Adjunct, Culinary Arts

Applicants must be authorized to work in the United States.

All employees are expected to maintain a permanent residence within the State of Utah as a condition of employment. New employees must provide a valid Utah residential address within 30 days of their start date.

If you value recreation & the scenic beauty of nature, along with a strong community foundation, then Salt Lake Community College is the place for you! For over 25 years, the Culinary Arts program at SLCC has been preparing students for careers as chefs or food and beverage supervisors in a wide range of industries. Located at the Miller Campus, the SLCC Culinary Institute is a beautiful free‑standing facility which has gas and electric kitchens, multiple classrooms, a computer lab, demonstration kitchen and dining room.

The Instructor will provide industry experience in both the classroom and with on‑the‑job training.

This is a pooled position. The department reviews applications as positions become available.

• Follow course curriculum outline, prepare and deliver lectures and other classroom activities.
• Prepare and administer student evaluations.
• Keep accurate classroom records, grades and attendance.
• Coordinate Student ADA accommodation requests following college policy and procedures.
• Encourage out of classroom experiences related to competitions (industry visits, shopping, and possible travel coordinated to an out of the area competition).
• Require out of classroom self‑directed practice.
• Meet College and department deadlines and evaluate student work in a timely manner including submitting final grades on time.
• Support department assessment initiatives.
• Complete all required training.
• Attend required training and department meetings as invited.
• Become familiar with, and abides by, all college policies with immediate priority given to those that govern interactions with colleagues, staff, administrators, and departments throughout the organization.
• Maintain professional etiquette in communications with students, staff, faculty, and administrators.
• Provide appropriate and timely feedback for all assignments.
• Return graded assignments in a timely fashion per department standards.
• Maintain student attendance records (for Financial Aid purposes) and grades.
• Conduct a variety of appropriate evaluations of student performance.
• Inform students of progress‑to‑date periodically and assign and submit grades by published deadlines.
• Assist in maintaining a safe and mutually respectful instructional environment.
• Prepare and submit incident reports to Dean of Student Services for inappropriate student behavior as defined by the Code of Student Rights and Responsibilities Policy.
• Maintain professional and collegial behavior.
• Handle/respond to student concerns/complaints, and respond to student communications and inquiries promptly (generally within 1‑2 days).
• Maintain professional appearance as defined by the discipline and/or College procedure.
• Know and enforce FERPA guidelines.
• Provide ADA accommodations as requested.
• Other job related duties as needed.

• Ability to prepare any supplemental course material as needed.
• Ability to teach all classic cooking techniques related to baking and savory preparations.
• Possess a great working knowledge of the Hospitality and Food Service industry.
• Ability to communicate effectively with a broad range of diverse people, cultures, ethnic backgrounds, and abilities, to maintain good working relationships across the College.
• Ability to work with all groups in a diverse academic, socioeconomic, cultural, and ethnic background of community college students, faculty and staff, including those with disabilities.

• Minimum AS, AAS, or AOS in Culinary Arts plus six years of general professional kitchen experience.
• Minimum of three years kitchen experience in a supervisory capacity.
• Qualified for ACF certification at Chef de Cuisine (CCC) or higher.

• Bachelor’s degree in Culinary Arts, Hospitality Management, Food Service Management, or related field preferred.
• Experience with sustainable food management practices.
• Experience…