Job Overview
Employment Type
Temporary
Part-time
Compensation
Type:
Salary
Rate:
Range $94,944.00 - $48.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Part time schedule
temporary position
General funds funding
Opportunity to work in a recognized academic institution
Involvement in community college educational programs
Job Description
The University of Hawai'i at Kapi'olani Community College is a distinguished post-secondary institution dedicated to providing high-quality education and fostering professional growth among its students. The Culinary Arts Department within this college is renowned for its comprehensive and industry-relevant curriculum that prepares students for successful careers in the dynamic culinary field. With a commitment to academic excellence and practical skill development, the department offers a vibrant learning environment supported by experienced faculty members and modern kitchen facilities. It serves both the local and broader culinary communities by nurturing talented professionals who are ready to meet the demands of the hospitality... Show More
Job Requirements
- Bachelor's degree in the subject area and three years of related professional experience which may include professional training
- Associate degree in the subject area and five years related work experience which may include professional training
- 15 college credits in the subject area and seven years of related work experience which may include professional training
- A master recognition by the Food Service Community and 10 years related work experience
- Ability to translate culinary and garde manger expertise into structured instructional activities
- Proficiency in hors d'oeuvre, canapés, garnishes, aspics, forcemeats, cheese presentations, centerpieces, and preserved foods
- Strong knowledge of sanitation, safety regulations, and personal hygiene practices in food service operations
- Ability to develop course objectives, design instructional materials, and assess student learning
- Strong communication, mentorship, and classroom management skills
- Ability to evaluate student progress and provide constructive feedback
- Ability to organize educational materials and maintain documentation
- Proficiency with computer applications, educational software, and online research tools
- Teaching experience related to the course(s) to be taught at the community college level
- Demonstrated ability to work with community college students
- Work experience related to the course(s) to be taught
- Familiarity with competency- and outcomes-based instruction
- Experience mentoring undergraduate research projects in discipline
Job Qualifications
- Bachelor's degree in the subject area and three years of related professional experience which may include professional training
- Associate degree in the subject area and five years related work experience which may include professional training
- 15 college credits in the subject area and seven years of related work experience which may include professional training
- A master recognition by the Food Service Community and 10 years related work experience
- Ability to translate culinary and garde manger expertise into structured instructional activities
- Proficiency in hors d'oeuvre, canapés, garnishes, aspics, forcemeats, cheese presentations, centerpieces, and preserved foods
- Strong knowledge of sanitation, safety regulations, and personal hygiene practices in food service operations
- Ability to develop course objectives, design instructional materials, and assess student learning
- Strong communication, mentorship, and classroom management skills
- Ability to evaluate student progress and provide constructive feedback
- Ability to organize educational materials and maintain documentation
- Proficiency with computer applications, educational software, and online research tools
- Teaching experience related to the course(s) to be taught at the community college level
- Demonstrated ability to work with community college students
- Work experience related to the course(s) to be taught
- Familiarity with competency- and outcomes-based instruction
- Experience mentoring undergraduate research projects in discipline
Job Duties
- Teach courses in the assigned culinary arts subject areas including CULN 240 (Garde Manger) in alignment with course competencies and industry standards
- Demonstrate and supervise skills in cold food preparation, buffet presentation, knife skills, equipment use, and safety/sanitation practices
- Prepare course syllabus and reports related to teaching and student progress
- Assess student learning in terms of course competencies and program learning outcomes
- Submit self-assessment reports based on student and peer evaluations
- Work under the general supervision of the discipline coordinator/division chairperson in integrating teaching efforts with other instructors in the discipline area
- Maintain two hours of office hours per week for each class taught
- Teach classes during evenings, weekends, and/or off-campus assignments
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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