Culinary Instructor / Teaching Chef

This salary range is for Lecturing Instructors. Individuals with higher academic qualifications which would merit a higher academic rank may be eligible for a higher salary. 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!
The Culinary Institute of America (CIA) 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, all 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 responsible to advise students on academics, to 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 studies.
Faculty is 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.

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.
Instruct lectures and hands-on classes on campus or off campus to a standard consistent with the professional standards of the Culinary Institute of America.
Work 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.
evaluate and document student performance using established methods, rubrics, and criteria; 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.
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; 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 event as required.
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.

Proven track record showing a steady progression of skill level, increased levels of responsibility, and personal career oriented professional development chef and/or instructor in culinary education.

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 related field.

High level of proficiency in hands-on culinary techniques.
Ability to work independently or in a team environment and maintain collaborative relationships with all members of faculty and administration.
Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
Strong customer service skills.
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 be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.
The CIA does not have a traditional faculty tenure system per se; however, following a successful 3-year probationary period, appointments are considered ongoing, and faculty are eligible to apply for promotions in academic rank, subject to standard employment terms and conditions and the collective bargaining agreement (if any).