What are the responsibilities and job description for the Instructor in Culinary Arts position at South Plains College?
Job Title
Instructor in Culinary Arts
Department
LBBK - Technical Education
Employment Status
FT Full-Time
Full Time/Part Time
Full Time
Benefits
Yes
Months per Year
9 months
Job Description
SUMMARY
Position conducts college courses for undergraduate students by performing duties listed below. Position duties are primarily located at Lubbock Center, but could require potential assigned duties at other South Plains College Campuses/Centers.
Position duties primarily consist of credit courses, but could require potential assigned duties of Workforce Development/Continuing Education courses.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned and/or included in the Faculty Handbook.
Instruction:
Budget:
Provide input and assistance to Culinary Arts Program Coordinator, Executive Chef, and Departmental Chairperson during budget process.
ESPRIT DE CORPS
Commitment to and positive actions for fostering good relationships and esprit de corps among students, coworkers, departments, other units in the college, and those faculty associates with outside the college.
SUPERVISORY RESPONSIBILITIES
Outside of classroom management, no supervisor duties are required of this position unless Program Coordinator assigns instructor supervision of a lab assistant or student work-study to assist with lab activities.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
A Bachelor’s degree in culinary related discipline with experience is preferred. An Associate of Applied Science degree in Culinary Arts or related discipline with 5 years’ experience is required. Culinary Arts program goal is to attain American Culinary Federation accreditation; therefore, it is a requirement for faculty to attain ACF industry certification deemed appropriate by program. Applicant that has teaching experience in a community college or possesses culinary industry certification including ServSafe Management Certification is also preferred.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Position requires efficient writing, business correspondence, procedure manuals, and effective presentation of information and response to questions from students, industry representatives, and general public.
MATHEMATICAL SKILLS
Position requires ability to calculate figures and amounts consistent with program budget, classroom lecture preparation and instruction.
REASONING ABILITY
Position requires ability to solve practical problems consisting of multiple variables and interpret various instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
In order to increase student’s “employability” after graduation, South Plains College Career and Technical Education programs provide student industry certifications related to program disciplines. Therefore, it is a requirement for faculty to become certified, or exceed industry certification(s) provided by program.
Culinary Arts program goal is to attain American Culinary Federation accreditation; therefore, it is a requirement for faculty to attain ACF industry certification deemed appropriate by program.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee is occasionally required to use hands to finger, handle, or feel. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and peripheral vision.
WORK ENVIRONMENT
The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this position, employee is routinely exposed to moving mechanical parts. The noise level in the work environment is relative to a working lab environment.
Position conducts college courses for undergraduate students by performing duties listed below. Position duties are primarily located at Lubbock Center, but could require potential assigned duties at other South Plains College Campuses/Centers.
Position duties primarily consist of credit courses, but could require potential assigned duties of Workforce Development/Continuing Education courses.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned and/or included in the Faculty Handbook.
Instruction:
- Instruct Culinary Arts credit and/or Workforce Development/Continuing Education Unit courses as outlined in prescribed curriculum including academic lecture and hands-on lab skills.
- Remain concerned with any/all matters involving teaching.
- Demonstrate and practice proficient knowledge and skills concerning professional tactics, strategies, and techniques.
- Prepare lecture, lesson plans and syllabi for assigned classes, meet and conduct assigned instruction in classes and labs as specified in the class schedule, maintain official class, grade rolls and grade reports, report drops to registrar, and personally prepare and proctor tests that adequately measure student learning outcomes.
- Prepare and deliver effective lecture presentations to students in Culinary Arts academic exercises.
- Prepare and deliver effective lab presentations in Culinary Arts skill exercises.
- Assist in preparation and monitoring of annual program budget
- Stimulate and motivate class discussions encouraging positive student goal achievement.
- Counsel and advise students requiring assistance outside scheduled classes, communicate to students at beginning of semester grading procedures and overall coursework expectations, grade performance consistently and equitably for all students.
- Keep students informed of academic performance, progress and potential academic issues effecting student’s success, tutor students who require special attention, work with student services when needed concerning student welfare.
- Serve on faculty committees, sponsor college clubs, organizations, and activities as assigned.
- Be familiar with administrative policies, philosophies, objectives, and goals involving program and institution.
- Recruit new students by presenting at high schools and/or alternative programs.
- Participate in college functions, activities, and committees.
- Function as a program advisor and represent a positive role model by participating in student activities.
- Post and observe a minimum 35 hour work week, on-site work schedule.
- Maintain updated professional teaching methods in assigned disciplines.
- Recruit qualified advisory committee members from industry and business organizations.
- Remain a professional representative of South Plains College Technical Education Division and Industrial Technology/Professional Services-Energy department internally and externally of classroom.
- Additional duties as assigned by college president and/or administration.
Budget:
Provide input and assistance to Culinary Arts Program Coordinator, Executive Chef, and Departmental Chairperson during budget process.
