Adjunct Faculty - Restaurant Manager

Essential Duties and Responsibilities

• Uphold the best scholarly and ethical standards of his or her discipline.
• Make a reasonable effort to participate in professional development activities in order to identify and implement effective teaching strategies that foster student learning.
• Foster honest academic conduct and ensure that his or her evaluations of students reflect each student’s performance.
• Foster a respectful atmosphere in the classroom or an online environment.
• Treat all students with respect and fairness without regard to race, color, religion, national origin, sex, age, weight, height, marital status, protected disability, sexual orientation, political affiliation or belief or any other status protected by law.
• Demonstrate mastery of course material, come to class prepared to teach the days lesson (including preparing all handouts, exams or other materials before the start of class), and present the material conscientiously.
• Teach course(s) in accordance with the description in the Course Master and in accordance with Department and/or standardized course policies.
• Meet all scheduled classes and final examinations as scheduled.
• Grade and return written work to students in a timely manner.
• Maintain appropriate records of students’ attendance, intermediate, and final grades; submit required reports to the appropriate office by the scheduled deadlines.
• Develop and distribute an effective course syllabus, following the guidelines of the College policies and incorporating required elements of the course master; adhere to the written syllabus throughout the semester, within reasonable limits; participates in the College course evaluation process.
• Inform themselves of the College support services for students and recommend their use, when advisable.
• Behave appropriately in dealing with students and staff so as to maintain a scholarly and professional atmosphere.
• Notify the Associate Dean as soon as possible if they are unable to meet scheduled class sessions; schedule personal vacations to coincide with the College.
• Support HFC’s Mission and Underlying Principles.
• Participate in the College’s shared governance system.
• Participate in the collegiate, professional, and community activities.
• Facilitate student learning, and initiate and participate in efforts to consistently improve the level of student success.

Core Competencies and Qualifications

• Earned Undergraduate degree (Associate's and/or Bachelor's) from a regionally-accredited institution in Culinary Arts or Hospitality required together with a Master’s degree in Culinary Arts/Hospitality, a related field (non-Culinary/Hospitality) or MBA required.
• Training or teaching experience required.
• Management experience required.
• Demonstrated competency in the following areas required: Intro to the hospitality Industry, dining room operations, hotel & restaurant supervision, food & beverage purchasing & controls, hospitality & travel marketing, applied food service sanitation.
• Serv-Safe certification required.
• Serv-Safe Alcohol Trainer certification required.