DEFINITION:

To teach courses in Economic & Workforce Development Culinary Arts program in sanitation, safety and cooking techniques. To develop and update curriculum and prepare educational material for courses, provide classroom instruction to students through lecture, demonstration, and laboratory exercises, handouts, responding to questions and testing.  

SUPERVISION RECEIVED AND EXERCISED:

• Receives direct supervision from the Workforce Training Coordinator
• Exercises no supervision

Duties & Responsibilities (Essential Functions)

ESSENTIAL AND OTHER IMPORTANT FUNCTION STATEMENT:

Essential and other important responsibilities and duties may include, but are not limited to the following:

• Establishing and maintaining above average standards for culinary classroom and lab in sanitation and safety.
• Instruct students in proper knife skills, dress code, sanitation, and fundamental cooking techniques.
• Must be able to evaluate students’ performance through testing and practical exams.
• Provide classroom and laboratory instruction to students
• Prepare lesson plans and schedule classroom activities
• Develop and prepare supplement materials to enhance lessons
• Develop and prepare tests to evaluate student performance; grade record individual scores
• Provide classroom demonstrations on various equipment and machinery; develop laboratory assignments to provide hands on experience as appropriate
• Maintain accurate records of student attendance and performance
• Maintain and submit all required paperwork in a neat, accurate and timely fashion, including but not limited to: class rosters, attendance forms and grade rosters
• Oversee the implementation of policies and procedures related to required teaching area and in accordance with CFCC policies and guidelines

Other Important Functions:

• Be able to demonstrate all of the above skills to students through classroom demonstrations. 
• Give feedback and constructive criticism to students based on performance.
• Assess the relevance and impact of various lessons and recommend improvements as needed
• Perform other duties and responsibilities as assigned

Qualifications

QUALIFICATIONS:

Knowledge of:

• Classroom and laboratory instructional techniques and procedures
• Principles and procedures of academic and instructional techniques and procedures
• Current trends, research and development in the area of assignment
• Principles and techniques involved in test development and administration

Ability To:

• Interpret and apply College goals, objectives, policies, procedures, rules, and regulations
• Communicate clearly and respectfully, both orally and in writing
• Establish and maintain cooperative-working relationships with those contacted in the course of work
• Maintain effective audio-visual discrimination and perception needed for:
  1. Making observations
  2. Reading and writing
  3. Communicating with others
  4. Operating assigned equipment
  5. Handling varied tasks simultaneously
• Maintain physical condition appropriate to the performance of assigned duties and responsibilities, which include the following:
  1. Standing or sitting for extended periods of time
  2. Operating assigned equipment
  3. Handling varied tasks simultaneously 
  4. Bending, stooping, climbing or lifting up to 50 pounds
• Maintain mental capacity, which allow the capability of:
  1. Making sound decisions
  2. Responding to questions
  3. Demonstrating intellectual capabilities

EXPERIENCE AND TRAINING GUIDELINES

Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying.  A typical way to obtain the knowledge and abilities would be:

Minimum Education/Training:

• Associate’s degree in Culinary Arts or related field from a regionally accredited college or university

Minimum Experience:

• Two (2) years of industry related experience

Preferred Education/Training, Experience, Skills:

• Prior experience in teaching at post-secondary level is preferred
• Five (5) years of industry related experience

Supplemental Information

Special Instructions to Applicants:

• This position REQUIRES UNOFFICIAL TRANSCRIPTS AND/OR TRAINING CERTIFICATIONS be submitted in addition to the application. Please have these documents ready to upload when applying.

• Successful candidates who are offered a position are required to submit their OFFICIAL TRANSCRIPTS for all degrees earned prior to their first day of employment.  If highest level of education is a High School Diploma or equivalent, proof of completion is required.

• Successful candidates who have obtained their education outside of the United States and its territories must have their academic degree(s) validated, at their own expense, by an outside credential evaluation service as equivalent to the Baccalaureate or Master’s degree conferred by a regionally accredited college or university in the United States.