Position Information
Job Title: Part‐time Faculty Pool – Culinary Instructor
Department: Academic Affairs (Other Loc.)
Posting Category: Adjunct
Desired Start Date: as needed (Hourly Rate as applicable)
Pay Range: Commensurate with education and experience
Job Summary
* Provide high‐quality instruction in accordance with the approved course outline of record.
* Participate in general faculty functions related to the educational program and faculty development activities including assessment of student learning outcomes (SLOs).
* Assignments may include day, evening, fully online, hybrid (partially online), and/or weekend courses.
* Part‐time, temporary, hourly assignments are on an as‐needed basis. Part‐time faculty meetings are conducted the week prior to the semester start. Course outlines of record, student learning outcomes to be assessed, and department policies will be provided or reviewed.
The Culinary Arts Instructor Role
The Culinary Arts Instructor will prepare and equip culinary students for careers in the hospitality and food service industries while providing a unique combination of comprehensive theoretical knowledge and skills. The Culinary Arts Instructor will teach a wide variety of courses within the program.
In addition, the faculty member will provide academic counseling and guidance to students and actively recruit students into the Culinary Arts and Hospitality/Tourism programs.
Supervisory and Management Responsibility: Oversees students working in kitchen and serving environments.
Qualifications
* Background and/or training as a commercial cook or chef.
* Post‐secondary education required, B.S., preferred.
* Certified Executive Chef, preferred.
* Preferred Certifications: TIPS Trainer, Certified Restaurant Server, Certified Hospitality Educator, Certified Food and Beverage Executive.
Knowledge, Skills & Abilities
* Ability to teach culinary concepts and assist directly in student learning.
* Ability to communicate high expectations and attain high-level student performance.
* Use a variety of teaching methods and materials that assist student learning.
* Use technology and develop learning activities in an online, hybrid or web‐enhanced environment.
* Communicate effectively and respectfully with external constituents.
* Design and improve culinary curriculum.
* Teach a variety of culinary related classes.
* Apply modern hospitality theory in restaurant and catering service industries.
* Commitment to the community college mission and technical education.
* Knowledge of Pro‐Start and other related industry supported curriculum.
* Communicate effectively orally and in writing.
* Excellent communication and interpersonal skills.
* Knowledge in curriculum design and teaching pedagogy.
* Manage time and responsibilities.
Working Conditions / Physical Requirements
* Kitchen laboratory/classroom working environment.
* Some evening/weekend work required.
* Must be able to stand for at least five hours.
* Must be able to lift 50 lbs or more.
* Off‐premise catering duties possible.
Experience
Industry and teaching experience preferred.
Job Duties
Instruct classes as assigned. Participate in general faculty functions related to the educational program and faculty development activities. Assignments may include day, evening, and/or weekend courses or online. Use of Canvas as a Learning Management System (LMS) is required for all courses. Applicants must have a laptop computer with reliable access Wi‐Fi. Faculty must adhere to NWCCD's Canvas Course requirements while ensuring demonstrable and documented regular effective contact with students.
* Guide student preparation of meals and catered events.
* Assist in recruiting students into the culinary art program.
* Assist in developing student opportunities and supervise students working within internship agreements.
Equal Opportunity Statement
NWCCD is an Equal Opportunity Employer.
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