Part Time Culinary Arts Instructor

Please see Special Instructions for more details.

SUNY Niagara considers only those applications that clearly demonstrate the applicant meets all required qualifications as indicated on the posting, please review the qualifications before applying. Persons meeting the required qualifications as stated above should submit the following:

• cover letter that addresses each of the qualifications
• resume
• unofficial transcripts
• names and contact information for three (3) current, work related references

Incomplete packets will be rejected for lack of information.

Position Information

Position Title:

Part Time Culinary Arts Instructor

Position Category:
Faculty

Position Status: FLSA Exempt

Department:
Hospitality, Booking & Culinary Services Division Office

Working Hours:

Monday, Wednesday & Friday – times vary

General Description

Niagara Falls Culinary Institute has a need for a part‑time Instructor to teach various courses in the Culinary Arts program. The part‑time Culinary Arts Instructor will support the mission of the Hospitality Operations department and the Niagara Falls Culinary Institute. This position will be responsible for delivering course content for academic classes as assigned by the division chair/AVP of the Hospitality, Tourism and Culinary Arts Division and is located at the Niagara Falls Culinary Institute in Niagara Falls, NY.

Candidates meeting the required qualifications will take part in a face‑to‑face interview, focusing on question and answers, course topic lesson plan and demonstration and a hands‑on skills examination.

Remuneration per 5‑week module: $960 per lecture hour / $860 per lab hour.

In order to build and maintain an active pool of qualified candidates to meet our present and future needs for this position, SUNY Niagara will accept applications on a continuous basis. Openings may or may not exist at this time. Applications are evaluated on an as‑needed basis, and candidates will be contacted when the department has an opening. Candidates who submit their information may or may not be notified as to the status of their application.

Typical Work Activities

• Supervise, train and teach students in an applied learning environment
• Maintain proper inventory controls and class requisitions
• Participate in curriculum development
• Utilize curriculum management data to ensure proper class scheduling based on enrollment trends
• Track attendance
• Complete census reports
• Report on student learning outcomes at the end of the semester
• Report grades at the conclusion of the semester
• Incorporate Blackboard and Starfish learning platforms as a mode of communication and retention strategies for students
• Other duties as assigned

Essential Functions

Ability to work with and teach a diverse student population. Must be able to coordinate numerous tasks and projects simultaneously; must possess good organizational skills; must possess and have proven excellent customer service skills; must be able to effectively communicate with co‑workers, supervisors and students both verbally and in writing; must also possess good listening skills and be able to understand and follow written and/or oral instructions;

must be able to relate to a diverse academic community as well as members of the Western New York community; ability to operate computers; ability to prepare written reports; must have the capability to travel; must be able to work evenings and weekends as required; must be able to physically perform the functions of the position and must adjust any teaching to the Americans with Disabilities Act provisions.

Required Qualifications

• Associate’s degree in Culinary Arts
• One year of full‑time experience in a supervisory position in an upscale restaurant
• Serv Safe certification

Desirable Qualifications

• Bachelor or Master’s Degree in Business, Hospitality or Education
• Industry certification as CSC, CCC, CEC, CCE through the American Culinary Federation
• Five to seven years of industry experience as executive chef or sous chef at an upscale restaurant
• Three years full‑time teaching experience or part‑time equivalent in a culinary arts program
• Experience in developing and assessing course and program student learning outcomes

Documents Needed…