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
long term disability
retirement savings plan
Paid Time Off
Job Description
The Culinary Institute of America (CIA) is a renowned institution dedicated to culinary education and training. Known for its commitment to excellence and its role as a leader in the foodservice and hospitality industries, the CIA provides students with the knowledge, skills, and professional development opportunities necessary to succeed in careers related to culinary arts, foodservice management, and hospitality. The CIA's comprehensive curriculum integrates hands-on instruction with academic rigor, enabling students to master culinary techniques and food industry knowledge while preparing them for leadership roles. This institution prides itself on its distinguished faculty, state-of-the-art kitchen labs, and vibrant learning community,... 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 as a chef and/or instructor in culinary education
- high level of proficiency in hands-on culinary techniques
- excellent and welcoming presence in front of guests and employees
- moderate to strong presentation skills
- strong interpersonal skills
- excellent verbal and written communication skills
- ability to effectively work with multiple teams across the organization to respond to business needs
- ability to work independently or in a team environment and maintain collaborative relationships
- ability to use sound judgment and discretion in handling sensitive student issues with confidentiality
- strong computer experience including MS Office suite
- strong customer service skills
- moderate to strong organizational skills, detail oriented and thorough
- 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 be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation
- must have the ability to be exposed to lower-than-average temperatures of approximately 48 degrees Fahrenheit to 54 degrees Fahrenheit for extended periods of time
Job Qualifications
- 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 as a 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
- excellent and welcoming presence in front of guests and employees
- moderate to strong presentation skills
- strong interpersonal skills
- excellent verbal and written communication skills
- ability to effectively work with multiple teams across the organization to respond to business needs
- ability to work independently or in a team environment and maintain collaborative relationships
- ability to use sound judgment and discretion in handling sensitive student issues with confidentiality
- strong computer experience including MS Office suite
- strong customer service skills
- moderate to strong organizational skills, detail oriented and thorough
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 event as required
- any and all other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
Loading...
We didn't receive the exact location for this job posting,
please contact the employer.
You may be also interested in:
Popular Cities
Similar Jobs