CEWD Part-Time Instructor, Culinary

APPLICATION STATUS

Your application status will be updated throughout the review process. If your application is still in progress, your application has not been reviewed by the hiring department.

TERMS OF EMPLOYMENT

Requires flexible work schedule to meet program needs, which may include working days, evenings and/or weekends. May require travel to our main campus in Alvin and/or to various offsite locations, including local high schools in Alvin, Danbury, Manvel and Pearland and to Texas Department of Criminal Justice facilities in Richmond, Rosharon or Lake Jackson.

Requires the provision of official transcripts, licenses and/or certifications within (30) days of hire.

Applicants with academic credentials from non-U.S. accredited institutions are required to have their coursework evaluated in terms of U.S. "equivalency." All international credential evaluations must be conducted by one of the companies affiliated with the National Association of Credential Evaluation Services, Inc. (NACES®) in order to be considered for a faculty position. Applicants bear the responsibility of requesting, paying associated fees, and obtaining an original transcript evaluation for submission to the Office of Human Resources. Please refer to the NACES® website for further information (www.naces.org).

Alvin College is an equal opportunity institution and does not discriminate against anyone on the basis of race, color, national origin, religion, age, disability, sex, or any other basis prohibited by law.

This is a security sensitive position and requires a criminal history and/or motor vehicle records check.

ESSENTIAL JOB DUTIES

Our faculty enjoy an atmosphere of collegiality and mutual respect that promotes outstanding teaching and fosters active intellectual and creative engagement.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Instruct and supervise a diverse population of students in Culinary Arts contract training programs and summer camp activities at various times and locations.
• Possess a commitment to student engagement, success, and instructional excellence.
• Demonstrate effective communication skills, both written and oral.
• Develop and implement curriculum and assessments for culinary contract training and summer camp courses using guidelines established by the institution.
• Maintain current knowledge of effective teaching methodologies and utilize a variety of instructional delivery methods, classroom media, and educational resources.
• Assist in the recruitment and retention of students for summer culinary programs.
• Assess students' performance and provide timely feedback.
• Engage students through hands-on culinary activities, interactive learning methods, and electronic communication.
• Utilize technology to facilitate learning, maintain records, generate reports, and communicate with others.
• Ensure compliance with food safety and sanitation regulations during instructional activities.
• Assist in the development, distribution, and collection of assessments for course and program objectives.
• Build positive and professional relationships with students, colleagues, college administration, and the community.
• Submit timely reports and forms to appropriate divisions and departments.
• Provide recommendations regarding curriculum and instruction for culinary summer training and camp programs.
• Participate in professional development activities to enhance instructional skills.
• Adhere to Alvin College's policies and procedures.
• Attend institutional meetings as required.
• Perform other duties as assigned.

WORK ENVIRONMENT

The incumbent will work in a culinary kitchen. The work environment is potentially noisy, and can be physically demanding, with exposure to varying temperatures. The employee must be flexible with the ability to workdays, nights and/or weekends with the understanding that available hours will be based on the needs of the program not to exceed 19 hours per week. Must be flexible and understand a minimum number of hours is not guaranteed and that classes may be cancelled and/or rescheduled due to minimal notice due to student need.

PHYSICAL DEMANDS

The employee is regularly required to sit, talk, or hear; frequently required to use repetitive hand motion, handle or feel, and to stand, walk, reach, bend or lift up to twenty (20) pounds.

QUALIFICATIONS

• Associate degree in Culinary Arts, Hospitality, Food Science, or Hotel/Restaurant Management
• ServSafe Certification

PREFERRED QUALIFICATIONS

• Certification through the American Culinary Federation.
• Prior teaching or instructional experience in culinary contract training or summer camp programs.
• Experience in developing engaging, hands-on culinary educational activities for students of various ages
• Bilingual English/Spanish

Organization

Located just southwest of the Houston, TX Metroplex, Alvin College is a public, comprehensive institution with a strong educational heritage and a continued commitment to providing high-quality learning experiences for all students. In addition to its well-established two-year programs, Alvin College now offers bachelor’s degree opportunities, expanding pathways for students to achieve their academic and career goals.

Alvin College exists to improve the lives of its constituents by providing affordable, accessible, high quality and innovative academic, technical and cultural educational opportunities for the diverse communities it serves. As a premier college that provides high-quality academic, technical and cultural programs, Alvin College's focus will be to promote student success, enhance quality of life and support economic development.

Alvin College has been listed in the top 150 community colleges in America as ranked by the Aspen Institute 2011, 2013, 2015, 2019, 2021, 2023, and 2025 (Colleges nominated every other year).

Alvin College is accountable for its mission within the limitations of its physical and financial resources, is an equal opportunity institution, and does not discriminate against anyone on the basis of race, color, national origin, religion, age, disability, sex, or any other basis prohibited by law.