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Chef Instructor
1 month ago
Position Description:
The Chef Instructor works under the Executive Director to provide strong technical skills in classical and contemporary cuisine and promote a positive and interactive learning environment with academic lectures and hands-on learning to culinary students in a team-oriented setting. Assist in engaging and working with employer partners for job placements and skills gap training.
Instructor Duties & Responsibilities:
• Under general supervision, design, deliver, and assess instruction in basic culinary arts to include both hot food and cold food preparations with a focus on student-learning outcomes.
• Work under the guidance of colleagues to develop instructional materials and syllabi while keeping the curriculum current to meet industry expectations.
• Develop and/or update course content and materials, teaching methods, and assessment strategies to: 1) improve student attainment of learning outcomes; 2) prepare, revise, and assess course objectives and student learning outcomes at the course, program, and college levels; 3) integrate thinking, writing, and computation skills into course content, as appropriate; and 4) use technology to support instruction; 5) address the learning needs of the college's diverse student population.
• Plan, organize, and carry out instructional and non-instructional assignments.
• Perform other teaching-related duties that include, but are not limited to, participating in student recruitment; preparing course syllabi and maintaining office hours for academic advising and for conferring with students about coursework.
• Non-teaching duties include 1) assist with employer outreach and relationship building; 2) engaging in community service related to one's profession and/or expertise, 3) engaging in professional self-development activities, and 4) engaging in professional or scholarly activities related to one's discipline or teaching.
• Perform related duties as assigned.
· Assist case managers with participant case notes as needed.
· Assist with grand reporting as needed.
· Get certified through ACF to teach / proctor Certified Fundamental Cooks certification by April 2024.
· Get certified through the National Restaurant Association to teach / proctor Food Cost Management certification through the Manage First program by April 2024.
· Provide a current food service sanitation managers certification.
Qualifications
- Teaching experience at the post-secondary level;
- Combination of education and/or work experience as an Executive Chef, Chef de Cuisine, Sous Chef de Cuisine or related position.
- Evidence of experience integrating writing, technology, and thinking skills in the teaching of Culinary Arts;
- Successful use of a Learning Management System to support instruction inside and outside of the traditional classroom;
- Commitment to the organization mission and values with its open-door and multicultural population;
Hours: 21 - 25 Hours weekly (approx.)
Duration: 6 months
Start Date: August 2024
Days: 2-3 days
Times: 9am-3pm
*subject to change