What are the responsibilities and job description for the Adjunct Culinary Instructor Sanitation & Safety position at Sandhills Community College?
A culinary arts instructor is responsible for educating aspiring chefs and food service professionals, guiding them through both the theoretical and practical aspects of culinary arts, this role involves maintaining a dynamic classroom environment that encourages student engagement, respect, and in-depth learning. Key responsibilities include delivering hands-on instruction to ensure students gain practical skills and a thorough understanding of the culinary field. The instructor is expected to adapt teaching methods and materials as needed to meet student needs and departmental goals, ensuring an effective learning experience for all students.
o Culinary arts instructor must follow the NC Community Colleges curriculum standards when planning their lessons.
o Instruct students in Sanitation and Safety.
o Prepare them for the ServSafe certification exam.
o Keep detailed records of lab hour attendance for certification and completion purposes.
o Responsible for helping to maintain a clean and organized kitchen/storage/refrigeration.
o Attendance at some evening and weekend events is required
o Monitor the progress of the class, keep grade records, and must provide data to the administration in a timely manner.
o Advance the college’s mission and Core Values of respect, opportunity, helpfulness, integrity, and excellence.
o Exhibit an appropriate depth and breadth of knowledge related to the instructor’s field of study and shows continuous growth by engaging in current/relevant forms of professional development and engagement with others in the immediate and related discipline (e.g., participation in professional meetings and professional development).
o Show organized expectations for learning and academic achievement that are clearly documented in each course syllabus and clearly communicate those expectations to students.
o Possess the ability to disseminate accurate information and to give appropriate guidance to students in relation to one’s field of study.
o Maintain accurate academic and professional records and reports in a timely fashion (e.g., POs, Travel Authorization Requests, Travel Reimbursement Requests, Field Trip Forms, Intensive/Non-Intensive Review Reports, Syllabi Submission, 10% rosters/E dates/LDAs/Final Grades, etc.).
o Maintain knowledge and awareness of SCC policies/procedures and incorporate those policies/procedures in records/reports in a timely manner (e.g., processing withdrawal forms per two-week policy up until the start of final exams).
o Create an academic environment that is open and encouraging to all students.
o Uphold and model’s professional behavior to include the best scholarly and ethical standards.
o Respond to emails from students, colleagues, Department Chairs, Deans, VPs, and President in a timely and professional fashion.
• Education: An Associate Degree is required.
• Restaurant/Bakery experience is required.
• A working knowledge of word processing and spreadsheet applications.
• Excellent office organizational and time management skills.
• The ability to communicate effectively and professionally, both orally and in writing.
• Prior college/teaching experience is preferred.
• ServSafe Instructor Proctor Certification
o Culinary arts instructor must follow the NC Community Colleges curriculum standards when planning their lessons.
o Instruct students in Sanitation and Safety.
o Prepare them for the ServSafe certification exam.
o Keep detailed records of lab hour attendance for certification and completion purposes.
o Responsible for helping to maintain a clean and organized kitchen/storage/refrigeration.
o Attendance at some evening and weekend events is required
o Monitor the progress of the class, keep grade records, and must provide data to the administration in a timely manner.
o Advance the college’s mission and Core Values of respect, opportunity, helpfulness, integrity, and excellence.
o Exhibit an appropriate depth and breadth of knowledge related to the instructor’s field of study and shows continuous growth by engaging in current/relevant forms of professional development and engagement with others in the immediate and related discipline (e.g., participation in professional meetings and professional development).
o Show organized expectations for learning and academic achievement that are clearly documented in each course syllabus and clearly communicate those expectations to students.
o Possess the ability to disseminate accurate information and to give appropriate guidance to students in relation to one’s field of study.
o Maintain accurate academic and professional records and reports in a timely fashion (e.g., POs, Travel Authorization Requests, Travel Reimbursement Requests, Field Trip Forms, Intensive/Non-Intensive Review Reports, Syllabi Submission, 10% rosters/E dates/LDAs/Final Grades, etc.).
o Maintain knowledge and awareness of SCC policies/procedures and incorporate those policies/procedures in records/reports in a timely manner (e.g., processing withdrawal forms per two-week policy up until the start of final exams).
o Create an academic environment that is open and encouraging to all students.
o Uphold and model’s professional behavior to include the best scholarly and ethical standards.
o Respond to emails from students, colleagues, Department Chairs, Deans, VPs, and President in a timely and professional fashion.
• Education: An Associate Degree is required.
• Restaurant/Bakery experience is required.
• A working knowledge of word processing and spreadsheet applications.
• Excellent office organizational and time management skills.
• The ability to communicate effectively and professionally, both orally and in writing.
• Prior college/teaching experience is preferred.
• ServSafe Instructor Proctor Certification
Salary : $32
