Adjunct Instructor of Culinary Science
1 month ago
JOB TITLE: Adjunct Instructor of Culinary Science
CLASSIFICATION: Part-time, Exempt
REVIEW BEGINS: June 1, 2024
COMPENSATION: $30.00 Per Hour
DIVISION: Workforce Development
DEPARTMENT: Workforce Development
REPORTS TO: Director of Workforce Development
SUPERVISES: Not Applicable
MINIMUM REQUIREMENTS:
- Associate degree related to culinary or food science; or
- Industry-related certification with four or more years of professional experience; and
- Extensive knowledge of the food industry and restaurant management;
- Excellent interpersonal communication, creative thinking, and critical thinking skills;
- Independent ability to solve problems and work collaboratively with others;
- Dedication to working with a diverse population of students; and
- Ability to collaborate with coworkers in a team environment.
PREFERRED QUALIFICATIONS:
- Bachelor’s degree or higher in culinary and food science preferred.
- ServeSafe Certification
POSITION SUMMARY:
Reporting to the Director of Workforce Development, the part-time Instructor of Culinary Science will be expected to establish a successful and supportive learning environment for a diverse workforce population with a wide range of backgrounds and experiences. The instructor is responsible for planning, teaching, and managing learning in a variety of settings that may include classroom and lab. The primary responsibilities include teaching a variety of key concepts and skills in Food and Culinary Science. The Adjunct Instructor of Culinary Science will also work with NPRC staff to plan, implement, and update programs and program materials necessary to meet industry needs and standards.
ESSENTIAL FUNCTIONS:
- Facilitate workshops and training in areas related to food preparation, presentation, and kitchen management
- Teach in a variety of settings, including classroom, lab, and employer locations.
- Provide or assist with instruction in cooking, mise en place, ServeSafe training, and basic skills in kitchen management
- Assist with planning, implementation, and evaluation of the Culinary Science curriculum, using problem-based learning and design thinking
- In collaboration with the Director of Workforce Development, ensure robust course offerings are available on a rotating schedule throughout the northern Pennsylvania region.
- Monitor safety procedures in student operation of equipment and overall lab safety.
- Maintain inventory and equipment.
- At the direction of the Director of Workforce Development, work in partnership with Workforce Development team to develop programs for customized training including employer meetings, proposal development, and program delivery.
- Advise students regarding progress, registration, and other issues.
- Maintain complete, accurate educational records.
- Assist with student recruitment and public relations for Workforce Development and other College programs.
- Model professionalism.
- Develop and maintain industry relationships, including restaurant associations, affiliated educational institutions, and other related organizations.
ADDITIONAL ELIGIBILITY REQUIREMENTS:
- Valid Driver’s License and proof of auto insurance.
- Consistent access to a vehicle.
CLEARANCE REQUIREMENTS:
- PA Child Abuse History Clearance
- Pennsylvania Access To Criminal History Record Check
- Federal Criminal History Background Check
- Training Certificate - Mandated and Permissive Reporting in Pennsylvania
PHYSICAL REQUIREMENTS:
The physical and mental demands described are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to read, communicate verbal and/or in written form using English language; remember and analyze certain information; and remember an understand certain instructions or guidelines
- Driving, standing, walking, and sitting;
- Use of hands to touch, handle, and feel; reach with hands and arms;
- Must be able to occasionally lift and/or move up to 25 lbs./12 kg., and;
- Specific vision abilities include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus.
WORKING CONDITIONS/WORK SCHEDULE:
- Office Location: To be determined based on the needs of the department
- Work hours: As needed with typical work hours falling between 8:30 am to 5:00 pm, Monday through Thursday and 8:30 am to 4:30 pm Friday.
- Work hours may be adjusted to accommodate course scheduling and may include evenings and occasional Saturday’s.
TRAVEL REQUIREMENTS:
- Occasional travel may be required
OTHER DUTIES:
- Perform other duties as assigned as appropriate to the title and as assigned that support the mission of the College.
Northern Pennsylvania Regional College (NPRC) is an Equal Opportunity Employer. NPRC does not discriminate on the basis of race, color, religion, national origin, ancestry or place of birth, sex, gender identity or expression, perceived gender identity, sexual orientation, disability, use of a service animal due to disability, marital status, familial status, genetic information, veteran status, age, or other classification protected by applicable law. All employment is decided on the basis of qualifications, merit, and business need.
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