Adjunct Faculty, Culinary Arts

Joliet Junior College; Joliet (IL); On-site; USD 10,000 - 60,000; Part time

Job summary

An established industry player is seeking an enthusiastic Adjunct Faculty for Culinary Arts to inspire and educate students in hands-on culinary techniques and management skills. This part-time role involves teaching practical classes, engaging with diverse student populations, and contributing to curriculum development. Ideal candidates will possess extensive industry experience, a passion for teaching, and a commitment to fostering an inclusive learning environment. Join a dynamic team dedicated to culinary excellence and student success, and make a meaningful impact in the lives of aspiring chefs.

Qualifications

• 10 years of industry experience in high volume or fine dining venues.
• Certified Executive Chef or Certified Executive Pastry Chef as per ACF guidelines.

Responsibilities

• Teach practical culinary classes and manage course development.
• Engage students with effective teaching methods and adapt to technologies.

Skills

Culinary Techniques

Teaching Skills

Communication Skills

Culinary Arts Knowledge

Adaptability

Education

Associate's Degree in Culinary Arts

Bachelor's Degree in Culinary or Hospitality Management

Tools

Course Management Programs

Job description

Position Title:

Adjunct Faculty, Culinary Arts

Job Description:

POSITION: ADJUNCT FACULTY, CULINARY ARTS
STATUS: Part time
DEPARTMENT: Culinary Arts
SUB-DIVISION: Applied Arts, Workforce Education & Training
DIVISION: Academic Affairs
CLASSIFICATION: Exempt
UNION: Adjunct Faculty
REPORTS TO: Department Chair and the Dean of Career and Technical Education
PLACEMENT: Faculty
Hiring Rate Per Contact Hour: Fall 2024 to Summer 2025: $1005.00 if candidate holds a Bachelor's or Master's degree and $1056.00 if candidate holds a Ph.D, Ed.D, or J.D.
Hiring Rate Per Contact Hour: Fall 2025 to Summer 2026: $1030.00 if candidate holds a Bachelor's or Master's degree and $1082.00 if candidate holds a Ph.D, Ed.D, or J.D.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The student population at the college is diverse in ethnicity, gender, language, age and background. Joliet Junior College is an AA/EO employer and strongly encourages applications from candidates who would enhance the diversity of its staff.

POSITION SUMMARY
Chef instructor position conducting "hands on" practical classes in food production, fabrication, professional culinary skill and technique development, AND/OR baking and pastry, in addition to lecture-based restaurant management and operational classes in cost controls, purchasing, etc. Adapt to new and changing situations and demonstrate a positive attitude. Demonstrate respect for students; understand learning styles and apply understanding to institution-related activities; demonstrate integrity and promote diversity and open communications. Course assignments may be late afternoon, evening, Saturday, and at branch campuses or satellite centers. Position is subject to all terms and provisions of the Joliet Junior College adjunct faculty contract.

ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES

1.Teach assigned course(s) focusing on appropriate professional techniques, methods and terminology.
2.Possess and maintain a thorough practical and theoretical knowledge of the subject matter necessary to the assigned course load by actively seeking professional development and industry feedback in the field of Culinary Arts.
3.Utilize effective teaching methods in the classroom to engage students as active learners and be versatile to adapt to changing instructional technologies and teach to a diverse student population.
4.Work closely with other instructors and special programs and services within the college to determine placements, curriculum, and academic support.
5.Participate in course development, assessment, accreditation, and planning activities.
6.Be willing to teach online and/or blended courses.
7.Participate in appropriate departmental meetings and recruitment activities.
8.Teach classes during non-traditional times (evenings and weekends) if needed.
9.Maintain rapport with multicultural students and faculty within a community college environment.
10. Teach at other campus sites as needed.
11.Participate in promoting the Culinary Arts Management Program by maintaining an active relationship with the Food Service and Hospitality Industry, professional organizations and the area high schools.
12.Participate with students in culinary competitions and other extra-curricular culinary and hospitality related events.
13.Meet other contractual obligations as spelled out in the Joliet Junior College adjunct faculty contract.

MINIMUM QUALIFICATIONS
1.Associate's Degree in Culinary Arts from a nationally recognized post-secondary culinary school.
2.Ten (10) years of industry work experience in a high volume or fine dining venue with at least five (5) supervisory years as working chef or pastry chef.
3.Certified or certifiable as a Certified Executive Chef or Certified Executive Pastry Chef as per the ACF guidelines.
4.Expertise in appropriate technologies for instruction.
5. Demonstrated commitment to teaching and learning.
6.Well versed in both classical and contemporary cooking and/or baking and pastry methods.
7.Excellent communication, math and writing skills.
8.Quality professional cooking and food production or baking and pastry production skills and techniques.
9.Enthusiastic and energetic people skills.
10.Currently participates in community involvement and community activities.
11. Must be competent to instruct in both theoretical and practical classroom settings.
12.Ability to establish and maintain cooperative and effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence.
13.Demonstrated commitment to the college's core values of respect and inclusion, sustainability, integrity, collaboration, humor and well-being, innovation and quality.

PREFERRED QUALIFICATIONS
1.Bachelor's Degree in Culinary, Hospitality Management, Foodservice, or related field.
2.Teaching experience at the collegiate level.
3. Experience with traditional and non-traditional students or workforce from diverse backgrounds.
4.Experience in teaching online and/or using course management programs.
5.Experience in course development and assessment, planning, quality and accreditation processes, and committee service.
6.English and Spanish verbal and written communication proficiency.
7.Demonstrated multicultural competence.

PHYSICAL DEMANDS
1.Normal Culinary Arts classroom physical demands.

WORKING CONDITIONS
1.Classroom teaching environment.

Full Time/Part Time:

Part time

Union (If Applicable):

Scheduled Hours:

0

Benefits

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