Adjunct Faculty, Hospitality Management (Culinary Arts)

Cuyahoga Community College (Tri-C) • Cleveland, OH

90d • $942

About The Position

This is a part-time (adjunct) faculty position in the Department of Business, Legal Professions & Hospitality at the Westshore Campus. Candidates will be interviewed and hired on an as-needed basis throughout the academic year. The position involves teaching culinary arts classes and may also include hospitality management courses. The work schedule will be determined based on business unit needs, with classes potentially offered during the day, evening, and/or weekend. Candidates should indicate their availability when applying.

Requirements

• Associate degree in Culinary Arts from an accredited college with 7 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level; or a Bachelor's degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level.
• ServSafe certified.
• Proficiency in related industry software - POS systems.
• Demonstrated proficiency in Microsoft Office Suite (or equivalent).
• Advanced communication (verbal, written and interpersonal) and organizational skills.
• Appropriately responds to the needs of the community.

Nice To Haves

• Degree in Culinary Arts from an accredited institution and a Master's degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full-service restaurant or foodservice establishment at a supervisory level.
• Member of the American Culinary Federation (ACF); ACF Certification.
• Teaching or training experience in culinary or related fields at the college or vocational/technical level with skills in curriculum design, instructional methods, evaluation and assessment; proficient in presentation software and spreadsheet programs.

Responsibilities

• Teaches culinary arts classes including Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger.
• May also teach hospitality management courses such as Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control.
• Prepares and delivers learning activities to achieve course outcomes.
• Prepares course materials such as syllabi, homework assignments, and handouts.
• Evaluates and grades students' class work, laboratory work, assignments, papers, and examinations.
• Maintains and submits student attendance records, grades, and other required documentation by specified deadlines.
• Be available to students for coaching.
• Participates in periodic meetings with supervisors, division, or College regarding teaching duties and training and development.

Benefits

• $942.00/Equated Semester Unit (ESU) pay rate.
• Employment contingent upon satisfactory completion of a background check and drug screen.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Industry: Educational Services
• Education Level: Associate degree