Culinary Chef Instructor
Company: The Culinary Institute of America
Location: Hyde Park
Posted on: January 24, 2023
Job Description:
POSITION SUMMARY
A Culinary Institute of America Chef Instructor is responsible for
teaching students, in the classroom and kitchen lab environments,
developing curriculum, conducting research and contributing to the
intellectual property of the college all while maintaining a high
standard of professionalism.
The responsibilities of the position include: preparing lesson
plans, teaching and evaluating students, preparing and revising
course guides and other educational materials, and assessing degree
program learning outcomes.
All faculty members are responsible to advise students on
academics, to provide professional advice for students pursuing
careers in the foodservice industry, maintain office hours(outside
of class time), and to assist students who have difficulty with
studies.
Faculty is expected to contribute to the overall operation of the
college, honor college policies and procedures, and to support the
mission of the Institute, by acting as Ambassadors of the Culinary
Institute of America.
ESSENTIAL RESPONSIBILITIES
- Prepare daily instructional lesson plans based upon agreed upon
curriculum and instruct in a manner consistent with the philosophy,
policies, and guidelines of the college.
- Assess the learning outcomes listed in the course guide or
syllabus of the class(s)
- Instruct lectures and hands-on classes on campus, off campus or
remotely to a standard consistent with the professional standards
of the Culinary Institute of America.
- Work individually as an advisor for students who may need extra
help, who have questions about course information, who want career
guidance, or who need assistance in their studies.
- Provide regular and constructive feedback to students in an
objective, consistent, and timely manner; evaluate and document
student performance using established methods, rubrics, and
criteria; file course grades consistently and without
prejudice.
- Collaborate with colleagues, to prepare, review, and revise
course guides, syllabi, and appropriate curriculum materials for
courses offered at the Institute, and any other educational
materials required.
- Conduct travel and/or off campus business related activities
instruction, food preparation, and table service in an exemplary
manner consistent with the professional standards of the Institute,
and within budgetary limits.
- Teach assigned courses following the schedule and curriculum
provided for each course.
- In culinary, baking, or pastry arts classes (degree programs or
continuing education), supervise students in preparing quality food
within Institute guidelines.
- Enforce sanitation principles (appropriate to particular
teaching assignment), attendance policies, Institute's
Professionalism, Uniform, and Hygiene Policy, and other academic
policies.
- Assume responsibility for equipment and facilities of the
kitchen, bakeshop, pastry shop, dining room, or
classrooms.
- Stay abreast of new developments in the foodservice and
hospitality industries; plan on an annual basis professional
development; and strive to accomplish the goals set out in the
formal annual plan.
- Support the mission and policies of the Institute as well as
the overall strategic direction of the Department of Continuing
Education.
- Contribute to the growth of the college by serving on
committees or task forces, assisting with visitors, recommending
students and potential employees, and displaying
hospitality.
- Develop menus, planning documents and organizational plans for
conferences, retreats and any other event as required.
- Perform duties common to all Culinary Institute of America
employees and other duties as assigned.
REQUIRED QUALIFICATIONS
Education:
Associate's Degree or equivalent required in the field of Culinary
Arts, Foodservice Management, Hospitality or a related field.
Experience:
- Minimum seven (7) years industry, post-graduation, recent
experience.
- At least three (3) years of supervisory experience with both
management and line level employees.
- Proven track record showing a steady progression of skill
level, increased levels of responsibility, and personal career
oriented professional development chef and/or instructor in
culinary education.
PREFERRED QUALIFICATIONS
- Familiar with basic fundamental cooking methods and advanced
culinary skills. Specialization in one or more cuisines such as
Asia, Mexico, Latin America, European and the Mediterranean region
including familiarity of cultural significance, key ingredients and
preparation techniques unique to the cuisine.
- Relevant work experience in one or more of the following areas
volume foodservice, fine dining, multi-unit restaurant operations,
and menu R&D.
- Bachelor Degree or equivalent in the field of Culinary Arts,
Foodservice Management, Hospitality, Education or a related
field.
REQUIRED SKILLS
- High level of proficiency in hands-on culinary
techniques.
- Basic computer literacy, which must include ability to work
effectively in Word, Excel, PowerPoint and /or similar
programs.
- Strong interpersonal skills; ability to effectively work with
multiple teams across the organization to respond to business
needs
- Ability to use sound judgment and discretion in handling
sensitive student issues with confidentiality and
discretion.
- Excellent written and verbal communication and presentation
skills required.
- Strong customer service skills.
- Moderate to strong organizational skills, detail oriented and
thorough.
- Ability to work independently or in a team environment, and
maintain collaborative relationships with all members of faculty
and administration.
- Must have an excellent and welcoming presence in front of
guests and employees.
WORKING CONDITIONS
- Must have the ability to lift fifty (50) pounds on a frequent
basis.
- Must be able to stand for extended periods of time in a typical
kitchen environment.
- Must be able to perform hands on demonstrations of meat
fabrication and culinary techniques and correct use of
equipment.
- Must have the ability to work various shifts including those
may begin at 1:30 AM and those which end at 10:00 PM.
- Must have the ability to be exposed to common cleaning agents
and chemicals associated with food safety and kitchen
sanitation.
- Must have the ability to be exposed to lower than average
temperatures of approximately 48 degree Fahrenheit to 54 degrees
Fahrenheit for extended periods of time.
The CIA has implemented a policy requiring all employees, students
and on-site contractors to receive the COVID-19 vaccination.
Reasonable accommodations are available to applicants when legally
required.
Application Materials Required:
- Cover Letter
- Resume
Submissions without these documents will not be reviewed by the
search committee.
Keywords: The Culinary Institute of America, Danbury , Culinary Chef Instructor, Education / Teaching , Hyde Park, Connecticut
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