Job Description
Position Summary Information
General Description of Position
Under the general supervision and direction of the Associate Dean and Dean, the instructor is responsible for instructing students on campus, online, and via distance learning. Teaching assignments for this position include, but are not limited to, the Basic Nutrition course and core Culinary/Hospitality program curriculum. The instructor develops course objectives, implements engaging teaching strategies, advises students, monitors/evaluates student progress, and keeps accurate student records. This full-time regular position will primarily teach at the Lincoln Campus, though the instructor may teach at any SCC campus, including The Career Academy ( TCA), which is a Lincoln Public Schools ( LPS)/Southeast Community College partnership, and/or online courses through the Southeast Nebraska Career Academy Partnership ( SENCAP).
Essential Functions
- Provide Instruction in Assigned Subject areas. Provide instruction to a diverse student population according to the objectives of each course assigned and manage the classroom in its entirety. These courses include the Basic Nutrition class and core Culinary/Hospitality program curriculum. The instructor will utilize engaged learning strategies in the classroom/laboratory. Assist in the development and updates of curriculum.
- Operate and utilize, as part of the teaching process, appropriate audiovisual equipment and classroom media workstation, as well as course management software and media for distance learning.
- Provide for student evaluation, record-keeping, and assessment. Prepare and administer evaluation instruments and maintain accurate student records on attendance, achievement, progress, and assessment.
- Develop and implement teaching materials. Write, review, and/or update syllabi, curriculum, schedules, objectives, criteria, and evaluation.
- Serve as an Academic Advisor for Students. Tasks in this area include: assist students in selecting and registering for courses; advise students on their academic progress, courses needed for graduation, and division/college policies.
- Remain Current in Events and Developments Related to the subject area. Increase and improve personal teaching and subject knowledge through supplemental sources such as in-service activities, conferences, workshops, technical updates, and personal self-study.
- Participate in Division and College meetings and Committees. Attend division/college staff meetings and serve on committees.
- Function as a member of the Culinary/Hospitality Program Team. Interact with colleagues, students, staff, supervisors, and community in a manner that projects a positive image of the program and the College and which promotes/facilitates instructional services such as recruitment, placement, and orientation as assigned.
- Maintain security of college equipment and materials.
- Perform Other Functions Related to Teaching Assignments.
- Individualized Development Plan (New Instructors). Each new instructor will develop an individualized development plan in cooperation with the Associate Dean.
- Professional Development. The instructor will work with their immediate supervisor to develop an annual plan of professional development and improvement.
Promote a Culture of Belonging
Support and promote an environment of belonging where all students, faculty members, and college employees feel welcomed, valued, and empowered to contribute. Foster a community where each individual and their varied perspectives enrich the educational experience and create a safe and respectful environment. Support the College’s policies and programming related to access, fair employment, and equal opportunities for all.
Marginal Functions
- Operates and utilizes, as part of the teaching process, appropriate audiovisual equipment, including but not limited to computers, video recordings, and multimedia equipment.
- Provides information and data that will assist in the preparation of budgets, course schedules, and other required reports.
- Serves as a substitute instructor within the Program when needed, as assigned by the Program Chair, Associate Dean, or Division Dean.
- Represents the Culinary/Hospitality Program and Southeast Community College in appropriate local, state, and national organizations and at local and regional related high school events.
- Conducts presentations for interested community groups and potential students on topics related to Culinary/Hospitality and Dietary Manager.
- Provides letters of reference when appropriate and requested for students.
- May be required to perform associated duties, functions, or assignments in other divisions/programs/areas as required.
- Perform other College functions and duties as assigned.
- Must be able to work varied days, hours, shifts, locations, and campuses as required. Work schedules (hours/days/work location) are scheduled by Southeast Community College based on the needs of the College. Work hours, shifts, days, and work locations may vary depending on the needs of Southeast Community College and are subject to modification. Emergency or scheduled special activities may require hours outside of the regular workweek.
Required Knowledge, Skills and Abilities
- Current knowledge of and experience in food service, including but not limited to dietetics, Nutrition, Diet Therapy, and food service.
- Ability to relate to colleagues, staff, students, and supervisors in a positive and cooperative manner.
- Ability to develop and incorporate a variety of engaging teaching strategies and techniques in the classroom.
- Ability to devise and utilize appropriate evaluation methods for classroom use.
- Ability to become a ServSafe instructor/proctor.
- Current knowledge of, and experience with, computers and software.
- Ability to stand/walk for 4 to 8 hours.
- Ability to lift and carry up to (50) fifty pounds for short distances, and move tables, chairs, and media equipment.
- Ability to communicate effectively in writing, in person, and on the phone.
- Ability to use basic computer skills.
- The individual must possess the above skills and abilities or be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Minimum Qualifications
- Master’s degree in Nutrition or Dietetics, or a Master’s degree with 18 graduate credit hours in Nutrition.
- Minimum of three (3) years of professional work experience as a dietitian in a clinical, public health, or related setting.
- Registered Dietitian.
- Possess or be able to obtain a Nebraska Department of Education dual-credit certificate or a current Nebraska Teaching Certificate.
Desired Qualifications
- Experience teaching post-secondary courses or training.
- Distance teaching experience.
- Hold an LMNT (Licensed Medical Nutrition Therapy) license.
- Recent clinical experience.
- Management experience.
Salary
$59,667 per year
Benefits
SCC BEN Dollars – Eligible Employees: Full-time status. Regular employees with an FTE of 0.75 or greater will be eligible for SCC Ben Dollars. All employees will be required to elect a health insurance option. If the cost of insurance coverage selected by an employee exceeds the SCC Ben Dollars available, all additional costs will be withheld from the employee’s paycheck. Any SCC Ben Dollars that the employee does not elect to use for the purchase of dependent health and dental insurance will be paid to the employee in cash at $0.93 per $1.00 benefit dollar. All amounts paid are subject to withholding for income and employment taxes, but not subject to the College’s contribution toward the Retirement Savings Plan – Group Retirement Account ( GRA).
Schedule
This is a full-time regular position with an implied 40-hour work week, based on a 175-day work calendar. Teaching assignments for this position are scheduled and approved by the College between 7:00 a.m. and 10:00 p.m. Monday through Friday and between 8:00 a.m. and 4:00 p.m. on Saturday and Sunday, based on the instructional work calendar. Scheduled special activities, emergencies, or temporary schedule changes may require hours outside of the regular workday or workweek.
