Instructor, CC

Title: Instructor, CC (Culinary)
Position Number: 85044
Hiring Unit: Kaua‘i Community College, Culinary Arts
Location: Lihu‘e, Kaua‘i

Closing Date: Continuous recruitment
Salary Information: C2A, minimum $4,909/month
Monthly Type: 9 Month
Tenure Track: Tenure
Full Time/Part Time: Full Time
Temporary/Permanent: Permanent

Other Conditions: Full time, 9-month, general funds, to begin approximately Fall 2024, pending position clearance, availability of funds, and actual staffing requirements. Renewal of appointment contingent on satisfactory performance and availability of funds. Position may be converted from 9 to 11 months or 11 to 9 months based on operational needs.

Duties and Responsibilities:

Under general supervision, teach courses in the Culinary Arts program and other related credit courses. Courses may include Sanitation and Safety, Culinary Nutrition, Technical Math for Food Service, Purchasing/Cost Control, Menu Merchandising, Dining Room and Beverage Service, and other management classes.
Strong emphasis is placed on cuisines as served in hotels and fine dining establishments and incorporating the latest trends in industry; developing teaching strategies, instructional materials and methods which use competency-based instruction; integrating critical thinking skills into instructional methods; emphasizing writing as an important skill for students; utilizing technological advances in both operations and instruction; addressing the needs of community college students; and developing and maintaining industry partnerships.
Prepare course outlines and reports related to teaching and student progress. Develop teaching strategies, instructional materials, and methods which 1) emphasize writing as an important skill for students, 2) use computers in instruction where appropriate, 3) integrate instruction of appropriate thinking skills into course content, 4) articulate instructional objectives in terms of learning outcomes, 5) base instruction and assessment on student learning outcomes, and 6) address the needs of community college students. Student and peer evaluations and self-assessment of teaching effectiveness are required.
Develop and maintain a professional development program; maintain office hours as determined by teaching schedule; counsel students; identify students' learning needs, including needs of under prepared students, and implement constructive teaching strategies; prepare and revise learning outcomes and syllabi; plan, organize, and carry out instructional and non-instructional assignments independently; and work collaboratively with other faculty and staff.
Assist with further development, recruitment, promotion, and coordination of program.
Commitment to community college principles and philosophy is essential. The College strongly emphasizes the "open door" concept and serves a diverse student and community population.
Provide outreach to the community to drive revenues in the Culinary Program.
Mentor, encourage, counsel, and guide students toward the completion of program requirements i.e., course assignments, interpersonal relationships, career goals, and responsible work habits.
Create menu design and implementation for weekly dining room menus.
Recruitment of guests for dining room service and various fund-raising events.
Maintain a control of banquet and dining room equipment with inventory, maintenance, and storage procedures.
Coordinate with other instructors, support services staff, and advisory committee members to ensure a cohesive learning environment dedicated to providing industry with qualified entry-level employees.
Maintain friendly and cooperative relationships with respective industry.
Cooperate with and assist administration in the recruitment of students and promotion of the program.
Respond appropriately to student problems and provide assistance in solving them in accordance with college procedures.
Work with the Program Coordinator to resolve student concerns.
Manage the classroom in a manner that ensures a suitable learning environment.
Ensure that appropriate safety practices are used at all times, students are knowledgeable of safety techniques and all equipment is maintained in a safe working condition.
Annually validate and review course competencies and skills required for industry entry level employment in the industry or profession and adapt curriculum to match those skills when needed.
Manage special projects as assigned by the Program Coordinator.
Day, evening, early morning, weekend, outreach, and/or distance education classes may be assigned as part of regular workload. May be assigned operational or off-site instructional duties as part of regular workload.
Perform related duties as assigned. Related work activities include, but are not limited to, assisting in campus-related student activities; participating in faculty/administrative committees, community service, and in-service training; collecting data and preparing reports, preparing/adapting/revising course objectives; and independently planning, organizing, and carrying out instructional and non-instructional assignments.

Minimum Qualifications:
Bachelor's Degree in subject area plus three years related work experience which may include professional training; OR
Associate Degree in subject area plus five years related work experience which may include professional training; OR
15 college credits in subject area plus seven years of related work experience which may include professional training, OR
Master recognition by the Food Service Community plus ten (10) years related work experience.

All minimum qualifications must be from an accredited institution and met by the effective date of appointment. If qualified applicants are not available, others may be considered on an Acting Instructor basis.

Desirable Qualifications:
Successful teaching experience in a community college culinary program or equivalent as substantiated by student, peer, and administrative assessments.
Experience in food and beverage procurement, costing, preparation; service and safety/sanitation skills.
Familiar with food costing software.
Knowledge of operating and service procedures in quick service, limited service, and full-service dining establishments.
Understanding of classic and contemporary food terminology.
Ability to function autonomously and as a member of a team.
Ability to employ writing assignments and critical thinking skill development as part of students' classroom learning activities.
Use effective competency-based teaching techniques, instructional materials, and appropriate media support to conduct classroom lecture, coursework, and laboratory projects to prepare students with the practical skills essential for entry-level employment.
Use effective competency-based instruction to teach stewarding, beverage service, various dining room service styles, and effective guest communication.
Ability to teach students the recognition of various chinaware, silverware, and glassware used in a food service facility.
Ability to instruct via the various technological media available to the College, including distance learning.
Working knowledge of POS systems and cash handling procedures.
Current on Kaua‘i County liquor law, signage laws, and permitting processes.
Knowledge of sustainable practices in food service.
Familiarity with the American Culinary Federation (ACF).
Servsafe Manager certified and certified proctor.