• Teach assigned Spanish courses following the schedule and curriculum provided for each course.

• Prepare daily instructional lesson plans based upon agreed upon curriculum and instruct in a manner consistent with the philosophy, policies and guidelines of the college.

• Assess the learning outcomes listed in the course guide or syllabus of the class(s).

• Instruct lectures and hands-on classes on campus, off campus or remotely to a standard consistent with the professional standards of the Culinary Institute of America.

• Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance or who need assistance in their studies.

• Provide regular and constructive feedback to students in an objective, consistent and timely manner; evaluate and document student performance using established methods, rubrics and criteria; file course grades consistently and without prejudice.

• Collaborate with colleagues, to prepare, review, revise course guides, syllabi and appropriate curriculum materials for courses offered

• Conduct food preparation and table service in an exemplary manner consistent with the professional standards of the College and within budgetary limits.

• Teach assigned Spanish courses following the schedule and curriculum provided for each course.

• In culinary, baking or pastry arts classes, supervise students in preparing quality food within Institute guidelines.

• Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Professionalism, Uniform, Hygiene Policy and other academic policies.

• Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room or classrooms.

• Stay abreast of new developments in the foodservice and hospitality industries; plan on an annual basis professional development; and strive to accomplish the goals set out in the formal annual plan.

• Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.

• Contribute to the growth of the college by serving on Culinary Advisory Committee, assisting with visitors, recommending students and potential employees and displaying hospitality.

KNOWLEDGE, SKILLS AND ABILITIES

• Communication Skills

• Conflict Resolution Skills

• Detail Oriented

• Time-Management Skills

• Organizational Skills

• Team-oriented

• Analytical and Report Writing Skills

• Coachability: Being receptive to feedback, willing to learn, embracing continuous improvement

• Ethics: Has personal and professional ethics and fosters a diverse and respectful workplace.

• Ability to interact with staff and external relationships in a professional manner, including a demonstrated commitment to customer service

• Computer proficiency in Microsoft Office Products (Word, Excel, etc.)