The instructor must be knowledgeable and current in the discipline. Maintains competency in the professional discipline and instructional and evaluative techniques through continuing professional development.
Can perform computer functions to make use of Blackboard, prepare PowerPoint presentations and use the internet to supplement instruction. Must be able to use a computer to submit syllabus and grades electronically. Demonstrates effective, positive communication with students, co-workers, supervisors and others Can use appropriate speaking skills to present topic material in an organized and understandable manner.
Can organize material specific to a topic and develop student learning objectives and assignments that address the topic.

Essential Functions:

Fulfill the professional responsibilities of an adjunct instructor including, but not limited to the follwoing: develop and teach all assigned courses; follow the department course outlines; keep accurate records of student attendance, progress and grades; post and maintain office hours.
Instructional assignment in culinary arts technical and hospitality management skills and topics; may include lecture and lab instruction.
Maintain standards of professionalism including sanitation, safety and uniform codes. Maintains professionalism through currency of knowledge and skill in specialization and areas of instruction. Maintains professional certifications.

Other Characteristics:

Approaches students and responsibilities with a positive attitude. Pays attention to detail. Sets a professional example. Fosters a trusting learning environment.

Minimum Education/Experience:

Associate degree or two-year technical certificate
Bachelor’s degree preferred. Two (2) years of experience as a supervisory chef and minimum of three (3) years general, hands-on culinary industry experince required.