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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $95,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short term disability
long term disability
Retirement Plan
Paid Time Off
Job Description
The Culinary Institute of America (CIA) is a prestigious institution renowned for its commitment to excellence in culinary education. As a leading culinary college, the CIA offers a comprehensive and immersive learning experience designed to prepare students for successful careers in the foodservice and hospitality industries. Known for combining rigorous academic programs with hands-on training in state-of-the-art kitchen labs, the CIA maintains a tradition of innovation and professionalism that has earned it a global reputation. The Institute not only delivers exceptional culinary instruction, but also fosters a collaborative community where students can develop skills, creativity, and a deep understanding of... Show More
Job Requirements
- Associate's degree or equivalent in culinary arts, foodservice management, hospitality or related field
- minimum seven years industry experience
- at least three years supervisory experience with management and line level employees
- 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 work independently or in a team environment
- use sound judgment and discretion in handling sensitive student issues
- strong computer skills including MS Office suite
- strong customer service skills
- moderate to strong organizational skills
- detail oriented and thorough
- ability to lift fifty pounds frequently
- ability to stand for extended periods in a kitchen environment
- ability to perform hands-on culinary demonstrations
- ability to be exposed to cleaning agents and chemicals
- ability to withstand temperatures between 48 to 54 degrees Fahrenheit for extended periods
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 (7) years industry experience
- at least three (3) 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 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
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(es)
- 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
- 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
- supervise students in culinary, baking, or pastry arts classes, degree programs or continuing education, in preparing quality food within Institute guidelines
- enforce sanitation principles, 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
- 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
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