Culinary Arts Adjunct Faculty

• Place student success at the center of all decision-making.
• Engage with students, faculty, staff and administrators to create a community of learners.
• Seek opportunities for teaching and learning excellence.
• Embrace change, risk-taking and innovation.
• Respect the richness of diverse cultural values, beliefs and practices of others.
• Contribute to the technical and general education of students who will apply learning to the world of work and transfer their education to a university.

And if that isn't enough?  We also offer: 

• A healthy work/life balance for our employees with the opportunity for flexible work schedules and remote work depending on position and college needs
• Fine dining in the Percival Room, offering vegetarian, vegan, and gluten-free choices as part of our Culinary Arts and Baking & Pastry Arts programs
• Campus bookstore offering snacks, apparel, and specialty supplies
• The Clipper Coffee Corner serving Batdorf & Bronson coffee and a selection of delicious food items from our baking/culinary students
• A brand new Health & Wellness Center
• FREE Bus service every 15 minutes to downtown Olympia and beyond
• FREE parking on our campuses – permits are not required
• On-campus child care
• Percival Creek, which runs beneath our campus footbridge, provides year-round beauty and views of Chinook, Coho, and chum salmon pass through each fall
• Many walking paths that are marked and on nicely paved sidewalks
• SPSCC promotes wellness with a variety of different workshops and events on campus
• Lots of activities with our Artist & Lecture series, which are FREE for staff and faculty
• Many community events in the Kenneth J. Minnaert Center for the Arts
• Employee Resource Groups (ERGs) that offer an opportunity for SPSCC employees to gather and connect around issues that define them personally, and which affect their work at the College and their professional development. Current Employee Resource Groups include:
  • Staff and Faculty of Color (SFOC) ERG - an employee network which strives to create an intentional and relational foundation for community and trust building across different groups through shared values.

• Create and facilitate contextualized and integrated learning experiences in (discipline) in relation to identified college pathways that are linked to career goals.
• Create authentic assessments of students’ knowledge, skills, and abilities in (discipline) that measure course, program, and college wide outcomes.
• Apply multiple teaching and learning strategies that promote the affective, cognitive and kinesthetic domains of learning.
• Support students in and out of the classroom, which includes directing them to campus services and resources.
• Be available to teach classes on a variety of days and times.
• Place student success at the center of all decision-making.• Engage with students, faculty, staff and administrators to create a community of learners.
• Seek opportunities for teaching and learning excellence.
• Embrace change, risk-taking and innovation.
• Respect the richness of diverse cultural values, beliefs and practices of others.
• Contribute to the technical and general education of students who will apply learning to the world of work and transfer their education to a university.
• Develop and deliver organized lesson plans.
• Use concept - demonstrate approach including high student engagement activities.
• Assess skill acquisition.  
• Provide consistent and timely feedback.
• Provide support to struggling students.
• Demonstrate multicultural competence (including an awareness and understanding of historically disadvantaged populations) and create an educational and work environment that affirms a commitment to equity, diversity, and inclusion.
• Support the college's mission by creating a work environment of mutual respect and fairness, while encouraging creative and critical thinking.
• Contribute to the appreciation of diversity and foster a climate of multicultural understanding. 

• Associates Degree in Culinary Arts or closely related field or two years of applicable experience working in the culinary industry.
• Ability to provide and teach culinary skills, culinary theory, and operations and maintenance of kitchen equipment in a structured lecture and lab environment.
• A current Thurston County Food handler's Permit or the ability to obtain a Thurston County Food Handler's Permit.
• Proficiency with Microsoft applications including Outlook, Excel and PowerPoint.
• Demonstrated experience or participation with persons from diverse backgrounds such as sexual orientation, racial, ethnic, religious, linguistic, gender, age, socio-economic, physical and learning abilities, and a commitment to an inclusive and equitable working/learning environment.  

• Bachelor's degree from a regionally accredited college or university.
• Experience successfully instructing adult learners such as industry workers or students.
• Recent industry experience.
• Experience with ordering consumables and inventory tracking.
• ServSafe certification.
• A.C.F. certification (ability to be certified within one year of hire).
• Experience as a chef or manager in a food service operation.

Applications must be completed online and include the following attachments:

1. Cover letter addressed to the Screening Committee highlighting your ability to perform the responsibilities and competencies described in the job posting.
2. Current resume/CV showing all educational and professional experience which demonstrates how you meet the minimum and any preferred qualifications.
3. Copies of unofficial transcripts from institutions of higher education.

Salary : $1,131 - $1,154