Adjunct Faculty, Culinary Arts Management

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Job Title: Adjunct Faculty, Culinary Arts Management

Location: Wolfson Campus

Regular/Temporary: Temporary

Full/Part Time: Part-Time

Job : 1007582

Job Family: FAC
- Part-Time Faculty, Credit Courses

Grade: P1

Salary: $54.37 - Base Rate

Department: Miami Culinary Institute

Reports To: Department Chair

Closing Date: Open until filled

FLSA Status: Exempt - Not Eligible for Overtime Compensation

First Review Date: 07/18/2025

This Adjunct faculty member teaches courses in Culinary Arts Management and is responsible for providing superior academic and laboratory instruction. The role includes student orientation, evaluation, grading, and mentoring, fostering a challenging and positive learning environment.

Courses may be taught in an array of teaching modalities: MDC In‑Person, MDC Live (Learning Interactively in a Virtual Environment), MDC Online (online delivery), and blended classes.

• Teach classroom and kitchen laboratory instruction
• Perform career and academic advising
• Recruit and evaluate students
• Develop and administer written and practical tests
• Prepare and submit student information to the Department Director
• Submit student grades, attendance, and other classroom records to the appropriate departments
• Assess the curriculum against State and National standards
• Participate in department, campus, and college‑wide programs, activities, and committees
• Participate in curriculum development and revision stressing innovation and multicultural emphasis
• Maintain a safe and sanitized lab/kitchen, classroom, equipment, and students within the area of instruction
• Perform other duties as assigned

• Master’s degree in Culinary Arts;
  Culinary Nutrition;
  Food Science or Food Studies;
  Gastronomy;
  Hospitality Management; or Restaurant Management; and two (2) years of full‑time applied work experience in the Culinary Arts, Food Service, or Hospitality industry; OR Master’s degree with 18 graduate semester hours in the same fields plus two (2) years of full‑time applied work experience; OR Master’s degree in Business Administration (MBA) plus two (2) years of full‑time applied work experience;
  
  OR Bachelor’s degree in the same fields plus five (5) years of full‑time work experience as a chef; OR Associate’s degree in the same fields plus ten (10) years of full‑time applied work experience, including five (5) years as a chef.
• All educational degrees must be from a regionally accredited institution
• Demonstrated progressively responsible culinary industry experience as a working chef
• Excellent interpersonal and communication skills (verbal and written)
• Ability to function in a technological environment and willingness to use technological tools in instruction
• Ability to communicate effectively with students of a wide range of skills
• Ability to work effectively with students, faculty, staff, and the community
• Ability to work in a multi‑ethnic/multi‑cultural environment
• Ability to work a flexible schedule that may include evening and weekend assignments

• Upload unofficial transcripts along with cover letter and resume. Please redact any personal information (e.g., date of birth and social security number).
• If the submission is over six months old, reapply.

Additional Requirements: The final candidate must successfully complete a background screening and reference check process.