ServSafe Production Manager Faculty, Part-Time (Non-Credit)
Posting Details| Position Title |
ServSafe Production Manager Faculty, Part-Time (Non-Credit)
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| Requisition Number |
FAC00584
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| General Description |
The Workforce Development department at the Community College of Philadelphia seeks qualified part-time instructors to teach the ServSafe Food Protection Manager non-credit course. The ideal candidate will bring professional experience in food service, hospitality, culinary operations, or public health, along with demonstrated ability to teach adult learners and prepare them for the ServSafe Food Protection Manager Certification Exam.
Workforce Development provides non-credit education to businesses, organizations, and individuals seeking to enhance skills, obtain industry credentials, and advance career goals. Courses are delivered in alignment with industry standards, employer needs, and workforce demand.
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| College Intro |
Community College of Philadelphia is an open-admission, predominantly Black institution and a minority-serving institution which provides access to higher education for all who may benefit. CCP’s Strategic Plan affirms the College’s long-standing commitment to quality, access, affordability and upward mobility while including an emphasis on diversity, equity and inclusion. This plan firmly plants student success at the center of all efforts, establishing the means for each student to achieve their goals.
Teaching faculty are an integral part of the larger Academic and Student Success Division at CCP including Workforce Development or Career Training. The Academic and Student Success Division is a community of learners committed to student success as demonstrated through equitable and measurable outcomes, innovative practices, relevant curriculum, quality learning, and a rewarding student experience. As a minority-serving institution, CCP faculty contribute significantly to our collective efforts to improve student success and eliminate racial equity gaps through the utilization of inclusive and high-quality teaching practices.
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| Specific Responsibilities |
- Instruction: Deliver ServSafe Food Protection Manager curriculum aligned with the National Restaurant Association standards, covering food safety, sanitation, time and temperature control, foodborne illness prevention, allergen awareness, and regulatory compliance.
- Certification Preparation: Prepare students to successfully complete the ServSafe Food Protection Manager Certification Exam, including test-taking strategies and applied review activities.
- Curriculum Delivery: Teach assigned modules in accordance with approved course descriptions and instructional guidelines, ensuring consistency with Workforce Development standards.
- Documentation & Assessment: Maintain accurate student attendance, participation records, and assessment documentation in accordance with College and program requirements.
- Applied Learning: Incorporate real-world food service scenarios, case studies, and regulatory examples to reinforce practical application in commercial kitchens, healthcare food service, institutional dining, and hospitality settings.
- Commitment to Mission: Demonstrate a strong commitment to the College’s mission, vision, and values, with a focus on access, equity, and student success.
- Technology Integration: Utilize instructional technology, learning platforms, and digital resources to enhance engagement and reinforce learning outcomes.
- Inclusive Practices: Establish an inclusive, respectful learning environment that reflects sensitivity to the diverse academic, socioeconomic, cultural, and professional backgrounds of students.
- Student-Centered Learning: Employ adult learning strategies that promote engagement, retention, and successful credential attainment.
- Professional Conduct: Model professionalism, workplace safety, and ethical practices consistent with food safety and public health standards.
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| Minimum Qualifications |
- Current ServSafe Food Protection Manager Certification (or ability to obtain prior to instruction) required.
- Minimum three (3) years of professional experience in food service, hospitality, culinary operations, institutional dining, or food safety–related roles required.
- Experience teaching, training, or mentoring adult learners in workplace, community college, or professional development settings required.
- Strong knowledge of food safety regulations, sanitation standards, and best practices required.
- Effective communication, facilitation, and classroom management skills required.
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| Preferred Qualifications |
- Bilingual or multilingual proficiency (Portuguese, Haitian/French Creole, Vietnamese, etc.) preferred.
- Experience teaching ServSafe or other food safety certification courses preferred.
- Background in hospitality management, culinary arts, public health, or environmental health preferred.
- Familiarity with local, state, and federal food safety regulations preferred.
- Experience supporting diverse learners and implementing inclusive instructional strategies preferred.
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| Work Location |
Main Campus
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| Benefits Summary |
Benefits: “Success Starts Here” at Community College of Philadelphia. We recognize that our success as a college and the success of our students starts with our employees. Our employees are vital to our success. Our total compensation package includes a comprehensive offer of benefits that are unrivaled by most.
Additional College benefits: • Winter break: 1 week around the third week in December and New Years • Spring Break: 1 week in March
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| Salary Grade or Rank |
Adjunct Faculty
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| Min Salary/Hourly Rate |
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| Max Salary/Hourly Rate |
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| Job Posting Open Date |
02/17/2026
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| Job Posting Close Date |
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| Position Type |
Faculty
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| Job Category |
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| Employment Status |
Part-Time
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| Special Instructions to Applicants |
Interested candidates should complete an online application.
- Cover Letter of interest and resume required.
- Name and contact information of 3 references required.
- Employment offers are contingent upon successful completion of background checks in accordance with PA Child Protective Services Law.
- Must be legally eligible to work in the U.S.
Community College of Philadelphia is an equal opportunity employer and does not discriminate on the basis of race, sex, sexual orientation, gender identity, religion, color, national or ethnic origin, age, disability, status as a Vietnam Era Veteran or disabled veteran or any other status protected by law, in matters pertaining to employment.
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Supplemental QuestionsRequired fields are indicated with an asterisk (*). - * How did you hear about Community College of Philadelphia?
- CareerBuilder.com
- HigherEdJobs.com
- LinkedIn
- The Chronicle of Higher Education
- Indeed.com
- InsideHigherEd.com
- Community College of Philadelphia Website
- HBCU Career Center
- Higher Education Recruitment Consortium (HERC)
- Other
- If your answer to the above question is Other, please note the source below. If this question does not apply to you, enter N/A.
(Open Ended Question) - * Do you have a current ServSafe Food Protection Manager Certification? If no, do you have the ability to gain one prior to instruction?
- Yes
- No
- No, but will obtain one prior to instruction
- * Do you have at least three (3) years of professional experience in food service, hospitality, culinary operations, institutional dining, or food safety–related roles?
- * Do you have experience teaching, training, or mentoring adult learners in workplace, community college, or professional development settings?
- * Do you have strong knowledge of food safety regulations, sanitation standards, and best practices?
- * Are you bilingual or multilingual?
- * Do you have experience teaching ServSafe or other food safety certification courses?
- * Do you have experience in hospitality management, culinary arts, public health, or environmental health?
- * Are you familiar with local, state, and federal food safety regulations?
- * Do you have experience teaching diverse student populations?
Documents Needed to ApplyRequired Documents- Resume
- Cover Letter/Letter of Application
Optional Documents- References
- Other Document ( See Special Instructions to Applicant)
PI282490626
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