Instructor

Special Instructions

Nicholls State University adheres to the equal opportunity provisions of federal civil rights laws and regulations that are applicable to this agency. Therefore, no one will be discriminated against on the basis of race, color, national origin (Title VI of the Civil Rights Act of 1964); sex (Title IX of the Educational Amendments of 1972); disability (Section 504 of the Rehabilitation Act of 1973; or age (Age Discrimination Act of 1975) in attaining educational goals and objectives and in the administration of personnel policies and procedures. Anyone with questions regarding this policy may contact Alison Hadaway, SHRM-CP, Director of Human Resources at 985-448-4041 / alison.hadaway@nicholls.edu / P.O. Box 2105, Thibodaux, LA 70310. For anyone needing ADA Accommodations, please contact Carolyn Kern, Director of Environmental Health & Safety at 985-448-4782 / carolyn.kern@nicholls.edu

Position Details

Position Information

Position Title Instructor

Position Number 390410

Salary Range $50,000.00

Position Type Faculty

Department Information

Ending Effective Date of Temporary Employment

Department Chef John Folse Culinary Institute

Job Duties

Responsibility / Duty Teaching

• Teach courses and labs in the academic programs offered in the Department of Culinary Arts to include course offerings in Bistro Ruth front-of-house operations, service execution, beverage and wine instruction, taking part in departmental fundraising initiatives and managing bistro related accounts associated with restaurant lab operations.
• Post office hours that are focused on student consultation and advising as these relate to student progression in the curriculum.
• Actively participate in the development and updates of the competency-based curriculum and instructional materials.
• Assist in achieving academic accreditation(s).
• Actively recruit and advise students and coordinate job placement and other external learning experiences.
• Be aware of all employment-related documents such as the University Policy Manual and the department’s Promotion and Tenure Document and adhere to listed performance requirements in the areas to which the University of Louisiana System is dedicated: teaching, research, and service.

Percentage Of Time 50

Responsibility / Duty Institutional and Community Service

• Participation in scheduled institutional service activities including opening week events, conference days, and commencement exercises.
• Actively maintain professional memberships and serve as liaison with industry and professional societal organizations such as the Louisiana Restaurant Association OR American Culinary Federation OR Research Chefs Association OR Center for Advancement of Foodservice Education, and other related organizations.
• Participation in discipline committee or program meetings and activities.
• Actively participation in department, college or system meetings and/ or committees.
• Other relevant duties as may be required.

Percentage Of Time 25

Responsibility / Duty Research

• Participating in research activities as required to maintain program and college accreditation standards.
• Participate in juried presentations at the regional, state, and national, and international level to meet research standards detailed in the CJFCI promotion and tenure document.
• Actively participate in collaborative research with departmental colleagues as well as cross-disciplinary research pursuits.
• Perform successfully and collegially in a diverse work environment.
• Display interpersonal skills and the ability to communicate effectively with a diverse professional, community, and student population.
• Display good organizational and planning skills.
• Demonstrate sensitivity to students with diverse academic, socio-economic, cultural and ethnic backgrounds and students with disabilities.
• Participate in college-related activities such as student activities, community education, recruitment of students, and/or special programs.
• Participate in curricular design activities that review, evaluate and revise program curricula and practices to assure compliance with professional standards, state-mandated guidelines and requirements of business/ industry, and higher education.
• Assist in the articulation of courses and programs with secondary and post-secondary institutions.

Percentage Of Time 25

Posting Detail Information

Minimum Experience Required •Significant experience in the culinary industry •Record of effective teaching at the university undergraduate level

Minimum Education Required Bachelors Degree in culinary arts or related field

Minimum Licenses Required Current ServSafe Certification

Other Minimum Requirements

Test(s) Required

Preferred Education Graduate work toward a masters degree

Preferred Experience

Preferred Licenses

Other Preferred Requirements

Physical Demands

Employment Year Academic Year

If Grant Period or Specified Period selected, please specify begin date

If Grant Period or Specified Period selected, please specify end date

Employment Basis Full-time

Proposed Ending Date (for faculty and grant funded positions) 05/15/2027

Posting Date 04/22/2026

Closing Date 11/29/2026

Special Instructions to Applicants

Quick Link for Postings https://jobs.nicholls.edu/postings/9843