Job Details
Hospitality Management and Culinary Arts Faculty

Lake Tahoe Community College (LTCC) announces an opportunity to work as a full-time, tenure-track instructor in Hospitality Management and Culinary Arts. There are over 6,300 hospitality and culinary employees located on Lake Tahoe’s South Shore, making it the region’s largest industry sector by a large margin. Local business and industry members are enthusiastic partners in connecting the work to the substantial workforce needs in the Tahoe basin.

The program is poised for significant expansion and growth as the curriculum has been recently revamped with substantial industry input. Several significant initiatives have been implemented in Culinary Arts and Hospitality Management by LTCC in recent years. An Associate Degree for Transfer (ADT) program in Hospitality Management was launched in Spring 2019, with the program’s first graduates in June 2021. A redesigned Associate Degree and stackable certificates in Culinary Arts has been approved and will launch in Fall 2022. A 2,000-hour Certified Culinarian registered apprenticeship program aligned to American Culinary Federation Education Foundation standards launched in Winter 2019, with eight current apprentices working on both sides of the California/Nevada border.

Additionally, a partnership to offer Bachelor’s Degree programming in Hospitality Business Management through Washington State University’s Global Campus at the Lisa Maloff University Center is also a significant addition to the educational and career pathway available to students and incumbent workers in Lake Tahoe’s number one industry.

Reporting to the Dean of Workforce Development and Instruction, this new full-time faculty position will serve local students through face-to-face and distance education classes and increased Work Experience courses at LTCC. These pathways will provide a skilled workforce pipeline for industry partners and provide local residents living in poverty and stuck in entry-level positions the opportunity for wage progression and advancement opportunities to managerial positions that pay family-sustaining wages.

Please see the position description for complete requirements and duties.


After review, applicants judged most suitable for the position will be invited to initial interviews. These applicants will be notified by phone on or about Thursday, October 6, 2022. Initial interviews will be conducted by a committee of campus constituents and are tentatively scheduled for October 19 and 20, 2022. Finalists will then be selected and invited to a secondary process. Meeting the minimum requirements does not guarantee an interview.

LTCC reserves the right to return to the applicant pool at any point during the recruitment process.


Salary Range: LTCC offers a competitive compensation package that includes a starting placement salary of $57,412 to $90,029 annually dependent upon education and experience and include an additional summer stipend equivalent to 6.25% of base salary. For example, if positioned at a base salary of $67,519 the additional summer stipend would be $4,220. See the faculty salary schedule for further information regarding education and salary placement.

Benefits: Health and Welfare benefits include medical, dental, vision, life insurance, and long term disability. These benefits also include full coverage of a gold-level medical plan which, on average, covers 80% of healthcare expenses for a standard population. LTCC also matches 19.1% of an eligible employee's salary and contributes it into a CalSTRS pension account for qualifying employees.

Work-Life Balance: This position is a 177-day contract over fall, winter, and spring quarters with culinary and hospitality management responsibilities over the summer months to be compensated via additional stipend. This position is exempt from overtime compensation. 10 days of sick leave accrue annually.

LTCC's Commitment to Diversity

Our ideal candidate will share and participate in LTCC's commitment to the values of diversity and equity while serving its ethnically and socioeconomically diverse student population. Lake Tahoe Community College is designated as a Hispanic-Serving Institution, reflecting the surrounding California and Nevada area.

  • Teach assigned courses in the Hospitality Management and Culinary Arts curriculum. Courses may vary by modality: online, face-to-face, and enhanced virtual education (EVE). There is a requirement of some course load to be face-to-face teaching.
  • Serve as lead educator for the Tahoe Culinary Academy at LTCC, to provide educational quality assurance in the development & implementation of registered apprenticeship programs in Culinary Arts and Hospitality Management.
  • Serve as lead evaluator for American Culinary Federation practical exams at all levels of certification (Fundamentals Cook through Executive Chef).
  • Develop and teach Apprenticeship Related Instruction courses as appropriate.
  • Develop and support dual enrollment and concurrent enrollment courses in partnership with South Tahoe High School and Nevada Joint Union High School District, including pre-apprenticeship and enhanced on-the-job (OJT) training opportunities. Teach or team-teach such courses as appropriate.
  • Participate in full-time faculty responsibilities including faculty and departmental meetings, departmental planning, community liaison, curriculum development, and committee assignments.
  • Develop, maintain, and assess student learning outcomes for appropriate courses; participate in and potentially oversee the use of assessments for ongoing improvement.
  • Develop and revise curriculum and maintain a comprehensive instructional program in the Hospitality Management and Culinary Arts department.
  • Develop departmental budget and class schedules.
  • Select textbooks and/or Open Education Resources.
  • Assist with the selection and coordination of adjunct faculty in the department as needed. • Consult with appropriate college faculty.

As this position covers two areas of discipline, the Minimum Qualifications for Faculty and Administrators in California Community Colleges, Title V Regulations, requires that the successful candidate must demonstrate that they satisfy minimum qualifications for both Hospitality Management and Culinary Arts. To view the Minimum Qualifications for Faculty and Administrators in California Community Colleges in its entirety, click here.


Possess the degree and experience in one of the following options:

  • Any bachelor's degree or higher plus two years of professional experience in Hospitality Management and two years professional experience in Culinary Arts; or
  • Any associate degree plus six years of professional experience in Hospitality Management and six years professional experience in Culinary; or
  • The equivalent.

The professional experience required must be directly related to the faculty member's teaching assignment.

NOTE:  Applicants who claim equivalent qualifications shall provide conclusive evidence that they possess qualifications that are at least equivalent to those required by the minimum qualifications of the area for which they are applying.  It is the responsibility of the applicant to supply all evidence and documentation for the claim of equivalency at the time of application.

  • Demonstrated ability to teach Hospitality Management and Culinary Arts courses at the postsecondary level.
  • Demonstrated ability to perform all of the responsibilities listed above.
  • Demonstrated sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, and ethnic backgrounds of community college students.


  • Ability to utilize innovative teaching practices, including participatory and critical thinking methodologies
  • Familiarity with characteristics of community college students
  • Understanding of small college environment
  • Interest in and ability to incorporate technology in the teaching/learning process
  • Ability to work independently
  • Ability to teach in another discipline
Please answer the following questions on a separate page, limiting your responses to about one-half page for each question; do not refer to resume. Every effort should be made to demonstrate your qualifications for this position.

1. Describe how your academic and professional background and experience relate to this position.

2. Please tell us about your experience with work-based learning and/or registered apprenticeship programs as they relate to Culinary and Hospitality Management. Please include mention of any experience you have with flexible and innovative scheduling better suited to the needs of working adults.

3. What steps have you taken or would you take to remove barriers typically experienced by the wide-range of students who attend community colleges? Is there an experience you can share that demonstrates your sensitivity to diversity and those from culturally or economically diverse backgrounds?
Cover Letter, Resume/CV, Supplemental Questions, Unofficial Transcripts
Full-Time, Tenure Track Faculty

Lake Tahoe Community College District is committed to the principles of equal employment opportunity to ensure that all qualified applicants for employment and employees have full and equal access to employment opportunity. Qualified applicants for employment and employees will not be subjected to discrimination in any program or activity of the District on the basis of ethnic group identification, race, color, national origin, ancestry, disability, religion, creed, military or veteran status, marital status, age, sex or gender, sexual orientation, gender identity or gender expression, or on the basis of these perceived characteristics, or based on association with a person or group with one or more of these actual or perceived characteristics.

For more information please review LTCC's EEO Plan or use the contact information below requesting information from the EEO Officer.