalent.</li><li>2 years of related experience.</li></ul> HHM Benefits and Perks<ul><li>Competitive wages for full time and part time opportunities</li><li>Medical, Dental and Vision Health Insurance</li><li>Paid Time Off</li><li>401k Company Match</li><li>Free Basic Life Insurance</li><li>Travel Discounts</li><li>Commuter Transit and Commuter Parking Benefits</li><li>Employee Assistance and Wellness Program</li><li>Educational/Professional Development</li><li>Referral Bonus Program</li></ul>  Work Environment and Context<ul><li>Work schedule varies and may include working on holidays and weekends.</li><li>Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.</li></ul> What We BelievePeople Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It<h2>About Us </h2>HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law. To see other opportunities at this location, click here.

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