Employer
Job Location
Southport Center
Salary Grade
Benefits
Job Category
Application Period
Target Start Date
Expected Work Hours
Employment Type
Minimum Qualifications
3 years of industry work experience directly related to culinary arts.
Preferred Qualifications
Position Description
General Function
This is a part time position
Responsibilities include but are not limited to planning, preparing, and delivering instruction to students that are pursuing careers in Baking & Pastries, food service, hospitality
Essential Duties and 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(s).
• 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 and timely 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, revise course guides, syllabi and appropriate curriculum materials for courses offered
• Conduct food preparation and table service in an exemplary manner consistent with the professional standards of the College and within budgetary limits.
• Teach assigned Spanish courses following the schedule and curriculum provided for each course.
• In culinary, baking or pastry arts classes, supervise students in preparing quality food within Institute guidelines.
• Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Professionalism, Uniform, 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 foodservice 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 Culinary Advisory Committee, assisting with visitors, recommending students and potential employees and displaying hospitality.
