Culinary & Pastry Arts Adjunct Instructor

Overview Reynolds is one of the largest community colleges in Virginia and serves Virginia’s capital city and five nearby counties. Annually, our four campus sites serve approximately 13,000 credit students and provide training for 7,400 students through the Community College Workforce Alliance. Reynolds is committed to hiring and retaining a diverse, culturally competent staff at all levels of the organization who reflect the demographics of our students. We also believe in providing an ongoing investment in our faculty and staff to deepen their skills and competencies to serve the full range of our student population. Responsibilities Part‑time adjunct teaching faculty‑ranked appointment. Salary commensurate with the education and experience of the applicant. Special Assignments: May be required to perform other duties as assigned. May be required to assist the agency or state government generally in the event of an emergency declaration by the Governor. Qualifications Associate’s degree in Culinary Arts with demonstrated competency in teaching field; or Bachelor’s degree in Culinary Arts or related field. Five (5) years of related occupational experience as a Sous Chef or higher, overseeing at least 5 employees, within the last ten (10) years. Current ServSafe Certification. Demonstrated ability to effectively use instructional technologies with excellent interpersonal, analytical, and oral/written communication skills. Willingness to adopt and teach new and emerging technologies and commitment to meeting the needs of and providing instruction to multi‑cultural populations that support diversity, cultural understanding and inclusion. Additional Considerations Demonstrated ability to teach savory food preparation and artistic food presentation, including fruit/vegetable/starch preparation, garde manger, meat, seafood and poultry fabrication, stock, soup and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections. Demonstrated ability to integrate nutrition, food safety and cost control into instruction. Demonstrated ability in HACCP and environmental hygiene. Considerable supervisory and practical cooking experience within the past year at sous chef level or higher in a variety of food service settings, including fine‑dining. Current ACF Certified Culinary Educator and/or community college teaching experience. Other Details Operation of a State Vehicle. No Supervises Employees. No Required Travel. Travel among Reynolds campuses and partner sites may be needed. #J-18808-Ljbffr Virginia Community Colleges