Culinary Arts, Baking, and Service Adjunct Instructors

New England Biolabs; United States; On-site; USD 33,000 - 45,000; Part time

Job summary

Metropolitan Community College seeks a positive, supportive, and dynamic Culinary Arts, Baking and Service Adjunct Instructor to teach a diverse community of learners. The candidate will teach a variety of culinary courses at the Fort Omaha Campus, aiming to enhance workplace understanding and performance.

Requirements include multiple education/experience combinations, with compensation at $580 per Equivalent Credit Hour (ECH).

Qualifications

• Associate degree PLUS 8 years of full-time related occupational experience in the field, with at least 4 years in a management/professional level culinary position.
• Associate degree in field AND Bachelor degree in any field PLUS 4 years of full-time related occupational experience in field.
• Bachelor degree in field PLUS 2 years of full-time related occupational experience in field and in a management/professional level position.
• Master degree in field PLUS 2 years of full-time related occupational experience.

Responsibilities

• Teach a variety of culinary courses at the Fort Omaha Campus.
• Support student success, equity, inclusion in classroom and lab settings.

Skills

Culinary management experience

Field-related work experience

Education

Associate degree in field

Bachelor degree in field

Master degree in field

Job description

Classification Fixed Term (Fixed Term) Minimum Pay $0.00 Compensation will be commensurate with the level of the position, education, and experience.

JOB DESCRIPTION SUMMARY

The College is seeking a positive, supportive, and dynamic Culinary Arts, Baking and Service Adjunct Instructor to teach a diverse community of learners. Preference will be given to candidates who are committed to student success, equity, inclusion and the use of the classroom/lab experience to enhance workplace understanding and performance. Teach a variety of culinary courses at the Fort Omaha Campus.

MINIMUM QUALIFICATIONS FOR EDUCATION AND EXPERIENCE:

• Associate degree PLUS 8 years of full-time related occupational experience in the field, with at least 4 years in a management/professional level culinary position.
• Associate degree in field AND Bachelor degree in any field PLUS 4 years of full-time related occupational experience in field.
• Bachelor degree in field PLUS 2 years of full-time related occupational experience in field and in a management/professional level position.
• Master degree in field PLUS 2 years of full-time related occupational experience.

Compensation: $580 per Equivalent Credit Hours (ECH) May include day, evening and/or weekend classes.

Hiring process includes passing a background check.

Metropolitan Community College is a comprehensive, full-service public community college supported by the taxpayers of Dodge, Douglas, Sarpy and Washington counties. Its purpose is to provide high quality educational programs and services, primarily in career preparation and general education, to people of all ages and educational backgrounds. MCC was created in 1974 when the Nebraska State Legislature consolidated the original eight technical community college areas into six. That year, the programs, personnel, assets and liabilities of the former Omaha Nebraska Technical Community College Area merged with the Eastern Nebraska Technical Community College Area under a new name: the Metropolitan Technical Community College Area. In 1992, the Legislature voted to change the name to Metropolitan Community College Area. Metropolitan Community College affirms a policy of equal education, employment opportunities and nondiscrimination in providing services to the public. Read our full policy here https://www.mccneb.edu/nondiscrimination Metropolitan Community College offers a wide array of benefits to faculty and staff. Review our Benefits at a Glance here https://pa-hrsuite-production.s3.amazonaws.com/3306/docs/44786.pdf If you need assistance using this site, please contact MCC's Human Resources Office at 531-MCC-2420 or [e-mail]