Culinary Chef Instructor

Location: Hyde Park

The anticipated hiring range for this position is $75,000 to $80,000 per year. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Culinary Institute of America (CIA) Chef Instructor is responsible for teaching students, in the classroom and kitchen lab environments, developing curriculum, conducting research, and contributing to the intellectual property of the college, all while maintaining a high standard of professionalism.

The responsibilities of the position include, but are not limited to: preparing lesson plans, teaching, and evaluating students, preparing and revising course guides and other educational materials, and assessing degree program learning outcomes.

All faculty members are responsible to advise students on academics, to provide professional advice for students pursuing careers in the food service industry, maintain office hours (outside of class time), and to assist students who have difficulty with studies.

Faculty are expected to contribute to the overall operation of the college, honor college policies and procedures, and to support the mission of the Institute, by acting as Ambassadors of the Culinary Institute of America.

ESSENTIAL RESPONSIBILITIES

* Prepare daily instructional lesson plans based upon agreed upon curriculum and instruct in a manner consistent with the philosophy, policies, and guidelines of the college.

* Assess the learning outcomes listed in the course guide or syllabus of the class(es).

* Instruct lectures and hands-on classes on-campus, off-campus, or remotely, to a standard consistent with the professional standards of the Culinary Institute of America.

* Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.

* Provide regular and constructive feedback to students in an objective, consistent, criteria, manner; evaluate and document student performance using established methods, rubrics, and criteria; file course grades consistently and without prejudice.

* Collaborate with colleagues, to prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.

* Conduct travel and/or off-campus business related activities instruction, food preparation, and table service in an exemplary manner consistent with the professional standards of the Institute, and within budgetary limits.

* Teach assigned courses following the schedule and curriculum provided for each course.

* In culinary, baking, or pastry arts classes (degree programs or continuing education), supervise students in preparing quality food within Institute guidelines.

* Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies.

* Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms.

* Stay abreast of new developments in the food service and hospitality industries; plan on an annual basis professional development; and strive to accomplish the goals set out in the formal annual plan.

* Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.

* Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.

* Develop menus, planning documents and organizational plans for conferences, retreats and any other event as required.

* Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

* Associate's Degree or equivalent required in the field of Culinary Arts, Food service Management, Hospitality, or a related field.

Experience:

* Minimum seven (7) years industry post-graduate recent experience.

* At least three (3) years of supervisory experience with both management and line level employees.

* Proven track record showing a steady progression of skill level, increased levels of responsibility, and personal career oriented professional development…