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Adjunct Culinary Arts Instructor

2 months ago

Frederick, Maryland, United States InsideHigherEd Full time

Job Summary:

The Adjunct Culinary Arts Instructor will be responsible for teaching and developing relevant and current curriculum in culinary arts courses for students with diverse interests, abilities, and experience.

Key Responsibilities:

  • Develop and deliver course syllabi aligned with core learning outcomes
  • Design and deliver class instruction through the development of instructional plans to meet course competencies and the development of activities that support lesson objectives
  • Enable the achievement of technical culinary competencies by providing instruction that fosters competencies and establishing student performance criteria and evaluation
  • Deliver learning-centered instruction by establishing a classroom environment conducive to learning and student involvement as well as effectively planning and preparing for classes
  • Promote student success by conducting outreach to underperforming students, showing flexibility in style and work schedule, exhibiting a passion for teaching, and engaging students in the learning process
  • Manage the learning environment through keeping accurate records, submitting grades and other reports on time, and enforcing school/campus academic and attendance policies
  • Contribute to a learning culture by participating in professional development workshops and program meetings
  • Relate professional/life/industry experience to learning by the continuation of professional/technical skills development, the introduction of industry perspective and guest speakers into courses, and the active awareness of professional/industry trends and opportunities
  • Respond promptly to student and staff communication

Requirements:

  • Higher education certificate or degree in Culinary Arts, Food Service Management, Nutrition, Hospitality Management, or related discipline
  • Minimum 5 years of work experience as an executive chef, executive sous chef, sous chef (or similar equivalent for pastry chef) in a leadership position with supervisory responsibilities
  • Current ServSafe Food Manager's Certification

Preferred Qualifications:

  • Associates Degree or higher in Culinary Arts, Food Service Management, Nutrition, Hospitality Management, or related discipline
  • American Culinary Federation (ACF) Certification
  • Prior teaching experience
  • Experience using Blackboard or other Learning Management System
  • Proficient in use of Microsoft Office Suite applications (Word, PPT, Excel)
  • Excellent oral and written communication skills
  • Experience using Point of Sale system in past 5 years
  • Ability to use varying styles and approaches that reflect an understanding and acceptance of the role of culture in a diverse, multi-cultural workplace
  • Ability to work effectively with a wide range of constituencies in a diverse community