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Baking and Pastry Arts Faculty

2 months ago

San Antonio, Texas, United States The Culinary Institute of America Full time

Job Summary

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

Responsibilities

  • Teaching and Curriculum Development
    • 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.
  • Student Support
    • 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.
  • Course Materials and Resources
    • Prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, along with other relevant educational materials.
  • Professional Development
    • 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.
  • Other Duties
    • Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, and/or classrooms.
    • 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

  • Education
    • 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.
  • Experience
    • 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.
    • 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 and Abilities

  • 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 which 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.