Possess current knowledge of, and experience in, food service, including, but not limited to: quantity and quality food preparation, ingredient functions, recipe conversions, recipe costing, food service management, sanitation and safety, and menu planning. Under the general direction and supervision of the Associate Dean and Program Chair of the Culinary/Hospitality Department, the Adjunct Instructor, Culinary/Hospitality, is responsible for teaching various Culinary/Hospitality courses in the classroom or in a lab environment.