ESPRIT DE CORPS
Commitment to and positive actions for fostering good relationships and esprit de corps among students, coworkers, departments, other units in the college, and those faculty associates with outside the college.
SUPERVISORY RESPONSIBILITIES
Outside of classroom management, no supervisor duties are required of this position unless Program Coordinator assigns instructor supervision of a lab assistant or student work-study to assist with lab activities.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
A Bachelor’s degree in culinary related discipline with experience is preferred. An Associate of Applied Science degree in Culinary Arts or related discipline with 5 years’ experience is required. Culinary Arts program goal is to attain American Culinary Federation accreditation; therefore, it is a requirement for faculty to attain ACF industry certification deemed appropriate by program. Applicant that has teaching experience in a community college or possesses culinary industry certification including ServSafe Management Certification is also preferred.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Position requires efficient writing, business correspondence, procedure manuals, and effective presentation of information and response to questions from students, industry representatives, and general public.
MATHEMATICAL SKILLS
Position requires ability to calculate figures and amounts consistent with program budget, classroom lecture preparation and instruction.
REASONING ABILITY
Position requires ability to solve practical problems consisting of multiple variables and interpret various instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
In order to increase student’s “employability” after graduation, South Plains College Career and Technical Education programs provide student industry certifications related to program disciplines. Therefore, it is a requirement for faculty to become certified, or exceed industry certification(s) provided by program.
Culinary Arts program goal is to attain American Culinary Federation accreditation; therefore, it is a requirement for faculty to attain ACF industry certification deemed appropriate by program.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee is occasionally required to use hands to finger, handle, or feel. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and peripheral vision.
WORK ENVIRONMENT
The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this position, employee is routinely exposed to moving mechanical parts. The noise level in the work environment is relative to a working lab environment.
Qualifications
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
A Bachelor’s degree in culinary related discipline with experience is preferred. An Associate of Applied Science degree in Culinary Arts or related discipline with 5 years’ experience is required. Culinary Arts program goal is to attain American Culinary Federation accreditation; therefore, it is a requirement for faculty to attain ACF industry certification deemed appropriate by program. Applicant that has teaching experience in a community college or possesses culinary industry certification including ServSafe Management Certification is also preferred.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Position requires efficient writing, business correspondence, procedure manuals, and effective presentation of information and response to questions from students, industry representatives, and general public.
MATHEMATICAL SKILLS
Position requires ability to calculate figures and amounts consistent with program budget, classroom lecture preparation and instruction.
REASONING ABILITY
Position requires ability to solve practical problems consisting of multiple variables and interpret various instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
In order to increase student’s “employability” after graduation, South Plains College Career and Technical Education programs provide student industry certifications related to program disciplines. Therefore, it is a requirement for faculty to become certified, or exceed industry certification(s) provided by program.
Culinary Arts program goal is to attain American Culinary Federation accreditation; therefore, it is a requirement for faculty to attain ACF industry certification deemed appropriate by program.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee is occasionally required to use hands to finger, handle, or feel. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and peripheral vision.
WORK ENVIRONMENT
The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this position, employee is routinely exposed to moving mechanical parts. The noise level in the work environment is relative to a working lab environment.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
A Bachelor’s degree in culinary related discipline with experience is preferred. An Associate of Applied Science degree in Culinary Arts or related discipline with 5 years’ experience is required. Culinary Arts program goal is to attain American Culinary Federation accreditation; therefore, it is a requirement for faculty to attain ACF industry certification deemed appropriate by program. Applicant that has teaching experience in a community college or possesses culinary industry certification including ServSafe Management Certification is also preferred.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Position requires efficient writing, business correspondence, procedure manuals, and effective presentation of information and response to questions from students, industry representatives, and general public.
MATHEMATICAL SKILLS
Position requires ability to calculate figures and amounts consistent with program budget, classroom lecture preparation and instruction.
REASONING ABILITY
Position requires ability to solve practical problems consisting of multiple variables and interpret various instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
In order to increase student’s “employability” after graduation, South Plains College Career and Technical Education programs provide student industry certifications related to program disciplines. Therefore, it is a requirement for faculty to become certified, or exceed industry certification(s) provided by program.
Culinary Arts program goal is to attain American Culinary Federation accreditation; therefore, it is a requirement for faculty to attain ACF industry certification deemed appropriate by program.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee is occasionally required to use hands to finger, handle, or feel. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and peripheral vision.
WORK ENVIRONMENT
The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this position, employee is routinely exposed to moving mechanical parts. The noise level in the work environment is relative to a working lab environment.
Posting Detail Information
Posting Number
F2372019-P
Number of Vacancies
1
Desired Start Date
08/18/2025
Position End Date (if temporary)
Open Date
Application Review Date
04/18/2025
Open Until Filled
Yes
Special Instructions Summary
Quick Link for Internal Postings
https://southplainscollege.peopleadmin.com/postings/4045
