Adjunct, Culinary Arts

If you value recreation and the scenic beauty of nature, along with a strong Community Foundation, 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 free‑standing facility with 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.

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

Please attach resume or curriculum vitae, copies of transcripts, or other documents for consideration.

1) In accordance with SLCC policy, adjunct positions are offered on a semester‑by‑semester basis with no guarantee of continued employment.

2) Official transcripts are required for those who are offered employment within 30 days of hire.

3) SLCC Employee Benefits Page. SLCC Faculty General Description found Appendix 1 link below:

(Use the "Apply for this Job" box below)..aspx

Responsibilities

• 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

Knowledge, Skills, & Abilities

• 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

All Faculty will maintain an on‑site campus presence to encourage in‑person relationships and create engaging, meaningful, and impactful learning experiences unless approved for online only courses.

You are employed as an Adjunct Faculty member/Instructor on a contract‑to‑contract basis, with no future expectation or obligation for employment. Your employment may be terminated At Will at any time.

You are required to maintain professional boundaries with all SLCC students.

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

Additional Preferred/Required

• 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 and a solid understanding of gardening concepts.
• 4. Working knowledge of culinary operations and management concepts.
• 5. Possession, or ability to obtain, a valid Serv Safe or equivalent food handler certification.