Adjunct Faculty, Hospitality Management (Culinary Arts)

Adjunct Faculty, Hospitality Management (Culinary Arts) Special Note: This is a part‑time (adjunct) faculty position. Candidates will be interviewed and hired on an as‑needed basis throughout the academic year. Department: Business, Legal Professions & Hospitality Location: Westshore Campus Reports To: Associate Dean Recruitment Type: External/Internal Requisition ID: req6973 Employment Type: Part‑Time Faculty Union Position: Non‑Union Work Schedule: To be determined based on business unit needs. Classes may be offered during the day, evening and/or weekend. Please indicate your availability when applying for this position. Job Description Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger. May teach also a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control. Prepares and delivers learning activities in order to achieve course outcomes Prepares course materials such as syllabi, homework assignments and handouts Evaluates and grades students’ class work, laboratory work, assignments, papers, and examinations Maintains and submits student attendance records, grades and other required documentation by specified deadlines Be available to students for coaching Periodic meetings with supervisors, division, or College, relative to teaching duties and training and development Required Qualifications Associate degree in Culinary Arts from an accredited college with 7 years of recent industry Kitchen/Cooking experience in a full‑service restaurant or foodservice establishment at a supervisory level; or a Bachelor’s degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full‑service restaurant or foodservice establishment at a supervisory level; substantial and related work experience may be equivalent to a degree ServSafe certified Proficiency in related industry software – POS systems Demonstrated proficiency in Microsoft Office Suite (or equivalent) Advanced communication (verbal, written and interpersonal) and organizational skills Appropriately responds to the needs of the community Resident of the State of Ohio and within commuting distance of the Westshore Campus Preferred Qualifications Degree in Culinary Arts from an accredited institution and a Master’s degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full‑service restaurant or foodservice establishment at a supervisory level Member of the American Culinary Federation (ACF); ACF Certification Teaching or training experience in culinary or related fields at the college or vocational/technical level with skills in curriculum design, instructional methods, evaluation and assessment; proficient in presentation software and spreadsheet programs Special Note: This is a Part‑Time Faculty position, with the following set rate of pay: $951.00/Equated Semester Unit (ESU) Equal Opportunity Statement: Cuyahoga Community College is committed to attaining excellence through the recruitment and retention of a qualified workforce. Cuyahoga Community College is an equal employment/educational opportunity institution. #J-18808-Ljbffr Cuyahoga Community College