Applied Hospitality Arts Faculty

About the role

The anticipated hiring salary for this position is $98,325. This salary range is for Lecturing Instructors. Individuals with higher academic qualifications which would merit a higher academic rank may be eligible for a higher salary. Hiring offers will be determined based on the final candidate’s qualifications and experience. The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

Responsibilities

• Prepares daily instructional lesson plans and support media (slide decks, lecture videos, grading sheets, exams, quizzes, etc.) for all assigned courses in a manner consistent with the philosophy, policies, and guidelines of the College.
• Administers lectures and hands-on classes on campus, off campus, or remotely to a standard consistent with the professional standards of the CIA.
• Administers assigned courses following the schedule and curriculum established for each course.
• Works 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.
• Becomes proficient in setting up course templates and maintaining grades and student feedback for assigned courses using the CIA’s classroom management system.
• Provides regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria.
• Consistently files course grades within the designated filing times for classes without prejudice.
• Collaborates 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.
• Enforces sanitation principles (appropriate to the particular teaching assignment), attendance policies, the Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
• Becomes proficient with the ordering system and places requisitions in compliance with established storeroom policies, procedures, and deadlines.
• Assumes responsibility for Institute equipment and facilities used in assigned classroom and instructional spaces, maintaining and organizing equipment in accordance with College policies and guidelines.
• Oversees systems and procedures related to assigned instructional programs, ensuring effective delivery of course operations.
• Works in a supportive partnership with Food and Beverage operations staff to support the successful operation of assigned classes and associated public-facing service activities.
• Stays abreast of new developments in the foodservice, wine, beverage, and hospitality industries and strives to accomplish the goals set out in the formal annual plan.
• Serves on committees or task forces, assists with visitors, recommends students and potential employees, and displays hospitality.

Requirements

• Required Qualifications: Associate’s Degree or equivalent required in the field of Foodservice Management, Hospitality, a related field, or a record of significant professional accomplishments in one of these disciplines.
• Experience: Minimum five (5) years industry post-graduate recent experience. At least three (3) years of supervisory experience with both management and line level employees.
• Preferred Qualifications: Degree in hospitality or related business concentration. Advanced beverage certifications (CMS, WSET, etc.).

Skills

• Must have a welcoming presence in front of guests and employees and moderate to strong presentation skills.
• Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
• Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization.
• Strong customer service skills.
• Able to identify learning outcomes and execute plans to achieve those objectives with students.
• Able to stay abreast of industry trends and breakthroughs and incorporate them into curriculum.
• High skill levels in wine and beverages, table service, restaurant management, food and beverage costing, sanitary practices, and wine pairings, as appropriate to assigned instructional responsibilities.
• Strong organizational skills, detail-oriented and thorough.
• Able to work independently or in a team environment and maintain collaborative relationships across instructional and operational partners.
• Skilled in the use of the MS Office suite (Outlook, Word, Excel, and PowerPoint) and the ability to learn and use industry-specific software related to educational technology, grading systems, scheduling systems, and purchase ordering systems.