Adjunct, Culinary Arts

Job Summary

Welcome to the SLCC Community

If you value recreation & the scenic beauty of nature, along with a strong Community Foundation; Then, Salt Lake Community College is the place for you.

For over 25 years, the Culinary Arts program at SLCC has been preparing students for careers as chefs or food and beverage supervisors in a wide range of industries.

Located at the Miller Campus, the SLCC Culinary Institute is a beautiful free-standing facility which has gas and electric kitchens, multiple classrooms, a computer lab, demonstration kitchen and dining room.

The Instructor will provide industry experience in both the classroom and with on-the-job training. Essential Responsibilities and Duties

Responsibilities & Duties :

The Instructor will provide industry experience in both the classroom and with on-the-job training.

l. Follow course curriculum outline, prepare and deliver lectures and other classroom activities.

2. Prepare and administer student evaluations.

3. Keep accurate classroom records, grades and attendance.

4. Coordinates Student ADA accommodation requests following college policy and procedures.

5. Encourage out of classroom experiences related to competitions (industry visits, shopping, and possible travel coordinated to an out of the area competition).

6. Require out of classroom self directed practice.

7. Meets College and department deadlines and evaluates student work in a timely manner including submitting final grades on time.

8. Supports department assessment initiatives.

9. Completes all required training.

10. Attend required training and department meetings as invited. Essential Responsibilities and Duties Continued 1. Becomes familiar with, and abides by, all college policies with immediate priority given to those policies that govern interactions with colleagues, staff, administrators, and departments throughout the organization

2. Maintains professional etiquette in communications with students, staff, faculty, and administrators

3. Provides appropriate and timely feedback for all assignments

4. Returns graded assignments in a timely fashion per department standards

5. Maintains student attendance records (for Financial Aid purposes) and grades

6. Conducts a variety of appropriate evaluations of student performance

7. Informs students of progress-to-date periodically and assigns and submits grades by published deadlines

8. Assists in maintaining a safe and mutually respectful instructional environment

9. Prepares and submits incident reports to Dean of Student Services for inappropriate student behavior as defined by the Code of Student Rights and Responsibilities Policy

10. Maintains professional and collegial behavior

11. Handles / responds to student concerns / complaints, and responds to student communications and inquiries promptly (generally within 1 2 days)

12. Maintains professional appearance as defined by the discipline and / or College procedure

13. Completes all required employee trainings

14. Knows and enforces FERPA guidelines

15. Provides ADA accommodations as requested

16. Other job related duties as needed Minimum Qualifications

Minimum Qualifications :

1. Minimum AS, AAS, or AOS in Culinary Arts plus six years of general professional kitchen experience

2. Minimum of three years kitchen experience in a supervisory capacity

3. Qualified for ACF certification at Chef de Cuisine (CCC) or higher Preferred Qualifications

Preferred Qualifications :

1. Bachelor’s degree in Culinary Arts, Hospitality Management, Food Service Management, or related field preferred.

2. Experience with sustainable food management practices.

3. Experience with farm to table concepts & a solid understanding of gardening concepts.

4. Working knowledge of culinary operations & management concepts.

5. Possession, or ability to obtain, a valid SerfSafe or equivalent food handler certification. Knowledge, Skills & Abilities

KSA’s :

1. Ability to prepare any supplemental course material as needed

2. Ability to teach all classic cooking techniques related to baking and savory preparations

3. Possess a great working knowledge of the Hospitality and Food Service industry

4. Ability to communicate effectively with a broad range of diverse people, culture, ethnic background, and abilities, to maintain good working relationships across the College.

5. The ability to work with all groups in a diverse academic, socioeconomic, cultural and ethnic background of community college students, faculty and staff ,including those with disabilities.

Non-Essential Responsibilities and Duties Ability to communicate effectively with a broad range of diverse people, culture,

ethnic background, and abilities, to maintain good working relationships across the College. The ability to work with all groups in a diverse academic, socioeconomic, cultural and ethnic background of community college students, faculty and staff, including those with disabilities.

This is a pooled position. The department reviews applications as positions become available. *

Applicants must currently be authorized to work in the United States on a full-time basis