Top 51 Of culinary Jobs in Spencer, In

Adjunct - Culinary Arts & Baking/Pastry
Ivy Tech Community College —Bloomington, IN
- $46.75 per contact hour
- Part-time
- Laboratory
- Classroom
- Hospitality
- Health insurance
- Employee assistance program
EXECUTIVE CHEF 1/FLOAT CHEF- Indiana University Greek House Chefs
GREEK HOUSE CHEFS INC —Bloomington, IN
- $35,000 - $40,000 a year
- ServSafe
- English
- Ability to lift 50 pounds
Quick Apply
Head Chef
Upper Crust Food Service —Bloomington, IN
- Full-time
- Background check
- 3 years
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
Sous Chef, IU Dining and Hospitality
Indiana University —Bloomington, IN
- $20.25 an hour
- Weekends as needed
- Background check
- Mid-level
- Residential
- Paid parental leave
- Health savings account
Quick Apply
LINE COOK
Cardinal Spirits —Bloomington, IN
- Part-time
- Hospitality
- Bar
- High school diploma or GED
Part-Time Catering Bartender, IU Dining and Hospitality
Indiana University —Bloomington, IN
- $13.25 an hour
- Part-time
- Bar
- Writing skills
- High school diploma or GED
- Paid parental leave
- Health savings account
Pizza Cook
Max’s Place —Bloomington, IN
- $16 - $21 an hour
- Part-time
- Fair chance
- In-person
- Entry level
- Employee discount
Quick Apply
Server
Rolling Meadows Golf Course —Gosport, IN
- $7.50 - $9.00 an hour
- Part-time
- Basic math
- In-person
- Restaurant
- Employee discount
Quick Apply
12d
Kitchen Manager
Hanks Pizza Mac —Bloomington, IN
- Full-time
- Cooking
- Mid-level
- Kitchen
- Profit sharing
- Paid holidays
Quick Apply
Executive Chef
Chop Shop —Bloomington, IN
- Full-time
- Senior level
- Kitchen
Quick Apply
Prep Cook
Hanks Pizza Mac —Bloomington, IN
- $14 - $16 an hour
- Full-time
- Entry level
- Kitchen
Quick Apply
Prep Cook
Chop Shop —Bloomington, IN
- Full-time
- Entry level
- Kitchen
Quick Apply
Kitchen Assistant
Upper Crust Food Service —Bloomington, IN
- Full-time
- Background check
- Customer service
- Mid-level
- Paid holidays
- Health insurance
Quick Apply
1d
Part-Time Server, Catering, IU Dining and Hospitality
Indiana University —Bloomington, IN
- $12.75 an hour
- Part-time
- University
- Guest services
- Communication skills
- Paid parental leave
- Health savings account
Cook
Social Cantina/Smokeworks- Bloomington, IN —Bloomington, IN
- $14 - $18 an hour
- Full-time
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Restaurant
- Opportunities for advancement
- Flexible schedule
Line Cook
Bloomington Gourmet Catering —Bloomington, IN
- $17 - $19 an hour
- Full-time
- Mid-level
- Ability to lift 50 pounds
- Quality control
- Health insurance
- Dental insurance
Quick Apply
6h
Kitchen Manager
Social Cantina/Smokeworks- Bloomington, IN —Bloomington, IN
- $55,000 - $65,000 a year
- Full-time
- ServSafe
- Data analysis skills
- 3 years
- Opportunities for advancement
- Flexible schedule
Cook
Yogis- Bloomington, IN —Bloomington, IN
- $12 - $16 an hour
- Full-time
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Restaurant
- Opportunities for advancement
- Flexible schedule
Cook
Hickory Creek at Sunset —Greencastle, IN
- Part-time
- High school diploma or GED
- Food Handler Certification
- Entry level
- Paid holidays
- Health insurance
Quick Apply
1d
Butcher Manager
Chop Shop —Bloomington, IN
- $45 - $50 a year
- Full-time
- Cooking
- Mid-level
- Restaurant
- Profit sharing
- Dental insurance
Quick Apply

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Adjunct - Culinary Arts & Baking/Pastry

Ivy Tech Community College -
Bloomington, IN

Apply Now

Job Details

Part-time
$46.75 per contact hour

Benefits

Health insurance
Employee assistance program
Retirement plan

Qualifications

Experience working with post-secondary students
Kitchen health and safety standards
Hospitality
Laboratory safety
Gradebook management
ServSafe
Student record keeping
Educational technology integration
Engaging lesson design (student motivation techniques)
Family Educational Rights and Privacy Act (FERPA)
Mid-level
Emergency procedures
Culinary Arts
Curriculum implementation
Grading
Baked goods
University course instructional design
Assessment instructional content development
Family & Consumer Sciences
Laboratory sessions (educational delivery method)
Associate's degree
Classroom Teaching
Food safety
Student engagement classroom management
Vocational education experience within culinary arts industry
Safety protocol implementation
Student assessment

Full Job Description

Ivy Tech Bloomington campus is searching for several individuals to teach 8 week Hospitality courses for the upcoming semester.

