Skip to Main Content

Adjunct, Culinary Arts Instructor (Pool)

It is the policy of Stark State College to ensure equal employment opportunity in accordance with Ohio Revised Code and all applicable federal regulations and guidelines. Employment discrimination against employees and applicants on the basis of race, color, religion, sex, gender, national origin, military status, pregnancy, disability, age, genetic information, or sexual orientation is illegal.

 

Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening.  To apply for the position, please click the Apply for this Job link/button.

If you would like to bookmark this position for later review, click on the Bookmark link. To email this position to a friend, click on the Email to a Friend link.  If you would like to print a copy of this position for your records, click on the Print Preview link.

Please remember that you have not completed your application until you have received a Confirmation Number. 

Pool details

Announcement Details

Pool Title: Adjunct, Culinary Arts Instructor
What is a Pool?

A pool is a way for Stark State College to collect applications for a category of positions (like Instructor) without having a specific requisition open. Applying to this pool does not mean that you are being considered for any open requisitions but that your application will be reviewed upon completion for possible consideration in any currently open requisitions or any future open requisitions.

Position Summary:

The adjunct instructor will facilitate a learning centered environment by teaching and providing learning experiences through assignments, lessons and assessments, in and out of the classroom setting. The adjunct instructor will maintain a budget, provide demonstrations, purchase supplies and promote real world experiences for the students and deliver curriculum needed for quality instruction and learning.

Required Qualifications:

Requires a minimum of an Associate’s Degree in Culinary Arts from an accredited institution with ServSafe Food Manager/Instructor certification or National Restaurant Association certification. Prefer a Bachelor’s Degree in Culinary Arts or Business. Requires culinary experience. Teaching experience preferred. Must be able to develop and implement innovative approaches to pedagogy. Must be able to work effectively with a diverse student and college population. Prefer some experience managing a budget. Excellent interpersonal and communication skills required.

Preferred Qualifications:
Special Instructions to Applicants:

Screening Questions

Required fields are indicated with an asterisk (*).

Applicant Documents

Required Documents
  1. Resume
  2. College Transcripts 1
  3. Cover Letter
  4. Copy of State Teaching License
Optional Documents