Announcement Summary

Fayetteville Technical Community College is seeking qualified applicants for this exempt, full-time position. Qualified candidates will exhibit a passion for culinary arts and engaging students in this exciting and challenging career; possess excellent computer skills, demonstrate evidence of flexible work experiences and a willingness to change; be open-minded, fair, and possess the ability to see multiple perspectives; be willing to take risks and accept responsibility for professional and personal growth.

Duties

Provide quality instruction for face-to-face, virtual, and online classes to include days, evenings, and weekends both on and off campus.

Maintain face-to-face and/or online classroom environments conducive to student learning, engagement, and retention.

Maintain accurate student records, preparing, and submitting reports in a timely manner as required.

Develop, review, and recommend new or modified course outlines, supplies, materials and textbooks; maintain currency of instructional techniques and methods.

Recruit and advise students.

Monitor and implement practices designed to improve student success.

Comply with faculty duties and responsibilities, as explained in the job description for the instructional faculty.

Incorporate latest instructional and interactive learning technologies in course delivery.

Provide quality customer service to students, faculty, staff, and the community to include maintaining partnerships with local area restaurants and high schools in support of college culinary events, competitions and fairs.

Provide recommendations for program changes based on industry trends and input from the advisory board.

Provide input on program review, assessment, and other departmental activities.

Continually develop and improve skills through professional development.

Participate, manage, and execute culinary events as assigned.

Participate in faculty committees and other activities as assigned.

Demonstrate proper safety and sanitation techniques and responsibilities required for the Culinary industry.

Perform hands on demonstrations of protein fabrication and culinary techniques using proper equipment.

Assist the Department Chair and other faculty in the management of the culinary arts program through collaboration; regularly reviewing and maintaining the integrity of department and curriculum and submitting purchase requisition orders correctly.