Chef Instructor/Chef Tournant at The Sullivan University System Inc

Louisville, Kentucky, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Aug, 26

Salary

52000.0

Posted On

28 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Instruction, Kitchen Management, Curriculum Implementation, Student Assessment, Menu Planning, Food Costing, Inventory Management, Food Safety Compliance, Leadership, Customer Service, POS Systems, Catering, Staff Training, Interpersonal Communication, Organizational Skills, Time Management

Industry

Personal Care Product Manufacturing

Description

Description Look No Further, Your Career Starts Here! Sullivan University is an organization that is truly committed to making a difference. We host a wide variety of career opportunities, offer a family-oriented culture, and invest in our employees. Join us if you want: Internal Mobility The Opportunity to Make a Difference in the Lives of our Students Professional Training and Development Individual Coaching A Diverse and Positive Work Environment To Support Local Charities through the Sullivan Cares Program What Can We Offer YOU? 90% Tuition Discount through the Master’s degree level for the employee and 40% dependent discount after 1 year of employment (dependent discount increases to 90% after 3 years) A Generous Benefits Package with Medical, Dental, Vision, Life, AD&D, Long-Term Care, Short Term Care, Auto, and Home Insurance. 401K Competitive Salary 11 Paid Holidays Paid Vacation and Sick Time Paid Volunteer Time Employee Referral Bonus Employee Discounts at Local Restaurants and Venues Comprehensive Wellness Program We are currently looking for a full-time Chef Instructor/Chef Tournant. Faculty members report to their respective Dean; however, they may have a dotted line reporting responsibility to a specified Department/Program Director. Faculty members are student-centered, teaching mentors who assist students to progress through their academic programs to completion. The chef instructor is responsible for implementing curriculum, demonstrating culinary techniques, supervising kitchen labs, and evaluating student performance. The ideal candidate will have familiarity with a commercial kitchen, ability to apply formal culinary education training in a classroom environment, ability to stand for several hours at a time, a passion for cooking and student success, a willingness to teach classes or students, and work individually with students as necessary to perfect their cooking skills. The chef tournant supports the Director of Food and Beverage Operations with daily A la Carte Café responsibilities as well as during special events. This flexible role ensures consistent food quality, maintains efficient workflow during peak periods or staff shortages, and assists with food preparation, safety standards, and overall café performance. Hours for this position will be 7 am-7 pm, mostly days, some evenings and weekends as needed. Responsibilities of the position include: Faculty Essential Job Functions: Instruction and Assessment of Student Learning: Within face-to-face, online, hybrid, and/or HyFlex learning environments, the faculty member facilitates student learning, delivers effective and career-relevant instruction, provides an environment conducive to learning, evaluates student learning for all assigned classes, responds to student inquiries and grades all assignment in a timely manner. Engages student by using student engagement instructional techniques (i.e., collaborative learning, experiential learning, and/or problem-based learning). Delivers course curriculum utilizing the University’s learning management system. Participates in course and program level learning assessments; i.e., helping define student learning outcomes, choosing and administering measures, evaluating student performance, suggesting changes to improve student learning, and as assigned, identifying updates and corrections to courses. Participates in student retention, reaching out to students who have excessive absences, documenting their student retention activities, and ensuring students are aware of University services that may be of value to their students’ successful completion of their academic program Communicates availability (e.g., office hours) to all students (i.e., face-to-face, online, hybrid, and/or HyFlex learning environments) via email, phone, or other personal contact. Scholarship and Professional Development: Participates in the annual faculty performance review process. Participates in the University’s Professional Development Program. Remains current in academic or program discipline, which may include attending professional conferences, and maintaining licensure, certification, or continuing education requirements where appropriate. Receives training to stay current in technological and pedagogical advances that promote student learning. Participates in scholarly activities. Reports all professional development activities in the professional development activity website. Professionalism: Adheres to all policies related to instruction, teaching, and being an employee of the University as specified by the Faculty/Staff Manual. Accurately reports student engagement in accordance with the University’s census policy. Submits grade books in the correct format and by the required due date as specified in the University’s Grade Book and FERPA policies. Completes all required and mandated compliance training as specified by the University’s Human Resources department. Submits annually an updated curricula vitae/resume to the respective Dean as part of their annual performance review process. Full time faculty are expected to participate in graduation ceremonies, as scheduled. Chef Tournant Essential Job Functions: Assists in menu planning, menu costing, ordering, and training of staff. Ensures that the A la Carte Café is compliant with all Federal and State regulations with respect to food, safety, and labor issues. Assists with the production of food. Manages waste. Monitors product inventories. Utilizes food product in efficient manner. Ensures food is available at appropriate times. Helps student workers grow in their culinary skills and prepares them for future in industry. Communicates with Director of Food and Beverage concerning day-to-day staff, equipment and food issues. Greets students and guests as they enter the café and assists with any needs or requests. Responsible for learning the P.O.S. so they can effectively ring up customers in a timely fashion while also maintaining responsibility for all transactions. Cleans and sanitizes all retail areas of the café. Organizes and maintains proper stocking of all retail areas, including the bottled drink fridge, the bakery case, the Grab & Go area, and the beverage area. Counts down the register at the beginning and end of every shift and makes deposits. Responsible for training and scheduling of practicum participants. Assists with special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Supports and supervises the foodservice business operations of The Sullivan University System, ensuring profitability. Supports food service personnel to ensure quality, productivity, and sanitation standards are met Cooks selected items for select occasions. Liaisons with representatives of the College of Hospitality Studies. Performs other duties as assigned. Requirements Master's preferred, bachelor’s with industry experience considered. Appropriate experience in the field. An equivalent combination of education and work experience may be considered. Must hold current Serv-Safe Certification. Excellent writing and oral communication skills. Must possess excellent leadership, customer service, communication, organizational and interpersonal skills. Ability to coordinate multiple projects simultaneously and efficiently while meeting required deadlines. Ability to function efficiently in a stressful work environment. Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments. Ability to adapt to changing assignments and multiple priorities. Must be able to work a flexible schedule, to include extended hours, nights, weekends, and holidays. Must maintain a valid driver’s license and satisfactory driving record. Must be able to sit and/or stand for long periods of time, as well as to move about the campus. Must be able to lift, push, and pull up to twenty pounds. Must be able to hear and speak well enough to communicate with students, faculty, and staff face to face, via the telephone, and through electronic medium (e.g., email, recordings, virtual meetings, etc.). This job description lists the major responsibilities of the job title listed. By no means is the job limited only to the responsibilities listed. Cooperation between employees is expected during periods of heavier than normal workloads and revisions to these duties on either a temporary or permanent basis is possible. The Sullivan University System is an Equal Opportunity Employer.

Responsibilities

The role combines faculty duties of implementing culinary curriculum and evaluating student performance with operational duties as a Chef Tournant. Responsibilities include managing the A la Carte Café, ensuring food safety compliance, and supporting food and beverage operations.