Description
The Culinary Director leads the Culinary and Hospitality Arts programs at RCBC, overseeing curriculum, academic quality, kitchen operations, food safety, budgeting, purchasing, events, regulatory compliance, faculty and student development, and program representation. The role reports to the Dean of Humanities, Business, and Social Sciences and requires a bachelor's degree in a related culinary, hospitality, or business discipline, at least seven years of progressive culinary experience, three years of teaching experience, five years of administrative and managerial experience, active food safety credentials, and proficiency with Blackboard and Google Suite.
