Adjunct Instructor – Culinary Arts: Food Truck Operations / Therapeutic Cuisine

The Adjunct Instructor – Culinary Arts is responsible for planning, preparing, and delivering classroom and hands-on laboratory instruction in the Sandhills Community College Culinary Arts program, with particular emphasis on Food Truck Production and Service and Therapeutic Cuisine.
The College is seeking qualified culinary professionals with expertise in food truck operations and management and/or specialized dietary preparation, including gluten-free, allergen-conscious, vegan, and other specialized dietary menus. Candidates may be considered for instructional assignments in either specialty based on their qualifications and professional experience.

• Abide by the Sandhills Community College Teaching Faculty Policy Agreement.
• Prepare for and teach assigned Culinary Arts courses, as appropriately credentialed, in accordance with established College expectations for part-time faculty.
• Provide effective, high-quality classroom and hands-on laboratory instruction in accordance with approved course curricula and established learning outcomes.
• Teach assigned courses in Food Truck Production and Service, Therapeutic Cuisine, and other related Culinary Arts subjects based on program needs and instructor qualifications.
• Provide classroom and hands-on instruction in food truck operations, including food preparation and production, menu planning, equipment operation, sanitation, foodservice procedures, and operational management practices, as assigned and appropriately qualified.
• Provide classroom and hands-on instruction in therapeutic cuisine and specialized dietary preparation, including the planning and preparation of gluten-free, allergen-conscious, vegan, and other specialized dietary menus, as assigned and appropriately qualified.
• Teach courses using assigned delivery modes, which may include traditional classroom, online, hybrid, evening, weekend, and accelerated formats.
• Prepare, review, maintain, and update course outlines, instructional materials, and assessments to ensure course content is current, accurate, and consistent with College and applicable industry standards.
• Demonstrate appropriate culinary techniques, food preparation methods, sanitation practices, and safe operation of commercial kitchen equipment.
• Maintain a safe, sanitary, and professional instructional environment in classrooms, culinary laboratories, and simulated foodservice settings.
• Evaluate student learning and performance through practical demonstrations, laboratory activities, assignments, and other appropriate assessment methods.
• Maintain accurate academic records, including attendance and grades, and submit required reports in a timely manner.
• Utilize instructional technologies and the College's learning management system to support course delivery, communication, and student learning.
• Engage and support students to promote academic success, skill development, and retention.
• Foster a respectful, inclusive, and supportive learning environment that encourages student participation and professional growth.
• Collaborate with Culinary Arts faculty and program leadership to support consistent instructional practices and achievement of program objectives.

 

College-Wide Competencies: INTEGRITY– Demonstrates a strong commitment to ethical behavior, honesty, and transparency in all interactions within the college. Upholds the college's values, policies, and standards, and serves as a role model for others by consistently doing what is right, even when faced with challenges and pressures EXCELLENCE– Strives to achieve the highest standards of quality in all aspects of work, demonstrating dedication to continuous improvement, delivering quality results, contributing to the overall success of the college and its mission. RESPECT– Demonstrates an appreciation for the dignity of individuals within the college. Treats students, colleagues, and community members with kindness, fairness, and consideration to foster a welcoming culture. Respects differing viewpoints and contributes to a positive and collaborative work environment. OPPORTUNITY– Demonstrates the ability to recognize, create, and seize opportunities that contribute to personal growth, student success, and the advancement of the college's mission. Encourages and supports others in identifying and leveraging opportunities for improvement, innovation, and development. Actively seeks ways to maximize potential and foster a culture of continuous learning and progress. HELPFULNESS– Demonstrates a commitment to service by being approachable, responsive, and proactive in providing support to students, colleagues, the community, and environment (both physical and cultural) of the college. Fosters a positive and collaborative culture where individuals feel valued and empowered to seek assistance and resources. It helps create a culture of belonging and engagement in which students can learn and achieve success.

Associate degree in Culinary Arts or a related field. Documented professional work experience in culinary arts, commercial food preparation, or foodservice operations relevant to the instructional assignment.

Preferred education and experience:

Certified Hospitality Educator (CHE) certification through the American Hotel & Lodging Educational Institute (AHLEI), or an equivalent professional teaching credential. Teaching experience in higher education. Three years of professional experience operating and managing a food truck, including food preparation, production, and service. Three years of professional culinary experience planning and preparing specialized dietary menus, including gluten-free, allergen-conscious, and vegan meals.

Additional Responsibilities:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Other Duties may be assigned as deemed appropriate and/or necessary by: President / Senior Leadership Team / Dean / Department Head / Supervisor