Faculty, Culinary Arts Instructor

Applications must be submitted by 12:01 a.m., August 17, 2026.

Thank you for your interest in a career at Northcentral Technical College (NTC).

NTC offers outstanding career opportunities on a modern campus with state-of-the-art technology that allows for a collaborative learning and work environment.  Employees are offered an amazing Total Rewards package with competitive salaries, excellent benefits, and generous paid time off – including two paid closures for the winter holiday (Christmas – New Year) and summer (week of July 4th), for most full-time positions.  NTC is “The College that Cares” and makes a difference in the lives of our employees and students.  If you have the desire to help students while positively impacting the community, we’d love for you to join our team! See why our current employees did!

Salary is commensurate based on occupational experience and qualifications.

JOB SUMMARY, DESCRIPTION & QUALIFICATIONS:

Job Summary

The full-time faculty supports Northcentral Technical College’s Culinary Arts program by delivering high-quality instruction and fostering student success. This position is responsible for teaching courses within the program, developing and maintaining course materials, and aligning instruction with program objectives and evaluation procedures.  Working 40 weeks within a 52-week academic year, faculty collaborates with colleagues, engages in professional development, and supports College initiatives to enhance the learning experience and achieve program goals.

Please note this is an in-person position located on campus in Wausau, Wisconsin.

Essential Functions and Responsibilities

The following duties are primarily performed and are essential for this position. Employees are expected to be able to perform each of these job duties satisfactorily and successfully with or without reasonable accommodation.

Teaching & Student Success:

• Facilitate student learning through engaging instructional strategies and methodologies across various modalities, including in-person, online, hybrid, and out-of-classroom activities, and mentoring students and peers.

• Adhere to NTC’s academic calendar, Student Connect hours, teaching assignments, post and maintain office hours, and conduct assigned classes for the scheduled length of time in accordance with the faculty contract.

• Assess and evaluate student performance by providing timely feedback and grades, maintaining accurate student records, attendance, and lab/clinical evaluations, in compliance with privacy laws, such as FERPA.

• Develop and maintain course materials including outcome summaries, learning plans, Performance Assessment Tasks (PATs), syllabi, and online Learning Management System templates in the approved College format within designated timelines.

• Select and utilize appropriate learning materials and resources including textbooks, library resources, equipment, and supplies to enhance learning.

• Review, revise, and create curriculum in accordance with NTC academic standards and expectations.

• Assist in planning, developing, implementing, and evaluating a new or modified course/certificate/program.

• Stay current and focused on evolving learner needs and educational trends.

• Provide written evaluations upon the student’s request.

Specific Instructional Program Duties:

• Commercial culinary laboratory instruction and safe equipment use

• Purchasing, vendor relationships, point-of-sale, inventory, purchasing, and vendor systems

• Receiving, storage, product rotation, inventory documentation, budget planning, and resource stewardship

• Equipment maintenance, service, repair, and replacement coordination

• Food safety, sanitation, licensing, documentation, and event logistics

• Butchery experience preferred, applied learning, and partnerships with farms, livestock producers, meat processors, and regional food organizations

College/Program Area Support:

• Maintain program documentation as required by accreditation, program, or clinical sites standards, if applicable.

• Coordinate with instructional support services to address student accommodation and modification needs, fostering an inclusive learning environment.

• Engage and participate in faculty development training, professional day activities, College in-service events, commencement, team time, and other designated College activities.

• Assist in onboarding and orienting new full-time, part-time, adjunct faculty, and other employees within the program or content area.

• Actively participate in institutional, advisory and program team, and committee meetings.

• Attend College Open Houses (on-campus and off-campus, set-up and take down) to assist with student recruitment and in support of Student Services activities.

• Build and maintain collaborative relationships with business and industry partners, community organizations, and K-12 partners to strengthen program connections.

• Assist, participate, support, and carry out all duties as assigned.

Professional Development:

• Maintain Wisconsin Technical College System (WTCS)/Faculty Quality Assurance Standards (FQAS) and Higher Learning Commission qualification and meet requirements, accreditation or licensing standards, as applicable to program areas.

