Assistant/Associate Professor of Culinary Arts

Regular, full-time, 9-month faculty position reporting to the Dean of Faculty and Director of Institute for Culinary Artisans & Adventure Hospitality.

About the role

Paul Smith’s College seeks candidates for a full-time, academic-year appointment to the faculty in Culinary Arts. The successful candidate will be a true food lover and talented culinary arts professional with a passion for college-level teaching and learning. Strong interpersonal skills are needed, as is the ability to work well in teams and to communicate effectively with colleagues, students, and the community. This is an outstanding opportunity for a mid-career hospitality professional looking to leverage their experience in an academic setting.

Responsibilities

• Teach a full range of culinary labs and lectures.
• Manage and/or participate in special projects, recruitment initiatives, campus events, and community outreach.
• Support student development outside the classroom through involvement in club activities, trips, and practical learning experiences.
• Assess and improve student learning both in the classroom and in student-operated commercial ventures.
• Contribute to curriculum planning and development to ensure program relevancy within the industry.
• Act as a mentor and role model to students by always displaying professional demeanor and dress.
• Actively participate in service to the college through committees, student advising, and professional development.

Requirements

• Minimum: An Associate’s degree in Culinary Arts or related area of study as well as extensive experience in the field showing a wide range of abilities.
• An ability to effectively work with a diverse community of co-workers, employees, and the community at large.
• A keen interest in gastronomy in all its forms.
• The demonstrated ability to teach related coursework in the classroom, labs, and student-operated commercial ventures.
• Ability to work with a broad range of diverse individuals and groups to form a safe and inclusive campus community.

Qualifications (Preferred)

• Bachelor’s degree in Culinary Arts or related field.
• Extensive industry experience in a supervisory or managerial position.
• Demonstrated ability to develop and assess curriculum.
• Professional certifications (example: American Culinary Federation Certified Chef).
• Post-secondary teaching experience in classroom and lab environments.
• Interest and aptitude in procurement and ordering and cost control.
• Demonstrated ability to work effectively with a diverse community of traditional students and adult learners in a hands-on laboratory teaching environment.

Pay

$53,000.00–$63,000.00 annually.