Instructor Culinary
Instructor Culinary
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
This position provides instruction in Culinary Arts and advising for students pursuing a Certificate or AAS Degree in Culinary Arts.
Duties
1. Maintains mastery of subject matter. 2. Develops and/or teaches courses for which the appropriate credential is held. 3. Teaches in various formats various locations and via various delivery methods. 4. Advises students. 5. Adheres to policies procedures expectations and practices of the College the department and discipline. 6. Communicates clearly with students other faculty and staff. 7. Contributes to a safe and secure campus environment. 8. Enforces Code of Classroom Conduct and Code of Student Conduct. 9. Assists with program reviews program accreditation and SACSCOC accreditation as appropriate. 10. Attends meetings and events and actively participate on committees and taskforces. 11. Attends the annual commencement ceremony. 12. Upholds the College Vision Mission Values and RISE statement. 13. Supports diversity in all aspects. 14. Establishes or upholds learning outcomes that are relevant and meaningful. 15. Evaluates student progress in a fair consistent and timely manner. 16. Develops prepares and/or delivers all levels of curriculum courses. 17. Completes required professional development annually. 18. Teaches all levels of courses specific to the Culinary Arts curriculum including labs productions Classroom instruction and workbased learning supervision. 19. Directly supervises curriculum and noncurriculum students in a variety of practicum and laboratory environments including productions and special events. 20. Attains and/or maintains professional certifications applicable to the field. 21. Assumes instructional responsibility for 1722 contact hours per week with day and/or evening hours. Schedules a minimum of five office hours per week. 22. Utilizes assessment planning implementation and evaluation to direct course and curriculum improvements. Prepares syllabi and educational materials reflecting course objectives. Utilizes instructional technology as appropriate. Regularly updates course materials and outlines to reflect changes in course design. 23. Provides overall management of kitchen facilities. Ensures that operations are performed and maintained in accordance with federal state and local laws and ordinances. Assists in the purchasing and inventory of equipment and supplies. Provides oversight of general maintenance and repairs. 24. May serve as coach or support of Student Competition Team including travel and supervision of team as necessary including State Regional and National competitions that may require outofstate travel. Assists with fundraising efforts. 25. Performs other duties as assigned.
Preferred Qualifications
1. Culinary competition experience. 2. American Culinary Federation ACF Certification 3. Proficiency in a foreign language such as Spanish an East Slavic language and/or American Sign Language.
Employment Type
Full-Time
