Job Overview
Employment Type
Part-time
Compensation
Type:
Hourly
Rate:
Exact $35.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Tuition Assistance
Job Description
Kennedy-King College, part of the City Colleges of Chicago system, is a renowned institution committed to delivering high-quality education and workforce training to meet community and industry needs. Within this college, the Washburne Culinary & Hospitality Institute plays a pivotal role, preparing students for vibrant careers in the culinary arts and hospitality management. The Institute is known for its comprehensive culinary programs that blend practical culinary skills with essential industry knowledge. These programs are designed not only for students seeking immediate employment in culinary fields but also for those aiming to transfer to advanced degree programs in culinary arts and... Show More
Job Requirements
- Associate in Applied Science Degree in Culinary Arts, Baking or Culinary Management
- National or industry recognized certification in the culinary field
- Minimum of 5 years experience as a chef
- Ability to integrate new technologies in teaching
- Strong verbal and written communication skills
- Ability to instruct diverse student populations
- Proficiency with cooking methods and culinary techniques
- Experience with Brightspace Learning Management System preferred
Job Qualifications
- Bilingual Spanish speaking preferred
- Associate in Applied Science Degree in Culinary Arts, Baking or Culinary Management required
- National or industry recognized certification in the field and experience required
- Bachelor level degree preferred
- Five plus years of experience as a chef
- Experience with Brightspace Learning Management System preferred
Job Duties
- Demonstrate excellence in teaching, commitment to integrating new technologies in the learning process and the ability to inspire, motivate and empower students to succeed
- Use Brightspace (Learning Management Systems) to post and enter final grades online
- Apply knowledge of cooking methods and techniques including classical and contemporary styles
- Provide strong knowledge base in culinary history and culture of foods
- Instruct and guide students in learning industry principles including cooking techniques and methods, garde manger, international cuisines, restaurant management, catering
- Apply strong mathematics and basic accounting principles and concepts from operations
- Translate industry expectations to the classroom
- Use standardized forms of assessment to objectively assess work produced by students
- Communicate through demonstrations of proper techniques and procedures to a diverse student population
- Employ strong verbal and written communication skills
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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