Adjunct Instructor - Culinary Arts

Louisiana Community and Technical College System • Lake Charles, LA

2d • Hybrid

About The Position

SOWELA Technical Community College is seeking an Adjunct Instructor for Culinary Arts within the School of Business & Applied Technology. This position involves providing instruction in face-to-face, online, and/or hybrid formats. The instructor will be responsible for maintaining a professional environment, utilizing the approved curriculum, and ensuring students develop culinary skills through hands-on practice with kitchen equipment. A key aspect of the role is maintaining a safe and sanitary lab environment. The instructor will also be responsible for preparing and delivering lectures, demonstrating subject matter, being available to students, submitting required reports, and maintaining accurate records. Professional development in pedagogy and technology is also expected.

Requirements

• Minimum of an associate degree in culinary arts or closely related field.
• Must meet credential guidelines for the Southern Association of Colleges and School Council on Colleges (SACSCOC).
• 3 years’ work and/or teaching experience in Culinary Arts.
• Ability to adhere to all applicable Louisiana Community and Technical Colleges (LCTC) policies.
• Ability to instruct students in the completion of relevant projects.
• Proficiency in the use of standard office equipment and computers, utilizing a variety of software is essential, including but not limited to the Internet, Word, Excel, Outlook, and PowerPoint. Technology must be used effectively and appropriately in the curriculum.
• Ability to create a positive learning environment for students using innovative, effective, and diverse teaching methods to engage students in their own learning and enhance student success.
• Collaborate effectively with colleagues and students of various cultural (including traditional, non-traditional, and international students) and socio-economic backgrounds.
• Ability to use technology effectively and appropriately in the curriculum.
• Ability to create a positive learning environment for students using innovative, effective, and diverse teaching methods to engage students in their own learning and enhance student success.
• Ability to collaborate effectively with colleagues and students of various cultural (including traditional, non-traditional, and international students) and socio-economic backgrounds.
• Ability to ensure tests and other means of assessing the achievement of students are sufficiently accurate.
• Ability to be a committed, motivated self-starter who can initiate and complete work with little supervision and/or as a part of a team on larger projects.
• Promote technical and community college education.
• Ability to make independent decisions while demonstrating good judgment.
• Proficiency in the use of standard office equipment and networked personal computers.
• Proficiency in a variety of software, including but not limited to Microsoft Office.
• Oral and written communication skills.
• Ability to perform basic mathematical computations needed to complete job tasks.
• Skilled at planning, organizing, and prioritizing job duties to meet deadlines.
• Maintaining interpersonal professional working relationships at all levels – students, peers, and Executives.
• ServSafe certification

Nice To Haves

• Bachelor’s degree in culinary arts or closely related field.
• Industry-based certifications related to Culinary Arts in addition to ServSafe.
• Post-secondary teaching experience.
• Online teaching experience.
• Industry-based certifications related to Culinary Arts in addition to ServSafe.

Responsibilities

• Provides face-to-face, online, and/or hybrid instruction to Culinary Arts students.
• Maintain a professional appearance.
• Project a professional attitude toward the students.
• Utilize the approved curriculum, state clearly defined course outcomes, and ensure that appropriate content is taught.
• Organize instruction and classroom management in culinary labs.
• Provide sufficient practice with kitchen equipment to develop student culinary skills.
• Maintain a safe and sanitary kitchen and lab environment.
• Prepare and deliver lectures, demonstrate, and teach subject matter in culinary setting.
• Be available to students via email, phone, and/or in person.
• Submit required reports in a timely manner.
• Maintain accurate grades and attendance records.
• Receive pedagogical and technological training and other professional development that advances and promotes student learning.

Benefits

• Retirement
• Multiple medical insurance options
• Supplemental insurances (dental, term life, disability, accident, vision, etc.)
• Tax Saver Flexible Benefits Plan (saves tax dollars on some child care and medical expenses)
• Holidays (14 per year, typically includes longer break at Christmas)
• Generous annual (vacation) and sick leave benefits
• Employee Assistance Program

What This Job Offers

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