<p>Under the general direction and supervision of the Associate Dean and Program Chair of the Culinary/Hospitality Department, the Adjunct Instructor, Culinary/Hospitality, is responsible for teaching various Culinary/Hospitality courses in the classroom or in a lab environment. This is a part-time temporary position.</p> <p>Essential Functions</p> <p>Teaching assignments for this position include, but are not limited to: Culinary Fundamentals, Baking/Pastry Fundamentals, and Culinary and Baking/Pastry Restuarant Prep Lab. This position is also responsible for implementing teaching strategies, monitoring and evaluating student progress, and keeping accurate records.</p> <p>Marginal Functions</p> <ul> <li>May be required to perform associated duties, functions, or assignments in other divisions/programs/areas as required. </li><li>Perform other College functions and duties as assigned. </li><li>Must be able to work varied days, hours, shifts, locations, and campuses as required. Work schedules (hours/days/work location) are scheduled by Southeast Community College based on the needs of the College. Work hours, shifts, days, and work locations may vary depending on the needs of Southeast Community College and are subject to modification. Emergency or scheduled special activities may require hours outside of the regular workweek. </li></ul> <p>Required Knowledge, Skills, and Abilities</p> <ul> <li>Ability to communicate effectively in writing, in person, and on the phone. </li><li>Ability to use basic computer skills. </li><li>Ability to lift and carry up to fifty (50) pounds for short distances and move tables, chairs, and media equipment when necessary. </li><li>The individual must possess the above skills and abilities or be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. </li></ul> <p>Minimum Qualifications</p> <ul> <li>Associate's degree in a Culinary/Hospitality Program. </li><li>Three (3) years current experience in food service industry. </li></ul> <p>Desired Qualifications</p> <ul> <li>Five (5) years current experience in food service industry. </li><li>Teaching experience. </li><li>Experience in full service restaurant, garde manger, pastry, baking, catering and banquets. </li><li>Bachelor's degree in Restaurant Management or Culinary Arts. </li><li>Certifiable as Culinary Educator and certifiable at Sous Chef level or above </li></ul> <p>Salary</p> <p>TBD</p> <p>Benefits</p> <p>Part-time temporary employees are eligible to participate in the TIAA retirement plan through a Roth, SRA, or 457(B) account, with no match provided by the College.</p> <p>Schedule</p> <p>This is a part-time temporary position with assignments based on program needs</p>