Adjunct - Culinary Arts

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES

• Effective classroom performance, including accurate completion of student files, records, log books, and grades for IRSC and appropriate certification agencies
• Assuming day or night teaching on/off campus
• Meting classes on time and being properly prepared

QUALIFICATIONS, KNOWLEDGE AND SKILL REQUIREMENTS

• Must be a Culinary School Graduate or possess equivalent Culinary Training
• Proven knowledge and experience in classroom instruction in the assigned discipline
• Ability to recognize and respond to the individual differences of students from a culturally diverse student population and a willingness to make students active partners in the teaching/learning process
• A.C.F. Certification and two to five years teaching experience in the community college or other post-secondary institution are preferred
• All instructors must meet the appropriate credentialing requirements for the Southern Association of Colleges and Schools (SACS)

SPECIFIC DUTIES AND RESPONSIBILITIES

• Responsible to the Division Dean for effective classroom performance, including accurate completion and timely submission of final grades
• Performing instructional duties as assigned by the Vice President of the area, Division Dean and Department Chairman
• Reinforcing writing skills throughout the curriculum by assigning written work (i.e., papers, essays, examinations, etc.) whenever possible and appropriate
• Responsible to the Division Dean for the continued development of his/her own scholarship
• Meting classes on time and to be properly prepared, and to notify the appropriate Division Dean when ill or unable to meet such classes
• Completing student advisement, classroom and lab instruction, and on the job site visitation
• Performing formal food demonstrations and instruction, outreach activities to maintain enrollment, and catering activities with apprentices for job experience and community networking
• Integrating technology into instructional presentations as appropriate
• Addressing the varying learning styles of students in order to facilitate learning

PHYSICAL REQUIREMENTS

• Safely lift, hold and carry up to 50 pounds of bulky objects and up to 20 pounds of boiling hot liquids or extremely hot (500F or greater) pans of food products preventing accidental spills or slip and falls
• Manual dexterity and balance required for knife and equipment use
• Demonstrate appropriate knife skills as required by curriculum and standards
• Stand or sit for extended periods of time, walk, bend, lift, reach up, and stoop
• Maintain and/or troubleshoot all lab equipment in the culinary labs, includes using a screwdriver and pilot lighting instrument
• Be able to bend down and get on knees while holding reset buttons for pilot lights with one hand and a pilot lighting instrument in the other for up to 4 minutes
• Able to present oral lectures/demonstrations
• Excellent Hand-Eye coordination skills required to demonstrate cooking techniques including flipping eggs, sauté techniques and other cooking skills
• Physically demonstrate new and unique culinary methods, materials, and new, authentic recipes for food courses
• IRSC expects its employees to follow proper safety standards while employed by the College