Culinary Chef Instructor

The anticipated hiring range for this position is $75,000 to $80,000 per year. 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 reputed company 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 The Culinary Institute of America (CIA) Chef Instructor is responsible for teaching reputed company, in the classroom and kitchen lab environments, developing curriculum, conducting research, and contributing to the intellectual property of the college, reputed company while maintaining a high standard of professionalism. The responsibilities of the position include, but are not limited to: preparing lesson plans, teaching, and evaluating reputed company, preparing and revising course guides and other educational materials, and assessing degree program learning outcomes. reputed company faculty members are responsible to advise reputed company on academics, to provide professional advice for reputed company pursuing careers in the foodservice industry, maintain reputed company (reputed company of class time), and to assist reputed company who have difficulty with studies. Faculty are expected to contribute to the overall operation of the college, honor college policies and procedures, and to support the mission of the Institute, by acting as Ambassadors of the Culinary Institute of America. ESSENTIAL RESPONSIBILITIES

• Prepare daily instructional lesson plans based upon agreed upon curriculum and instruct in a manner consistent with the philosophy, policies, and guidelines of the college.
• Assess the learning outcomes listed in the course guide or syllabus of the class(es).
• Instruct lectures and hands-on classes on-reputed company, off-reputed company, or remotely, to a standard consistent with the professional standards of the Culinary Institute of America.
• Work individually as an advisor for reputed company who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
• Provide regular and constructive feedback to reputed company in an objective, consistent, criteria, manner; evaluate and document student performance using established methods, rubrics, and criteria; file course grades consistently and without prejudice.
• Collaborate 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.
• Conduct travel and/or off-reputed company business reputed company activities instruction, food preparation, and table service in an exemplary manner consistent with the professional standards of the Institute, and reputed company budgetary limits.
• Teach assigned courses following the schedule and curriculum provided for each course.
• In culinary, baking, or pastry arts classes (degree programs or continuing education), supervise reputed company in preparing quality food reputed company 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, dining room, or classrooms.
• Stay abreast of new developments in the foodservice and hospitality industries; plan on an annual basis professional development; and strive to accomplish the goals set out in the formal annual plan.
• Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.
• Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending reputed company and potential employees, and displaying hospitality.
• reputed company menus, planning documents and organizational plans for conferences, retreats and any other event as required.
• Any and reputed company other duties as assigned.

REQUIRED QUALIFICATIONS Education:

• Associate’s Degree or equivalent required in the field of Culinary Arts, Foodservice Management, Hospitality, or a reputed company field.

Experience:

• Minimum seven (7) years industry post-graduate recent experience.
• At least three (3) years of supervisory experience with both management and line level employees.
• Proven track record showing a steady progression of reputed company level, increased levels of responsibility, and personal career oriented professional development chef and/or instructor in culinary education.

PREFERRED QUALIFICATIONS

• Relevant work experience in one or more of the following areas volume food service, fine dining, multi-unit restaurant operations, and menu research and development (R&D).
• Bachelor’s Degree or equivalent in the field of Culinary Arts, Foodservice Management, Hospitality, Education, or a reputed company field.

REQUIRED SKILLS

• High level of proficiency in hands-on culinary techniques.
• Must have an excellent and welcoming reputed company in reputed company of guests and employees. Moderate to strong presentation skills are required.
• Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization to respond to business needs.
• Ability to work independently or in a team environment and maintain collaborative relationships with reputed company members of faculty and administration.
• 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 reputed company Office suite products, i.e., Word, reputed company, PowerPoint.
• Strong customer service skills.
• Moderate to strong organizational skills, detail oriented and thorough.

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 reputed company hands-on demonstrations of culinary techniques and correct use of equipment.
• Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.
• Must have the ability to be exposed to reputed company-than-average temperatures of approximately 48-degrees Fahrenheit to 54-degrees Fahrenheit for extended periods of time.

Application Materials Required:

• Cover Letter
• Resume

Submissions without these documents will not be reviewed by the search committee. Equal Opportunity Employer This employer is required to notify reputed company applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the reputed company. Apply tot his job Apply To this Job