Adjunct Instructor - Culinary Arts (Raymond Laborde Correctional Center)

Louisiana Community and Technical College System • Cottonport, LA

36d • Onsite

About The Position

• Provide face-to-face 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.

Requirements

• Minimum of an associate degree in culinary arts or closely related field or 10+ years' experience in food and beverage operations.
• Must meet credential guidelines for the Southern Association of Colleges and School Council on Colleges (SACSCOC).
• Use a computer for composing, storing, and retrieving information.
• Communicate clearly and concisely, both verbally and in writing.
• Perform basic mathematical computations needed to complete work.
• Read and interpret computer printouts and numerical data which may be in very small print.
• Plan, organize, and prioritize job duties to meet deadlines.
• Reach, stoop, kneel, and crouch as required for filing and storage of office supplies and other work-related equipment.
• Lift and move items weighing up to twenty pounds.
• Meeting the essential duties and responsibilities of this position is expected to require 40 hours a week on average.
• ServSafe certification

Responsibilities

• Provide face-to-face 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

• As a member of the Louisiana Community and Technical College System, SOWELA has an attractive benefits package with a wide variety of benefit options.
• Benefits offered include 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 and Employee Assistance Program.
• Specific benefits depend on job category, percent effort and length of employment.

What This Job Offers

• Job Type: Part-time
• Industry: Educational Services
• Education Level: Associate degree
• Number of Employees: 51-100 employees