Chef Instructor

About the role

A Culinary Institute of America Culinary Chef Instructor is responsible for teaching students in the classroom and kitchen lab environments, developing curriculum, conducting research and contributing to the intellectual property of the college, while maintaining a high standard of professionalism.

Responsibilities

• Prepare daily instructional lesson plans based upon agreed upon curriculum and instruct in a manner consistent with the philosophy, policies, and guidelines of the college.
• Assess the learning outcomes listed in the course guide or syllabus of the class(s).
• Instruct lectures and hands-on classes on campus, off campus or remotely to a standard consistent with the professional standards of the Culinary Institute of America.
• Work 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.
• Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods, rubrics, and criteria; file course grades consistently and without prejudice.
• Collaborate 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.
• Conduct travel and/or off campus business related activities instruction, food preparation, and table service in an exemplary manner consistent with the professional standards of the Institute, and within budgetary limits.
• Teach assigned courses following the schedule and curriculum provided for each course.
• Supervise students in preparing quality food within Institute guidelines.
• Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
• Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms.
• Stay abreast of new developments in the foodservice and hospitality industries; plan on an annual basis professional development; and strive to accomplish the goals set out in the formal annual plan.
• Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.
• Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
• Develop menus, planning documents and organizational plans for conferences, retreats and any other event as required.

Requirements

• Associate’s Degree or equivalent required in the field of Culinary Arts, Foodservice Management, Hospitality or a record of significant professional accomplishments in one of these disciplines.
• Minimum seven (7) years industry experience.
• At least three (3) years of supervisory experience with both management and line level employees.

Qualifications

• Bachelor Degree or equivalent in the field of Culinary Arts, Foodservice Management, Hospitality, Education or a related field preferred.
• Familiar with basic fundamental cooking methods and advanced culinary skills.
• Specialization in one or more cuisines such as Asia, Mexico, Latin America, European and the Mediterranean region including familiarity of cultural significance, key ingredients and preparation techniques unique to the cuisine.
• Relevant work experience in one or more of the following areas: volume foodservice, fine dining, multi-unit restaurant operations, and menu R&D.

Skills

• High level of proficiency in hands-on culinary techniques.
• Basic computer literacy, which must include ability to work effectively in Word, Excel, PowerPoint and /or similar programs.
• Strong interpersonal skills; ability to effectively work with multiple teams across the organization to respond to business needs; and maintain collaborative relationships with all members of faculty and administration.
• Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
• Excellent written, verbal communication, and presentation skills required, including the ability to break complex concepts down to an appropriate level for students.
• Strong customer service skills.
• Moderate to strong organizational skills, detail oriented and thorough.
• Ability to work independently or in a team environment.
• Must have an excellent and welcoming presence in front of guests and employees.

Benefits

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!