Adjunct Instructor, Nutrition PTT

Adjunct Instructor, Basic Nutrition ) - PTT

SCC reserves the right to change, modify, or cancel posted positions as appropriate and/or necessary.

Position Information

Position Title
- Adjunct Instructor, Basic Nutrition ) - PTT

Department
- Dietary Management

Location
- Lincoln

Job Category
- Faculty

Job Type - PT

Posting Number - 02193

Position End Date

Position Summary Information

General Description of Position
- Under the general direction and supervision of the Program Chairs, Dean, and Associate Dean, the Basic Nutrition Adjunct instructor is responsible for instructing students on the Lincoln or other SCC campuses or online. Adjunct teaching assignments for this position include, but are not limited to, the Basic Nutrition course. The instructor will teach a preset curriculum, implement teaching strategies, monitor and evaluate student progress, and keep accurate student records.

This is a part-time temporary position and is part of a pooled adjunct faculty posting for the 2026–2027 academic year.

Essential Functions
- Provide Instruction in Assigned Subject areas. Provide instruction to a diverse student population according to the objectives of each course assigned and manage the classroom in its entirety. These courses include the Basic Nutrition class. The instructor will utilize a variety of instructional strategies in the classroom/laboratory that include, but are not limited to, lecture, small groups, demonstrations, and distance learning.

Operate and utilize as part of the teaching process appropriate audiovisual equipment and classroom media workstation, as well as course management software and media for distance learning. Provide for student evaluation, record-keeping, and assessment. Prepare and administer evaluation instruments and maintain accurate student records on attendance, achievement, progress, and assessment. Maintain the security of college equipment and materials. Promote a Culture of Belonging Support and promote an environment of belonging where all students, faculty members, and college employees feel welcomed, valued, and empowered to contribute.

Foster a community where each individual and their varied perspectives enrich the educational experience and create a safe and respectful environment. Support the College's policies and programming related to access, fair employment, and equal opportunities for all.

Marginal Functions
- Provides information and data that will assist in the preparation of budgets, course schedules, and other required reports. Participate in Food Service/Hospitality Program advisory committee meetings and activities. Serves as a substitute instructor within the Program when needed, as assigned by the Program Chair and Division Dean. Represents the Food Service program and Southeast Community College in appropriate local, state, and national organizations and at local and regional related high school events.

Conducts presentations for interested community groups and potential Food Service/Hospitality students on topics related to Food Service. Provides letters of reference when appropriate and requested for Food Service/Hospitality students. Coordinates the Food Service/Hospitality Program Course curriculum that the Food Service instructor teaches in cooperation with adjunct faculty. May be required to perform associated duties, functions, or assignments in other divisions/programs/areas as required.

Perform other College functions and duties as assigned. 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.

Required Knowledge,

Skills and Abilities

- Possess current knowledge of, and experience in, food service, including but not limited to dietetics, nutrition, diet therapy, food service management, purchasing, menu planning, and costing. Recent work…