Adjunct - Culinary Instructor

Job description

Adjunct - Culinary Instructor

Adjunct - Culinary Instructor
Posted Date: 7/30/2019

Salary Range: Paid per credit hour

Position Purpose
Under the direct supervision of the Program Manager, performs the following functions.

Duties and Responsibilities

• PROVIDES INSTRUCTIONAL SERVICES: Assist with development of course outcomes and curriculum which are consistent with Academic Affairs, department, and technology / program goals; convey course outcomes and expectations to students according to college policy; organize and manage instructional activities; use appropriate learner-centered instructional methods; provide evaluation methods appropriate to stated outcomes; evaluate student learning in a fair manner; posts and maintains sufficient office hours compatible with student schedules; maintain accurate records of evaluation and course work including attendance; submit grades as required and on time; regularly seeks feedback on course delivery and student learning; participate in college evaluation system of instructional services; revise / update courses regularly.
• PARTICIPATES IN DEPARTMENT ACTIVITIES: Work cooperatively with others to accomplish the goals of the department and technology; share expertise and materials with other department members; work constructively to resolve individual and department concerns; actively participate in technology and department activities and meetings; follow departmental policies.
• At all times maintains a safe working area and conditions.

Qualifications - Education, Experience, and Skills

• Associate degree in the Culinary Arts, with five (5) years' experience in the industry, along with an ACF certification as a CSC (certified sous chef), CCC (certified chef de cuisine), CWPC (certified working pastry chef) or a Bachelor's or Master's degree with four (4) years' experience in the industry, in the appropriate specialization, a related field, or their equivalent as demonstrated by expertise, licensure, or certification;
• Knowledge of appropriate safety and sanitation procedures, culinary nutrition, and supervisory management as evident by up-to-date certifications
• Degree must be from a regionally or nationally accredited institution recognized by the U.S. Department of Education or the Council for Higher Education Accrediation or equivalent as verified by a member of the National Association of Credential Evaluation Services, Inc.
• Evidence of professional development in the field of concentration as demonstrated by activity in professional associations, consultative practice, participation in seminars, workshops, and formal coursework, and individual reading and research.
• Excellent communication skills (written and verbal).
• Strong technology skills including usage of email, student information system, and learning management system
• Organizational, record-keeping, and interpersonal skills.
• Knowledge of subject area.
• Knowledge of educational theory and application.
• Knowledge of learners and individual learning styles.
• Interest in and commitment to the learner-centered educational process.
• Educational technology skills.
• Confidentiality.
• Caring attitude toward students.
• Learning and self-motivation skills.
• Willingness to extend self to help students succeed.
• Knowledge of College resources available to students.
• Knowledge of organizational structure.
• Current knowledge of programs, objectives, and requirements.
• Openness to suggestions for improvement.
• Attention to detail.
• Flexibility in dealing with others.
• Ability to work as a team member.
• Ability to prioritize work.
• Behaves in accordance with Hocking College and Academic Affairs mission, goals, and values.
• Positive attitude.
• Knowledge of safe working conditions.

To apply, visit https://recruitingbypaycor.com/career/JobIntroduction.action?clientId=8a7883d072e8b0dc01734eb99aee3392&id=8a7883d072e8b0dc01736df6f4543d00&source=elephantjobs&lang=en






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