Culinary Arts Faculty, Part-Time (Adjunct Faculty Pool)

Community College of Philadelphia; Philadelphia (Philadelphia County); On-site; USD 40,000 - 80,000; Part time

Job summary

An established industry player is seeking passionate part-time Culinary Arts faculty to inspire students in hands-on culinary education. This role involves teaching a diverse range of culinary courses, from food preparation to nutrition, in a dynamic classroom environment. Ideal candidates will possess a Bachelor’s degree in Culinary Arts or Hospitality Management and have extensive experience in the food service industry. This position offers the chance to shape the next generation of culinary professionals while working in a collaborative and engaging academic setting. If you are dedicated to fostering student success and have a commitment to culinary excellence, we encourage you to apply.

Qualifications

• 5 years’ experience in the food service industry is required.
• Ability to teach a full range of culinary arts courses.

Responsibilities

• Teach culinary arts courses and implement labs focused on food preparation.
• Facilitate student learning and evaluate student performance.

Skills

Culinary Arts

Food Safety

Sanitation

Nutrition

Teaching Skills

Communication Skills

Problem-solving

Education

Bachelor’s degree in Culinary Arts

Associate’s Degree in Culinary Arts and Bachelor’s in Education

Tools

ServSafe Certification

Job description

Culinary Arts Faculty, Part-Time (Adjunct Faculty Pool)

Interested candidates should complete an online application.

• Cover Letter of interest and resume required.
• Name and contact information of 3 references required.
• Employment offers are contingent upon successful completion of background checks in accordance with PA Child Protective Services Law.
• Must be legally eligible to work in the U.S.

The Department of Business Leadership, Fashion, & Hospitality invites applications for part-time Culinary Arts faculty for Fall 2024 and Spring 2025. This is NOT an online position.

The academic programs and courses provided by the Business Leadership, Fashion, and Hospitality department equip students with the knowledge, tools, skill sets, and practical experience to be competitive in job markets as well as prepare those who desire to continue their education and pursue a bachelor’s degree. Students are challenged and encouraged by subject matter experts and participate in active-learning classroom instruction delivered on-campus and in distance learning environments.

Part-time faculty teach a full range of culinary arts courses, which include entry-level and advanced theoretical and lab courses. The successful candidate will implement or create labs and instruct students in courses focused on food preparation & production, safety & sanitation, nutrition, American & International cuisine, dining room management, and/or baking. The ideal candidate holds a Bachelor’s degree from an accredited institution in Culinary Arts/Hospitality Management. Alternatively, candidates who have an Associate’s Degree in Culinary Arts AND Bachelor’s Degree in Education, Business Administration, Business, Career and Technical Education, Management or Marketing will also be considered. Successful faculty candidates should have experience in the food service industry and a current ServSafe certification. Please note that this position is an onsite faculty teaching position. Candidates who desire only online teaching modes will not be considered and should not apply.

Specific Responsibilities

• Teach Culinary Arts courses to students with a broad range of industry interests.
• Implement or create labs and instruct students in courses focused on food preparation & production, safety & sanitation, nutrition, American & International cuisine, dining room management, and/or baking.
• Help community college students further develop their culinary knowledge and skills, professional attitudes and behaviors, for college and workplace success.
• Facilitate student learning, provide effective instruction, and perform evaluations of student learning for all assigned classes, using each course’s standard course outline as a guide.
• Develop course handouts, lectures, hands-on activities, and presentations.
• Work with other faculty and administrators in developing program curriculum, standards, and policies.
• Be available to students via email, phone, or personal conferences.
• Assign grades and maintain course/student records in accordance with FERPA regulations.
• Meet all classes at the designated times.
• Receive training or stay current in technological or pedagogical advances that promote student learning.
• Demonstrate a sense of connection and responsibility for helping the College to achieve success through a commitment to its mission, vision, and values.
• Actively participate in the academic life of the College.
• Communicate effectively, share vision, focus on people, initiate positive change, value differences and foster collaboration.
• Establish an inclusive environment in the classroom.
• Participation in continual assessment and course updates to ensure excellence in meeting program and student learning outcomes.

Minimum Qualifications

• Bachelor’s degree from an accredited institution in Culinary Arts or Hospitality Management.
• OR Associate’s Degree in Culinary Arts AND Bachelor’s Degree in Education, Business Administration, Business, Career and Technical Education, Management or Marketing.
• 5 years’ experience in the food service industry.
• Current ServSafe certification.
• Ability to teach a full range of culinary arts courses.
• Experience with analyzing and controlling food and beverage management costs.
• Ability to integrate current culinary trends into all courses.
• Ability to effectively use teaching strategies and technologies for in-person and/or online learning.
• Knowledge of, and ability to integrate, current technological applications into our culinary courses.
• Ability to deliver required, predefined course elements.
• Ability to teach a variety of day and evening courses.
• Problem-solving and decision-making skills.
• Excellent oral, written, and interpersonal communication skills.
• Commitment to participating in the intellectual life of the department.
• Experience working with students from a diverse range of backgrounds.
• Experience with and commitment to the use of instructional technology.

Preferred Qualifications

• Master’s degree from an accredited institution preferred.
• Experience coordinating and supervising students’ industry-related work experiences.
• Accreditation by the American Culinary Federation (ACF) preferred.
• Active participation in industry-related professional development activities.
• Demonstrated experience teaching within a community college.
• Bilingual or other language proficiency.

Work Location

Main Campus

Benefits Summary

Salary Grade or Rank: Adjunct Faculty

Employment Status: Part-Time

Documents Needed to Apply

Required Documents

• Resume
• Cover Letter/Letter of Application
• References

Optional Documents

• Teaching Philosophy
• Writing Sample
• Other Document