Adjunct Faculty: Hospitality (Culinary Arts)

Updated: 21 days ago
Location: Boston, MASSACHUSETTS
Deadline: Open Until Filled

About Bunker Hill Community College:

Bunker Hill Community College (BHCC) is a multi-campus institution with vibrant, urban campuses in Boston, Massachusetts, in nearby Chelsea, Massachusetts, and at several satellites and instructional sites throughout the Greater Boston area. The largest of the 15 community colleges in Massachusetts, BHCC serves some 18,000 students annually, focusing on holistic student services to ensure student retention and persistence. The College offers certificates and associate degrees, early college and dual enrollment, non-credit community and corporate training, and industry-specific training programs. BHCC is the 8th most diverse higher education institution in the United States, and is an Asian American and Pacific Islander Serving Institution. Bunker Hill is also a Hispanic Service Institution, defined as an institution that has an enrollment of undergrad full-time equivalent students that is at least 25 percent Hispanic students. Approximately 1000 international students attend from 100 countries, speaking more than 75 languages.

Living in Boston

Boston prides itself on being one of the most livable cities in America. Twenty-one diverse neighborhoods offer more than 600,000 residents the opportunity to taste, touch, and experience things from all over the world. Neighbors benefit from exceptional medical facilities, vibrant neighborhood business districts, and a solid network of parks, community centers, and libraries. For more information about Boston go to: .

Job Description:

BHCC is seeking dynamic adjunct faculty to teach in the Hospitality beginning Spring Semester between 01/23/2024-05/15/2024. 

All positions have a required on campus component.

CUL-111 Food Service Sanitation/Skills (In-person, Wednesdays, 4:00pm-5:15pm)

This course covers the principles and practices of sanitation and hygiene as applied to a professional kitchen and front-of-the-house operations. Topics include prevention of food-borne illness, prevention of contamination, proper food handling procedures, food allergens, HACCP procedures, and cleaning and sanitizing kitchen facilities. Students take the ServSafe and Massachusetts Allergen Awareness certification exams upon completion of the course.

CUL-211 Menu Design and Purchasing (In-person, Thursdays, 11:30am-12:45pm)

This course identifies the menu as the primary controlling document in food and beverage operations. The menu acts as the hub of an organizational system which informs recipes, ingredient potentials, inventory, cost controls, purchasing, menu types, service, labor, kitchen design, audience, and sanitation. Students draft to completion finished menus throughout the semester based on the above supposition, and in addition, become proficient in requisite costing formulas, inventory control, and purchasing strategies.


  • Bachelor's Degree in Culinary Arts or Associate Degree in Culinary with relevant work experience
  • Ability to demonstrate and teach professional service and sanitation skills
  • Commitment to advancing equity and access in the classroom
  • College teaching experience, especially at community college level, preferred
  • Proven ability to work with a diverse faculty, staff and student population
  • ServSafe certified
  • Maintains high standards for kitchen and food preparation sanitation

Additional Information:

Salary: $1,291.00 per credit hour Interview process will include on site bench test. Details will provided at time of interview scheduling

Effective Date: Spring 2024 semester, open until filled

Application Instructions:

To be considered for this position please upload the following documents to your account:

Please be sure to address the Required Qualifications in your documents.

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