Adjunct, Culinary Arts
Job in
Sandy, Salt Lake County, Utah, 84092, USA
Listing for:
Salt Lake Community College
Contract
position
Listed on 2026-05-31
Job specializations:
-
Education / Teaching
University Professor, Academic, Faculty
Salary/Wage Range or Industry Benchmark: 80000 - 100000 USD Yearly
USD
80000.00
100000.00
YEAR
Job Description & How to Apply Below
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.
In accordance with SLCC policy, adjunct positions are offered on a semester‑by‑semester basis with no guarantee of continued employment.
Official transcripts are required for those who are offered employment within 30 days of hire.
SLCC Employee Benefits Page: (Use the "Apply for this Job" box below)..aspx
Responsibilities
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.Becomes familiar with, and abides by, all college policies with immediate priority given to those policies 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.Complete all required employee trainings.Know and enforce FERPA guidelines.Provide ADA accommodations as requested.Perform other job‑related duties as needed.Knowledge, Skills & Abilities
- 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.
Qualifications
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 with farm‑to‑table concepts & a solid understanding of gardening concepts.Working knowledge of culinary operations & management concepts.Possession, or ability to obtain, a valid Serf Safe or equivalent food handler certification.All faculty will maintain an on‑site campus presence to encourage in‑person relationships and create engaging, meaningful, and impactful learning experiences unless approved for online‑only courses.
You are employed as an adjunct faculty member/Instructor on a contract‑to‑contract basis, with no future expectation or obligation for employment. Your employment may be terminated at will at any time.
It is required that you maintain professional boundaries with all SLCC students.
#J-18808-Ljbffr
To View & Apply for jobs on this site that accept applications from your location or country, tap the button below to make a Search.
(If this job is in fact in your jurisdiction, then you may be using a Proxy or VPN to access this site, and to progress further, you should change your connectivity to another mobile device or PC).
Search for further Jobs Here:
