Culinary Arts Educator

2 months ago

Saint Helena, United States CIA Full time
About the Role

The Culinary Institute of America (CIA) is seeking a highly skilled and experienced Culinary Arts Educator to join our team. As a Chef Instructor and Educator, you will be responsible for teaching students in the classroom and kitchen lab environments, developing curriculum, conducting research, and contributing to the intellectual property of the college.

Key Responsibilities
  • Teaching and Curriculum Development: Prepare daily instructional lesson plans based on agreed-upon curriculum and instruct in a manner consistent with the philosophy, policies, and guidelines of the college.
  • Assessment and Evaluation: Assess the learning outcomes listed in the course guide or syllabus of the class(es).
  • Instructional Delivery: 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.
  • Student Advising: 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.
  • Feedback and Evaluation: 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.
  • Collaboration and Professional Development: 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.
  • Travel and Business: 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.
  • Equipment and Facilities Management: Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms.
  • Professional Development: 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.
  • College Support: Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.
  • Committee and Task Force Participation: 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.
  • Event Planning: Develop menus, planning documents, and organizational plans for conferences, retreats, and any other event as required.
Requirements
  • Education: Associate's Degree or equivalent required in the field of Culinary Arts, Foodservice Management, Hospitality, or a record of significant professional accomplishments in one of these disciplines.
  • Experience: Minimum seven (7) years industry experience. At least three (3) years of supervisory experience with both management and line-level employees.
  • Preferred Qualifications: Relevant work experience in one or more of the following areas: volume food service, fine dining, multi-unit restaurant operations, and menu research and development (R&D). Bachelor's Degree or equivalent in the field of Culinary Arts, Foodservice Management, Hospitality, Education, or a related field.
Skills and Abilities
  • Culinary Techniques: High level of proficiency in hands-on culinary techniques.
  • Communication and Interpersonal Skills: Excellent and welcoming presence in front of guests and employees. Moderate to strong presentation skills are required. Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization to respond to business needs.
  • Computer Skills: Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e., Word, Excel, PowerPoint.
  • Customer Service: Strong customer service skills.
  • Organizational Skills: Moderate to strong organizational skills, detail-oriented, and thorough.

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