Adjunct Instructor, Culinary​/Hospitality PTT

Adjunct Instructor, Culinary/Hospitality ) - PTT

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

This position is open on an as-needed basis. Applications will remain in the open pool, and applicants will be contacted based on the department's needs at the time of submission. If accommodation or assistance is needed to complete an application, contact Human Resources at .

Position Title
- Adjunct Instructor, Culinary/Hospitality ) - PTT

Department
- Culinary/Hospitality

Location
- Lincoln

Job Category
- Faculty

Job Type - PT

Posting Number - 02192

Position Summary Information

General Description of Position
- 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 and is part of a pooled adjunct faculty posting for the 2026–2027 academic year.

Essential Functions
- Provide instruction to a diverse student population in the Food Service/Hospitality program. Provides instruction to students according to the objectives of each course assigned and manages the classroom/laboratory. Teaching assignments may include, but are not limited to, cooking fundamentals, sanitation & safety, food service math conversions, advanced culinary fundamentals, artistry for the baker, bakery & pastry fundamentals, and orientation to the food industry, as well as any course offered in the Food Service/Hospitality program.

The instructor will utilize a variety of instructional strategies. Assist in the development and updates of the curriculum for the classroom, online, and labs. 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
- Operates and utilizes as part of the teaching process appropriate audio-visual equipment, including but not limited to computers, video recordings, and multimedia equipment. Serves as a substitute instructor within the program when needed, as assigned by the program chair or division dean. Represents the Food Service/Hospitality 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 students on topics related to Food Service. 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: quantity and quality food preparation, ingredient functions, recipe conversions, recipe costing, food service management, sanitation and safety, and menu planning. Have current work experience equal to at least three years in any area related to the teaching assignment. Relate to colleagues, staff, students, and supervisors in a positive and cooperative manner.

Demonstrate effective communication skills. Be able to devise and utilize appropriate evaluation methods for classroom use. Be able to observe and evaluate Food Service…