Instructor, Culinary Arts

JOB SUMMARY: Provides competency-based quality instruction in accordance with the stated philosophy and objectives of the College in classroom, lab and clinical settings. Assignment may include evening or off-campus teaching, individualized and/or competency-based instruction and/or online/distance learning.

ESSENTIAL FUNCTIONS: Teaches assigned courses in accordance with course competencies and syllabi. Develops and/or utilizes a variety of instructional strategies, techniques and delivery methods designed to meet the individual learning styles of students. Fosters a safe and civil learning environment. Develops and maintains current course syllabi and outlines; prepares lecture/lab and class materials. Informs students about course requirements, evaluation procedures, and attendance policies. Works collegially in an academic environment; participates in College and program projects, events, and committee work, including advisory committee activities and advising student organizations. Monitors, evaluates, and documents student attendance, progress and competency attainment; submits related reports as required. Maintains established office hours and is otherwise available to assist students outside of the classroom. Participates in the ongoing development and revision of curriculum and course materials and competencies, and in the selection of textbooks and other instructional materials/equipment. Advises students regarding their academic needs and refers them for additional assistance as needed. Promotes the College and the program and assists in recruiting and marketing the program to prospective students. Participates in professional development activities and stays current in his/her field.

Job Requirements:

REQUIRED QUALIFICATIONS: Associate degree in Culinary Arts, Food Science, Hotel & Restaurant Management or related.3 years non-teaching related work. Ability to function effectively in a team environment. Demonstrated effectiveness working with populations having diverse values, and/or coming from varied cultures and backgrounds.

DESIRED QUALIFICATIONS: Teaching experience. Executive Chef experience in gourmet or international cuisine. ACF Certification or willingness to take Executive Chef Certification exam within three years of employment. Experience with culinary purchasing systems and/or dining room software. Ability to use and apply alternative instructional delivery systems to enhance learning. Experience in curriculum development and learning assessment.

PHYSICAL REQUIREMENTS:
Constant:

• Ability to be Mobile
• Standing

Maximum Occasional:

• Lift of 50 lbs floor to knuckle
• Lift of 35 lbs floor to shoulder
• Horizontal Push/Pull 20 lbs.

Frequent:

• Forward Reaching
• Neck Flexion

Occasional:

• Overhead reaching
• Bending
• Crouching
• Kneeling
• Foot Coordination
• Pinch
• Grip

Mobility accommodations will be reviewed on a case-by-case basis and determined by the essential functions of this position

Prior to starting employment, all persons are required to have a post offer, pre-employment physical verifying the physical ability to perform the duties described.

PHYSICAL DEMAND CATEGORY: Medium