Part-Time Instructor, Culinary Arts

Job description

NorthWest Arkansas Community College (NWACC) provides quality and affordable higher education to empower lives and strengthen communities within Northwest Arkansas and surrounding areas. As the largest community college in Arkansas, NWACC is recognized as a leader in education. NWACC offers a full range of associate degrees, certificates and workforce training programs that prepare students for rewarding futures and careers. NWACC employees are dedicated to fostering a diverse educational community and cultural learning environment that supports student success. NorthWest Arkansas Community College is seeking qualified part-time instructor(s) needed for Brightwater: A Center for the Study of Food, a division of NorthWest Arkansas Community College. A “pool” of qualified applicants is needed who can teach part-time in the following areas: Culinary Arts, Baking and Pastry Arts, Beverage Arts, and Hospitality Management. Prepares materials for instruction and presentations. Prepares lab materials for instruction and presentations. Assists in maintaining the lab area. Ensures safety and sanitation of all labs, kitchens, equipment, supplies and students in compliance with all local, state and federal health code requirements. Explains subject concepts utilizing a variety of teaching methods and strategies. Utilizes Success Planner to track daily attendance. Meets deadlines for reporting and grades. Maintains grade sheets for documentation. Ensures course learning outcomes are achieved as defined. Exhibits dependability in attendance and punctuality. Interacts with students, other staff members, and the public in a positive, professional manner. Adheres to and publicly support the College’s policies and procedures, included but not limited to the faculty handbook and catalog. Performs other duties and projects as assigned. Rate of pay: $25 per hour Physical Requirements Frequently Manipulate items with fingers and hands including keyboards, knives, kitchen utensils, and kitchen equipment. Sitting for extended periods. Standing and standing for over 7 hours at a time Lift up to 50 pounds Constantly: Hearing Repetitive motion Talking Required Qualifications Certifiable at the American Culinary Federation Certified Sous Chef (CSC) level, an Associate Degree or higher in a related discipline, or documented expertise in a culinary, baking, and/or hospitality subject area Preferred Qualifications Experience with computer applications and academic learning management systems is preferred. Teaching experience preferred. Knowledge, Skills, and Abilities Documented expertise in fundamental culinary, baking, and/or hospitality skills and the theoretical knowledge that underlies competency in the field. Experience with computer applications and online academic learning management systems. Exhibits dependability in attendance and punctuality. Interacts with students, other staff members, and the public in a positive, professional manner. Adheres to and publicly support the College’s policies and procedures, included but not limited to the faculty handbook and catalog. Technical expertise-General Advanced Knowledge of: • Food System • Food industry • Professional Kitchen Equipment • Food, Beverage, and Professional Cookery • Sanitation • Supervision • Professional Food Service Management • Hospitality • Cost control Skills and Abilities • Supervisory skills • Public speaking and Public Relations skills • Physical ability to stand and walk for up to ten hours • Ability to lift 50 pounds • Ability to cook/bake food to professional specifications • Ability to work varying shifts: AM, mid-day, PM and weekends • Knife Skills NWACC is an Equal Opportunity Employer, please see our EEO policy.