Adjunct Faculty - Hospitality / Culinary Management

Ivy Tech Community College - Lake County is seeking highly experienced and skilled candidates in culinary arts for the role of Adjunct Instructor of the Hospitality / Culinary Management Program. Apply today if you have the education, experience, and skills to teach courses such as: Basic Food Theory and Skills; Soups, Stocks, and Sauces; Meat and Seafood Fabrication and Classical Cuisine and Pastries.

• The adjunct instructor reports to the Program Chair of Hospitality / Culinary Management and provides quality instruction for the assigned courses
• Complies with departmental curriculum, grading standards, attendance policies, textbook choices, and assessments, and other established processes
• Attends scheduled classes; return college reports, credentials, and other requested documentation in a timely manner; effectively communicate with appropriate staff and chair
• Works with full-time faculty in assessing students and following all course guidelines

Demonstrates proficient in Microsoft Word, Excel, and and other technology

• Maintains rapport with multicultural students and faculty within a community college environment

Adjunct Faculty - Faculty members who are not guaranteed, by written agreement, a full load of teaching, advising or coaching, institutional support, community support, and professional development support work. Adjunct faculty are employed on a term-by-term basis, and there is not an expectation of ongoing employment, a nine- or twelve-month agreement, summer term employment, or employee benefits commensurate with full-time faculty status.

Adjunct faculty are allowed no more than 12 weekly contact hours per semester. Department of the Treasury calculations allow for 2.25 hours of work per 1 hour of teaching time. A 12-contact hour load, therefore, is equal to 27 hours of work time. Work time may not exceed 30 hours per week. Campus chancellors must approve course loads beyond 12 contact hours, prior to the execution of the contract. In the case of adjunct serving in more than one campus, or serving in regions and with Corporate College, course loads must be managed to keep below the 12-contact hour threshold. Adjunct faculty may be expected to participate in non-instructional service, provided teaching and non-teaching hours do not exceed 30 hours per week. Term loads may not be averaged in order to remain below the 12-hour/30-hour threshold. 

Education and Other Requirements:

Hospitality Administration Program Standard 
A qualified faculty member in hospitality administration program meets all three of the following criteria: 

• Possesses an earned baccalaureate or higher degree, from a regionally accredited institution, and 
• Completed academic preparation and/or work experience appropriate to the program being taught, and 
• Holds professional certification in the field
• ServSafe Sanitation Certification Manager required
• Completed academic preparation and/or work experience appropriate to the program being taught

HOSP 102, 105 Course Standard 
A qualified faculty member teaching laboratory courses HOSP 102, 105 meets the course standard through one of two routes: 

• Holds professional certification in the field with two or more years of directly related work experience, or 
• Possesses a Workplace Specialist License granted by the Indiana Department of Education in Occupational Family and Consumer Sciences: Culinary Arts and Food Service Management Occupations 

HOSP 200, 208, 209, 210, 211, 212, 213, 230, 231, 232, 270 Course Standard 
A qualified faculty member teaching laboratory courses HOSP 200, 208, 209, 210, 211, 212, 213, 230, 231, 232, 270 meets both of the following criteria: 

• Holds professional certification in the field, and 
• Has five or more years of directly related work experience 

If selected for an interview, please be prepared to complete a teaching demonstration.

Experience:

• Confident and positive interaction & collaboration with traditional and non-traditional students and / or workforce from diverse backgrounds
• Standard Culinary Arts classroom equipment and software
• Well versed in both classical and contemporary cooking methods

Please upload transcripts with this application. Official transcripts will be requested if employment is offered.

Ivy Tech is committed to supporting the well-being, growth, and financial security of our part-time employees. These benefits include:

Health & Wellness

• Access to a comprehensive vision care plan with low-cost exams and allowances for glasses or contact lenses

• Employee Assistance Program offering no cost confidential counseling sessions, legal consultations, financial planning consultations, and other resources

Financial & Retirement Benefits

• All employees can contribute pre-tax or post-tax dollars through payroll deduction to build retirement savings

Educational Benefits

• Fee remission for employees, spouses, and legal dependents.

For more information on Ivy Tech Benefits, visit https://careers.ivytech.edu/benefits.

Ivy Tech Community College is an accredited, equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, ethnicity, national origin, marital status, religion, sex, gender, sexual orientation, gender identity, disability, age or veteran status. As required by Title IX of the Education Amendments of 1972, Ivy Tech Community College does not discriminate on the basis of sex, including sexual harassment in its educational programs and activities, including employment and admissions. Questions specific to Title IX may be referred to the College’s Title IX Coordinator or to the US Department of Education Office of Civil Rights.