Adjunct Faculty, Culinary Arts Management at InsideHigherEd

Job Title: Adjunct Faculty, Culinary Arts Management Location: Wolfson Campus Regular/Temporary: Temporary Full/Part Time: Part-Time Job ID: 1007582 Job Details Job FamilyFAC- Part-Time Faculty, Credit CoursesGradeP1Salary$54.37 - Base RateDepartmentMiami Culinary InstituteReports ToDepartment ChairClosing DateOpen until filledFLSA StatusExempt- Not Eligible for Overtime CompensationFirst Review Date07/18/2025Position Overview This Adjunct faculty member teaches courses in Culinary Arts Management and is responsible for providing superior academic and lab instruction. This individual provides student orientation to the subject and acclamation in culinary terms and procedures, evaluation, grading and mentoring of students while providing a challenging and positive learning environment.Courses may be taught in an array of teaching modalities: MDC In-Person, MDC Live (Learning Interactively in a Virtual Environment), MDC Online (online delivery) and Blended Classes.What you will be doing Teaches classroom and kitchen laboratory instructionPerforms career and academic advisingRecruits and evaluates studentsDevelops and administers written and practical testsPrepares and submits student information to Department DirectorSubmits student grades, attendance, and other classroom records to the appropriate departmentsAssesses the curriculum against State and National standardsParticipates in a variety of Departmental, Campus and College-wide programs, activities and committeesParticipates in curriculum development and revision that stress innovation and multi-cultural emphasisResponsible for maintaining safe and sanitized lab/kitchen, classroom, equipment and students within their area of instructionPerforms other duties as assignedWhat you need to succeed Master’s degree in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; and Two (2) years of full-time applied work experience in the Culinary Arts, Food Service or Hospitality industry; OR Master's degree with 18 graduate semester hours in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; And Two (2) years of full-time applied work experience in the Culinary Arts, Food Service or Hospitality industry; OR Master’s degree in Business Administration (MBA); and Two (2) years of full-time applied work experience in the Culinary Arts, Food Service or Hospitality industry OR Bachelor's degree in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; and Five (5) years of full-time work experience as a Chef in the Food Service or Culinary industry; OR Associate's Degree in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; and Ten (10) years of full-time applied work experience, including Five (5) years as a Chef, in the Food Service or Culinary industry.All educational degrees must be from a regionally accredited institutionAbility to demonstrate significant progressively responsible culinary industry experience as a working chefExcellent interpersonal and communication skills (verbal and written)Ability to function on a technological environment and willingness to use technological tools in instructionAbility to communicate effectively with students with a wide range of skillsAbility to work effectively with students, faculty, staff, and the communityAbility to work in a multi-ethnic/multi-cultural environmentAbility to work a flexible schedule that may include evening and weekend assignmentsPreferences For best consideration upload your unofficial transcripts along with cover letter and resume. Please redact any personal information; (i.e. date of birth and social security number) If submitted application is over 6 months old, you will need to reapplyAdditional Requirements The final candidate is to successfully complete a background screening and reference check process.