Pros: never ending learning opprotunities and exposure to active industry chefs
Cons: stability, depends on enrollment. this is especially true for adjunct instructors, as i am.
In general a very interesting place to work. I work in a specific industry department, Culinary Arts, and this shields you from the day to day business of the business. As an adjunct you are not, generally, exposed to the 'corporate culture'.
HOWEVER, the staff I do interact with is exceptional, not only in their skills and knowledge but in their desire to help and care about the students, the real reason for teaching.