Culinary Fellowship (Part-time)

The Culinary Fellow assists students and faculty in the Culinary Management program in a lab setting.

Responsibilities:

• Administer classroom tasks to students as needed and provide instruction needed to support deficiencies in specified discipline.
• Assist students with study skills and methods of study.
• Assist students with technical needs.
• Support and coordinate class activities with faculty.
• Prepare and maintain classroom and lab (i.e. kitchen and restaurant) for applicable learning activities.
• Responsible for coordination and associated paperwork for 620 West and enterprise activities.
• Assist with product purchasing and proper storage/rotation of stock.

Required Knowledge Skills and Abilities:

• Must possess excellent customer service skills.
• Ability to model integrity through self-awareness personal accountability ethical behavior quality standards and sustainable practices.
• Ability to think critically by applying problem solving practices acquiring relevant information using technology and other resources appropriately and evaluating alternatives.
• Ability to communicate effectively by speaking and writing clearly concisely and professionally; practicing active listening; reading critically and adapting communication for audience.
• Ability to value diversity by recognizing personal biases adapting to culturally diverse situations and demonstrating a commitment to equity inclusion and respectful interactions with persons of diverse ethnic cultural social-economic or educational backgrounds.
• Intermediate knowledge of and skills with technology including software programs for communication data collection and decision making including but not limited to Microsoft Office Outlook Word and Excel.

• Associates degree in Culinary Management/Arts or 60 college hours with courses in the culinary arts field preferred; candidates who have successfully completed at least one year in a Culinary Management/Arts program or 30 credits in the culinary arts field may be considered if currently enrolled to complete CVTCs Culinary Management program and are in good academic standing.
• Experience in full-service and/or fine dining food service establishment preferred.
• Current ServSafe Food Manager certification.

In evaluating candidates for this position the College may consider a combination of education training and experience which provides the necessary knowledge skills and abilities to perform duties of position.

The College is seeking to attract diverse instructors and staff who can inspire our increasingly diverse student population. We believe every member on our team enriches our diversity by exposing us to a broad range of ways to understand and engage with the world identify challenges and to discover design and deliver solutions. We value the ability to serve students from a broad range of cultural heritages socioeconomic backgrounds genders abilities and orientations. Therefore we seek applicants who demonstrate they understand the benefits of diversity in a higher education community. Consideration will be given to equity-minded individuals committed to collaborating with faculty staff administration students and community partners who are also committed to closing equity gaps.

• Employee Assistance Program (EAP)
  
• Professional development
• Certified Gold Level Family Friendly Workplace (FFW)
• Access to expansive collection of college and public library resources for personal and professional use
• Free or low-cost services offered by CVTC program students such as computer repair automotive repair Shear Inspiration Salon and Spa aesthetician services and 620 West restaurant and culinary pop ups

CVTC does not discriminate on the basis of race color national origin sex disability or age in its programs and activities. The following person has been designated to handle inquiries regarding the colleges non-discrimination policies: Vice President of Talent & Culture 620 W. Clairemont Avenue Eau Claire WI 54701 WI Relay: 711