Baking and Pastry Arts Instructor

2 days ago

Hyde Park, New York, United States The Culinary Institute of America Full time
Job Summary

The Culinary Institute of America, a world-renowned culinary college, is seeking a highly skilled Baking and Pastry Arts Instructor to join our faculty. As a key member of our team, you will be responsible for teaching students in your particular course(s) in a professional manner.

Responsibilities
  • Prepare and execute daily lesson plans for classes and teach classes, consistent with the philosophy, policies, and guidelines of the CIA.
  • Participate in the assessment process of student educational development and goals, as it relates to the needs of the Baking and Pastry Arts Department and the overall needs of the Institute.
  • Work individually with students who require extra help, have questions about course information, want career guidance, or need assistance in their studies.
  • Provide regular and useful feedback to students, evaluate and document student performance using established methods and criteria, and file course grades promptly.
  • Prepare, review, and revise course guides, syllabi, and curriculum materials for courses offered at the Institute, along with other relevant educational materials.
  • Conduct instruction and food preparation in a quality manner within budgetary limits.
  • Teach courses as assigned and follow the schedule provided for that course.
  • Supervise students in preparing quality food within Institute guidelines.
  • Enforce sanitation principles, attendance policies, Institute's professionalism, uniform, and hygiene policy, and other academic policies.
  • Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, and/or classrooms.
  • Remain current with developments in the foodservice and hospitality industries, plan annual professional development, and strive to accomplish the goals set out in the formal annual plan.
  • Contribute to the growth of the CIA by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
Requirements
  • Associate's Degree or equivalent required in the field of Baking and Pastry or Culinary Arts, or a record of significant professional accomplishments in one of these disciplines.
  • A minimum of eight (8) years' experience, including managerial level duties and responsibilities in the Food Service/Hospitality Industry with a strong focus on Baking and Pastry.
  • Fine dining, Baking/Pastry production, and prior training experience are required.
Preferred Qualifications
  • Previous instructional experience is preferred, with a strong preference given to a record of academic experience and scholarship.
  • Bachelor's degree or higher.
  • Advanced professional certification such as CEPC, CMPC, CMB, or ProChef.
  • Certified Hospitality Educator (CHE).
  • ServSafe certification.
Skills
  • High skill level in Baking and Pastry Arts, management, food costing, and sanitary practices.
  • Strong written and oral communication skills, including the ability to break complex concepts down to an appropriate level for students.
  • Ability to identify learning outcomes and execute plans to achieve those objectives with students.
  • Strong teamwork, organizational, and interpersonal skills, with the ability to be adaptable, dependable, and handle multiple priorities simultaneously.
  • Ability to stay abreast of industry trends and breakthroughs and incorporate them into the curriculum.
  • Skilled in the use of Microsoft Office applications, including email software, Excel, Word, and PowerPoint, and knowledge of or ability to quickly learn industry-specific software relating to educational technology, grading systems, scheduling systems, and purchase ordering systems.
Working Conditions
  • Ability to lift fifty (50) pounds on a frequent basis.
  • Ability to stand for extended periods of time in a typical kitchen environment.
  • Ability to perform hands-on demonstrations of baking and pastry techniques and correct use of equipment.
  • Ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.

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