Adjunct Faculty-Hospitality/Culinary Management

Ivy Tech Community College • East Chicago, IN

12d • Onsite

About The Position

The Adjunct Instructor provides quality instruction in assigned Hospitality and Culinary Management courses while following departmental standards, curriculum, and assessment practices. The instructor fosters a supportive and inclusive classroom environment reflecting the college’s diverse community. The role is based at the East Chicago Campus and reports to the Program Chair, Hospitality / Culinary Management. The pay rate is $47.35 per contact hour.

Adjunct faculty are employed term by term, with no guarantee of ongoing employment. The maximum teaching load is 12 contact hours per semester, equivalent to 27 work hours. Total work hours may not exceed 20 per week. Loads beyond 12 contact hours or assignments across campuses require campus chancellor approval. Limited non-instructional service may be included if total hours remain under 30 per week. This position is not eligible for full-time faculty benefits.

Qualified faculty in the Hospitality Administration program must have an earned bachelor’s degree or higher from a regionally accredited institution, appropriate academic preparation and/or work experience for the courses taught, and professional certification in the field. ServSafe Sanitation Manager Certification is required. Additional course-specific experience and qualifications apply to laboratory courses. Candidates selected for an interview must complete a teaching demonstration. Applicants should upload transcripts; official transcripts are required upon an offer of employment.

Requirements

• Earned bachelor’s degree or higher from a regionally accredited institution.
• Academic preparation and/or work experience appropriate to the courses being taught.
• Professional certification in the field.
• ServSafe Sanitation Manager Certification.
• Ability to interact and collaborate confidently with traditional and non-traditional students from diverse backgrounds.
• Experience using standard culinary arts classroom equipment and software.
• Proficiency in classical and contemporary cooking methods.
• For HOSP 102 and 105 laboratory courses: professional certification and at least two years of directly related work experience, or a Workplace Specialist License granted by the Indiana Department of Education in Occupational Family and Consumer Sciences: Culinary Arts and Food Service Management Occupations.
• For HOSP 200, 208, 209, 210, 211, 212, 213, 230, 231, 232, and 270 laboratory courses: professional certification in the field and at least five years of directly related work experience.
• Complete a teaching demonstration if selected for an interview.
• Proficiency in Microsoft Word, Excel, and related instructional technology.

Responsibilities

• Deliver instruction according to established curriculum and departmental guidelines.
• Maintain accurate records and submit reports, grades, and required documentation on time.
• Communicate effectively with the Program Chair, faculty, and staff.
• Collaborate with full-time faculty to assess student performance and align instruction with course outcomes.
• Foster a supportive, inclusive classroom and positive rapport with multicultural student and faculty populations.

Benefits

• Access to a comprehensive vision care plan with low-cost exams and allowances for glasses or contact lenses.
• Employee Assistance Program with no-cost confidential counseling sessions, legal consultations, financial planning consultations, and other resources.
• Payroll-deduction retirement savings contributions using pre-tax or post-tax dollars.
• Fee remission for employees, spouses, and legal dependents.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level