Adjunct Instructor - Culinary Arts

Job Details • Lake Charles, LA

11h • Hybrid

About The Position

SOWELA is seeking an Adjunct Instructor for Culinary Arts within the School of Business & Applied Technology. This role involves providing instruction to Culinary Arts students through face-to-face, online, and/or hybrid formats. The instructor will be responsible for maintaining a professional appearance and attitude, utilizing the approved curriculum, organizing instruction and classroom management in culinary labs, and ensuring students develop necessary culinary skills through practice with kitchen equipment. A key aspect of the role is maintaining a safe and sanitary kitchen and lab environment. The instructor will prepare and deliver lectures, demonstrate techniques, and be available to students for support. Additionally, timely submission of reports, accurate record-keeping, and participation in professional development are required.

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