Culinary & Hospitality Management Adjunct Instructor

ivytech; East Chicago (IN); On-site; USD 55,000 - 74,000; Part time

Benefits offered by this job

Health plan

Vision care

Employee assistance program

Retirement plan

Fee remission

Job summary

Ivy Tech Community College - Lake County is seeking experienced candidates for an Adjunct Instructor role in the Hospitality / Culinary Management Program at the East Chicago Campus. Teach courses such as Basic Food Theory and Skills, Soups, Stocks, and Sauces, and Meat and Seafood Fabrication and Classical Cuisine and Pastries.

Position is term-by-term with no guaranteed ongoing employment. Classic and contemporary techniques, professional certifications, and ServSafe are emphasized.

Qualifications

• Possess a bachelor’s degree or higher from a regionally accredited institution.
• Have academic preparation and/or work experience appropriate to the courses being taught.
• Hold professional certification in the field.
• ServSafe Sanitation Manager Certification is required.

Responsibilities

• Deliver instruction according to established curriculum and departmental guidelines.
• Maintain accurate records and submit reports, grades, and required documentation on time.
• Communicate effectively with the Program Chair, faculty, and staff.
• Collaborate with full-time faculty to assess student performance and align with course outcomes.
• Demonstrate proficiency in Microsoft Word, Excel, and related instructional technology.
• Foster positive rapport with multicultural student and faculty populations.

Skills

Student interaction

Culinary classroom equipment

Cooking methods

Education

Bachelor’s degree or higher

Professional certification

Workplace Specialist License (Indiana)

ServSafe Sanitation Manager Certification

Tools

Microsoft Word

Microsoft Excel

Job description

Ivy Tech Community College - Lake County is seeking experienced candidates for an Adjunct Instructor role in the Hospitality / Culinary Management Program at the East Chicago Campus. Teach courses such as Basic Food Theory and Skills, Soups, Stocks, and Sauces, and Meat and Seafood Fabrication and Classical Cuisine and Pastries.

Position is term-by-term with no guaranteed ongoing employment. Classic and contemporary techniques, professional certifications, and ServSafe are emphasized.