Statement of Primary Purpose

Responsible for coordination and development of the curriculum program and ensuring instructional excellence for all assigned courses in accordance with college policies and the mission of the North Carolina Community College System.

Classification

Curriculum faculty, full-time, exempt.

Reporting Relationships

Direction received: Receives direct supervision from the Dean of Career Technologies Division.

Direction given: Provides leadership to adjunct faculty in the program, locally and at participating high schools.

Essential Functions and Responsibilities

Instructional

• Prepare and teach assigned courses in accordance with course outlines and published course schedule.
• Prepare and teach classes in traditional and distance learning modalities.
• Maintain accurate records for each course taught.
• Prepare, review, and update course outlines on a regular basis.
• Cooperate in scheduled student evaluations of instructor and course.
• Ensure that course content is up-to-date, relevant, accurate, and consistent with state and national accreditation standards (as appropriate).

Program Coordination

• • Assist in student recruitment, advising, and retention.
  • Assist in recruiting and training qualified instructors.
  • Recommend and assist with curriculum revisions as necessary.
  • Assist in course offerings and schedules.
  • Complete or assist with program reports, including but not limited to, annual program review, outcomes assessment, and advanced planning document.
  • Maintain advisory committee to include:
    • Recommend membership
    • Hold annual meetings
    • Maintain records
  • Establish/maintain accreditation standards to include (if appropriate):
    • Self-study
    • Site visits
    • Annual reports

Administrative

• • Assist in selection and ordering of equipment, supplies, and textbooks.
  • Keep regular posted office hours as approved by the division dean.
  • Submit all college reports in a timely fashion.
  • Attend instructor and departmental meetings as scheduled.
  • Assist in budget formation/control/expenditures for:
    • Travel (local &/or overnight)
    • Supplies
    • Equipment
    • Learning Resource Center (LRC) holdings
  • Assist in inventory of equipment and supplies.

College Service

• Serve on college standing committees and attend meetings.
• Participate in college events and activities.
• Attend college commencement ceremonies.

Professional

• Maintain professional competence through the identification and completion of appropriate professional development.
• Establish and maintain effective working relationships with students, faculty, and staff.
• Attendance is required to perform the essential functions of the position.

Additional Duties and Responsibilities

• Ensure building security – unlock the lab before the first class, secure and lock the lab, outside storage after class dismissal.
• Maintain general tools and equipment.
• Assist with inventory and ordering of tools, equipment, and supplies.

Minimum Qualifications

Education

• • Required: Candidates must have an Associate’s Degree in Culinary Arts or Baking & Pastry or Hotel/Restaurant Management or Hospitality Management from a regionally accredited post-secondary institution.
  • Preferred: - Bachelor's degree in Culinary Arts or Hotel/Restaurant Management or closely related degree from a regionally accredited post-secondary institution -Certified Culinary Educator.

Certifications:

•  Required: ServSafe Certification

•  Preferred: American Culinary Federation certification (ACF), Certified Executive Chef (CEC), Certified Culinary Educator (CCE), and/or Approved Culinary Evaluator (ACE)

Experience:

•  Required: Five (5) years of documented work experience in the culinary field with at least two (2) years management experience in the following: restaurant, hotel/club dining room, beverage and food and beverage industries

•  Experience Preferred: -Minimum of two (2) years full-time college-level teaching experience including online, lecture, hybrid, and web-enhanced.  Knowledge and experience with academic course standards, SACCSCOC and ACF Accreditation Demonstrate hands on culinary arts cooking techniques in guidance with American Culinary Federation (ACF) standards

Other Qualifications:

• • Understanding of theory, concepts, and practical applications critical for success in the food service industry. These include but are not limited to: sanitation and safety; food and beverage service; foodservice purchasing and inventory control; essential culinary and baking skills; garde manger skills; event planning and organization; and basic supervisory skills.
  • Understanding of and a commitment to community college education and the concept of a learning-centered, open admissions institution.
  • Professional demeanor and ability to work cooperatively with other faculty, staff, students, and public.
  • Ability to monitor all equipment and note any changes in the proper working condition of equipment to identify safety and repair issues.
  • Must be able to maintain above average quarterly scores through Health Department inspections.
  • Ability to use Moodle LMS.

Physical Demands

Must be able to lift 30 lbs, must be able to stand for long time periods (4+ hours)

Licensing Requirement

•  Candidates must have ServSafe Certification (must score above 94% on ServSafe exam to maintain certification required for managers)

•  Candidates should have one or more certifications including CCC, CCE, CEC, CEPC, ProStart.

Working Conditions and Environment

• • Requires work in a commercial kitchen/laboratory and other campus venues. Requires occasional evening and weekend hours. Requires the ability to work in very warm to sometimes extremely hot kitchen environment. 
  • Should be able to identify instructional events and be willing to travel with groups of students to attend events
  • Locate replacement or improvise in case of equipment failure while still meeting Health Department regulations.

Equipment Operation

Must be proficient in the safe and appropriate operation of all common commercial kitchen equipment and appliances. This includes but is not limited to: dishwashers, grills, griddles, ovens (conventional, microwave, and convection), gas cooktops, fryers, tilt skillets, mixers, coolers, and freezers.

This position description covers the most essential functions and duties associated with this position.  Other duties may be assigned by the President or appropriate supervisory personnel.  The College reserves the right to alter duties, responsibilities, conditions, working hours, and job title as necessary.