Job Overview
Employment Type
Part-time
Compensation
Type:
Hourly
Rate:
Range $38.00 - $71.00
Benefits
Part-time schedule
Opportunity to contribute to student development
Engagement with industry trends
Collaborative academic environment
Multicultural and bilingual teaching experience
Supportive institution
Professional growth opportunities
Job Description
St. Augustine College at Lewis University is a respected institution of higher education committed to providing quality academic programs within a Catholic and Lasallian tradition. Dedicated to fostering a supportive and inclusive learning environment, the college offers a range of degree programs aimed at preparing students for successful careers and meaningful contributions to society. Among its academic offerings, the Culinary Arts Program stands out as a comprehensive and dynamic curriculum designed to develop skilled culinary professionals ready to excel in the foodservice industry.\n\nThe Culinary Arts Program at St. Augustine College offers an Associate Degree that equips students with foundational and... Show More
Job Requirements
- Bachelor's degree in a relevant field
- Extensive professional chef experience
- Previous culinary teaching experience preferred
- Strong communication skills
- Bilingual proficiency in Spanish and English
- Ability to motivate students
- Commitment to university mission and values
Job Qualifications
- Bachelor's degree in an area preparing the individual to teach culinary courses
- Extensive professional experience as a chef in a variety of culinary settings
- Previous teaching experience in a culinary arts program is highly desirable
- Strong communication and interpersonal skills
- Bilingual proficiency in Spanish and English
- Ability to inspire and motivate students
- Commitment to the mission and values of St. Augustine College at Lewis University
Job Duties
- Teach one or more classes in a designated area
- Develop and deliver engaging course content for culinary arts courses including Food Service & Hospitality, Introduction to Culinary Arts, Garde Manger, Baking and Pastry, Fish, Shellfish, & Poultry, Principles & Production of Stocks, Soups, & Sauces, Culinary Principles & Meats, Nutrition, Latin American Cuisine, European Cuisine
- Provide students with hands-on training and practical experience in culinary arts
- Assess and evaluate student performance through assignments, exams, and practical tests
- Maintain up-to-date knowledge of industry trends and integrate current practices into the curriculum
- Support students in developing their culinary skills and career readiness
- Collaborate with faculty and staff to ensure program quality and effectiveness
- Teach courses in both Spanish and English catering to a diverse student population
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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