Typical HOSP adjuncts work 10hrs per week; two days 5hrs each. There are day and evening courses. Adjuncts are paid $46.75 per contact hour (student facing hours). Instructors must be on campus at least 40 min before class starts.

Applicates should apply as soon as possible to be considered for the up coming semester. Interviews will be on a rolling basis until filled. When filling out application please include documentation to support the minimum qualifications listed below. Just hit the + to add additional documents.

Adjunct Faculty are hired each semester on an as-needed basis. Adjunct Faculty are responsible for creating a learning environment that assists students in reaching their goals; and for providing effective instruction and assessment within the framework of common syllabi provided.

Major Responsibilities:

Facilitates student learning by delivering assigned classes in accordance with College policy and course objectives.
Makes optimal use of available technology to enhance instructional methods.
Develops/maintains course outlines, syllabi, lesson plans, assignments, tests, and materials.
Maintains accurate student records, grades, and other requirements.
Engages with students in meaningful and productive ways that impact student learning and leads to a positive experience with Ivy Tech Community College, shows evidence of developing and implementing active classroom teaching strategies focused on engaging students with their learning (curricular).
Interacts with students and co-workers in a professional and cooperative manner, complies with College policies, campus guidelines and expectations.
Ensures knowledge of and implements emergency and safety procedures for classrooms, labs and all learning environments.

This is not to be construed as an exhaustive list. Other duties logically associated with this position may be assigned.

All responsibilities will be conducted within the parameters of the Family Educational Rights and Privacy Act (FERPA), other applicable regulatory requirements, and professional standards. Conducts all activities with an appreciation, respect, and promotion of diversity of people, styles, and views.

NOTE: if not currently Servsafe certified or NRAEF certified, we can help start that process once hired - but certification must be obtained before the class starts

A qualified faculty member teaching HOSP 105; HOSP 103 & HOSP 111 lab-based courses must meet the course standard through one of the following two routes:

1. Possesses an earned associate or higher degree from a regionally accredited institution and,

Has professional certification in the field with two or more years of directly related, industry relevant, work experience.

2. Possesses an earned associate or higher degree from a regionally accredited institution and,

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, and

Has two or more years of directly related, industry relevant, work experience.

A qualified faculty member teaching laboratory courses HOSP 200, 210, 211, 212 must meet all four of the following criteria:

Possesses an earned associates or higher degree from a regionally accredited institution, and
Holds professional certification in the field, and
Has five or more years of directly related, industry relevant, work experience in a professional culinary kitchen and
Meet the Culinary Standard listed below.
- Certified Chef (CC)
- Certified Sous Chef (CSC)
- or equivalent

NOTE: if not currently Servsafe certified or NRAEF certified, we can help start that process once hired - but certification must be obtained before the class starts

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.

For more information on Ivy Tech Benefits, visit https://careers.ivytech.edu/benefits.

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 College’s Title IX Coordinator or to the US Department of Education Office of Civil Rights.

Apply Now

Refine Your Search

of culinary jobs in spencer, in

Adjunct - Culinary Arts & Baking/Pastry

EXECUTIVE CHEF 1/FLOAT CHEF- Indiana University Greek House Chefs

Head Chef

Sous Chef, IU Dining and Hospitality

LINE COOK

Part-Time Catering Bartender, IU Dining and Hospitality

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Executive Chef

Prep Cook

Prep Cook

Kitchen Assistant

Part-Time Server, Catering, IU Dining and Hospitality

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Kitchen Manager

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Cook

Butcher Manager

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NOTE: if not currently Servsafe certified or NRAEF certified, we can help start that process once hired - but certification must be obtained before the class starts

A qualified faculty member teaching HOSP 105; HOSP 103 & HOSP 111 lab-based courses must meet the course standard through one of the following two routes:

A qualified faculty member teaching laboratory courses HOSP 200, 210, 211, 212 must meet all four of the following criteria:

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