Associate Dean Culinary Initiatives and Innovation

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 Culinary Initiatives and Innovation serves as a strategic academic leader responsible for advancing the future relevance reach and impact of culinary education at the Culinary Institute of America.

This role bridges academic excellence and initiatives industry innovation and emerging educational models to position CIA as the global leader in contemporary culinary and hospitality education.

The Associate Dean contributes to the development and execution of forward-looking academic and industry initiatives that strengthen CIAs reputation enhance student outcomes deepen industry engagement and expand institutional opportunities domestically and internationally.

This position focuses on identifying emerging trends across food hospitality wellness technology sustainability and translating those trends into actionable educational strategies partnerships programs and learning experiences. The position also take a coordinating role around many of the one-semester bachelors concentrations usually held at other CIA campuses or internationally.

The Associate Dean works closely with the Dean of the School of Culinary Arts other Associate Deans faculty students senior college leadership alumni and industry partners to drive interdisciplinary collaboration applied innovation and continuous improvement across the broader institution.

ESSENTIAL RESPONSIBILITIES

Strategic Leadership & Innovation

• Facilitate the development and implementation of future-focused culinary education initiatives aligned with institutional priorities and evolving industry needs.
• Identify emerging trends and opportunities across culinary arts food systems hospitality wellness technology AI sustainability and other related fields.
• Collaborate with deans and faculty on piloting innovative educational models interdisciplinary learning experiences and new program concepts.
• Support the integration of appropriate digital tools AI-enabled learning approaches and experiential pedagogies into culinary education.
• Advance CIAs leadership position in culinary innovation through strategic initiatives partnerships public engagement and thought leadership.

Academic Excellence & Program Development

• Oversee concentrations special initiatives and designated academic programs to ensure rigor relevance and alignment with industry expectations.
• Lead relevant ongoing curriculum review and program assessment processes to maintain academic quality and future workforce alignment.
• Foster a culture of teaching excellence innovation collaboration and continuous improvement among faculty.
• Support faculty professional development in emerging disciplines instructional methodologies and industry trends.
• Ensure academic initiatives maintain alignment with accreditation standards institutional policies and collective bargaining agreements.

Industry Engagement & Partnerships

• Build and maintain strategic relationships with industry leaders organizations employers alumni and external partners.
• Collaborate with internal and external stakeholders to develop applied learning opportunities workforce initiatives executive education and strategic partnerships.
• Identify opportunities for new educational offerings credentials certifications and industry-facing initiatives.
• Represent CIA at conferences professional organizations industry events and external forums to strengthen institutional visibility and influence.

Workforce Development & Student Outcomes

• Ensure academic initiatives align with evolving workforce demands and employer expectations.
• Support the development of programs and experiences that strengthen graduate readiness adaptability leadership capacity and career outcomes.
• Collaborate with admissions student affairs career services and institutional leadership to support recruitment retention and student success strategies.
• Use data feedback and industry insights to evaluate program effectiveness and guide continuous improvement efforts.

Operational & Administrative Leadership

• Supervise assigned faculty and initiative leaders including performance management coaching mentoring and professional development.
• Partner with faculty staffing and scheduling teams to ensure efficient resource utilization and program delivery.
• Support transparent and equitable faculty hiring evaluation and advancement processes.
• Manage assigned budgets resources and strategic initiatives responsibly and effectively.
• Participate actively in institutional planning governance and cross-campus collaboration efforts.

REQUIRED QUALIFICATIONS

Education

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

Experience

• Five (5) years of higher education including teaching experience as a faculty member.
• Minimum of two (2) years of supervisory experience/teaching experience.

PREFERRED QUALIFICATIONS

• Masters degree in a related discipline.
• Certified Master Chef (CMC) ProChef certification or equivalent professional distinction.
• Experience in innovation applied research executive education digital learning or emerging technologies.
• International industry or educational experience.
• Experience working in complex organizations with shared governance structures.

REQUIRED SKILLS

• Strategic thinker with strong operational execution skills.
• Strong understanding of emerging trends impacting culinary education hospitality food systems and workforce development.
• Experience as a highly collaborative and entrepreneurial leader who can operate effectively across academic operational and external stakeholder environments while balancing innovation with institutional rigor and operational execution.
• Demonstrated experience leading strategic initiatives academic programs innovation projects or interdisciplinary teams.
• Experience building partnerships across industry education and organizational stakeholders.
• Proven ability to drive change influence culture and execute complex initiatives and navigate complex stakeholder environments and build consensus.
• Demonstrated ability to lead innovation while maintaining academic quality and institutional alignment.
• Strong business acumen and ability to manage initiatives with measurable outcomes.
• Experience using data and assessment to inform decision-making and continuous improvement.
• High level of adaptability initiative and organizational effectiveness.
• Strong understanding of faculty development academic operations and shared governance practices.
• Proficiency with instructional technologies collaboration platforms and modern workplace tools.

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.
• Regular work requires the use of a computer sometimes in excess of eight (8) hours per day.

Required Experience:

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