PT Culinary Instructor

Description

Summary

Under general supervision, the purpose of this position is to provide a Curriculum program in Culinary Arts. Employees in this classification will be responsible for providing classroom instruction; administering tests; evaluating student performance and maintaining accurate documentation as required by state standards.

Knowledge & Responsibilities

Essential Duties and Responsibilities include the following. Other duties may be assigned.

* 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 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.

* Complete program reports, including but not limited to, annual program review, outcomes assessment, and advanced planning document.

* Maintain advisory committee.

* Establish/maintain accreditation standards including: self-study, site visits, and annual reports.

* Keep regular posted office hours.

* Submit all college reports in a timely fashion.

* Attend instructor and departmental meetings as scheduled.

* Serve on college standing committees and attend meetings.

* Maintain professional competence through the identification and completion of appropriate professional development.

* Maintain effective working relationships with students, faculty, and staff.

* Attendance is required to perform the essential functions of the position.

* Other duties as assigned by the President or supervisory personnel. The College reserves the right to alter duties, responsibilities, conditions, working hours, and job title as necessary.

* 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; food service 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 and Blackboard

Supervisory Responsibilities

This job has no supervisory responsibilities.

Minimum &

Preferred Qualifications

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education Minimum:
Associate's Degree in Culinary Arts or Baking & Pastry or Hotel/Restaurant Management or Hospitality Management from a regionally accredited post-secondary institution. Serv Safe Certification is required.

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

Preferred Qualifications:

Bachelor's degree in Culinary Arts or Hotel/Restaurant Management from a regionally accredited post-secondary institution American Culinary Federation.

Licensing Requirement:
Must have Serv Safe Certification (must score above 94% on Serv Safe exam to maintain certification required for managers). Have one or more certifications including CCC, CCE, CEC, CEPC, Pro Start.

Additional Information

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.

Physical Demands:
Must be able to lift 30 pounds and stand for long time periods (4+ hours)

Equipment Operation:
Must be proficient in the safe and…