Green Card Food Technologist Jobs
Food Technologist roles at food manufacturers, ingredient suppliers, and contract research organizations qualify for EB-2 and EB-3 green card sponsorship through PERM labor certification. Employers file on your behalf, certifying that no equally qualified U.S. worker is available. Your degree in food science, chemistry, or a related field anchors the petition.
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Get Access To All JobsAre you passionate about assisting students in the classroom? Do you enjoy working collaboratively with others? If so, then Carlos Rosario International Public Charter School (CRIPCS) is the place for you.
Carlos Rosario International Public Charter School (CRIPCS) is an adult charter school that delivers high-quality education, career training, and supportive services that enable adult immigrants to realize their dreams while strengthening our community and economy. When you join the team at CRIPCS you become part of a unique, performance-driven organization where students are the center of our work and excellence permeates.
Carlos Rosario International Public Charter School (CRIPCS) is the nation’s first adult charter school and a national model for high-quality adult education, career training, and student support. Our mission-driven team advances innovative, equity-centered solutions that empower adult immigrants and English language learners while strengthening our community and economy. Through our award-winning three-pronged model—foundational coursework, career certification, and comprehensive supports—and guided by our core values: Integrity, Respect, Perseverance, Compassion, Inclusivity, and Collaboration, we advance our strategic priorities to empower our people and culture and build for the future.
Food and Beverage Management Instructor
ROLE SUMMARY:
The Food and Beverage Management Instructor supports CRIPCS’s mission by preparing adult immigrant students for supervisory and management careers in the food and beverage industry. Reporting to the Culinary Arts Training Program Director, this instructor delivers high-quality, industry-aligned instruction in F&B operations management—including cost control, inventory, labor scheduling, menu engineering, and food safety compliance—equipping students with the technical expertise, management skills, and workplace readiness they need to succeed in a competitive industry. The Instructor provides instruction that is responsive to students’ diverse educational backgrounds, learning styles, and English language abilities, and uses both formal and informal data to continuously improve student outcomes. This role is part of the Culinary Arts Training Program team and contributes to a collaborative, student-centered instructional environment.
CORE WORKSTREAMS AND RESPONSIBILITIES:
F& B Operations Management Instruction
- Teach core F&B management concepts including inventory and purchasing, menu engineering, labor scheduling, budget forecasting, and point-of-sale (POS) technology and data analysis.
- Deliver instruction using case studies, workplace scenarios, applied management tools, and simulated operations projects suited for adult English Language Learners (ELLs).
- Teach hospitality math concepts including food and beverage cost percentages, recipe yield testing, labor cost analysis, and margin calculation.
- Guide students through front-of-house (FOH) service standards, human resources basics (coaching and scheduling), and food safety compliance requirements.
- Deliver instruction aligned with the established Culinary Arts curriculum and program syllabus, adapting materials to meet the diverse learning needs, backgrounds, and English language levels of adult learners.
- Prepare clear and concise daily lesson plans with defined learning objectives, available to supervisors upon request.
- Create and select instructional materials, including course handouts, reference guides, and supplementary resources specific to the F&B management focus.
- Implement classroom policies and procedures and maintain a positive, inclusive learning environment that encourages active participation and regular attendance.
- Provide instruction that accommodates different learning styles and abilities, using a variety of instructional strategies to support student success.
Applied Learning and Community Partnerships
- Partner with the Culinary Arts Training Program Director, Culinary Instructors, and Cafeteria Operations Manager to use campus food service facilities as a live learning laboratory for student projects and applied management exercises.
- Collaborate with advisory committee members and community partners to facilitate mock interviews, industry site visits, and other career-connected activities that support student projects and professional readiness.
- Connect classroom learning to real-world management practice through hands-on projects, demonstrations, and simulated operational scenarios.
- Introduce students to industry certifications relevant to F&B management and food safety (e.g., ServSafe Food Protection Manager, ServSafe Alcohol, TIPS/RBS), preparing them for certification exams as applicable.
- Stay current on trends in food and beverage operations and management and integrate relevant, up-to-date content into instruction.
Student Assessment and Data Management
- Monitor and evaluate student performance through formal and informal assessments; modify instruction based on data to ensure all students are progressing toward program goals.
- Maintain accurate and up-to-date grade records and student progress reports.
- Record daily class attendance using the assigned roster and the Student Information System (SIS) by the end of each class session.
- Maintain student tracking forms, timecards, and other administrative records required by the program.
- Communicate student progress and concerns proactively to the Culinary Arts Training Program Director.
