Employment Opportunities

Suffolk County Community College is the largest community college in the State University of New York (SUNY) system, enrolling more than 26,000 students at its three campuses in Selden, Brentwood, and Riverhead, as well as its Culinary Arts Center in Riverhead. Established in 1959, the college offers a wide array of transfer-oriented associate degrees in the liberal arts and sciences; business; communications and the arts; computing and cybersecurity; health sciences; and many other areas. Career-facing degrees and certificates are offered in allied health professions, automotive technology, culinary and baking, manufacturing, and many other areas. The college provides high school concurrent enrollment opportunities to thousands of students each year through both Suffolk’s Beacon program and through on-campus early college classes. Designated by the U.S. Department of Education as a Hispanic Serving Institution, Suffolk enrolls thousands of students in English Language Learning courses, and also serves more service veterans and military-connected students than any other college in the SUNY system. 

SUNY Suffolk is searching for a full-time (12-month), 1-year temporary position—with potential for subsequent-year renewal—for an Instructor/Assistant Professor and Culinary Arts Lab Coordinator for the Baker's Workshop, beginning in Summer 2026 at the Culinary Arts Center in Riverhead, NY.

This is a Unit III position covered under the Faculty Association of Suffolk County Community College collective bargaining agreement with the college.

The Culinary Arts Lab Coordinator provides leadership within, and management of all aspects of the Baker’s Workshop, in addition to supporting the academic learning environment. We are seeking a motivated candidate who shares our commitment to excellence in undergraduate education. The successful candidate must have the ability to teach the full range of Culinary Arts courses. Additional requirements include:

• Plan and deliver high-quality student-centered instruction appropriate to an open-access community college.
• Ensure that principles of equity and inclusion are integrated in curriculum and instructional practice.
• Create a customer service-oriented environment that is responsive to the needs of the customer and create a retail/Café environment to meet the learning outcomes for students. 
• Coordinate the day-to-day operations of the Baker’s Workshop including menu development, student training and supervision, maintenance of proper inventory, assurance that areas are well organized and clean and provide direction to staff within the Baker’s Workshop.
• Facilitate the learning of students within the Baker’s Workshop.
• Provide direction and supervision of any other professional staff within the Baker’s Workshop.
• Collaborate with classroom faculty in the daily production and sale of student creations.
• Train and orient students on safety and learning outcomes within the Baker’s Workshop.
• Understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety and labor requirements of the Café.
• Order food and supplies from assigned vendors in support of all departmental offerings, the Baker’s Workshop, and any special college functions.
• Responsible for accurate and responsible cash management practices as guided by the college’s cash handling and reconciliation procedures and policies.
• Coordinate the management of proper stock rotation and sanitation of storage areas with Professional Assistants in all learning laboratories and storage areas.
• Oversee the maintenance of learning and storage spaces.
• Ensure maintenance needs with the Baker’s Workshop are communicated to the campus facilities and plant operations staff using college reporting structures.
• Actively participate in departmental, campus and college committees/meetings.
• Actively participate in the life of the department, home campus, and the college.
• Fulfill all contractual requirements related to faculty.
• Perform other duties as assigned by the Program Director and Academic Chair.

Minimum

• An Associate's degree in culinary arts/baking & pastry arts or related field plus four (4) years of industry experience.
• Demonstrated commitment to principles of equity and student success.
• Familiarity with a learning management system and willingness to use the college's LMS (i.e. Brightspace).

Preferred

• A Bachelor's degree in culinary arts/baking & pastry arts or related field plus two (2) years of industry experience.

We offer a comprehensive benefits package that includes medical, dental and vision plans, generous vacation days, deferred compensation plans and a defined benefit (pension) plan.