Culinary Arts Adjunct Instructor - Hybrid Teaching

WSU Tech; Wichita (KS); Hybrid; USD 39,000 - 50,000; Part time

Job summary

WSU Tech seeks an Adjunct Faculty member to teach Culinary Arts, delivering hands-on instruction, labs, and industry-aligned courses in a hybrid format. You will design syllabi, lead lectures and demonstrations, and guide students toward career readiness in culinary fields.

The role emphasizes practical technique, safety standards, and industry practices, with emphasis on student progress, assessments, and timely feedback. A strong work ethic and effective communication are essential.

Qualifications

• Associate degree required.
• Minimum 5 years' food service management experience or related experience.
• Current ServSafe Manager's Certificate preferred; must obtain within 3 months of hire.
• Certified Culinary Educator with ACF or Certified Executive Chef preferred.
• Previous teaching or training experience in adult education preferred.
• Excellent verbal & written communication and interpersonal skills.
• Detail oriented with strong organizational skills.
• Ability to work independently with little supervision.
• Hybrid delivery method as needed.

Responsibilities

• Develop and upload an appropriate course syllabus for each course taught within the LMS.
• Conduct engaging classroom lectures and hands-on demonstrations in culinary techniques and industry practices.
• Keep students informed about course objectives, requirements, evaluation criteria, and attendance policies.
• Maintain accurate and detailed records of student progress, grades, and attendance.
• Evaluate students' performance through assessments and feedback with timely communication.

Skills

Communication

Interpersonal skills

MS Office

LMS familiarity

Independent work

Detail oriented

Education

Associate degree

Tools

LMS software

Microsoft Office

PC software

Job description

WSU Tech seeks an Adjunct Faculty member to teach Culinary Arts, delivering hands-on instruction, labs, and industry-aligned courses in a hybrid format. You will design syllabi, lead lectures and demonstrations, and guide students toward career readiness in culinary fields.

The role emphasizes practical technique, safety standards, and industry practices, with emphasis on student progress, assessments, and timely feedback. A strong work ethic and effective communication are essential.