PT Culinary Arts Instructor

Position Description DEFINITION:To teach courses in Culinary Arts program in sanitation, safety and cooking techniques to culinary students. To develop and update curriculum and prepare educational material for courses, provide classroom instruction to college students through lecture, demonstration, and laboratory exercises, handouts, responding to questions and testing. SUPERVISION RECEIVED AND EXERCISED:Receives direct supervision and/or technical direction from the Culinary Program Director and the Public Service Department ChairMay occasionally receive general supervision from full-time instructional staffExercises no supervision Duties & Responsibilities (Essential Functions) ESSENTIAL AND OTHER IMPORTANT FUNCTION STATEMENT:Essential and other important responsibilities and duties may include, but are not limited to the following:Establishing and maintaining above average standards for culinary classroom and lab in sanitation and safety.Instruct students in proper knife skills, dress code, sanitation, and fundamental cooking techniques.Must be able to evaluate students’ performance through testing and practical exams.Provide classroom and laboratory instruction to studentsPrepare lesson plans and schedule classroom activitiesDevelop and prepare supplement materials to enhance textbook lessonsDevelop and prepare tests to evaluate student performance; grade record individual scoresProvide classroom demonstrations on various equipment and machinery; develop laboratory assignments to provide hands on experience as appropriateMaintain accurate records of student attendance and performanceMaintain and submit all required paperwork in a neat, accurate and timely fashion, including but not limited to: class rosters, registration forms, pay sheets, attendance forms and grade rostersOversee the implementation of policies and procedures related to required teaching area and in accordance with CFCC policies and guidelinesOther Important Functions:Be able to demonstrate all of the above skills to students through classroom demonstrations. Give feedback and constructive criticism to students based on performance.Assess the relevancy and impact of various lessons and recommend improvements as neededOversee and participate in field studies and assignments; travel with students to provide assistance and instruction as appropriatePerform other duties and responsibilities as assigned Qualifications QUALIFICATIONS:Knowledge of:Classroom and laboratory instructional techniques and proceduresPrinciples and procedures of academic and instructional techniques and proceduresCurrent trends, research and development in the area of assignmentPrinciples and techniques involved in test development and administrationAbility To:Interpret and apply College goals, objectives, policies, procedures, rules, and regulationsCommunicate clearly and respectfully, both orally and in writingEstablish and maintain cooperative-working relationships with those contacted in the course of workMaintain effective audio-visual discrimination and perception needed for:Making observationsReading and writingCommunicating with othersOperating assigned equipmentHandling varied tasks simultaneouslyMaintain physical condition appropriate to the performance of assigned duties and responsibilities, which include the following:Standing or sitting for extended periods of timeOperating assigned equipmentHandling varied tasks simultaneously Bending, stooping, climbing or lifting up to 50 poundsMaintain mental capacity, which allow the capability of:Making sound decisionsResponding to questionsDemonstrating intellectual capabilitiesEXPERIENCE AND TRAINING GUIDELINESAny combination of experience and training that would likely provide the required knowledge and abilities is qualifying. A typical way to obtain the knowledge and abilities would be:Minimum Education/Training:Associate’s degree in Culinary Arts or related field from a regionally accredited college or universityMinimum Experience:Two (2) years of industry related experiencePreferred Education/Training, Experience, Skills:Prior experience in teaching at post-secondary level is preferredFive (5) years of industry related experience Supplemental Information Special Instructions to Applicants:This position REQUIRES UNOFFICIAL TRANSCRIPTS AND/OR TRAINING CERTIFICATIONS be submitted in addition to the application. Please have these documents ready to upload when applying.Successful candidates who are offered a position are required to submit their OFFICIAL TRANSCRIPTS for all degrees earned prior to their first day of employment. If highest level of education is a High School Diploma or equivalent, proof of completion is required.Successful candidates who have obtained their education outside of the United States and its territories must have their academic degree(s) validated, at their own expense, by an outside credential evaluation service as equivalent to the Baccalaureate or Master’s degree conferred by a regionally accredited college or university in the United States.