Culinary Arts Adjunct Instructor, PS/PS

West Georgia Technical College; Douglas (GA); On-site; USD 18,000 - 25,000; Part time

Job summary

The State of Georgia's culinary arts program seeks an adjunct instructor to prepare students for successful careers through hands-on, real-world training in a supportive learning environment. Under general supervision, you will develop lesson plans, courses, and assess student progress in credited technical courses.

The role requires teaching in culinary theory and practical applications, staying current with industry trends, and collaborating with faculty to ensure program quality.

Qualifications

• Associate’s degree in Culinary Arts or related field.
• Demonstrated competence in the teaching discipline.
• Three of the last seven years employed in teaching or related field.
• ServSafe Certification required.
• Valid Driver’s license.

Responsibilities

• Provide instruction in culinary theory and practical applications.
• Develop lesson plans and standardized syllabi using templates.
• Assess student progress and maintain safety in the classroom.
• Utilize current technology in instruction.
• Collaborate with faculty and program leadership.

Education

Associate’s degree in Culinary Arts

ServSafe Certification

Job description

Explore a World of Opportunity with the State of Georgia! We are the force that drives Georgia! Georgia State Government is a large enterprise, composed of various agencies and entities with a common goal to improve the lives of Georgia's more than 10 million citizens! Join Team Georgia and impact lives everyday while receiving a robust benefits package designed for every stage of your career!

Job Title: Culinary Arts Adjunct Instructor, PS/PS

Job Requisition ID: JR0000001393

Number of Openings: 1

Shift: Not Applicable (United States of America)

Compensation Details: $1650.00 PER 3 HOUR CREDIT COURSE

Job Summary

This position offers the opportunity to make a direct impact by preparing students for successful careers in the culinary arts profession through hands-on, real-world training in a supportive learning environment. Under general supervision, the instructor will prepare lesson plans for classroom instruction for credited technical/occupational courses. The instructor will prepare standardized course syllabi using a provided template and assess students’ satisfactory progress based on established course grading requirements. This instructor will teach courses for the culinary arts program while maintaining knowledge of current trends and developments in the field. The instructor will provide instruction in the theory and practical applications of the culinary arts profession.

Essential Functions

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

Instruction

• Provides instruction in the theory and practical applications of the discipline in accordance with academic state standards
• Instructs courses in a classroom/lab/field environment that closely simulates the environment of the industry
• Prepares course syllabi using provided template
• Utilizes current technology in the classroom/lab
• Evaluates students’ progress in attaining goals and objectives
• Grades all coursework in a timely manner
• Ensures safety and security requirements are met in the discipline area
• Meets with students, staff members, and other educators to discuss students’ instructional programs and other issues
• Prepares and maintains all required documentation and administrative reports
• Maintains knowledge of current trends and developments in the discipline

Curriculum/Student Learning Outcomes/Accreditation (when applicable)

• Works collaboratively with faculty within discipline to establish, measure, and evaluate student learning outcomes for continuous student improvement and success and submits to appropriate program chair/director

Supports Program Chair/Program Director/Division Dean/Associate Dean

• Assists with recruitment, retention, and job placement efforts
• Requests and maintains supplies and equipment

Competencies

• Knowledge of the mission of postsecondary technical education
• Knowledge of academic course standards
• Knowledge of the College’s academic programs
• Skill to work cooperatively with students, faculty, and staff
• Skill in the preparation and delivery of classroom/lab content
• Skill to make timely decisions
• Skill in the operation of computers and job-related software programs
• Ability to break larger tasks into manageable smaller tasks
• Decision-making and problem-solving skills
• Skill in accurate grade keeping
• Skills in interpersonal relations and in dealing with the public
• Oral and written communication skills

Work Environment

This job operates in a professional classroom/lab environment. This role routinely uses standard office/classroom/lab equipment and technologies.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear. The employee must occasionally lift or move office products and supplies, up to 25 pounds.

Position Type/Expected Hours of Work

This is an on-campus adjunct instructor position. Faculty must respond to all emails and requests within 24 hours Monday-Thursday and within 48 hours on weekends (Friday – Sunday).

Travel

Travel to other campuses may be required to attend meetings, trainings, and professional development.

Required Education and Experience

• Associate’s degree in the teaching discipline (Culinary Arts)
• Demonstrated competence/experience in the teaching discipline
• Three of the last seven years employed in the teaching discipline or related filed
• ServSafe Certification
• Valid Driver’s License

Preferred Education and Experience

• Certified Executive Chef (CEC) Certification
• American Academy of Chefs (AAC) Certification
• American Culinary Federation Certification (ACF) or Membership
• Teaching experience at the postsecondary level
• Directly related field experience
• Online teaching experience
• Advanced Baking Related teaching experience

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Minimum Qualifications

Minimum qualifications for this position will be determined by the teaching discipline and compliance with appropriate accrediting bodies. Faculty must be credentialed to satisfy all appropriate accrediting bodies for the course assigned.

Equal Employment Opportunity Employer

The State of Georgia does not discriminate based on race, color, national origin, sex, religion, age, disability, or other protected categories in employment or the provision of services. Qualified applicants may request reasonable accommodation when needed during the application and/or screening process by contacting the appropriate agency Human Resources department.

Georgia State Government is a large enterprise, composed of various entities with a common goal to improve the lives of Georgia's 10 million citizens. With nearly 62,000 employees, we are one of the single largest employer in the state. Public service opportunities stretch across the state as employees live and work in all 159 counties. From traditional fields such as accounting, nursing, and engineering to unique fields like forestry and natural resources management, Georgia state government provides a world of opportunity.