Team Collaboration and Program Support
- Collaborate with other Culinary Arts Training Program instructors and staff to support a cohesive, integrated student experience.
- Participate in departmental meetings, professional development activities, and program planning sessions as required.
- Support student career readiness by connecting instruction to industry employment pathways, including job search skills, professional conduct, and industry networking.
- Foster a classroom culture of teamwork, mutual respect, and professional pride.
Other duties as assigned
WHAT YOU’LL BRING:
- F&B Operations and Management Expertise: Deep, hands-on knowledge of food and beverage operations management, including cost control, inventory, scheduling, and food safety—brings credibility and practical relevance to every lesson through real industry experience.
- Instructional Skill with Adult Learners: Able to translate complex management and technical concepts into accessible, engaging instruction for adult learners with diverse backgrounds, learning styles, and English language levels.
- Student-Centered and Data-Informed: Uses formal and informal assessment data to understand where students are and adjust instruction accordingly; stays attentive to individual progress and intervenes early when students are struggling.
- Technical and Analytical Proficiency: Comfortable teaching hospitality math, cost analysis, and technology tools including Excel/Google Sheets and POS systems; models the analytical mindset employers expect of F&B managers.
- Collaborative Team Member: Works well within the Culinary Arts Training Program team and with campus partners; communicates proactively, follows through on administrative responsibilities, and contributes to a positive program culture.
- Mission Alignment: Brings genuine care for CRIPCS’s students and the communities we serve; understands that preparing adult immigrant learners for management careers is both an instructional and a social equity mission.
EDUCATION, CERTIFICATION, AND OTHER EXPERIENCES
- A Bachelor’s degree in Hospitality Management, Culinary Arts, Food & Beverage Management, or a related field preferred; equivalent professional experience will be considered.
- Minimum of 3–5 years of progressive supervisory or management experience in restaurants, hotels, catering, or institutional foodservice.
- Prior experience teaching adult learners, workforce development cohorts, or English Language Learners (ELLs) in the field of Food and Beverage Management preferred.
- Current ServSafe Certified Food Protection Manager certification required (or ability to obtain prior to start date); ServSafe Instructor/Proctor designation required (or ability to obtain while on the job) required.
- Proficiency in hospitality math (food/beverage cost percentages, recipe yield testing, labor cost analysis, margin calculation) and competency in Microsoft Excel/Google Sheets, POS software systems, and standard hospitality management tools.
- Excellent oral and written communication skills in English; bilingual in Spanish, Amharic, or French a plus.
- Proficiency with standard office and instructional technology; familiarity with Student Information Systems (SIS) a plus.
- Demonstrate commitment to CRIPCS’s core values and Diversity, Equity, Inclusion, and Belonging (DEIB) and the ability to model those values in relationships with colleagues and partners.
SALARY RANGE AND BENEFITS:
We offer:
- A competitive annual starting salary range of $63,000.00–$130,663.53 commensurate with experience.
- 46 total days of time off (a combination of paid holidays, vacation, sick, and personal time) per year. This number increases over time.
- Competitive health benefits and retirement match (up to 6% of the base salary) after your qualifying period.
- A flexible, hybrid work schedule.
- Deep investment in individualized professional development, inclusive of coaching, conference attendance, and tuition reimbursement.
Physical Requirements:
- Ability to stand, move about, and demonstrate culinary and beverage techniques for extended periods during class instruction.
- Ability to lift and carry supplies, equipment, and instructional materials up to approximately 30 pounds without assistance.
- Ability to communicate clearly in English in person and in writing with students, colleagues, and supervisors.
- Ability to operate standard kitchen and beverage equipment used in instructional demonstrations.
- Manual dexterity sufficient to demonstrate food and beverage preparation techniques accurately.
DETAILS OF ROLE:
- FLSA CLASSIFICATION: Exempt
- REPORTS TO: Culinary Arts Training Program Director
- TYPE OF ROLE: Full-Time, Split Shift / 10 Month
- LOCATION: Sonia Gutierrez Campus
- DEPARTMENT: Culinary Arts Training Program
- MANAGES: N/A
Equal Employment Opportunity Statement:
Carlos Rosario International Public Charter School is an equal opportunity employer, and is committed to providing equal employment opportunity in recruitment, hiring, training and development, promotion, termination, compensation and all other terms, conditions and privileges of employment. In accordance with federal and DC laws, Carlos Rosario School does not discriminate with regard to employment on the basis of race, color, religion, national origin, ethnicity, sex, age marital status, personal appearance, sexual orientation, gender identity and expression, genetic information, family responsibilities, political affiliation, disability, matriculation, veteran status, or other protected status under applicable law.
