Culinary Arts Adjunct Instructors

5 months ago

Richmond, United States Commonwealth of Virginia Full time

Title: Culinary Arts Adjunct Instructors

Agency: J. Sargeant Reynolds Community College

Location: Richmond (City) - 760

FLSA: Exempt

Hiring Range: Salary commensurate with the education and experience of the applicant.

Full Time or Part Time: Part Time


Job Description:
Reynolds is one of the largest community colleges in Virginia and serves Virginia’s capital city and five nearby counties. Annually, our four campus sites serve approximately 13,000 credit students and provide training for 7,400 students through the Community College Workforce Alliance. Reynolds is committed to hiring and retaining a racially diverse, culturally competent staff at all levels of the organization who reflect the demographics of our students. We also believe in providing an ongoing investment in our faculty and staff to deepen their skills and competencies to serve the full range of our student population.

Part-time adjunct teaching faculty-ranked appointment. Salary commensurate with the education and experience of the applicant. Minimum Qualifications:

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. Preferred Qualifications:

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.

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