Adjunct Faculty, Culinary Arts Management

Adjunct Faculty, Culinary Arts Management

Job Title: Adjunct Faculty, Culinary Arts Management
Location: Wolfson Campus
Regular/Temporary: Temporary
Full/Part Time: Part-Time
Job : 1007582
Department: Miami Culinary Institute
Reports To: Department Chair
Salary: $54.37 - Base Rate
Closing Date: Open until filled

This Adjunct faculty member teaches courses in Culinary Arts Management and is responsible for providing superior academic and lab instruction. This individual provides student orientation to the subject and acclamation in culinary terms and procedures, evaluation, grading and mentoring of students while providing 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, 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 Department Director
• Submit student grades, attendance, and other classroom records to the appropriate departments
• Assess the curriculum against State and National standards
• Participate in a variety of Departmental, Campus and College-wide programs, activities and committees
• Participate in curriculum development and revision that stress innovation and multi-cultural emphasis
• Maintain safe and sanitized lab/kitchen, classroom, equipment and student areas 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 Culinary Arts, Culinary Nutrition, Food Science, Gastronomy, Hospitality Management, or Restaurant Management; and Two (2) years of full-time applied work experience; OR Master’s degree in Business Administration (MBA);
  
  and Two (2) years of full-time applied work experience; OR Bachelor's degree in Culinary Arts;
  Culinary Nutrition;
  Food Science, Gastronomy, Hospitality Management, or Restaurant Management; and Five (5) years of full-time work experience as a Chef; OR Associate’s Degree in Culinary Arts; and Ten (10) years of full-time applied work experience.
• All educational degrees must be from a regionally accredited institution
• Ability to demonstrate significant 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 with 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 with cover letter and resume (redact personal info)
• If application is over 6 months old, reapply

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

• Mid-Senior level

• Part‑time

• Education and Training

• Online Audio and Video Media