Title: Adjunct Faculty - Hospitality Studies
Employee Classification: P/T Faculty Monthly Pay
Department: Hotel / Motel / Rest. Mgmt.
Salary Range: Commensurate with experience
Who we are:
We are not-for-profit: St. Louis Community college (STLCC) is a non-profit institution dedicated to empowering students, expanding minds, and changing lives. Employees are committed to strengthening the St. Louis community with inclusive and transformative education.
We are a respected employer: For 60 years, STLCC has served the St. Louis community, expanding to 4 main campuses, 2 education centers, 2 workforce training centers, and 5 centers of excellence. More than one-half of the households in St. Louis have at least one member who has taken classes at STLCC.
We make an impact in the community: Through credit courses, continuing education, and workforce development programs, STLCC annually serves nearly 69,000 students. More than 80% of career and technical graduates employed in their fields or continue their education at four-year institutions within six months of graduation. STLCC sends more transfer students to Missouri’s four-year colleges/universities than anyone else.
We value Diversity, equity & inclusion: STLCC is committed to fostering an atmosphere of appreciation for all people, regardless of race, color, creed, religion, sex, sexual orientation, gender identity and expression, national origin, ancestry, age, disability, genetic information, veteran status, or class.
What you get:
Benefits package [for full-time employees]: STLCC offers one of the best benefit packages in the St. Louis area. As a STLCC employee you will have access to a 100% match on your contribution to retirement, two health insurance plans options that are no cost to the employee - including an HSA option, low-cost life insurance with a 3x salary benefit, and other low-cost benefits including dental, vision, AD&D, ST LT disability insurance.
Opportunity to grow: Over half of our employees have served the college for more than 12 years, exploring different career paths and advancing to higher level positions.
Education & training opportunities: STLCC offers tuition waivers for employees [full-time and part-time] + their dependents. Full-time employees can take advantage of tuition reimbursement for other institutions after just 6 months of service, and an annual professional development allotment.
Work/life balance: Full-time STLCC employees have access to a generous time off package, including holidays, vacation, personal days, medical leave, and other leave options. Our holiday schedule even includes a paid winter holiday at the end of the calendar year.
Commitment to wellness: STLCC HR boasts a dedicated health and wellness specialist who is enthusiastic about creating a culture of wellness throughout the College. With access to college wellness vendors, employees are educated, motivated, and rewarded for healthy behaviors. STLCC employees and anyone living in their household also have access to an employee assistance program (EAP) that can help them with virtually any life need.
The basics of this position:
Part-time adjunct faculty facilitating classroom instruction in hospitality coursework.
Instruction will be focused on Culinary Arts, Baking & Pastry Arts, and/or Hospitality Management curricula.
What you'll do:
- Instructors will be responsible for the instruction for all assigned classes, evaluation and assignment of grades, maintenance of student attendance and records, and use of successful teaching methods.
Education, experience, and other requirements:
Bachelor’s degree with major in baking and pastry, culinary arts, foodservice management, hospitality management or related field from an accredited institution of higher education. A minimum of three years of full-time related work experience in the field of baking and pastry, culinary arts, foodservice management, or hospitality management. Experience must be within the past 10 years.
-OR-
Associate’s degree in baking and pastry, culinary arts, foodservice management, hospitality management or related field from an accredited institution of higher education. A minimum of seven years of full-time related work experience in the field of baking and pastry, culinary arts, foodservice management, or hospitality management. Experience must be within the past 10 years,
-OR-
A minimum of ten years of full-time related work experience in the field of baking and pastry, culinary arts, foodservice management, or hospitality management. Experience must be within the past 10 years, and at least three years of supervisory experience with both management and line level employees. Proven track record showing a steady progression of skill level, increased levels of responsibility, and professional development within the hospitality industry or hospitality education.
For applicants in Culinary Arts and Baking & Pastry Arts:
Valid ServSafe Food Protection Manager Certificate
Hepatitis A Immunization
Preferred Qualifications:
Certification by the American Culinary Federation at the CSC level or above.
