Adjunct - Beverage Management Instructor Beer
Salary: Depends on Qualifications
Job Type: Part-Time
Job Number: 2026-00013-1
Closing: 5/29/2026 9:09 AM Eastern
Location: Great Lakes Campus - 715 E Front Street, Traverse City
Division: Educational Services
Summary & Qualifications:
Summary
This position is responsible for leading the Foundation of Beer courses and supporting the broader Beverage Management program by delivering high-impact sensory education. This role prioritizes technical evaluation, analyzing aroma, flavor profiles, and mouthfeel, through a curriculum focused on brewing excellence and historical styles. Beyond delivering coursework, this role manages laboratory environments to ensure rigorous safety standards, utilizes diverse teaching strategies to engage a broad student population, and maintains academic records in strict compliance with FERPA. As a professional representative of the College, the position provides timely performance feedback across multiple delivery formats, including in-person, evening, weekend, and online instruction. This position will start developing the course curriculum with the program director between the dates of June 1 and August 24. Teaching will start the week of August 24.
Qualifications
Required:
• Associate's degree and two years of working experience in related field
• Or 5 years of working experience in related field
• Current ServSafe Food Protection Manager Certificate, required to obtain before start date
• Alcohol safety certificate (example: TIPS or ServSafe Alcohol), required to obtain before start date
• Cicerone Certification Level 2 or higher
Preferred:
• Teaching Experience
• Bachelor's degree
Essential Responsibilities
• Curriculum & Sensory Instruction: Develop and teach "Foundation of Beer" coursework, covering beer styles, sensory analysis, and the identification of brewing faults. Lead structured tastings that guide students through rigorous organoleptic evaluation.
• Operational Management: Manage the practical "lab" environment, including inventory procurement through market orders, proper glassware maintenance, and the physical transportation of inventory (up to 50 lbs) from locked storage to the practical lab. Ability to stand for extended periods and perform the physical labor required for classroom and lab setups, teaching, and inventory management.
• Pairing Expertise: Instruct students on the scientific and aesthetic principles of beer and food pairing within a professional hospitality context.
• Assessment & Feedback: Evaluate student performance through blind tastings, written examinations, and practical skill assessments.
Safety, Compliance & Responsibility
• Compliance & Legal Oversight: Enforce a strict "taste-but-don't-consume" policy, ensuring alcohol is evaluated for its profile rather than imbibed. While students aged 18+ in authorized programs may participate in sensory evaluation, all sessions must be instructor-supervised and conducted as part of a scheduled course. Maintain rigorous adherence to legal age requirements and keep all state-issued alcohol server permits (e.g., TIPS) current. Perform inventory transportation to and from locked storage and lab settings.
• Professional Conduct: Maintain a high standard of professional boundaries, adhering to institutional policies regarding alcohol consumption while on duty.
• Safety and Sanitation: Ensure proper sanitation by preventing time/temperature violations and cross-contamination, and demonstrate risk management practices.
Visit ourhttps://www.nmc.edu/departments/human-resources/handbooks.html to see the NMC Adjunct Resource Guide for further details.
Teaching Responsibilities
When teaching any courses, including but not limited to online, accelerated, livestream, hybrid, and face-to-face formats, the adjunct instructor will meet the responsibilities of adjunct faculty in the areas of Curriculum, Teaching Effectiveness, and Professional Qualities and Abilities. Adjunct faculty are encouraged to participate in Professional Development and in areas that support College and Community Initiatives.
Teaching Effectiveness
• Compiles, administers, and grades examinations and other learning activities
• Uses current and emerging technologies in distance learning and in the classroom; conducts classroom research with classroom assessment techniques
• Listens to students and coaches them to actively participate in the learning process
• Uses a variety of assessments to promote student demonstration of learning through exams, discussions, debates, presentations, simulations, and/or debriefings
• Provides a course syllabus to the students that includes the College Syllabus information outlined in Canvas
• Maintains and regularly updates Canvas gradebook and/or other electronic grading systems
Faculty Professional Development
• Continually engages in learning and scholarship in the area of specialization as time allows
Support of College, Community Initiatives
• Meets requirements for the adjunct review process
• Is fully committed to the mission and values of Northwestern Michigan College
• Responsible for planning, preparing, and presenting food in regular food labs.
• Responsible for maintaining general Health Department requirements for the kitchen and all equipment.
• Serve as a role model for students considering a career in some aspect of the culinary field.
• Evaluate students' performance in various food labs.
• Recommend to the Great Lakes Culinary Institute Director any changes or corrections in the program.
SUPERVISORY RESPONSIBILITIES
None.
To view the full job posting & to apply, please visit https://apptrkr.com/6959079
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