Adjunct Faculty, Culinary Arts

Adjunct Faculty, Culinary Arts position conducting 'hands on' practical classes in food production, fabrication, professional culinary skill and technique development, AND/OR baking and pastry, in addition to lecture based restaurant management and operational classes in cost controls, purchasing, etc.

Requirements

• Expertise in appropriate technologies for instruction
• Demonstrated commitment to teaching and learning
• Well versed in both classical and contemporary cooking and/or baking and pastry methods
• Excellent communication, math and writing skills
• Quality professional cooking and food production, or baking and pastry production skills and techniques
• Enthusiastic and energetic people skills
• Currently participates in community involvement and community activities
• Must be competent to instruct in both theoretical and practical classroom settings
• Ability to establish and maintain cooperative and effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence
• Demonstrated commitment to the college’s core values of respect and inclusion, sustainability, integrity, collaboration, humor and well-being, innovation and quality

Benefits

• Retirement benefits
• Holidays
• Personal time
• Other discounts/reimbursement for classes