Job Title Adjunct Faculty, Culinary Arts Management
Job ID 994673
Location Wolfson Campus
Full/Part Time Part-Time
Regular/Temporary Temporary


Job Details



Job Family
FAC- Part-Time Faculty, Credit Courses
Grade
P1
Salary
$50.00 - Base Rate
Department
Miami Culinary Institute
Reports To
Department Chair
Closing Date
Posted On An Ongoing Basis
FLSA Status
Exempt- Not Eligible for Overtime Compensation


Job Summary


This Adjunct faculty member teaches courses in Culinary Arts Management and is responsible for providing superior academic and lab instruction. This individual provides student orientation to the subject and acclamation in culinary terms and procedures, evaluation, grading and mentoring of students while providing a challenging and positive learning environment.


Duties & Responsibilities

• Teaches classroom and kitchen laboratory instruction
• Performs career and academic advising
• Recruits and evaluates students
• Develops and administers written and practical tests
• Prepares and submits student information to Department Director
• Submits student grades, attendance, and other classroom records to the appropriate departments
• Assesses the curriculum against State and National standards
• Participates in a variety of Departmental, Campus and College-wide programs, activities and committees
• Participates in curriculum development and revision that stress innovation and multi-cultural emphasis
• Responsible for maintaining safe and sanitized lab/kitchen, classroom, equipment and students within their area of instruction
• Performs other duties as assigned

Minimum Requirements

• Masters degree in Culinary Arts, Hospitality, Business Administration, Nutrition, or Restaurant Management and at least two years of relevant industry experience in culinary arts or hospitality; or Masters degree with 18 graduate semester hours in any of the previously listed fields and at least two years of relevant industry experience in culinary arts or hospitality
• All educational degrees must be from a regionally accredited institution
• Ability to demonstrate significant progressively responsible culinary industry experience as a working chef
• Excellent interpersonal and communication skills (verbal and written)
• Ability to function on a technological environment and willingness to use technological tools in instruction
• Ability to communicate effectively with students with a wide range of skills
• Ability to work effectively with students, faculty, staff, and the community
• Ability to work in a multi-ethnic/multi-cultural environment
• Ability to work a flexible schedule that may include evening and weekend assignments

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