- Instructional (Faculty)
Closes: Sunday, December 31, 2023
Target Start Date
Expected Work Hours
Associate degree in Culinary Arts or closely related field.
Two or more years of experience in the culinary industry. Current ServSafe Certification.
Communication, both oral and written, skills necessary. Must be proficient in Microsoft Office (Excel, PowerPoint, and Word).
Must meet typical Culinary industry requirements to include but not limited to:
The ability to lift, push or pull fifty (50) pounds on a frequent basis; stand for extended periods of time; work various shifts and support College functions as needed; be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation; and be exposed to higher and lower than average temperatures for extended periods of time.
Bachelors degree in Culinary Arts or closely related field. Teaching experience at a community college or university. On-line teaching experience using Blackboard. Current ServSafe Instructor/Proctor Certification. ACF Certification.
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.
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