Adjunct Faculty-Hospitality/Culinary Management

About the role

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.

Location: East Chicago Campus

Pay Rate

$47.35 per contact hour

Reports To: Program Chair, Hospitality / Culinary Management

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.

Additional information

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

Hospitality Administration Program Standards

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

• Possess an earned bachelor’s 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.

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.

HOSP 200, 208, 209, 210, 211, 212, 213, 230, 231, 232, and 270 (Laboratory Courses)

A qualified faculty member must meet both of the following criteria

• 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.

Pay and benefits

Ivy Tech is committed to supporting the well-being, growth, and financial security of our part-time employees. These benefits include:

Health & Wellness

• Access to a comprehensive vision care plan with low-cost exams and allowances for glasses or contact lenses
• Employee Assistance Program offering no cost confidential counseling sessions, legal consultations, financial planning consultations, and other resources

Financial & Retirement Benefits

• All employees can contribute pre-tax or post-tax dollars through payroll deduction to build retirement savings

Educational Benefits

• Fee remission for employees, spouses, and legal dependents.