If you need a reasonable accommodation to assist with your job search or application for employment, please contact us by sending an email to rosariohr@carlosrosario.org or contact the Human Resources Department at (202) 797-4700. If possible, in your email please include a description of the specific accommodation you are requesting and a description of the position for which you are applying. Even if you don’t feel that all the requested qualifications are your current strengths, we still welcome you to apply. We invite all candidates of all backgrounds to apply.
This position will be posted until filled.
Are you passionate about assisting students in the classroom? Do you enjoy working collaboratively with others? If so, then Carlos Rosario International Public Charter School (CRIPCS) is the place for you.
Carlos Rosario International Public Charter School (CRIPCS) is an adult charter school that delivers high-quality education, career training, and supportive services that enable adult immigrants to realize their dreams while strengthening our community and economy. When you join the team at CRIPCS you become part of a unique, performance-driven organization where students are the center of our work and excellence permeates.
Carlos Rosario International Public Charter School (CRIPCS) is the nation’s first adult charter school and a national model for high-quality adult education, career training, and student support. Our mission-driven team advances innovative, equity-centered solutions that empower adult immigrants and English language learners while strengthening our community and economy. Through our award-winning three-pronged model—foundational coursework, career certification, and comprehensive supports—and guided by our core values: Integrity, Respect, Perseverance, Compassion, Inclusivity, and Collaboration, we advance our strategic priorities to empower our people and culture and build for the future.
Food and Beverage Management Instructor
ROLE SUMMARY:
The Food and Beverage Management Instructor supports CRIPCS’s mission by preparing adult immigrant students for supervisory and management careers in the food and beverage industry. Reporting to the Culinary Arts Training Program Director, this instructor delivers high-quality, industry-aligned instruction in F&B operations management—including cost control, inventory, labor scheduling, menu engineering, and food safety compliance—equipping students with the technical expertise, management skills, and workplace readiness they need to succeed in a competitive industry. The Instructor provides instruction that is responsive to students’ diverse educational backgrounds, learning styles, and English language abilities, and uses both formal and informal data to continuously improve student outcomes. This role is part of the Culinary Arts Training Program team and contributes to a collaborative, student-centered instructional environment.
CORE WORKSTREAMS AND RESPONSIBILITIES:
F& B Operations Management Instruction
- Teach core F&B management concepts including inventory and purchasing, menu engineering, labor scheduling, budget forecasting, and point-of-sale (POS) technology and data analysis.
- Deliver instruction using case studies, workplace scenarios, applied management tools, and simulated operations projects suited for adult English Language Learners (ELLs).
- Teach hospitality math concepts including food and beverage cost percentages, recipe yield testing, labor cost analysis, and margin calculation.
- Guide students through front-of-house (FOH) service standards, human resources basics (coaching and scheduling), and food safety compliance requirements.
- Deliver instruction aligned with the established Culinary Arts curriculum and program syllabus, adapting materials to meet the diverse learning needs, backgrounds, and English language levels of adult learners.
- Prepare clear and concise daily lesson plans with defined learning objectives, available to supervisors upon request.
- Create and select instructional materials, including course handouts, reference guides, and supplementary resources specific to the F&B management focus.
- Implement classroom policies and procedures and maintain a positive, inclusive learning environment that encourages active participation and regular attendance.
- Provide instruction that accommodates different learning styles and abilities, using a variety of instructional strategies to support student success.
Applied Learning and Community Partnerships
- Partner with the Culinary Arts Training Program Director, Culinary Instructors, and Cafeteria Operations Manager to use campus food service facilities as a live learning laboratory for student projects and applied management exercises.
- Collaborate with advisory committee members and community partners to facilitate mock interviews, industry site visits, and other career-connected activities that support student projects and professional readiness.
- Connect classroom learning to real-world management practice through hands-on projects, demonstrations, and simulated operational scenarios.
- Introduce students to industry certifications relevant to F&B management and food safety (e.g., ServSafe Food Protection Manager, ServSafe Alcohol, TIPS/RBS), preparing them for certification exams as applicable.
- Stay current on trends in food and beverage operations and management and integrate relevant, up-to-date content into instruction.
Student Assessment and Data Management
- Monitor and evaluate student performance through formal and informal assessments; modify instruction based on data to ensure all students are progressing toward program goals.
- Maintain accurate and up-to-date grade records and student progress reports.
- Record daily class attendance using the assigned roster and the Student Information System (SIS) by the end of each class session.
