Adjunct Faculty,Culinary Arts Job West Allis area,Wisconsin USA,Education / Teaching

Position Title:

Adjunct Faculty, Culinary Arts

Position Summary
:
Chef instructor conducting hands‑on practical classes in food production, fabrication, professional culinary skill and technique development, and/or baking and pastry, along with lecture‑based restaurant management and operations courses covering cost controls, purchasing, and related topics. May meet evenings, weekends, Saturday, and at branch campuses.

Essential Job Duties and Key Responsibilities
:

Teach assigned course(s) focusing on appropriate professional techniques, methods and terminology.

Maintain thorough practical and theoretical knowledge of the subject matter, actively seeking professional development and industry feedback.

Utilize effective teaching methods to engage a diverse student population and adapt to changing instructional technologies.

Work closely with other instructors and special programs to determine placements, curriculum, and academic support.

Participate in course development, assessment, accreditation, and planning activities.

Be willing to teach online and/or blended courses.

Participate in departmental meetings and recruitment activities.

Teach during non‑traditional times (evenings and weekends) if needed.

Maintain rapport with multicultural students and faculty within a community college environment.

Teach at other campus sites as required.

Promote the Culinary Arts Management Program by building relationships with the food service and hospitality industry, professional organizations, and local high schools.

Participate with students in culinary competitions and other extracurricular culinary and hospitality events.

Fulfill all other contractual obligations as outlined in the adjunct faculty contract.

Minimum Qualifications
:

Associate’s Degree in Culinary Arts from a nationally recognized post‑secondary culinary school.

Ten (10) years of industry experience in a high‑volume or fine‑dining venue, with at least five (5) supervisory years as a working chef or pastry chef.

Certified or certifiable as a Certified Executive Chef or Certified Executive Pastry Chef (ACF guidelines).

Expertise in appropriate technologies for instruction.

Demonstrated commitment to teaching and learning.

Well‑versed in both classical and contemporary cooking and/or baking and pastry methods.

Excellent communication, math, and writing skills.

Quality professional cooking and food production, or baking and pastry production skills and techniques.

Enthusiastic and energetic people skills.

Active participation in community involvement and community activities.

Competent to instruct in both theoretical and practical classroom settings.

Ability to establish and maintain cooperative and effective working relationships, demonstrating cultural competence and emotional intelligence.

Demonstrated commitment to the college’s core values of respect, inclusion, sustainability, integrity, collaboration, humor, well‑being, innovation, and quality.

Preferred Qualifications
:

Bachelor’s Degree in Culinary, Hospitality Management, Food service, or related field.

Teaching experience at the collegiate level.

Experience teaching traditional and non‑traditional students or workforce from diverse backgrounds.

Experience teaching online and/or using course management programs.

Experience in course development, assessment, planning, quality, accreditation processes, and committee service.

English and Spanish verbal and written communication proficiency.

Demonstrated multicultural competence.

Physical Demands
:
Normal culinary arts classroom physical demands.

Benefits
:
Part‑time adjunct faculty positions offer fringe benefits such as retirement benefits, holidays, personal time, and other discounts or reimbursements for classes.

EEO Statement
:
Joliet Junior College is an affirmative‑action, equal‑opportunity employer that strongly encourages applications from candidates who would enhance the diversity of its staff.

#J-18808-Ljbffr