Adjunct, Culinary Arts

Job Summary

The Instructor will provide industry experience in both the classroom and with on-the-job training.

Essential Duties & Responsibilities & Knowledge Skills & Abilities

• Follow course curriculum outline, prepare and deliver lectures and other classroom activities.
• Prepare and administer student evaluations.
• Keep accurate classroom records, grades and attendance.
• Certify Student ADA accommodation requests following college policy and procedures.
• Encourage out of classroom experiences related to competitions (industry visits, shopping, and possible travel coordinated to an out of the area competition).
• Require out of classroom self directed practice.
• Maintain College and department deadlines and evaluate student work in a timely manner including submitting final grades on time.
• Support department assessment initiatives.
• Complete all required training.
• Attend required training and department meetings as invited.

Knowledge, Skills, & Abilities

• Ability to prepare any supplemental course material as needed.
• Ability to teach all classic cooking techniques related to baking and savory preparations.
• Possess a great working knowledge of the Hospitality and Food Service industry.
• Communicate effectively with a broad range of diverse people, culture, ethnic background, and abilities, to maintain good working relationships across the College.
• The ability to work with all groups in a diverse academic, socioeconomic, cultural and ethnic background of community college students, faculty and staff, including those with disabilities.

Minimum qualifications

• Minimum AS, AAS, or AOS in Culinary Arts plus six years of general professional kitchen experience.
• Minimum of three years kitchen experience in a supervisory capacity.
• Qualified for ACF certification at Chef de Cuisine (CCC) or higher.

Preferred Qualifications

• Bachelor’s degree in Culinary Arts, Hospitality Management, Food Service Management, or related field preferred.
• Experience with sustainable food management practices.
• Experience with farm to table concepts & a solid understanding of gardening concepts.
• Working knowledge of culinary operations & management concepts.
• Possession, or ability to obtain, a valid SerfSafe or equivalent food handler certification.