Adjunct Faculty, Culinary Arts

Position Title:

Job Description:

POSITION SUMMARY
Chef instructor position conducting "hands on" practical classes in food production, fabrication, professional culinary skill and technique development, AND/OR baking and pastry, in addition to lecture-based restaurant management and operational classes in cost controls, purchasing, etc. Adapt to new and changing situations and demonstrate a positive attitude. Demonstrate respect for students; understand learning styles and apply understanding to institution-related activities; demonstrate integrity and promote diversity and open communications. Course assignments may be late afternoon, evening, Saturday, and at branch campuses or satellite centers. Position is subject to all terms and provisions of the Joliet Junior College adjunct faculty contract.

ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES

1.Teach assigned course(s) focusing on appropriate professional techniques, methods and terminology.
2.Possess and maintain a thorough practical and theoretical knowledge of the subject matter necessary to the assigned course load by actively seeking professional development and industry feedback in the field of Culinary Arts.
3.Utilize effective teaching methods in the classroom to engage students as active learners and be versatile to adapt to changing instructional technologies and teach to a diverse student population.
4.Work closely with other instructors and special programs and services within the college to determine placements, curriculum, and academic support.
5.Participate in course development, assessment, accreditation, and planning activities.
6.Be willing to teach online and/or blended courses.
7.Participate in appropriate departmental meetings and recruitment activities.
8.Teach classes during non-traditional times (evenings and weekends) if needed.
9.Maintain rapport with multicultural students and faculty within a community college environment.
10. Teach at other campus sites as needed.
11.Participate in promoting the Culinary Arts Management Program by maintaining an active relationship with the Food Service and Hospitality Industry, professional organizations and the area high schools.
12.Participate with students in culinary competitions and other extra-curricular culinary and hospitality related events.
13.Meet other contractual obligations as spelled out in the Joliet Junior College adjunct faculty contract.

MINIMUM QUALIFICATIONS
1.Associate's Degree in Culinary Arts from a nationally recognized post-secondary culinary school.
2.Ten (10) years of industry work experience in a high volume or fine dining venue with at least five (5) supervisory years as working chef or pastry chef.
3.Certified or certifiable as a Certified Executive Chef or Certified Executive Pastry Chef as per the ACF guidelines.
4.Expertise in appropriate technologies for instruction.
5. Demonstrated commitment to teaching and learning.
6.Well versed in both classical and contemporary cooking and/or baking and pastry methods.
7.Excellent communication, math and writing skills.
8.Quality professional cooking and food production or baking and pastry production skills and techniques.
9.Enthusiastic and energetic people skills.
10.Currently participates in community involvement and community activities.
11. Must be competent to instruct in both theoretical and practical classroom settings.
12.Ability to establish and maintain cooperative and effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence.
13.Demonstrated commitment to the college's core values of respect and inclusion, sustainability, integrity, collaboration, humor and well-being, innovation and quality.

PREFERRED QUALIFICATIONS
1.Bachelor's Degree in Culinary, Hospitality Management, Foodservice, or related field.
2.Teaching experience at the collegiate level.
3. Experience with traditional and non-traditional students or workforce from diverse backgrounds.
4.Experience in teaching online and/or using course management programs.
5.Experience in course development and assessment, planning, quality and accreditation processes, and committee service.
6.English and Spanish verbal and written communication proficiency.
7.Demonstrated multicultural competence.

PHYSICAL DEMANDS
1.Normal Culinary Arts classroom physical demands.

WORKING CONDITIONS
1.Classroom teaching environment.

Full Time/Part Time:

Union (If Applicable):

Scheduled Hours: