Adjunct Instructor - Writing and History

Auguste Escoffier School of Culinary Arts•Boulder, CO

4d•Onsite

About The Position

The Adjunct Chef Instructor is responsible for facilitating meaningful learning of course competencies in the curriculum and proactively support all facets of the learning environment. They provide education through learning-centered instruction that will enable students to fulfill the evolving needs of the marketplace. They encourage a culture of learning that values mutual responsibility and respect, life-long learning, and ethics, as well as personal and professional development.

Requirements

Associates in Culinary Arts preferred.
1 year of online teaching experience, preferred.
Completion of an accredited program in occupational area of instruction plus 2 years’ work experience direct related to the occupational industry or; 5 years of work experience directly related to the occupational industry.
Communication Skills
Conflict Resolution Skills
Detail Oriented
Time-Management Skills
Organizational Skills
Team-oriented
Analytical and Report Writing Skills
Coachability: Being receptive to feedback, willing to learn, embracing continuous improvement
Ethics: Has personal and professional ethics and fosters a diverse and respectful workplace.
Ability to interact with staff and external relationships in a professional manner, including a demonstrated commitment to customer service.
Computer proficiency in Microsoft Office Products (Word, Excel, etc.)

Responsibilities

Engages all students to facilitate and achieve course learning outcomes.
Customize course shell to add value to students beyond what is covered in the text (e.g. personal experiences, case studies, supplemental readings, etc.)
Interact with students in all discussion boards, guiding the discussion toward the course outcomes
Coach struggling students toward success; Identify at risk students and work with Executive Chef, Registrar and Academic Student Advisor to create plans for success
Respond to all student inquiries within 24 hours; Submit final course grades by the Tuesday of the last day of the block no later than 3:00 PM
Attend scheduled program meetings, in-service workshops and college-wide faculty meetings.
Relates professional/life/industry experience to learning through professional/technical skills development, introduction of industry perspective into courses, and active awareness of professional/industry trends and opportunities.
Assist/support the Executive Chef on course or program related tasks.
Support the Registrar in maintaining accurate student records.
Other duties as required or assigned.