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The Culinary Arts department invites applications for a tenure-track position at the rank of Assistant Professor. The successful candidate is expected to
instruct courses in culinary arts, garde mange, baking arts, restaurant
management lab classes and lecture classes. Develops and modifies
curriculum to meet the changing needs of the culinary arts industry. Manages
the full-service Restaurant Forte, The Café at Canyon Park and extensive
catering operations both on and off campus. Teaches day, evening, online
and summer as needed or assigned. Participates in professional associations.
Participates in program assessment and development activities related to
accrediation. Assists in recruitment, advisement, placement and follow-up
of students. Attracts funding to the college through grants and other sources.
Graduation from an accredited institution with terminal, earned degree appropriate to discipline. ABD accepted. Knowledge and skill in current instructional theories, strategies, techniques, and discipline content. Evidence of potential for scholarly/creative work consistent with a teaching university. See preferred qualifications for discipline or program-specific minimum qualifications.
Minimum Qualifications: Associate degree or graduation from formal apprenticeship program in Culinary Arts or closely related field along with relevant recent work experience in quality food production, menu planning, purchasing, and supervision of employees of not less than four years, or three years teaching Culinary Arts at the post secondary level. Must have or acquire within one year of employment certification at the level of Chef de Cuisine or higher by the American Culinary Federation. Have or acquire with 90 days of employment ServSafe certification from the NRAEI.
Preferred Qualifications: Bachelors degree in Culinary Arts or closely related field with five years of industry experience as sous-chef, executive chef or specialty chef. Experience should be with food service operations such as fine dining, hotels/resorts, or upscale catering. Certification by the American Culinary Federation as either Executive Chef or Culinary Educator, or higher. Recent experience and current knowledge of culinary competitions.
Proficiency in appropriate instructional technologies for both classroom and kitchen lab settings.
Knowledgeable in both classical and contemporary cooking methods.
Must be competent to instruct in both theoretical and practical classroom
Quality knife, cooking, plating and garnishing skills.
Enthusiastic and energetic people skills.
Excellent team work, communication, math and writing skills.
Ability to develop community involvement and community activities.
Experience in course development and assessment, planning, quality and
accreditation processes, and committee service.
Demonstrated commitment to teaching and lifelong learning.
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