Knowledge, Skills & Abilities: 

• 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.