Culinary Arts Educator

2 months ago

Saint Helena, United States CIA Full time

The anticipated compensation range for this role is $80,000 to $84,000 annually. Final offers will be based on the qualifications and experience of the selected candidate. The recruiter will provide additional details regarding the expected salary during the selection process.

The Culinary Institute of America (CIA) offers a comprehensive benefits package that includes medical coverage at no cost for eligible employees, dental and vision insurance, life insurance, short and long-term disability insurance, a retirement savings plan with significant employer contributions, and a generous paid time off program, among other benefits.

Given the substantial value of the benefits package, we encourage you to explore the advantages of joining the CIA.

POSITION OVERVIEW

The Culinary Institute of America (CIA) Culinary Arts Educator is tasked with instructing students in both classroom and kitchen settings, developing educational programs, conducting research, and contributing to the institution's intellectual resources, all while upholding a high standard of professionalism.

The duties of this position encompass: creating lesson plans, teaching and assessing students, preparing and updating course materials, and evaluating degree program learning outcomes.

All faculty members are expected to guide students academically, provide career advice for those pursuing opportunities in the foodservice sector, maintain office hours outside of class, and assist students facing academic challenges.

Faculty are also expected to contribute to the college's overall operations, adhere to institutional policies, and support the mission of the Institute by serving as representatives of the Culinary Institute of America.

KEY RESPONSIBILITIES

  • Design daily instructional plans aligned with the established curriculum and deliver instruction in accordance with the college's philosophy, policies, and guidelines.
  • Evaluate the learning outcomes specified in the course syllabus.
  • Conduct lectures and practical classes on campus, off-site, or remotely, maintaining professional standards.
  • Act as an advisor for students requiring additional support, career guidance, or academic assistance.
  • Provide timely and constructive feedback to students, assess and document their performance using established criteria, and ensure fair grading practices.
  • Collaborate with colleagues to prepare, review, and update course materials and educational resources.
  • Conduct off-campus activities related to instruction, food preparation, and service in a manner consistent with the Institute's professional standards and budgetary constraints.
  • Teach assigned courses according to the provided schedule and curriculum.
  • In culinary, baking, or pastry arts classes, supervise students in producing high-quality food in line with Institute standards.
  • Enforce sanitation protocols, attendance policies, and the Institute's Professionalism, Uniform, and Hygiene Policy.
  • Oversee the equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms.
  • Stay informed about advancements in the foodservice and hospitality industries; plan for annual professional development; and strive to meet the goals outlined in the formal annual plan.
  • Support the Institute's mission and policies, as well as the strategic direction of the Department of Continuing Education.
  • Contribute to the college's growth by participating in committees, assisting visitors, recommending students and potential hires, and demonstrating hospitality.
  • Develop menus and organizational plans for events as required.
  • Perform any additional duties as assigned.
ESSENTIAL QUALIFICATIONS

Education:
  • Associate's Degree or equivalent in Culinary Arts, Foodservice Management, Hospitality, or significant professional achievements in these fields.
Experience:
  • A minimum of seven (7) years of industry experience.
  • At least three (3) years of supervisory experience with both management and line-level staff.
  • A proven record of progressive skill development, increased responsibilities, and professional growth as a chef and/or educator in culinary studies.
PREFERRED QUALIFICATIONS
  • Relevant experience in areas such as volume food service, fine dining, multi-unit restaurant operations, and menu research and development.
  • Bachelor's Degree or equivalent in Culinary Arts, Foodservice Management, Hospitality, Education, or a related field.
REQUIRED SKILLS
  • High proficiency in hands-on culinary techniques.
  • Excellent interpersonal skills and a welcoming demeanor.
  • Strong presentation abilities.
  • Effective verbal and written communication skills; capable of collaborating with various teams to meet organizational needs.
  • Ability to work independently or collaboratively while maintaining positive relationships with faculty and administration.
  • Sound judgment and discretion in handling sensitive student matters.
  • Proficient in MS Office applications, including Word, Excel, and PowerPoint.
  • Strong customer service orientation.
  • Detail-oriented with strong organizational skills.
WORKING ENVIRONMENT
  • Ability to lift up to fifty (50) pounds regularly.
  • Capability to stand for extended periods in a typical kitchen setting.
  • Ability to perform hands-on demonstrations of culinary techniques and proper equipment usage.
  • Exposure to common cleaning agents and chemicals used in food safety and kitchen sanitation.
  • Ability to work in cooler temperatures of approximately 48 to 54 degrees Fahrenheit for extended periods.

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