Dining Room Service Instructor

The anticipated hiring salary for this position is $75,000. This salary is for Lecturing Instructors. Individuals with higher academic qualifications which would merit a higher academic rank may be eligible for a higher salary. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

Culinary Institute of America faculty members are responsible for teaching students, developing curriculum, conducting research and organizing conferences and retreats to a high standard of professionalism. The responsibilities of the position include but are not limited to preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and developing the intellectual property of the college. Faculty members also provide professional and career advice for students pursuing careers in the food service industry, maintain office hours, assist students who are having difficulty with studies, and honor college policies. Faculty are also expected to contribute to the overall operation of the college and support the mission of the Institute, by acting as Ambassadors of the Culinary Institute of America.

ESSENTIAL RESPONSIBILITIES

• Researches assigned topics, develops and compiles materials necessary to teach in a manner consistent with the philosophy, policies, and guidelines of the college.
• Prepares daily instructional lesson plans and support media (PowerPoints, grading sheets, exams, quizzes, etc.) for all assigned courses in a manner consistent with the guidelines of the college.
• Instructs lectures and hands-on classes on campus, off campus or remotely to a standard consistent with the professional standards of the CIA.
• Works individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
• Provides regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria; files course grades consistently and without prejudice.
• Collaborates with colleagues to prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
• Conducts instruction and table service in an exemplary manner consistent with the professional standards of the Institute, and within budgetary limits.
• Teaches assigned courses following the schedule and curriculum provided for each course.
• In table service, supervises students in delivering quality hospitality and service according to college guidelines.
• Become proficient in setting up course templates and maintaining grades in the Moodle system.
• Consistently files course grades within the designated filing times for classes without prejudice.
• Enforces sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies.
• Assumes responsibility for Institute equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms, to maintain the organization and equipment in a manner consistent with the policies and guidelines of the college.
• Develops requisitions and orders, maintaining the desired inventory and cost of goods for the assigned curriculum, minimizing waste and unnecessary expense. beverage, labor, linen and dining room supplies.
• Become proficient in EATEC ordering system, placing all requisitions within the stated deadlines with minimal add on requisitions for classes.
• Conducts instruction, food preparation, and table service in an exemplary manner consistent with the professional standards of the Institute, within budgetary limits.
• Performs duties common to all Culinary Institute employees and other duties as assigned.
• Stays abreast of new developments in the food service and hospitality industries. Supports the mission and policies of the Institute as well as the overall strategic direction.
• Contributes to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
• Develops menus, workshops, planning documents and organizational plans for conferences, retreats and any other event as required.
• Oversees all systems and procedures ensuring successful dining room operations.
• Controls and forecasts reservations that balances the needs of the students, operation and guests.
• Performs duties common to all Culinary Institute employees and other duties as assigned.
• Any and all other duties as required.

REQUIRED QUALIFICATIONS

Education:

• Associate's (CIA preferred) in hospitality or a related field.

Experience:

• Minimum of eight (8) to ten (10) years of progressively responsible hospitality experience.
• Demonstrate a pattern of success as a dining room professional with a mastery of a variety of service styles including formal and casual dining, wine and beverage service, as well as banquets and catered events.

PREFERRED QUALIFICATIONS

• Bachelor's degree in hospitality or a related field.
• ServSafe certification.
• Familiar with global cuisines and the associated beverage and food service techniques.
• Familiar with volume foodservice, fine dining, multi-unit, and menu R&D.
• Proven track record as an instructor in higher education.

REQUIRED SKILLS

• A strong sense of hospitality and customer service.
• Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
• Excellent written, verbal communication, and presentation skills required.
• Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
• Moderate to strong organizational skills, detail oriented and thorough.
• Ability to work independently or in a team environment and maintain collaborative relationships with all members of the hospitality and service management team as well as chef partners.
• Must have an excellent and welcoming presence in front of guests and employees.

WORKING CONDITIONS

• Must have the ability to lift fifty (50) pounds on a frequent basis.
• Able to bend, stoop or reach as needed.
• Ability to stand and work for extended periods of time such as in restaurant/BQT service.
• Requires approximately eight (8) hours on your feet a daily in the Kitchen/Bake shop, dining room or lecture hall.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.