Adjunct Faculty, Culinary Arts

Adjunct Faculty, Culinary Arts

Position:
Adjunct Instructor, Culinary Arts

Status:
Part time

Department:
Culinary Arts

Sub-Division:
Career and Technical Education

Division:
Academic Affairs

Classification:
Exempt

Union:
Adjunct Faculty-JUAC, IEA-NEA

Reports To:

Department Chair and the Dean of Career and Technical Education

Placement:
Adjunct Faculty

Hiring Range:
Hiring Rate Per Contact Hour:
Fall 2025 to Summer 2026: $1106.00 if candidate holds a Bachelor's or Master's degree and $1161.00 if candidate holds a Ph.D, Ed.D, or J.D. Competitive starting pay is dependent on education and experience.

JJC offers regular full-time positions a variety of fringe benefits including retirement benefits, holidays, personal time, and other discounts/reimbursement for classes.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The student population at the college is diverse in ethnicity, gender, language, age and background. Joliet Junior College is an AA/EO employer and strongly encourages applications from candidates who would enhance the diversity of its staff.

Chef instructor position conducting "hands on" practical classes in food production, fabrication, professional culinary skill and technique development, AND/OR baking and pastry, in addition to lecture based restaurant management and operational classes in cost controls, purchasing, etc. Adapt to new and changing situations and demonstrate a positive attitude. Demonstrate respect for students; understand learning styles and apply understanding to institution-related activities;

demonstrate integrity and promote diversity and open communications. Course assignments may be late afternoon, evening, Saturday, and at branch campuses or satellite centers. Position is subject to all terms and provisions of the Joliet Junior College adjunct faculty contract.

• Teach assigned course(s) focusing on appropriate professional techniques, methods and terminology.
• Possess and maintain a thorough practical and theoretical knowledge of the subject matter necessary to the assigned course load by actively seeking professional development and industry feedback in the field of Culinary Arts.
• Utilize effective teaching methods in the classroom to engage students as active learners and be versatile to adapt to changing instructional technologies and teach to a diverse student population.
• Work closely with other instructors and special programs and services within the college to determine placements, curriculum, and academic support.
• Participate in course development, assessment, accreditation, and planning activities.
• Be willing to teach online and/or blended courses.
• Participate in appropriate departmental meetings and recruitment activities.
• Teach classes during non-traditional times (evenings and weekends) if needed.
• Maintain rapport with multicultural students and faculty within a community college environment.
• Teach at other campus sites as needed.
• Participate in promoting the Culinary Arts Management Program by maintaining an active relationship with the Food Service and Hospitality Industry, professional organizations and the area high schools.
• Participate with students in culinary competitions and other extra-curricular culinary and hospitality related events.
• Meet other contractual obligations as spelled out in the Joliet Junior College adjunct faculty contract.

• Associate's Degree in Culinary Arts from a nationally recognized post-secondary culinary school.
• Ten (10) years of industry work experience in a high volume or fine dining venue with at least five (5) supervisory years as working chef or pastry chef.
• Certified or certifiable as a Certified Executive Chef or Certified Executive Pastry Chef as per the ACF guidelines.
• Expertise in appropriate technologies for instruction.
• Demonstrated commitment to teaching and learning.
• Well versed in both classical and contemporary cooking and/or baking and pastry methods.
• Excellent communication, math and writing skills.
• Quality professional cooking and food production, or baking and pastry production…