• Maintain professional certifications, licensures, and credentials as required by the specific program area.

• Remain up-to-date professionally in the area of content expertise and the teaching profession.

Faculty may be assigned to support key program functions due to accreditation, industry, or institutional needs. Typical responsibilities may include:

• Serve as liaison with accrediting bodies, industry partners, and College leadership to ensure program compliance and relevance.

• Coordinate curriculum updates, program reviews, and data reporting to support continuous improvement.

• Lead communication and planning efforts related to program scheduling, resource needs, and stakeholder engagement.

• Support recruitment, retention, and student success initiatives in collaboration with College departments.

Minimum Qualifications Required

In limited circumstances, NTC may consider a combination of education, training, and experience which provides the necessary knowledge, skills, and abilities to perform the duties of this position.

Education:  Bachelor's Degree

• A bachelor’s degree in Culinary Arts, Hospitality Management, Food Service Management, or a closely related field, or an associate degree in Culinary Arts or a closely related field with an agreement to obtain a bachelor’s degree within five years.

Experience:  2 Years

Additional Experience Information:

• Occupational instructors must have a minimum of two years (4,000 hours) full-time or equivalent demonstrated relevant occupational experience, one of which must be within the last five years.

• May waive the occupational experience of one year within the last five years if the candidate has two years of post-secondary teaching experience in the appropriate occupational field within the last five years.

• NTC will determine whether applicants meet the credentialing requirements of the Wisconsin Technical College System (WTCS), the Higher Learning Commission (HLC), applicable accreditation standards, and/or occupational licensing standards. These requirements must be met at the time of hire and maintained throughout employment, where applicable to the position.

• Must possess and maintain a valid Wisconsin driver’s license of the appropriate class, maintain a clean driving record for at least four years, and meet Northcentral Technical College’s insurance carrier requirements.

• Experience in teaching preferred.

Knowledge, Skills and Abilities

In order to perform the functions and responsibilities of the position (listed above) the following knowledge, skills, and abilities, including language skills, reasoning and mathematical abilities are essential.

Language Skills:

Ability to read, write, analyze and interpret complex documents; present topics to internal and external individuals of all levels.

Math Skills:

Ability to perform and work complex calculations, make comparisons, interpret and provide logical explanations to others.

Reasoning Ability:

Ability to define problems, collect data, establish facts, and draw conclusions to critically create resolutions; interpret instructions in mathematical or diagram form with abstract and concrete variables.

Technical Skills:

Ability to perform complex operations in a variety of job-specific systems, understand functionality to apply advanced functions, manage/customize and create calculations with data.

Customer Service Skills:

Ability to understand complex concerns and formulate solutions; communicate professionally with various audiences in different situations.

Other Requirements

• ServSafe Manager certification, or the ability to obtain it before the first teaching assignment

• HACCP plan development, implementation, or verification as strongly desired

• Knowledge of applicable state and federal meat-processing regulations as strongly desired

• Meat science, butchery, whole-animal fabrication, charcuterie, sausage production, curing, smoking, value-added processing, and farm or processor partnerships as strongly desired

• Completion of the Wisconsin Master Meat Crafter program, an equivalent credential, or comparable professional experience as strongly desired

Physical Requirements

Carrying/Lifting 10-25lbs: High

Carrying/Lifting 25-50lbs: Medium

Carrying/Lifting more than 50lbs: Low

Sitting: Medium

Standing/Walking/Climbing: High

Squatting/Crouching/Kneeling/Bending: Medium

Repetitive Hand/Foot Movement: High

Pushing/Pulling/Reaching Above Shoulder: Medium

Work Environment

Indoor/Office Work Environment: Medium

Outdoor Weather Conditions: Medium

Irritated or Agitated Individuals: Medium

Hostile or Violent Individuals: N/A

Hazardous Fumes/Odors/Toxic Chemicals: Low

Confined Spaces (as identified by OSHA): N/A

Work-Related Travel: Low

Smell Requirement: High

Specific Vision: High

Hearing: High

Taste: High