Associate Dean of Baking and Pastry Arts

2 weeks ago

Hyde Park, New York, United States CIA Full time

Job Summary

The CIA is seeking an experienced and accomplished professional to serve as the Associate Dean for Baking and Pastry Arts. This key leadership role will provide administrative management, supervision, and leadership of full-time and adjunct faculty in the School of Baking and Pastry Arts.

Key Responsibilities

  • Faculty Management: Provide day-to-day management and supervision of full-time faculty in the area of Baking and Pastry Arts, ensuring effective teaching and learning outcomes.
  • Policy Implementation: Achieve understanding of and implement all appropriate collective bargaining agreement provisions and Human Resources policies.
  • Scheduling and Coordination: Coordinate the efficient scheduling of faculty and courses in collaboration with other associate deans and the registrar's office.
  • Evaluation and Assessment: Evaluate full-time and probationary faculty in accordance with CIA policies and the provisions of the collective bargaining agreement, and provide leadership for assessment of faculty performance and student academic achievement.
  • Curriculum Development: Provide leadership to assess and improve student achievement, retention, and the attainment of educational goals and student success, and encourage the integration of instructional technology into the curriculum.
  • Student Support: Meet with students to discuss problems or complaints and assist in devising equitable responses and solutions.
  • Collaboration and Teamwork: Work collaboratively to achieve school, divisional, and institutional initiatives, and priorities, and encourage and promote faculty and professional staff development.
  • Curriculum Leadership: Provide curriculum leadership in areas as assigned, and nurture culinary/pedagogical best practices.
  • Operations and Logistics: Work with the storeroom regarding relations, cost control, and procedures, participate in budget development, and monitor budgets, and work with dining services in support of special events.
  • Special Projects: Oversee the production of baking and pastry items for graduation receptions, finding opportunities for curriculum integration as capstone projects, and serve on college committees as appropriate.
  • Administrative Support: Assume closing responsibilities as directed by the Dean, and perform any and all other duties as assigned.

Requirements

  • Education: Associate's Degree in Baking and Pastry Arts, Bachelor's degree or equivalent professional experience in the field and/or an academic setting.
  • Experience: Minimum of three to five (3-5) years of experience in higher education, including teaching experience as a faculty member.
  • Licenses: Certified Hospitality Educator (CHE-CHEP equivalent), Servesafe Certified.

Preferred Qualifications

  • Masters Degree: ProChef, M.B, C.E.P.C.
  • Administrative Experience: Three (3) years of successful administrative experience or demonstrated leadership experience related to baking and pastry arts and production.
  • Faculty Supervision: Previous experience with the supervision, evaluation, and management of faculty.

Skills and Abilities

  • Communication: Documented or demonstrated skills or experiences which verify professional communication ability.
  • Technological Proficiency: Knowledge of and evidence of ability to provide leadership for the use of technology in the classroom and for office and management tasks, including proficiency in Microsoft Office (Excel, Word, Publisher, Visio, ProjectPlanner, PowerPoint); Microsoft SharePoint (necessary for the Portal; MOODLE and related applications).
  • Culinary Knowledge: Evidence of skill in relevant curriculum development and ability to lead the design and revision of curricula to maintain relevancy and meet changing needs.
  • Assessment and Evaluation: Knowledge of and demonstrated ability to provide leadership for assessment of faculty performance and student academic achievement.
  • Leadership Potential: Evidence of skills in supervision and leadership role(s) or activities.
  • Culinary Institute Mission: Knowledge of, or commitment to learn, the unique mission(s) of the CIA and its place in higher education and the culinary industry.
  • Shared Governance: Knowledge of the concepts and practices of shared governance, including faculty involvement and individual accountability.
  • Learning Theory and Practice: Knowledge of, or commitment to learn and use, concepts and practices promoting effective teaching and learning.
  • Analytical and Problem-Solving Skills: Strong analytical, problem-solving, and conceptual skills.
  • Discretion and Confidentiality: Ability to use sound judgment and discretion in handling sensitive issues with confidentiality and discretion.
  • Energy and Motivation: Must display a high level of energy and self-motivation.
  • Adaptability and Flexibility: Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.

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