- Maintain student tracking forms, timecards, and other administrative records required by the program.
- Communicate student progress and concerns proactively to the Culinary Arts Training Program Director.
Team Collaboration and Program Support
- Collaborate with other Culinary Arts Training Program instructors and staff to support a cohesive, integrated student experience.
- Participate in departmental meetings, professional development activities, and program planning sessions as required.
- Support student career readiness by connecting instruction to industry employment pathways, including job search skills, professional conduct, and industry networking.
- Foster a classroom culture of teamwork, mutual respect, and professional pride.
Other duties as assigned
WHAT YOU’LL BRING:
- F&B Operations and Management Expertise: Deep, hands-on knowledge of food and beverage operations management, including cost control, inventory, scheduling, and food safety—brings credibility and practical relevance to every lesson through real industry experience.
- Instructional Skill with Adult Learners: Able to translate complex management and technical concepts into accessible, engaging instruction for adult learners with diverse backgrounds, learning styles, and English language levels.
- Student-Centered and Data-Informed: Uses formal and informal assessment data to understand where students are and adjust instruction accordingly; stays attentive to individual progress and intervenes early when students are struggling.
- Technical and Analytical Proficiency: Comfortable teaching hospitality math, cost analysis, and technology tools including Excel/Google Sheets and POS systems; models the analytical mindset employers expect of F&B managers.
- Collaborative Team Member: Works well within the Culinary Arts Training Program team and with campus partners; communicates proactively, follows through on administrative responsibilities, and contributes to a positive program culture.
- Mission Alignment: Brings genuine care for CRIPCS’s students and the communities we serve; understands that preparing adult immigrant learners for management careers is both an instructional and a social equity mission.
EDUCATION, CERTIFICATION, AND OTHER EXPERIENCES
- A Bachelor’s degree in Hospitality Management, Culinary Arts, Food & Beverage Management, or a related field preferred; equivalent professional experience will be considered.
- Minimum of 3–5 years of progressive supervisory or management experience in restaurants, hotels, catering, or institutional foodservice.
- Prior experience teaching adult learners, workforce development cohorts, or English Language Learners (ELLs) in the field of Food and Beverage Management preferred.
- Current ServSafe Certified Food Protection Manager certification required (or ability to obtain prior to start date); ServSafe Instructor/Proctor designation required (or ability to obtain while on the job) required.
- Proficiency in hospitality math (food/beverage cost percentages, recipe yield testing, labor cost analysis, margin calculation) and competency in Microsoft Excel/Google Sheets, POS software systems, and standard hospitality management tools.
- Excellent oral and written communication skills in English; bilingual in Spanish, Amharic, or French a plus.
- Proficiency with standard office and instructional technology; familiarity with Student Information Systems (SIS) a plus.
- Demonstrate commitment to CRIPCS’s core values and Diversity, Equity, Inclusion, and Belonging (DEIB) and the ability to model those values in relationships with colleagues and partners.
SALARY RANGE AND BENEFITS:
We offer:
- A competitive annual starting salary range of $63,000.00–$130,663.53 commensurate with experience.
- 46 total days of time off (a combination of paid holidays, vacation, sick, and personal time) per year. This number increases over time.
- Competitive health benefits and retirement match (up to 6% of the base salary) after your qualifying period.
- A flexible, hybrid work schedule.
- Deep investment in individualized professional development, inclusive of coaching, conference attendance, and tuition reimbursement.
Physical Requirements:
- Ability to stand, move about, and demonstrate culinary and beverage techniques for extended periods during class instruction.
- Ability to lift and carry supplies, equipment, and instructional materials up to approximately 30 pounds without assistance.
- Ability to communicate clearly in English in person and in writing with students, colleagues, and supervisors.
- Ability to operate standard kitchen and beverage equipment used in instructional demonstrations.
- Manual dexterity sufficient to demonstrate food and beverage preparation techniques accurately.
DETAILS OF ROLE:
- FLSA CLASSIFICATION: Exempt
- REPORTS TO: Culinary Arts Training Program Director
- TYPE OF ROLE: Full-Time, Split Shift / 10 Month
- LOCATION: Sonia Gutierrez Campus
- DEPARTMENT: Culinary Arts Training Program
- MANAGES: N/A
Equal Employment Opportunity Statement:
Carlos Rosario International Public Charter School is an equal opportunity employer, and is committed to providing equal employment opportunity in recruitment, hiring, training and development, promotion, termination, compensation and all other terms, conditions and privileges of employment. In accordance with federal and DC laws, Carlos Rosario School does not discriminate with regard to employment on the basis of race, color, religion, national origin, ethnicity, sex, age marital status, personal appearance, sexual orientation, gender identity and expression, genetic information, family responsibilities, political affiliation, disability, matriculation, veteran status, or other protected status under applicable law.
