"Part-time Cuisine Professor- Continuous pool"

Can you create and maintain a welcoming and supportive environment with students of diverse multicultural, socioeconomic and academic backgrounds? Are you eager to work collaboratively to find innovative ways to improve student success? If these questions resonate with you, then we invite you to consider joining our McClaskey Culinary Institute. We value collaboration and are dedicated to guiding students towards the achievement of their academic and career goals.

Clark College is currently seeking to fill a part-time Cuisine Professor.

This part-time position is an ongoing recruitment in which applications are collected year-round. Applicants must be available to teach the daytime, evening or weekend hours. Positions will be filled as program needs arise.

At Clark, we value equity, diversity and inclusion. We are committed to growing, learning, and supporting our employees.

General Faculty Responsibilities:

• Instruct class and lab utilizing techniques and knowledge of culinary basics, safety and sanitation and the process of cooking that facilitates student learning.
• Participate in decision-making processes by taking part in department and college committees.
• Pursue professional development.
• Strive to enhance teaching and learning techniques.
• Work well with people of all ages from academically, culturally, and socioeconomically diverse backgrounds.
• Understand and commit to the mission of Clark College.

Position Specific Responsibilities:

• Teach ServSafe Manager course.
• Teach ACF Apprenticeship curriculum.
• Barbecue Basics, Banquets & Buffets, Wine Appreciation, Beer, Spirits & Distilling and other short courses.
• Instruct students on proper, safe use of equipment and tools.
• Strive to enhance teaching and active learning techniques.
• Use appropriate teaching methods to respond to varying student learning styles.
• Effectively use computer applications for instruction and communication where appropriate.
• Demonstrate knowledge of the mission of the College, its student population, and educational goals.
• Uphold cuisine department curriculum and operation standards.
• Instruct classes utilizing techniques and knowledge of the discipline that facilitate student learning.

Minimum Qualifications and Competencies:

• Culinary degree OR equivalent industry experience.
• Valid State of Washington Food Handlers Card or the ability to obtain one within 30 days of hire.
• Experience in mentoring, training, or teaching.
• ServSafe OR ACF Certification OR the ability to obtain certification within 12 months.
• Ability to work well as a member of a team.
• Ability to work well with people of all ages from academically, culturally, and socioeconomically diverse backgrounds.