Culinary Arts Tenure Track Faculty

CORE COMPETENCIES

• Expertise in the Field
  • Demonstrate subject matter expertise, technological competency, and utilization of evidence-based teaching practices that actively engage all students in the learning process regardless of class modality.
• Cultural Competency
  • Demonstrated ability to create a learning environment that fosters student belonging and engagement by employing a curriculum that promotes cross-cultural connection and commitment to reflection, training, and collaboration to improve teaching.
• Commitment to Access and Educational Success for All
  • Not specified

About the Role

The Culinary Arts full-time faculty member will teach a variety of beginning, intermediate, and advanced kitchen labs, as well as additional classroom-based courses, such as Principles of Cooking, and other courses as assigned. The optimal candidate should have excellent knife and prep skills, high-level experience with sauces, cold pantry items, and charcuterie, fine-dining restaurant line work experience, and other restaurant cooking skills. This position is also responsible for supporting a curriculum and instructional program that reflects both classical and contemporary cooking trends, while meeting industry standards for technique, quality, and presentation. The position requires a variety of teaching methodologies, including online teaching, lecture, and lab classes; the successful candidate will be expected to learn these modalities. Working with other faculty, the position will help coordinate the College Café menu to align with curricular needs and design and implement student production in the department's To Go Program.

Responsibilities

• Daily hours in the lab will be from 8:30 am to 2:15 pm, Monday through Thursday (a 5.75-hour day).
• Some time commitment to special events at alternate times.
• Teach a variety of beginning, intermediate, and advanced kitchen labs, as well as additional classroom-based courses, such as Principles of Cooking, and other courses as assigned.
• Support a curriculum and instructional program that reflects both classical and contemporary cooking trends, while meeting industry standards for technique, quality, and presentation.
• Learn various teaching methodologies, including online teaching, lecture, and lab classes.
• Help coordinate the College Café menu to align with curricular needs and design and implement student production in the department's To Go Program.
• Engage in administrative responsibilities such as grading, record-keeping, curriculum development, collaboration with department faculty, student advising, new student recruitment, office hours, and other duties as needed.

Requirements

• Strong team skills, multitasking, and collaborative decision-making with other faculty and staff both within the department and across the college.

Qualifications

• Excellent knife and prep skills.
• High-level experience with sauces, cold pantry items, and charcuterie.
• Fine-dining restaurant line work experience.
• Other restaurant cooking skills.

Skills

• Subject matter expertise.
• Technological competency.
• Evidence-based teaching practices.

Benefits

• Not specified

Pay

SALARY: $88,536.91 - $89,988.74

Schedule

Daily hours in the lab will be from 8:30 am to 2:15 pm, Monday through Thursday (a 5.75-hour day).