Dual Credit Adjunct, Hospitality & Culinary Management, at the Lake County Tech Campus

About this position

Dual Credit Adjunct, Hospitality & Culinary Management, at the Lake County Tech Campus College of Lake County Part Time REQ-00001009Why choose the College of Lake County for your next opportunity? The College of Lake County (CLC) offers a competitive salary, excellent benefits that includes Blue Cross Blue Shield of Illinois health, Delta Dental and Superior Vision insurance plans, tuition support for employees and qualified family members, three retirement plans, disability, group and supplemental life insurance, health and dependent care flexible spending account plans, a compressed work week in the summer (Closed Fridays!), generous vacation, sick and personal time off and 14 paid holidays each year. Some benefits will not be available for Part-Time or Part Time Staff Under 20 Hours (ex: health insurance). Position Title: Dual Credit Adjunct, Hospitality & Culinary Management, at the Lake County Tech CampusJob Summary: Teach a Hospitality & Culinary Management dual credit course at the Lake County Tech Campus.Job Description: Teach a Hospitality & Culinary Management dual credit course at the Lake County Tech Campus. Currently or will be teaching Hospitality & Culinary Management at the Lake County Tech Campus; Associate's degree in Culinary Arts, Food Service Management, Hospitality Management, Nutrition, Management, -OR-related discipline; -AND-minimum of five (5) years of experience as a working chef - OR-hospitality professional supervising a kitchen/hospitality staff; - OR- Bachelor's degree in Culinary Arts, Food Service Management, Hospitality Management, Nutrition, Management, -OR- repeated discipline; -AND-minimum of three (3) years of experience as a working chef -OR- hospitality professional supervising a kitchen/hospitality staff; -OR- Master's degree in Culinary Arts, Food Service Management, Hospitality Management, Nutrition, Management -OR- related discipline; -AND- minimum of one (1) year of experience as a working chef -OR- hospitality pr

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