classes. General Responsibilities Faculty members at WWCC are professional educators committed to providing students with access to relevant, equitable, and innovative learning opportunities. General responsibilities include facilitation student learning through the preparation and delivery of course materials, providing timely and meaningful feedback on assignments and exams, assigning final grades, and connecting students to campus resources and support services. Teaching and Related Responsibilities 1st Year Instructor: Fall 2025: Introduction to Culinary Arts, Basic Culinary Principles, Culinary Ag I Winter 2026: Culinary Arts Methods, Baking & Pastry, Culinary Agriculture II Spring 2026: Culinary Agriculture III, A la Carte I 2nd Year Instructor: Fall 2025: Restaurant Management, A la Carte II Winter 2026: Service Management, A la Cart III Spring 2026: Garde Manger, World Cuisines, Culinary Agriculture III Course levels will be in the 100 introductory level to 200 level AAS courses. Essential Responsibilities Teach assigned classes at scheduled time and place Demonstrate professional skills appropriate to the teaching assignment Provide each student with a comprehensive syllabus at the beginning of the quarter Provide clear explanations, assignments, and directions Conduct appropriate and frequent evaluations of student performance and provide feedback Assign and submit grades based upon results of evaluations and college grading policy Maintain student records and grades in the College's LMS Post and be available during office hours Review and recommend program textbooks, materials, and technology Utilize available technology appropriate to assignment Instructional Competencies Student success teaching strategies Outcomes-based learning Assessment Equity, inclusion, and diversity Digital and information literacy Commitment to continuing education, learning and improvement Required Qualifications Associates Degree in Culinary Arts; closely related credentialing may substitute Demonstrated proficiency as an Executive Chef and/or teaching Culinary Arts at the college-level (two years minimum) Preferred Qualifications Experience teaching at a Community College Experience using technology and teaching in a variety of modalities Bilingual, especially English/Spanish Compensation Compensation for an adjunct assistant professor is contingent on enrollment and paid in accordance with the contract between the WWCC Board of Trustees and the WWCC Association for Higher Education. Refer to WWCC Human Resources Page , Appendix C for the adjunct salary schedule. Required Application Materials NEOGOV online application A cover letter detailing how you meet the qualifications and competencies for this position Curriculum vitae or comprehensive resume Contact information for three professional references Answers to all supplemental questions Unofficial transcripts

classes. General Responsibilities Faculty members at WWCC are professional educators committed to providing students with access to relevant, equitable, and innovative learning opportunities. General responsibilities include facilitation student learning through the preparation and delivery of course materials, providing timely and meaningful feedback on assignments and exams, assigning final grades, and connecting students to campus resources and support services. Teaching and Related Responsibilities 1st Year Instructor: Fall 2025: Introduction to Culinary Arts, Basic Culinary Principles, Culinary Ag I Winter 2026: Culinary Arts Methods, Baking & Pastry, Culinary Agriculture II Spring 2026: Culinary Agriculture III, A la Carte I 2nd Year Instructor: Fall 2025: Restaurant Management, A la Carte II Winter 2026: Service Management, A la Cart III Spring 2026: Garde Manger, World Cuisines, Culinary Agriculture III Course levels will be in the 100 introductory level to 200 level AAS courses. Essential Responsibilities Teach assigned classes at scheduled time and place Demonstrate professional skills appropriate to the teaching assignment Provide each student with a comprehensive syllabus at the beginning of the quarter Provide clear explanations, assignments, and directions Conduct appropriate and frequent evaluations of student performance and provide feedback Assign and submit grades based upon results of evaluations and college grading policy Maintain student records and grades in the College's LMS Post and be available during office hours Review and recommend program textbooks, materials, and technology Utilize available technology appropriate to assignment Instructional Competencies Student success teaching strategies Outcomes-based learning Assessment Equity, inclusion, and diversity Digital and information literacy Commitment to continuing education, learning and improvement Required Qualifications Associates Degree in Culinary Arts; closely related credentialing may substitute Demonstrated proficiency as an Executive Chef and/or teaching Culinary Arts at the college-level (two years minimum) Preferred Qualifications Experience teaching at a Community College Experience using technology and teaching in a variety of modalities Bilingual, especially English/Spanish Compensation Compensation for an adjunct assistant professor is contingent on enrollment and paid in accordance with the contract between the WWCC Board of Trustees and the WWCC Association for Higher Education. Refer to WWCC Human Resources Page , Appendix C for the adjunct salary schedule. Required Application Materials NEOGOV online application A cover letter detailing how you meet the qualifications and competencies for this position Curriculum vitae or comprehensive resume Contact information for three professional references Answers to all supplemental questions Unofficial transcripts