Trainer Adjunct -Craft Brewing Workforce Training and Continuing Education

About this position

FLSA: Exempt Location: Main Campus Position Length: Part Time Job Summary Responsible for the advancement of customized education and training programs for the corporate environment, specifically designing and delivering fundamental brewing and cellar operations training courses for continuing education and the hospitality, beverage, and manufacturing workforce industry. The adjunct trainer is a project-based role responsible for delivering customized, short-term workforce training for business, hospitality, and commercial craft brewing partners. This position is industry-facing and flexible by design, with instructional assignments driven by employer demand, contract timelines, and workforce initiatives. Adjunct trainers serve as subject matter experts who translate industry knowledge into practical, skills-based learning experiences for adult learners in a classroom, laboratory, or production environment. Assignments may vary by duration, schedule, modality, and location, and do not carry an expectation of ongoing or semester-based employment.Essential Duties and Responsibilities To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Instructional Delivery: Serve as a project-based adjunct trainer delivering noncredit workforce training aligned to employer needs and contractual requirements. Prepare and teach departmental courses, developing learner-centered lesson plans and employing teaching strategies for different learning styles. Deliver engaging instruction in corporate, classroom, laboratory, brewing facility, virtual, or hybrid environments based on program scope. Curriculum & Materials: : Collaborate with employers and college workforce staff to customize curriculum, materials, and instructional approaches for specific training engagements. Update and revise curriculum to maintain currency and develop new courses as needed to support the instructional mission. Prepare, distribute, and utilize instructional support materials, including course syllabi and supplementary materials. Assessment & Compliance: Administer assessments, evaluations, and feedback tools after each training. Develop, conduct, and document appropriate assessments of student learning outcomes. Document attendance, completion, student records (e.g., grades), and data outcomes accurately and within established deadlines Operational & Facility Oversight: Maintain classroom and brewing laboratory spaces, including the upkeep of assigned training equipment, brewhouse vessels, fermentation tanks, draft systems, cleaning chemicals (CIP), raw ingredients, and inventory software, providing for the security of facilities, and maintaining safe, hygienic, and sterile working conditions. Professionalism & Morale: Attends the workplace regularly, reports to work punctually, and follows a work schedule to keep up with the demands of the worksite. Adapts teaching strategies to adult learners with diverse experience levels and learning styles. Promotes positive morale and teamwork, provides exceptional customer service, and models key employability skills such as adaptability, communication, and responsibility. Institutional Alignment: Completes duties and responsibilities in compliance with college standards, policies, guidelines, and applicable state, federal, and TABC/TTB rules. Supports the values and institutional goals as defined in the College's Strategic Plan and mission. Completes all required training and professional development sessions sponsored by Texas Southmost College (TSC). Scheduling: Working hours are flexible and may include teaching day, evening, holiday, or weekend hours depending on deadline requirements, program scope, contract timelines and special events. Required Knowledge and Skills The requirements listed below are representative of the knowledge, skill, and/or ability required. Subject Matter Expertise: .Demonstrated subject matter expertise relevant to assigned craft brewing training, including raw ingredient selection such as malt, hops, yeast, water chemistry, brewhouse hot side operations, cellar operations like fermentation, carbonation, filtration, Clean-in-Place (CIP) safety and sanitization protocols, packaging, draft system maintenance, quality control, and workplace safety such as OSHA standards. Instructional Capabilities: Ability to customize training content and format to fit a client's objectives, and the ability to create and maintain a learner-centered environment. Communication & Professionalism: Excellent presentation and interpersonal skills with demonstrated proficiency in both oral and written communication. Must be comfortable training in a commercial brewery, manufacturing, or lab environment with the ability to interact professionally with corporate partners, head brewers, and a diverse student population. Digital Literacy: Ability to use current technology and perform/excel in a high-tech, all-digital environment. Proficient in the use of e-mail, word processing, spreadsheet, database, presentation software, automated brewery control/inventory software, and learning management solutions such as Canvas, Colleague Adaptability & Multi-Tasking: Ability to multi-task and adapt to changing procedures, protocols, contract demands, or assignments. Commitment to Mission: A strong commitment to the mission and "open door" policy of the community college. Required Education and Experience Education: .High School Diploma or certificate, or formal credential in Brewing Science, Malting and Brewing Technology, Fermentation Science, or a related field from an accredited college, university, or recognized industry institution such as Siebel Institute, IBD, UC Davis, or the equivalent. Industry Experience: Three (3) years of relevant industry experience in a commercial production brewery or packaging facility Training Experience: Two (2) years of teaching and/or industry training experience such as teaching courses, training se

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