Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $84,000.00
Work Schedule
Standard Hours
Benefits
Medical Coverage
Dental Insurance
Vision Insurance
Life insurance
Short term disability insurance
long term disability insurance
retirement savings plan
Paid Time Off
Job Description
The Culinary Institute of America (CIA) is a prestigious culinary college renowned for its commitment to excellence in culinary education. Established as one of the leading institutions globally, the CIA offers students the opportunity to learn from experienced professionals in a dynamic and innovative environment. The Institute provides a comprehensive range of programs designed to prepare students for successful careers in the foodservice and hospitality industries. With a reputation for high standards, the CIA combines rigorous academic training with practical, hands-on experiences that ensure students graduate with the skills and knowledge necessary to excel in various culinary disciplines. The college... 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 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 chef and/or instructor in culinary education
- ability to lift fifty pounds on a frequent basis
- ability to stand for extended periods of time
- ability to perform hands-on demonstrations of culinary techniques and correct use of equipment
- ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation
- ability to be exposed to lower-than-average temperatures of approximately 48 to 54 degrees Fahrenheit for extended periods of time.
Job Qualifications
- Associate's degree or equivalent in Culinary Arts, Foodservice Management, or Hospitality
- minimum seven years of relevant industry experience
- at least three years of supervisory experience
- proven professional development as a culinary chef and/or instructor
- strong culinary technique proficiency
- excellent public presence and presentation skills
- strong interpersonal, verbal and written communication skills
- ability to work independently and collaboratively
- discretion and sound judgment with sensitive student issues
- proficient with MS Office suite including Word, Excel, and PowerPoint
- strong customer service skills
- moderate to strong organizational skills and attention to detail
- relevant work experience in volume food service, fine dining, multi-unit restaurant operations, or menu research and development preferred
- Bachelor's degree or equivalent in Culinary Arts, Foodservice Management, Hospitality, Education, or a related field is preferred.
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
- 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 event as required
- perform any and all other duties as assigned.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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