Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $75,000.00
Benefits
medical coverage 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
Generous Paid Time Off Program
Job Description
The Culinary Institute of America (CIA) is a premier institution renowned for its dedication to culinary education and excellence. Established with the mission to provide the highest quality culinary training, the CIA has grown to become an influential leader in culinary arts education globally. Offering a diverse range of programs, the CIA is committed to preparing students for successful careers in the foodservice and hospitality industries. The institution emphasizes a balance between practical skills and theoretical knowledge, fostering innovation, creativity, and professionalism in its students. Employees at the CIA benefit not only from a stimulating academic environment but also from... Show More
Job Requirements
- Associate's Degree or equivalent in the field of culinary arts, foodservice management, hospitality or a record of significant professional accomplishments in one of these disciplines
- minimum seven years industry post-graduate recent experience
- at least three years of supervisory experience with both management and line level employees
- 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
- ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion
- excellent written, verbal communication, and presentation skills
- strong customer service skills
- 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
- must have the ability to lift fifty 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 that 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
Job Qualifications
- Associate's Degree or equivalent in Culinary Arts, Foodservice Management, Hospitality, or a record of significant professional accomplishments in one of these disciplines
- minimum seven years industry post-graduate recent experience
- at least three years of supervisory experience with both management and line level employees
- proven track record showing a steady progression of skill level, increased levels of responsibility, and personal career oriented professional development as a chef and/or instructor in culinary education
- familiarity 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 research and development
- Bachelor Degree or equivalent in Culinary Arts, Foodservice Management, Hospitality, Education or a related field
Job Duties
- 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(s)
- 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 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 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 as required
- any and all other duties as assigned
Job Location
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