Adjunct Instructor - Culinary Arts

Recent Jobs; Lake Charles (LA); On-site; USD 34,000 - 55,000; Part time

Job summary

SOWELA College is seeking an adjunct culinary arts instructor for the School of Business & Applied Technology. The role involves face-to-face, online, and hybrid instruction to Culinary Arts students and managing labs with a focus on safety and outcomes.

Applicants should have at least an associate degree in culinary arts, relevant experience, ServSafe certification, and the ability to engage a diverse student body using current curricula and technology.

Qualifications

• Must have an associate degree in culinary arts or closely related field.
• Must meet credential guidelines for the SACSCOC.
• ServSafe certification preferred or required as applicable.

Responsibilities

• Provide face-to-face, online, and hybrid instruction to Culinary Arts students.
• Organize instruction and manage culinary labs safely and effectively.
• Maintain grades, attendance, and timely reports.
• Be available to students via email/phone/in person and support student learning.

Skills

Instructional ability

Communication skills

Collaboration

Diversity & inclusion

Self-motivation

Time management

Education

Associate degree in culinary arts

SACSCOC credential guidelines

Bachelor’s degree in culinary arts

Tools

MS Office

Internet

Word

Excel

Outlook

PowerPoint

Job description

College: SOWELA

Department: Academic Affairs

Sub department: School of Business & Applied Technology

Type of Appointment: Unclassified - Adjunct

Salary: {sSalary}

Primary Duties and Responsibilities

• Provides face-to-face, online, and/or hybrid instruction to Culinary Arts students.

Essential Duties and Responsibilities

• Maintain a professional appearance.
• Project a professional attitude toward the students
• Utilize the approved curriculum, state clearly defined course outcomes, and ensure that appropriate content is taught.
• Organize instruction and classroom management in culinary labs.
• Provide sufficient practice with kitchen equipment to develop student culinary skills.
• Maintain a safe and sanitary kitchen and lab environment.
• Prepare and deliver lectures, demonstrate, and teach subject matter in culinary setting.
• Be available to students via email, phone, and/or in person.
• Submit required reports in a timely manner.
• Maintain accurate grades and attendance records.
• Receive pedagogical and technological training and other professional development that advances and promotes student learning.

Required Education

• Minimum of an associate degree in culinary arts or closely related field
• Must meet credential guidelines for the Southern Association of Colleges and School Council on Colleges (SACSCOC).

Required Experience

• 3 years’ work and/or teaching experience in Culinary Arts

Required Knowledge, Skills and Abilities

Ability to adhere to all applicable Louisiana Community and Technical Colleges (LCTC) policies.

• Ability to instruct students in the completion of relevant projects.
• Proficiency in the use of standard office equipment and computers, utilizing a variety of software is essential, including but not limited to the Internet, Word, Excel, Outlook, and PowerPoint. Technology must be used effectively and appropriately in the curriculum.
• Ability to create a positive learning environment for students using innovative, effective, and diverse teaching methods to engage students in their own learning and enhance student success.
• Collaborate effectively with colleagues and students of various cultural (including traditional, non-traditional, and international students) and socio-economic backgrounds.
• Ability to use technology effectively and appropriately in the curriculum.
• Ability to create a positive learning environment for students using innovative, effective, and diverse teaching methods to engage students in their own learning and enhance student success.
• Ability to collaborate effectively with colleagues and students of various cultural (including traditional, non-traditional, and international students) and socio-economic backgrounds.
• Ability to ensure tests and other means of assessing the achievement of students are sufficiently accurate.
• Ability to be a committed, motivated self-starter who can initiate and complete work with little supervision and/or as a part of a team on larger projects.
• Promote technical and community college education.
• Ability to make independent decisions while demonstrating good judgment.
• Proficiency in the use of standard office equipment and networked personal computers.
• Proficiency in a variety of software, including but not limited to Microsoft Office.
• Oral and written communication skills.
• Ability to perform basic mathematical computations needed to complete job tasks.
• Skilled at planning, organizing, and prioritizing job duties to meet deadlines.
• Maintaining interpersonal professional working relationships at all levels – students, peers, and Executives

Required Licenses or Certifications

• ServSafe certification

Preferred Education

• Bachelor’s degree in culinary arts or closely related field
• Industry-based certifications related to Culinary Arts in addition to ServSafe.

Preferred Experience

• Post-secondary teaching experience
• Online teaching experience