Instructor, Nutrition - FT

Instructor, Nutrition - FT

Under the general supervision and direction of the Associate Dean and Dean, the instructor is responsible for instructing students on campus, online, and via distance learning. Teaching assignments for this position include, but are not limited to, the Basic Nutrition course and core Culinary/Hospitality program curriculum. The instructor develops course objectives, implements engaging teaching strategies, advises students, monitors/evaluates student progress, and keeps accurate student records.

This full-time regular position will primarily teach at the Lincoln Campus, though the instructor may teach at any SCC campus, including The Career Academy (TCA), which is a Lincoln Public Schools (LPS)/Southeast Community College partnership, and/or online courses through the Southeast Nebraska Career Academy Partnership (SENCAP).

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 and core Culinary/Hospitality program curriculum. The instructor will utilize engaged learning strategies in the classroom/laboratory. Assist in the development and updates of curriculum.

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.

Develop and implement teaching materials. Write, review, and/or update syllabi, curriculum, schedules, objectives, criteria, and evaluation.

Serve as an Academic Advisor for Students. Tasks in this area include: assist students in selecting and registering for courses; advise students on their academic progress, courses needed for graduation, and division/college policies.

Remain Current in Events and Developments Related to the subject area. Increase and improve personal teaching and subject knowledge through supplemental sources such as in-service activities, conferences, workshops, technical updates, and personal self-study.

Participate in Division and College meetings and Committees. Attend division/college staff meetings and serve on committees.

Function as a member of the Culinary/Hospitality Program Team. Interact with colleagues, students, staff, supervisors, and community in a manner that projects a positive image of the program and the College and which promotes/facilitates instructional services such as recruitment, placement, and orientation as assigned.

Maintain security of college equipment and materials.

Perform Other Functions Related to Teaching Assignments.

Individualized Development Plan (New Instructors). Each new instructor will develop an individualized development plan in cooperation with the Associate Dean.

Professional Development. The instructor will work with their immediate supervisor to develop an annual plan of professional development and improvement.

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.

Current knowledge of and experience in food service, including but not limited to dietetics, Nutrition, Diet Therapy, and food service.

Ability to relate to colleagues, staff, students, and supervisors in a positive and cooperative manner.

Ability to develop and incorporate a variety of engaging teaching strategies and techniques in the classroom.

Ability to devise and utilize appropriate evaluation methods for classroom use.

Ability to become a Serv Safe instructor/proctor.

Current knowledge of, and experience with, computers and software.

Ability to stand/walk for 4 to 8 hours.

Ability to lift and carry up to (50) fifty pounds for short distances, and move tables, chairs, and media equipment.

Ability to communicate effectively in writing, in person, and on the phone.

Ability to use basic computer skills.

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.

Master's degree in Nutrition or Dietetics, or a Master's degree with 18 graduate credit hours in Nutrition.

Minimum of three (3) years of professional work experience as a dietitian in a clinical, public health, or related setting.

Registered Dietitian.

Possess or be able to obtain a Nebraska…