MINIMUM QUALIFICATIONS

• Bachelor’s degree from an accredited institution in Culinary Arts or Hospitality Management OR Associate’s Degree in Culinary Arts and Bachelor’s Degree in Education, Business Administration, Business, Career and Technical Education, Management or Marketing.
• Five (5) years’ experience in the food service industry.
• Current ServSafe certification.
• At least two (2) years of experience teaching at the college level, either as the primary instructor or as a graduate teaching assistant.
• Ability to teach a full range of culinary arts courses, which include entry-level and advanced theoretical and lab courses.
• Experience with analyzing and controlling food and beverage management costs utilizing common control methods and software to make decisions, oversee inventory, and cost controls for program.
• Ability to integrate current culinary trends into all courses.
• Ability to effectively use teaching strategies and technologies for in-person and/or online learning.
• Knowledge of, and ability to integrate, current technological applications into our culinary courses.
• Ability to deliver required, predefined course elements, while drawing from one’s own knowledge and experiences, to engage students and make the course their own.
• Ability to teach a variety of day and evening, and first- and second-year courses, at the main campus and/or at Regional Centers.
• Problem-solving and decision-making skills.
• Excellent oral, written, and interpersonal communication skills.
• Commitment to participating in the intellectual life of the department and a willingness to participate in the College through leadership in department and college-wide committees.
• Experience with and commitment to the use of instructional technology.

PREFERRED QUALIFICATIONS

• Master’s degree from an accredited institution preferred.
• Experience coordinating and supervising students’ industry-related work experiences preferred.
• Accreditation by the American Culinary Federation (ACF) with one or more of the following: Certified Sous Chef, Certified Chef de Cuisine, Certified Executive Chef, Certified Master Chef, Certified Culinary Educator preferred.
• Active participation in industry related professional development activities, meetings, and/or conferences preferred.
• Prior experience using Canvas Learning Management System preferred.
• Demonstrated experience teaching diverse student populations and addressing equity gaps.
• Demonstrated experience teaching within a community college.
• Bilingual or other language proficiency.

• Applications will demonstrate an interest in contributing to the future of the Department and the life of the College. The Department seeks applicants actively engaged in teaching and committed to promoting student success within and beyond the classroom.
• Teach Culinary Arts courses to students with a broad range of industry interests.
• Implement or create labs and instruct students in courses focused on food preparation & production, safety & sanitation, nutrition, American & International cuisine, dining room management, and baking.
• Support community college students further develop their culinary knowledge and skills, professional attitudes and behaviors, for college and workplace success.
• Facilitate student learning, provide effective instruction, and perform evaluations of student learning for all assigned classes, using each course’s standard course outline as a guide.
• Meet all classes and other scheduled responsibilities such as office hours and meetings at the designated times. Be available to students via email, phone, or personal conferences. The method of contact and hours of availability should be clearly communicated to supervisors and to students through the course syllabus each semester.
• Become expert in curricula and other course materials, prepare lectures, hands-on activities, and presentations for effective teaching.
• Assign grades and maintain course and student records in accordance with FERPA regulations and submit grades and records by established deadlines.
• Proactively identify and address student problems.
• Maintain and develop curriculum that is consistent with departmental learning objectives. Work with other faculty and administrators in developing program curriculum, standards, and policies, including reviewing and participating in textbook selection process where appropriate.
• Commitment to participating in the intellectual life of the department and a willingness to participate in the College through leadership in department and college-wide committees. Active participation in industry related professional development activities, meetings, and/or conferences.
• Commitment to the College’s Mission: Demonstrate a sense of connection and responsibility for helping the College to achieve success through a commitment to its mission, vision, and values.
• External and Internal Community Relations: Actively participate in the academic life of the College; including participation in graduation, recruitment events, general assemblies, student life activities and other cross functional teams. Create learning opportunities for students inside and outside of the classroom including opportunities to teach dual-enrollment high school students.
• Collaboration: Communicate effectively, share vision, focus on people, initiate positive change, value differences and foster collaboration. Work with and inspire others to achieve college, department, and individual success. Proactively identify/address problems.
• Respect for Diversity: Establish an inclusive environment in the classroom. Demonstrate an understanding of, and sensitivity to, the diverse academic, socioeconomic, cultural, and ethnic backgrounds of the College’s faculty, staff and students.
• Assessment: Full participation in the assessment of student learning and student learning outcomes at the course, program, and institution levels.
• Student Success: Strive for excellence in teaching, applying best practices in discipline, and modeling behaviors that encourage student success and retention. Utilize innovative teaching strategies and technologies for online learning and other technology tools to meet the learning needs of a diverse student population. Maintain office hours to meet with students outside of the classroom and respond to questions or concerns.
• Leadership and Development: Commitment to professional learning and growth, student mentoring, and service to the profession. Remain current in the use of technology, developments within the field of discipline, and developments related to teaching and student success.