Baking Faculty Position

3 days ago

New Hyde Park, New York, United States The Culinary Institute of America Full time
Job Title: Baking Faculty Position

We are seeking a highly skilled and experienced Baking Faculty member to join our team at The Culinary Institute of America. As a Baking Faculty member, you will be responsible for teaching students in their particular course(s) in a professional manner.

Responsibilities:
  • Prepare and execute upon daily lesson plans for classes and teach classes, in a manner consistent with the philosophy, policies, and guidelines of the CIA.
  • Continually participate in the assessment process of the student's educational development/goals as it relates to the needs of the Baking and Pastry Arts Department as well as the overall needs of the Institute.
  • Work individually with students who require extra help, have questions about course information, want career guidance, or who need assistance in their studies.
  • Provide regular and useful feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria; and file course grades promptly.
  • Prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, along with other relevant educational materials.
  • Conduct instruction and any 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 (appropriate to particular teaching assignment), 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 food service 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 which includes managerial level duties and responsibilities in the Food Service/Hospitality Industry with a strong focus on Baking and Pastry.
  • A minimum of three (3) years' supervisory experience.
  • Baking/Pastry production and prior training experience is required.
Preferred Qualifications:
  • Previous instructional experience 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 Higher Educational Professional (CHEP) or equivalent.
  • ServSafe certification.
Skills:
  • High skill level in artisan baking.
  • 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; ability to be adaptable, dependable and handle multiple priorities simultaneously.
  • Ability to stay abreast of industry trends and breakthroughs, and incorporate into curriculum.
  • Skilled in the use of Microsoft Office applications, including e-mail software, Excel, Word, and PowerPoint.
  • Knowledge of or ability to quickly learn industry specific software relating to educational technology, grading systems, scheduling systems and purchase ordering systems.
Working Conditions:
  • Must have the ability to lift fifty (50) pounds on a frequent basis.
  • Must be able to stand for extended periods of time in a typical kitchen environment.
  • Must be able to perform hands on demonstrations of baking and pastry techniques and correct use of equipment.
  • Must have the ability to work various shifts including those may begin at 1:30 AM and those which end at 10:00 PM.
  • Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.

Please submit your resume and cover letter with your application. Applicants may be asked to provide a portfolio.

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