Closes: Sunday, January 20, 2019
Target Start Date
Expected Work Hours
Associate Degree from a regionally accredited institution and two years of responsible administrative experience
* Bachelor’s Degree from a regionally accredited institution
* Prior Hospitality Management experience
* Prior restaurant ownership experience
* Prior teaching and competition experience
* Participation in hospitality industry professional organization(s)
* American Culinary Federation Certification (CCC, CCE, or CEC)
The Hospitality Education Division is home for the Culinary Arts, Baking & Pastry Arts, Hospitality Management & CCE Charlotte Cooks programs. The Culinary and Hospitality Management programs are housed at the Philip L. Van Every Culinary Arts Center on the Central Campus. The Baking & Pastry Arts program is located at the Harris Campus. The CCE Charlotte Cooks is located at the Harris campus but classes are typically located at the Culinary Arts center on Central Campus. The division employs 12 full-time faculty & staff members. The CCE Charlotte Cooks program offers various personal enrichment cooking, life skills classes, and professional certifications in Housekeeping, Dietary and Nutritional Management and Culinary Apprentice Certificate.
Plan and organize the instructional activities of an assigned program area within Corporate and Continuing Education; provides responsible staff support to the administrator; manages the activities of CCE Instructors and staff; interfaces with external customers to determine training needs and appropriate instructional delivery.
Characteristic Duties and Responsibilities
1. Assists the administrator in developing planning, implementing and administering goals
and objectives of the assigned area.
2. Recruits, interviews, recommend trainers/instructors/staff and provides orientation for
assigned area; monitors and evaluates trainer/instructor/staff performance. P
3. Prepares documentation for the origination of classes; schedule dates, rooms and
trainers/instructors; Proofs class schedule for accuracy.
4. Monitors course offerings and recommends additions, changes, deletions to keep
program/area current; coordinates the development of course outlines and
materials in assigned area.
5. Works with marketing staff to design marketing materials and literature for distribution to potential students; makes presentations to schools, organizations and agencies.
6. Provides administrative assistance to immediate supervisor; develops prepares and
presents recommendations and reports; coordinates activities with other program
7. May teach courses within the assigned area; demonstrates high degree of skill in
teaching; models effective teaching techniques for trainers/instructors.
8. Advises students on a variety of learning and administrative matters; assesses students
in training needs for program/area; suggests alternate courses of action.
9. Identifies qualified persons to serve on advisory committees and recommends to
administrator; Meets with advisory committee and follows up on recommendations;
submits committee meeting minutes.
10. Reviewsneed for equipment, supplies and instructional materials and recommends
11. Ensures program accreditation, certification and licensure; represents the program and
college at meetings of professional organizations.
12. Ensures the submission of initial employment forms for employees.
Knowledge, Skills, Abilities and Characteristics
* Principles and practices of program management.
* Methods and techniques of program development and evaluation.
* Principles of supervision including employee training and performance evaluation.
* Principles and practices of grant proposal preparation.
* Principles and practices of financial record keeping.
* Methods and techniques of program marketing and publicity.
* Computer technology and application.
* Strong oral and written communication skills.
How to Apply
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