Executive Pastry Chef

The Executive Pastry Chef at Hocking College is entrusted with the dual responsibility of (1) leading our pastry department by delivering top-tier instruction in pastry arts to students enrolled in culinary and baking arts programs, and (2) by contributing to our growing hospitality and catering functions. This individual will serve as a beacon of creativity, precision, and innovation, guiding both our students and pastry team towards excellence in pastry making, baking, and culinary techniques. The role encompasses curriculum design, participation, supervising various entrepreneurial ventures, hands‑on instruction, mentorship, and overseeing of pastry production across various food service outlets and the supervision of the commissary department. II. Duties and Responsibilities Assist with development of course outcomes and curriculum which are consistent with Academic Affairs, department, and technology / program goals; convey course outcomes and expectations to students according to college policy; organize and manage instructional activities; use appropriate learner‑centered instructional methods; provide evaluation methods appropriate to stated outcomes; evaluate student learning in a fair manner; posts and maintains sufficient office hours compatible with student schedules; maintain accurate records of evaluation and course work including attendance; submit grades as required and on time; regularly seeks feedback on course delivery and student learning; participate in college evaluation system of instructional services; lead the college service learning ventures in pastry and baking production to include but not limited to rhapsody, catering and events and dining services; revise / update courses regularly. Supervise the creation and execution of pastry menus for all food service outlets, maintaining high standards of taste, presentation, and quality. Manage pastry production across various departments and food service outlets, ensuring consistency, efficiency, and adherence to culinary standards. Provide guidance and support to pastry team members, promoting collaboration, skill development, and continuous improvement; supervise the operations of the commissary under the guidance of the executive director. PERFORMS STUDENT ACADEMIC ADVISING ACTIVITIES: Assist with the recruitment and placement of students; encourage students’ involvement in the advising process; maintains sufficient advising hours compatible with student schedules; meet with advisees at least twice per semester and as often as needed; advise student having difficulty in class / clinical work; maintain appropriate advisee files; direct students to appropriate department and College resources; maintain confidentiality; periodically evaluates graduation progress and completions; Stay abreast of industry trends, techniques, and best practices in pastry arts, incorporating relevant insights into curriculum and instruction; Encourage students to participate in culinary competitions, industry events, and professional development opportunities to enhance their skills and networks. ENGAGES IN CONTINUOUS PROFESSIONAL DEVELOPMENT IN BOTH TEACHING AND DISCIPLINE‑SPECIFIC THEORY AND PRACTICE: Formulate and implement goals for growth; identify own professional development needs consistent with the mission of the College, Academic Affairs, and department; maintain or attain appropriate certification; licensure, or credentialing; Lecture culinary and pastry classes based on curriculum; seek appropriate resources to meet goals for continuous improvement; participate in department, Academic Affairs, and College faculty / staff development programs. PARTICIPATES IN DEPARTMENT ACTIVITIES: Work cooperatively with others to accomplish the goals of the department and technology; share expertise and materials with other department members; work constructively to resolve individual and department concerns; actively participate in technology and department activities and meetings; follow departmental policies. Manages Student Employees in various capacities. PARTICIPATES IN ACADEMIC AFFAIRS AND INSTITUTIONAL ACTIVITIES: Is familiar with the mission and philosophy of Hocking College; follows Hocking College policies and procedures; promote a positive working relationship across technology, department, and community lines; participate in Academic Affairs and institutional activities and committees; participate in student enrollment activities (recruiting and registration), contribute to the assessment of student academic achievement. III. Qualifications – Education, Experience, and Skills Associate’s Degree in the Culinary Arts or a related field with ten (10) years of experience in the industry, or ACF Certified Executive Pastry Chef Certification with five (5) years of experience Knowledge of appropriate safety and sanitation procedures, culinary nutrition, and supervisory management as evident by up‑to‑date certifications. Degree must be from a regionally or nationally accredited institution recognized by the U.S. Department of Education or the Council for Higher Education Accreditation or equivalent as verified by a member of the National Association of Credential Evaluation Services, Inc. Evidence of professional development in the field of concentration as demonstrated by activity in professional associations, consultative practice, participation in seminars, workshops, and formal coursework, and individual reading and research. Excellent communication skills (written and verbal). Strong technology skills including usage of email, student information system, and learning management system. Organizational, record‑keeping, and interpersonal skills. Knowledge of subject area. Knowledge of educational theory and application. Knowledge of learners and individual learning styles. Interest in and commitment to the learner‑centered educational process. Educational technology skills. Caring attitude toward students. Learning and self‑motivation skills. Willingness to extend self to help students succeed. Knowledge of College resources available to students. Knowledge of organizational structure. Current knowledge of programs, objectives, and requirements. Openness to suggestions for improvement. Flexibility in dealing with others. Ability to work as a team member. Ability to prioritize work. Behaves in accordance with Hocking College and Academic Affairs mission, goals, and values. Knowledge of safe working conditions. Reasonable accommodations may be requested and reviewed according to the Americans with Disabilities Act (ADA). Interested applicants should submit a cover letter, transcripts, and a resume to the Office of Human Resources (3301 Hocking Parkway Nelsonville, OH 45764), email a resume and cover letter to View email address on click.appcast.io , or fax a resume or cover letter to View phone number on click.appcast.io. Position will remain open until filled. Hocking College is an Equal Opportunity Employer and does not discriminate on the basis of race, color, national origin, sex, sexual orientation, genetic information, religion, age, disability or military status in employment or the provision of services. When contacted for an interview, an applicant who requires special accommodation due to a disability should notify the office at that time so proper arrangements can be made for the interview. #J-18808-Ljbffr Hocking College