Job Description

Join the IRSC Team Exceptional Benefits Await You!

At Indian River State College (IRSC) youll do more than just build a careeryoull have the opportunity to make a meaningful impact by supporting our students staff and faculty. In return we offer a comprehensive benefits package designed to promote your wellbeing secure your future and enhance your worklife balance.

Comprehensive Health Coverage

We prioritize your health with Medical Dental Vision Flexible Spending Plans Employee Assistance Program (EAP) Life insurance and Supplemental plans to help you stay physically and mentally well with access to essential wellness resources. We offer PPO and HMO plans with an affordable cost. (PPO/HMO option with $50 per month for individual coverage and $180 per month for family coverage)

Retirement Plans for a Secure Future

Plan for a bright future with our robust retirement options rarely matched in the private sector. Secure your financial future with state retirement options through the Florida Retirement System (FRS) and additional investment opportunities like taxdeferred annuities and Roth 403(b) plans.

Generous Paid Time Off

Enjoy a healthy worklife balance with ample vacation personal and sick leave. Recharge and return to work refreshed and motivated.

Employee Discounts: Enjoy exclusive discounts on various services including tickets to popular attractions in the area.

Professional Growth Opportunities

Build your career with purpose by engaging in meaningful projects and professional development opportunities. IRSC provides the tools and support needed to help you reach your full potential.

Are you passionate about culinary arts and hospitality Do you thrive in a dynamic industryrelevant environment We are seeking a dedicated and enthusiastic Instructor to join our team and help shape the future of our Culinary Arts & Hospitality program!

JOB SUMMARY:

Under general supervision this position maintains a dynamic and industryrelevant program. Ensures engaging and effective classroom instruction while contributing to the ongoing development of the program and curriculum. Responsibilities include fostering continuous program improvement adhering to safety and industry standards and maintaining a positive and professional learning environment. Monitors student progress ensuring timely and accurate completion of student records and contributing to student success both academically and through certification processes. Actively participate in community outreach engage with industry professionals and serve on college committees. This position may require teaching during the day or evening on or off campus depending on program needs

SPECIFIC DUTIES AND RESPONSIBILITIES:

Instructional Responsibilities

• Prepare and deliver lectures laboratory and lab instruction following the required curriculum course outlines objectives and evaluation mechanisms.

• Maintain lesson plans for daily instructional activities.

• Perform food demonstrations and instruction as well as outreach activities with students or Culinary Apprentices to maintain enrollment and community networking.

• Monitor and document student attendance retention and progress.

• Grade and return assignments provide timely feedback and submit final grades in accordance with college policies.

• Reinforce writing skills by assigning appropriate written work.

• Address and accommodate diverse student learning needs and styles.

• Provide dedicated educational assistance to students during office hours or by appointment.

Program and Curriculum Development

• Assist in the continuous improvement of Culinary Arts & Hospitality programs including the integration of industryrecognized credentials.

• Participate in program and curriculum development ensuring alignment with industry standards.

• Increase the use of educational technology in Culinary Arts instruction.

• Submit course outlines and revisions in accordance with accreditation and college policy.

Administrative and Operational Duties

• Maintain accurate student records including grades reports and course data and submit them in a timely manner.

• Submit current textbook supply and equipment needs to the Dean Department Chair and purchasing office.

• Monitor maintain and manage equipment supplies and inventory for instructional purposes.

• Follow and enforce all safety procedures and best practices in the classroom and lab.

• Provide recommendations for the annual budget and ensure compliance with safety protocols.

• Assist with the development and implementation of student recruitment strategies in collaboration with the Program Coordinator and Enrollment Management Office.

• Participate in college recruitment and academic activities and contribute to efforts to improve student retention and engagement.

Professional Development and Conduct

• Maintain professional expertise by attending educational seminars reading current literature and completing relevant courses.

• Demonstrate a professional attitude and maintain a high level of ethical and moral behavior in all professional interactions.

• Maintain a comprehensive plan for selfevaluation and improvement of instructional methods.

• Participate in collegewide or statewide committees and contribute to service opportunities at the college and community levels.

• Responsible for 40 hours per week of professional duties including office hours committee work student advisement and teaching activities.

Communication and Collaboration

• Communicate regularly with the Department Chair Dean and colleagues on studentrelated issues and program improvements.

• Notify the Dean promptly when unable to meet classes or fulfill responsibilities completing the required documentation to cover absences.

• Actively participate in faculty meetings and contribute to the college community.

Other Duties

• Perform any other instructional and professional duties as assigned by the Vice President Dean or Department Chair.

QUALIFICATIONS KNOWLEDGE AND SKILL REQUIREMENTS:

• Bachelors degree required from an accredited institution in Culinary Arts Management or the equivalent Culinary Arts Training; or related field and management experience or ACF Certified Executive Chef or ACF Certified Culinary Educator.

• Masters Degree preferred.

• Minimum of two 2 years of experience with teaching Culinary Arts or related field in both classroom and lab settings; and Prior management experience in a culinary arts related capacity.

• American Culinary Federation Certified Executive Chef or Certified Culinary Educator is preferred

• Ability to recognize and respond to the individual differences of students from a culturally diverse student population and a willingness to make students active partners in the teaching/learning process.

• Excellent communication skills both verbal and written.

• Excellent computer skills including strong foundation in Microsoft Office applications including Word Excel Access PowerPoint and various programs.

• Excellent organizational and interpersonal skills as well as the ability to multitask.

• Willingness to make students active partners in the teaching/learning process.

• Experience using computers in the classroom with a willingness to apply technology and innovative approaches to the teaching of Culinary Arts.

• Ability to work independently as well as with students faculty staff and coworkers and be selfmotivated.

• All instructors must meet the appropriate credentialing requirements.

• Valid Florida Drivers License.

PHYSICAL DEMANDS:

The physical requirements for this position include: Ability to regularly lift and or move up to 50 pounds frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 50 pounds; Ability to safely lift hold and carry up to 50 pounds of supplies and/or equipment needed for student training; Manual dexterity and balance required for demonstrating applications; Demonstration of appropriate skills as required by curriculum and standards; Ability to stand or sit for extended periods of time walk bend lift reach with hands and arms and stoop; Ability to maintain and/or troubleshoot all lab equipment in the lab; Ability to bend down and get on knees while performing different techniques; Ability to present verbal lectures/demonstrations; Vision abilities sufficient to include close vision distance vision color vision peripheral vision depth perception and ability to adjust focus; Excellent HandEye coordination skills required to demonstrate appropriate skills required of the program; Ability to travel to and pick up miscellaneous supplies from local vendors for materials for student training and make good purchasing decisions or substitutions; Physically demonstrate new and unique methods and materials; IRSC expects its employees to follow proper safety standards while employed by the College.

This description is intended to indicate typical kinds of tasks and levels of work difficulty that will be required of positions given this title and shall not be construed as declaring every specific duty and responsibility of the particular position. This job description is not intended to be a contract for employment and the employer reserves the right to make any necessary revisions to the job description at any time without notice.

Classification

Supervisory

FLSA Exempt

Employment Type

Compensation and Application Deadline