Adjunct Instructor - Technical Writing or History

About the role

The Adjunct Chef Instructor is responsible for facilitating meaningful learning of course competencies in the curriculum and proactively support all facets of the learning environment. They provide education through learning-centered instruction that will enable students to fulfill the evolving needs of the marketplace. They encourage a culture of learning that values mutual responsibility and respect, life-long learning, and ethics, as well as personal and professional development.

Responsibilities

• Engages all students to facilitate and achieve course learning outcomes.
• Customize course shell to add value to students beyond what is covered in the text (e.g. personal experiences, case studies, supplemental readings, etc.)
• Interact with students in all discussion boards, guiding the discussion toward the course outcomes
• Coach struggling students toward success;
• Identify at risk students and work with Executive Chef, Registrar and Academic Student Advisor to create plans for success
• Respond to all student inquiries within 24 hours;
• Submit final course grades by the Tuesday of the last day of the block no later than 3:00 PM
• Attend scheduled program meetings, in-service workshops and college-wide faculty meetings.
• Relates professional/life/industry experience to learning through professional/technical skills development, introduction of industry perspective into courses, and active awareness of professional/industry trends and opportunities.
• Assist/support the Executive Chef on course or program related tasks.
• Support the Registrar in maintaining accurate student records.
• Other duties as required or assigned.

Requirements

• Associates in Culinary Arts preferred.
• 1 year of online teaching experience, preferred.
• Completion of an accredited program in occupational area of instruction plus 2 years’ work experience direct related to the occupational industry or;
• 5 years of work experience directly related to the occupational industry.
• Physical Demands: Nature of work requires an ability to operate standard business equipment. Sitting for long periods of time; up to 8 hours of computer and/or phone work daily. Required to lift up to 20 pounds.
• Working Conditions: Majority of the work performed in a typical school classroom environment.
• Daily Uniform: White chef jacket (pressed-no wrinkles) Black chef pants Black leather or rubber kitchen safe shoes Solid white t-shirt underneath the chef jacket (t-shirt to be free of any sort of design/writing). Chef’s toque must be worn at all time while in the kitchens Apron when instructing in the kitchen

Skills

• Communication Skills
• Conflict Resolution Skills
• Detail Orient