Adjunct Instructor, Culinary​/Hospitality PTT

Adjunct Instructor, Culinary/Hospitality ) - PTT

Position Title:

Adjunct Instructor, Culinary/Hospitality ) - PTT

Department:
Culinary/Hospitality

Location:

Lincoln

Job Category:
Faculty

Job Type: PT

Posting Number: 02192

Under the general direction and supervision of the Associate Dean and Program Chair of the Culinary/Hospitality Department, the Adjunct Instructor 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.

• Provide instruction to a diverse student population in the Food Service/Hospitality program.
• Provide instruction to students according to the objectives of each course assigned and manage the classroom/laboratory.
• Teach assignments that 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.
• Utilize a variety of instructional strategies.
• Assist in the development and updates of the curriculum for the classroom, online, and labs.

• Operate and utilize appropriate audio‑visual equipment, including but not limited to computers, video recordings, and multimedia equipment within the teaching process.
• Serve as a substitute instructor within the program when needed, as assigned by the program chair or division dean.
• Represent the Food Service/Hospitality Program and Southeast Community College in local, state, and national organizations and at local and regional related high school events.
• Conduct 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.
• 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 and may be modified. Emergency or scheduled special activities may require hours outside of the regular workweek.

• 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.
• Devise and utilize appropriate evaluation methods for classroom use; observe and evaluate Food Service students’ performance and activities in the SCC laboratory setting and at practicum sites.
• Know how to operate gas and electric commercial food service equipment in the kitchen.
• Evaluate food products for quality and diagnose problems related to preparation methods and techniques.
• Practice safe and sanitary food and equipment handling techniques.
• Accurately portion and attractively serve food menu items.
• Accurately weigh and measure food ingredients for standardized recipes.
• Maintain Food Protection Manager’s Permit (if not already completed).
• Stand/walk for 4 to 8 hours.
• Lift up to 50 pounds.
• Tolerate entering walk‑in refrigeration/freezer temperatures to –10°F.
• Have current knowledge of, and experience with, computers and software.
• Communicate effectively in writing, in person, and on the phone.
• Possess or be able to demonstrate the skills and abilities to perform the essential functions of the job, with or without reasonable accommodation.

• Associate of Applied Science Degree in Culinary Arts, Food Service, or related area of study.
• Three (3) years of recent work experience in the food service industry.
• Must possess or…