Part Time Laboratory Manufacturing Jobs in Texas

Posting Details
Position Information
Classification Title
Job Title
Trainer Adjunct -Craft Brewing Workforce Training and Continuing Education
FLSA
Exempt
Location
Main Campus
Position Length
Part Time
Position Summary Information
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 sessions, standard operating procedure rollouts, professional development workshops, or continuing education seminars.
• Certification: : Nationally or industry-recognized credential or a recognized food safety/HACCP manager certification
• Bilingual Skills: Bilingual in English and Spanish is required.
• Active food handler/safety manager certification, active OSHA safety card, appropriate state beverage server training (if applicable), and any necessary certified instructor/proctor credentialing, or the ability to attain appropriate status prior to class start date.
Preferred Education and Experience
• Education: Associate's degree or higher in a related field from an accredited college or university.
• Advanced Experience: Four (4) years of relevant industry experience as a Head Brewer, or Lead Production Brewer, including advanced experience with automated brewhouse systems, quality assurance labs, and facility safety programs.
• Postsecondary Teaching: Previous postsecondary teaching experience and experience with distance learning or alternate instructional delivery systems.
Certificates and Licensures
• Required/Attainable: Active food handler/safety manager certification, active OSHA safety card, appropriate state beverage server training (if applicable), and any necessary certified instructor/proctor credentialing, or the ability to attain appropriate status prior to class start date.
• Preferred: Advanced industry certification in Certified Cicerone, Institute of Brewing & Distilling General Certificate, or an equivalent combination of industry brewing experience, credentials, and training.
Physical Demands
The physical demands and work environment characteristics described here are representative of those an employee encounters or must meet to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Physical Activity: Long periods of standing and extensive walking; frequently required to stand (up to 6 hours). Occasionally required to walk, sit, reach with hands and arms, climb, balance, stoop, kneel, crouch, or crawl.
• Lifting Requirements: Must frequently lift and/or move up to 20 pounds and occasionally lift and/or move between 20 to 50 pounds (such as raw material bags or keg fittings).
• Vision & Hearing: Ability to hear and see. Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.
• Work Environment: Typical instructional setting specific to a simulated brewing laboratory space, pilot brewhouse, classroom, or commercial production facility environment. The noise level is usually moderate to loud. While performing duties in the lab, the employee may occasionally work near specialized machinery, steam/hot liquids, pressurized vessels, sanitizing chemicals, moving mechanical parts, and experience a 15-30% environmental hazard exposure.
MANDATORY COMPLIANCE & TRAINING
The following compliance sessions are required and must be completed within the first 30 days of hire, with annual refreshers thereafter:
• College-sponsored orientation, standards, and guidelines
• Anti-Discrimination/Harassment & Title IX
• Safety/Active Shooter on Campus
• Personal Information Protection Training (PIP)
• Ethics and Social Responsibility
• Canvas Certification (if teaching online or hybrid)
• Criminal history check with acceptable results.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works near moving mechanical parts and is occasionally exposed to risk of electrical shock. The noise level in the work environment is usually moderate.
Disclaimer:
The duties listed are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. The job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and requirements of the job change.
Are you able to perform these essential job functions with or without reasonable accommodation?
◻ Yes
◻ With Accommodations
Texas Southmost College does not discriminate on the basis of race, color, sex, national origin, religion, gender, disability, age or military status in its programs and activities and provides equal access to services and other programs at the college.
Posting Detail Information
Posting Number
2026102TSC
Open Date
07/06/2026
Close Date
Open Until Filled
Special Instructions Summary
Transcripts (unofficial) are required to be attached to applications for all positions with an educational requirement (Faculty/Staff/Administrative).Your application is not considered complete until all required documents have been attached.
Attachments must be in PDF or Microsoft Word format and must be no larger than 2 MB.You will not be able to attach documents after your application has been submitted.
Please Note: Official transcripts are only required if recommended for hire. Please Note: Official transcripts are only required if recommended for hire.
Official transcripts shall be sent directly from the issuing institution to the College District's Office of Human Resources and must include documentation of all credit earned, including the education requirements that specifically qualifies the applicant for the position. The address to send all transcripts is:
Texas Southmost College
Office of Human Resources
80 Fort Brown, Tandy 105
Brownsville, Texas 78520
For eTranscripts please use email address: employee.records@tsc.edu
The College District recognizes equivalent credits and degrees earned from foreign universities. The equivalency shall be determined by translation and evaluation from a member of the National Association of Credential Evaluation Services (NACES). For more information please visit: www.naces.org.