Job Title: Adjunct Faculty, Culinary Arts Management
Location: Wolfson Campus
Regular/Temporary: Temporary
Full/Part Time: Part-Time
Job ID: 999475
Job Details

Job Family

FAC- Part-Time Faculty, Credit Courses

Grade

P1

Salary

$51.25 - 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

First Review Date

October 4, 2019

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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.

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• 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

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• 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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• For best consideration upload your unofficial transcripts along with cover letter and resume. Please redact any personal information; (i.e. date of birth and social security number)
• If submitted application is over 6 months old, you will need to reapply

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