Adjunct Faculty, Culinary Arts Management

Job Title:

Adjunct Faculty, Culinary Arts Management

Location:

Wolfson Campus

Regular/Temporary:
Temporary

Full/Part Time:
Part-Time

Job

Job Family
: FAC
- Part-Time Faculty, Credit Courses

Grade
: P1

Salary
: $54.37 - Base Rate

Department
:
Miami Culinary Institute

Reports To
:
Department Chair

Closing Date
:
Open until filled

FLSA Status
:
Exempt
- Not Eligible for Overtime Compensation

First Review Date
: 07/18/2025

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.

• Teaches classroom and kitchen laboratory instruction
• Performs career and academic advising
• Recruits and evaluates students
• Develops and administers written and practical tests
• Prepares and submits student information to Department Director
• Submits student grades, attendance, and other classroom records to the appropriate departments
• Assesses the curriculum against State and National standards
• Participates in a variety of Departmental, Campus and College-wide programs, activities and committees
• Participates in curriculum development and revision that stress innovation and multi-cultural emphasis
• Responsible for maintaining safe and sanitized lab/kitchen, classroom, equipment and students within their area of instruction
• Performs other duties as assigned

• 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 institution
• Ability to demonstrate significant progressively responsible culinary industry experience as a working chef
• Excellent interpersonal and communication skills (verbal and written)
• Ability to function on a technological environment and willingness to use technological tools in instruction
• Ability to communicate effectively with students with a wide range of skills
• Ability to work effectively with students, faculty, staff, and the community
• Ability to work in a multi-ethnic/multi-cultural environment
• Ability to work a flexible schedule that may include evening and weekend assignments

• 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 reapply

The final candidate is to successfully complete a background screening and reference check process.