Job Posting Title Adjunct Faculty Hospitality Culinary Management

Location: East Chicago Campus
Pay Rate: $47.35 per contact hour
Reports To: Program Chair Hospitality / Culinary Management

Position Summary

The Adjunct Instructor provides quality instruction in assigned Hospitality and Culinary Management courses ensuring compliance with departmental standards curriculum and assessment practices. The instructor fosters a supportive and inclusive classroom environment that reflects the diverse community of the college.

Responsibilities

• Deliver instruction according to established curriculum and departmental guidelines.

• Maintain accurate records and submit reports grades and required documentation on time.

• Communicate effectively with the Program Chair faculty and staff.

• Collaborate with full-time faculty to assess student performance and align with course outcomes.

• Demonstrate proficiency in Microsoft Word Excel and related instructional technology.

• Foster positive rapport with multicultural student and faculty populations.

Terms of Employment

• Adjunct faculty are employed on a term-by-term basis with no guarantee of ongoing employment.

• Maximum teaching load: 12 contact hours per semester (equivalent to 27 hours of work time).

• Total work hours may not exceed 20 per week.

• Campus chancellor approval required for loads beyond 12 contact hours or cross-campus assignments.

• May include limited non-instructional service if total hours remain under 30 per week.

• This position is not eligible for full-time faculty benefits.

Application Note: Please upload transcripts with your application. Official transcripts will be required upon offer of employment.

Education and Other Requirements

Hospitality Administration Program Standards

A qualified faculty member in the Hospitality Administration program must meet all of the following criteria:

• Possess an earned bachelors degree or higher from a regionally accredited institution.

• Have academic preparation and/or work experience appropriate to the courses being taught.

• Hold professional certification in the field.

• ServSafe Sanitation Manager Certification is required.

Course-Specific Standards

HOSP 102 and 105 (Laboratory Courses)
A qualified faculty member meets the course standard through one of the following routes:

• Holds professional certification in the field and has two or more years of directly related work experience or

• Possesses a Workplace Specialist License granted by the Indiana Department of Education in Occupational Family and Consumer Sciences: Culinary Arts and Food Service Management Occupations.

HOSPand 270 (Laboratory Courses)
A qualified faculty member must meet both of the following criteria:

• Hold professional certification in the field.

• Have five or more years of directly related work experience.

Note: If selected for an interview candidates will be required to complete a teaching demonstration.

Experience Requirements

• Demonstrated ability to interact and collaborate confidently with traditional and non-traditional students from diverse backgrounds.

• Experience using standard culinary arts classroom equipment and software.

• Proficient in both classical and contemporary cooking methods.

Application Note: Please upload transcripts with your application. Official transcripts will be required upon offer of employment.

Ivy Tech Community College is an accredited equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to race color ethnicity national origin marital status religion sex gender sexual orientation gender identity disability age or veteran status. As required by Title IX of the Education Amendments of 1972 Ivy Tech Community College does not discriminate on the basis of sex including sexual harassment in its educational programs and activities including employment and admissions. Questions specific to Title IX may be referred to the Colleges Title IX Coordinator or to the US Department of Education Office of Civil Rights.