Culinary Arts Adjunct Instructors

Job Description:

Associate's degree in Culinary Arts and a minimum of two (2) years of related occupational experience at the Certified Sous Chef level or higher in the field of Culinary Arts is required. Current ServSafe certification. The selected candidate must be able to successfully pass the college's pre-employment security screening.

Bachelor's degree in Culinary Arts or Foodservice Management. Considerable Executive Chef level experience or higher within the past five (5) years, with two (2) years of recent, progressive, and direct supervisory and production experience is preferred. Previous post-secondary teaching experience in culinary arts and/or food service management; and, are also preferred. Eligibility to certify as a Certified Sous Chef (CSC) and Certified Culinary Educator (CCE) via American Culinary Federation is also preferred. Demonstrated ability to incorporate technology routinely into instructional and faculty responsibilities, including use of Canvas (LMS) Learning Management System. Demonstrated ability in Hazard Analysis and Critical Control Points (HACCP) and environmental hygiene. Demonstrated ability to communicate and work effectively with multi-cultural populations that support diversity, cultural understanding and inclusion. Demonstrated ability to use a personal computer and current Microsoft Office programs and point-of-sale (POS) technologies.