Adjunct - Culinary Arts

Indian River State College; Port Saint Lucie (FL); On-site; USD 20,684 - 29,459; Part time

Job summary

A community college in Florida seeks a Culinary Instructor to deliver engaging and effective classroom instruction. Candidates must be Culinary School Graduates, preferably with A.C.F. Certification and significant teaching experience. Responsibilities include preparing lessons, integrating technology, and addressing diverse student learning styles. The position offers a fixed-term contract with a starting compensation of $18.20 per hour, with varying salaries based on experience and education.

Qualifications

• Must have two to five years of teaching experience in a community college or post-secondary institution.
• Ability to maintain high ethical and moral standards as a faculty member.
• Capable of handling various culinary equipment and perform food demonstrations.

Responsibilities

• Prepare and deliver effective classroom instruction.
• Meet classes on time and be properly prepared.
• Complete student advisement and assessment tasks.
• Integrate technology into instructional practices.
• Reinforce writing skills through assigned written work.

Skills

Culinary instruction experience

Ability to address diverse learning styles

Effective communication

Knife skills

Education

Culinary School Graduate or equivalent Culinary Training

A.C.F. Certification

Job description

Job Description

• Effective classroom performance, including accurate completion of student files, records, log books, and grades for IRSC and appropriate certification agencies;
• Assuming day or night teaching on/off campus;
• Meeting classes on time and being properly prepared.

QUALIFICATIONS, KNOWLEDGE AND SKILL REQUIREMENTS

• Must be a Culinary School Graduate or possess equivalent Culinary Training;
• Proven knowledge and experience in classroom instruction in the assigned discipline;
• Ability to recognize and respond to the individual differences of students from a culturally diverse student population and a willingness to make students active partners in the teaching/learning process;
• A.C.F. Certification and two to five years teaching experience in the community college or other post-secondary institution are preferred.
• All instructors must meet the appropriate credentialing requirements for the Southern Association of Colleges and Schools (SACS).

SPECIFIC DUTIES AND RESPONSIBILITIES

• Responsible to the Division Dean for effective classroom performance, including accurate completion and timely submission of final grades.
• Performing instructional duties as assigned by the Vice President of the area, Division Dean and Department Chairman.
• Reinforcing writing skills throughout the curriculum by assigning written work (i.e., papers, essays, examinations, etc.) whenever possible and appropriate.
• Responsible to the Division Dean for the continued development of his/her own scholarship.
• Meeting classes on time and to be properly prepared, and to notify the appropriate Division Dean when ill or unable to meet such classes.
• Completing student advisement, classroom and lab instruction, and on the job site visitation.
• Performing formal food demonstrations and instruction, outreach activities to maintain enrollment, and catering activities with apprentices for job experience and community networking.
• Integrating technology into instructional presentations as appropriate.
• Addressing the varying learning styles of students in order to facilitate learning.
• Responsible as a member of the Indian River State College faculty and demonstrates professional behavior at all times, always maintaining high ethical and moral standards.
• Responsible for proper student conduct and behavior in the classroom and, at all other times, when professionally involved with students.
• Consistently display professional behavior toward all students, colleagues, supervisors, and the College community at large.
• Completing other duties and responsibilities as may be assigned by supervisors.

PHYSICAL REQUIREMENTS

• Safely lift, hold and carry up to 50 pounds of bulky objects and up to 20 pounds of boiling hot liquids or extremely hot (500F or greater) pans of food products preventing accidental spills or slip and falls.
• Manual dexterity and balance required for knife and equipment use.
• Demonstrate appropriate knife skills as required by curriculum and standards.
• Stand or sit for extended periods of time, walk, bend, lift, reach up, and stoop.
• Maintain and/or troubleshoot all lab equipment in the culinary labs, includes using a screwdriver and pilot lighting instrument.
• Be able to bend down and get on knees while holding reset buttons for pilot lights with one hand and a pilot lighting instrument in the other for up to 4 minutes.
• Ability to present oral lectures/demonstrations.
• Excellent Hand-Eye coordination skills required to demonstrate cooking techniques including flipping eggs, sauté techniques and other cooking skills.
• Travel to local store for miscellaneous supplies and make good purchasing decisions or substitutions.
• Physically demonstrate new and unique culinary methods, materials, and new, authentic recipes for food courses.
• IRSC expects its employees to follow proper safety standards while employed by the College.

Classification: Adjunct

Supervisory: No

FLSA Exempt: Yes

Employment Type: Temporary (Fixed Term)

Compensation and Application Deadline: The salary for this position starts at $18.20 per hour. Exact compensation may vary based on skills, experience and education. Open until filled.