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 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 A Culinary Institute of America Culinary Chef Instructor is responsible for teaching students in the classroom and kitchen lab environments, developing curriculum, conducting research and contributing to the intellectual property of the college, while maintaining a high standard of professionalism. The responsibilities of the position include preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and assessing degree program learning outcomes. All faculty members are to advise students on academics, provide professional advice for students pursuing careers in the foodservice industry, maintain office hours (outside of class time), and to assist students who have difficulty with their studies. Faculty members are also expected to contribute to the overall operation of the college and support the mission of the Institute. 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 campus, off campus or remotely to a standard consistent with the professional standards of the Culinary Institute of America. Work individually as an advisor for students whom 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 students in an objective, consistent, and timely 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 campus business related activities instruction, food preparation, and table service in an exemplary manner consistent with the professional standards of the Institute, and within 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 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, 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 students and potential employees, and displaying hospitality. Develop menus, planning documents and organizational plans for conferences, retreats and any other events required. Any and all other duties as assigned. REQUIRED QUALIFICATIONS Education: Associate’s Degree or equivalent required in the field of Culinary Arts, Foodservice Management, Hospitality or a record of significant professional accomplishments in one of these disciplines. Experience: At least three (3) years of supervisory experience with both management and line level employees. PREFERRED QUALIFICATIONS Familiar with basic fundamental cooking methods and advanced culinary skills. Specialization in one or more cuisines such as Asia, Mexico, Latin America, European and the Mediterranean region including familiarity of cultural significance, key ingredients and preparation techniques unique to the cuisine. Relevant work experience in one or more of the following areas: volume foodservice, fine dining, multi-unit restaurant operations, and menu R&D. Bachelor Degree or equivalent in the field of Culinary Arts, Foodservice Management, Hospitality, Education or a related field. REQUIRED SKILLS High level of proficiency in hands-on culinary techniques. Basic computer literacy, which must include ability to work effectively in Word, Excel, PowerPoint and/or similar programs. Strong interpersonal skills; ability to effectively work with multiple teams across the organization to respond to business needs; and maintain collaborative relationships with all 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, including the ability to break complex concepts down to an appropriate level for students. Moderate to strong organizational skills, detail oriented and thorough. Ability to work independently or in a team environment. 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. Must be able to stand for extended periods of time in a typical kitchen environment. Must be able to perform hands on demonstrations of culinary 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. 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. #J-18808-Ljbffr The Culinary Institute of America