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Chef of Recreational Culinary Institute, Breckenridge (req1200)

Location: Breckenridge
Employment Type: Staff - Full-Time
Compensation: 69,482.59 - 77,202.88 USD – Salary (Exempt)
Job Openings: 1

Review of application material will begin November 28, 2022.

Job Description

The Director of the Recreational Culinary Institute has responsibilities for developing and marketing the non-credit culinary arts program and specific classes for the Breckenridge campus.  The incumbent will work with the community education program, the local professional community, and professional organizations in coordinating local classes/series, professional development and educational seminars. The incumbent will assist in the development of curriculum; guidelines and course development; and the recruitment of adjunct faculty for the recreational programs.  Other responsibilities related to the operation of the kitchen facilities including oversight of the facility, scheduling, maintenance, supplies, inventory and development of specifications for approved vendors.  The incumbent must be willing to teach up to 50 non-credit classes for the Recreational Culinary Institute annually.

Minimum Qualifications

Education and experience sufficient for the rigors of the position. Examples may include a Culinary Arts degree from an accredited institution and 5 years related professional experience, or equivalent education and experience that will provide the necessary knowledge, skill, and abilities to perform the functions of the position.

Teaching/training experience essential. Formal post-secondary teaching in the culinary arts desired.   Previous experience in managing an instructional program preferred. 

Knowledge of: Marketing concepts for culinary arts programs; foundations of classical cuisine and various ethnic cuisines; food service/restaurant operations including management, budgeting, scheduling, maintenance and food handling and sanitation requirements; office equipment, customary office technology and computer software (Microsoft Office programs preferred).

Ability to: Develop a culinary program and curriculum guidelines; manage instructional programs from conception to implementation; work with a wide range of individuals and groups including students (youth, high school and adult learners), faculty, professional organizations, and community members.

Welcoming. Innovative. Focused on Student Success. These principles reflect the soul of CMC. They guide us in building our teams, cultivating leaders, and expanding our approaches and mindset. They guide us to be an institution of higher education that’s the right fit for every faculty member, staff, student, and community member in its trust. Applicants must demonstrate a commitment to working effectively with students, employees, and community members of all backgrounds.


Bilingual (English/Spanish) or conversational language abilities strongly preferred.

To Apply: Please submit the required letter of interest, resume, and list of three professional references. CMC is an EOE committed to diversifying its workforce.