If you need a reasonable accommodation to assist with your job search or application for employment, please contact us by sending an email to rosariohr@carlosrosario.org or contact the Human Resources Department at (202) 797-4700. If possible, in your email please include a description of the specific accommodation you are requesting and a description of the position for which you are applying. Even if you don’t feel that all the requested qualifications are your current strengths, we still welcome you to apply. We invite all candidates of all backgrounds to apply.
This position will be posted until filled.
See all 610+ Green Card Food Technologist Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new Green Card Food Technologist Jobs.
Get Access To All JobsTips for Finding Green Card Sponsorship in Food Technologist
Match your degree to the role description
PERM requires your foreign degree to directly correspond to the job's minimum requirements. A food science or chemistry degree maps cleanly to most Food Technologist postings, but a general biology degree may need a credential evaluation to confirm equivalency before your employer files.
Target manufacturers with dedicated R&D divisions
Large food manufacturers and ingredient companies running active product development programs sponsor green cards more frequently than small regional producers. Roles tied to formulation, shelf-life testing, or regulatory compliance generate enough specialized need to justify PERM filings.
Search green card sponsors using Migrate Mate
Filter by job title and sponsorship type on Migrate Mate to find Food Technologist roles where employers have an active PERM history. This cuts out listings from companies that accept only temporary work authorization.
Confirm the job description matches your O*NET classification
DOL uses O*NET codes to benchmark Food Technologist duties during PERM review. If your actual responsibilities stray far from the standard profile, the prevailing wage determination may misalign with your offer, slowing certification or triggering an audit.
Request a prevailing wage check before accepting an offer
Your employer must file a prevailing wage determination with OFLC before starting PERM recruitment. Run a preliminary check using the OFLC Wage Search to confirm the offered salary meets the required level for your work location so there are no surprises after the recruitment period closes.
Understand how EB-3 and EB-2 timelines affect your start date
EB-3 covers most Food Technologist roles requiring a bachelor's degree; EB-2 applies if the position requires an advanced degree or equivalent. Your priority date locks in when USCIS receives the I-140, so filing promptly after PERM certification directly affects how long you wait for a visa number.
Green Card Food Technologist: Frequently Asked Questions
Do Food Technologist roles typically qualify for EB-2 or EB-3 sponsorship?
Most Food Technologist positions qualify under EB-3, which covers professionals with a U.S. bachelor's degree or its foreign equivalent in food science, chemistry, or a related field. EB-2 applies when the role genuinely requires an advanced degree or when you can demonstrate a National Interest Waiver. Employers set the minimum educational requirement in the job description, and that requirement governs which category USCIS uses to adjudicate your I-140 petition.
How does green card sponsorship differ from H-1B for a Food Technologist?
H-1B visa sponsorship is temporary, capped at 85,000 per fiscal year, and subject to a lottery for most employers. Green card sponsorship through PERM is permanent, has no annual cap at the EB-3 level for most nationalities, and transfers employer investment into your lawful permanent residency rather than a renewable work visa. The tradeoff is timeline: PERM recruitment alone takes several months before USCIS even receives your I-140 petition.
What documents should I prepare before approaching a potential sponsor?
Gather your academic transcripts and a credential evaluation confirming your foreign degree is equivalent to a U.S. bachelor's in food science or a related field. Compile documentation of any food safety certifications, regulatory experience, or published formulation work. Employers and their attorneys will use these to draft the PERM job description and determine your EB category before filing the prevailing wage request with OFLC.
How do I find Food Technologist jobs where the employer already sponsors green cards?
Search Migrate Mate and filter specifically for employment-based green card sponsorship under Food Technologist roles. This surfaces employers with documented PERM filing history rather than companies that list sponsorship as a vague possibility. Focusing your search this way saves time and avoids roles where the employer is unfamiliar with the PERM process or unwilling to commit to permanent sponsorship.
Can I change employers after my PERM is approved but before I have a green card?
Yes, with important timing constraints. Once your I-140 is approved and your priority date becomes current, portability rules allow you to change to a same or similar occupational classification without restarting the process. Food Technologist roles generally fall under the same SOC classification, so a move between two food science positions may qualify. USCIS evaluates portability on a case-by-case basis, so your new employer should confirm the role qualifies before you resign.