Associate Dean – Culinary Specializations

The anticipated hiring range for this position is $120000 to $130000. Hiring offers will be determined based on the final candidates qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees dental insurance vision insurance life insurance short and long term disability insurance retirement savings plan with high employer contributions a generous paid time off program and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Associate Dean for Specializations in the School of Culinary Arts provides strategic and operational leadership to advance the schools mission and vision. This pivotal role is accountable for implementing initiatives that elevate academic standards enhance program quality and strengthen the institutions reputation as a leader in culinary education. By aligning daily responsibilities with long-term goals the Associate Dean ensures programs remain competitive and responsive to evolving student and industry needs. Success in this position is measured by improvements in student satisfaction increased curriculum and pedagogical rigor broader faculty professional development opportunities and strengthened student career outcomes.

Collaboration is central to this role requiring close partnerships with the School Dean Faculty Council school committees School faculty administrative staff students alumni industry partners and academic leaders across campus. Through these relationships the Associate Dean advances shared priorities and drives continuous improvement in support of the schools strategic objectives.

ESSENTIAL RESPONSIBILITIES

• Manage and supervise full-time Culinary Specialization faculty ensuring daily operations align with the schools mission and vision.
• Measure faculty engagement and performance through annual evaluations and developmental goal attainment.
• Ensure departmental compliance with the faculty collective bargaining agreement the Employee and Faculty Handbooks and CIA policies and procedures. Actively work to resolve faculty concerns to ensure a supportive and compliant work environment.
• Coordinate faculty and course scheduling in partnership with the Director of Faculty Staffing and Scheduling optimizing resource use and class availability; monitor schedule efficiency and course fill rates.
• Lead strategic initiatives in cross-cultural and cuisine areas vital for institutional growth and expansion; evaluate success through student participation data and feedback from industry partners.
• Develop and implement strategies to enhance program quality instructional effectiveness and student outcomes; assess impact via student satisfaction surveys graduate employment statistics and external program review results.
• Foster a culture of academic excellence by supporting faculty development and innovative teaching measure progress through faculty training participation rates and improvements in teaching evaluations.
• Oversee regular curriculum review to ensure relevance and rigor in response to industry trends track curriculum updates and feedback from accreditation bodies.
• Promote the schools reputation through active engagement with professional organizations accreditation bodies and community outreach; quantify outreach activities and recognition received.
• Facilitate transparent faculty selection and recommendation processes with the Faculty Council and school search committees; monitor efficiency and equity of hiring practices and candidate success rates.
• Strengthen cross-campus collaboration by establishing effective communication channels supporting interdisciplinary projects and sharing best practices; measure collaborative outcomes and participation in joint initiatives.
• Any and all other duties as assigned.

REQUIRED QUALIFCATIONS

Education:

• Earned Culinary AOS Bachelors Degree or equivalent professional experience in a culinary and/or academic setting.

Experience:

• A minimum of three to five (3-5) years of successful administrative experience or demonstrated leadership experience related to culinary arts and specialization including and expertise in at least one of the areas of specialization under their purview.

PREFERRED QUALIFCATIONS

• Masters Degree Pro Chef C.M.C.

REQUIRED SKILLS

• Excellent written verbal communication and presentation skills required. Must have demonstrated ability in organizational time management problem solving and interpersonal skills.
• Ability to provide leadership for the use of technology in the classroom and for office and management tasks including proficiency in Microsoft Office (Teams Excel Word PowerPoint Outlook etc.) Moodle and related applications.
• Skilled in relevant curriculum development and ability to lead the design and revision of curricula to maintain relevancy and meet changing needs.
• Ability to provide leadership for assessment of faculty performance and student academic achievement.
• Knowledge of the concepts and practices of shared governance including faculty involvement and individual accountability.
• Knowledge of concepts and practices promoting effective teaching and learning.
• Broad business savvy with a solid grasp of financial and operating goals. Must have a track record of achieving measurable success for meeting objectives managing costs and achieving change.
• Excellent interpersonal and leadership skills required including the ability to form and mobilize intra-organizational teams to accomplish educational goals.
• Must have a history of developing programs to support strategic vision partnering with stakeholder groups and effective problem solving and negotiation.
• Ability to use sound judgment and discretion in handling sensitive faculty and student issues with confidentiality and discretion.
• Must be adaptable dependable with the ability to handle multiple priorities simultaneously.
• Must have a proven consistent track record showing the ability to work with all levels within an organization.
• Display a high level of energy and self-motivation.
• Strong administrative experience with exceptional organizational skills including the ability to organize the work of others.

WORKING CONDITIONS

• Ability to travel periodically to other CIA locations due to business needs.
• Must be available to work nights and weekends as required due to business needs.
• Regular work requires a great deal of sitting and standing for extended periods.

Required Experience:

IC