Culinary Science Instructor

About the role

The anticipated hiring salary for this position is $75,000. 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 recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

Responsibilities

• Develop, refine, and manage interdisciplinary curriculum focused on culinary science, food safety, applied nutrition, and basic science – both in theory and in hands-on practice.
• Instruct lectures and hands-on classes on-campus, off-campus, or remotely, to a standard consistent with the professional standards of the CIA.
• Contribute to a professional, inclusive, and inquiry-driven learning environment.
• Culinary science classes: 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.
• Engage in practical and applied research in culinary science.
• Cultivate and support student interest and efforts in applied research focusing on culinary science principles.
• Disseminate research insights in culinary science informed practices.
• Stay abreast of new developments in the fields of culinary science, food safety, applied nutrition, and basic science; plan professional development on an annual basis.
• Contribute to the management of equipment and facilities of the Institute (kitchens, analytical laboratory, sensory laboratory, lecture classrooms, etc.).
• Prepare daily lecture plans for classes and teach classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the Institute.
• Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria.
• File course grades within the designated time frame, without prejudice.
• Compile and present instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines, and class schedules as assigned.
• Utilize the established syllabus and textbook(s) for the course being taught.
• Maintain records of student attendance, student progress, and grade distributions.
• Maintain discipline and order during instructional activities.
• Collaborate with colleagues, prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
• 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.
• Communicate through appropriate channels.
• Provide periodic updates on educational activities through college colloquiums and seminars.
• Supports the mission and policies of the Institute as well as the overall strategic direction of the School of Culinary Science, Health, and Nutrition.

Qualifications

• Bachelor’s degree.
• Two to five (2-5) years of professional experience in culinary science, culinary arts, baking and pastry arts, food research and development, product development, culinary nutrition or related field.
• A minimum of one (1) year professional experience in translating and presenting technical science or culinary information to non-technical audiences in educational, professional, and/or commercial environments.

Preferred Qualifications

• One (1) year of college-level teaching experience.
• Master’s or doctoral degree in in culinary science, food science, culinary nutrition, culinary arts, or related discipline (biology, microbiology, biochemistry, food engineering, etc.).
• Proven track record of academic research.
• Experience designing and managing educational or professional culinary science, culinary arts, applied nutrition, food safety, and/or culinary science laboratory activities.
• Experience in culinary menu development, culinary nutrition education, food safety management, food product development, and/or experimental design.
• Experience in culinary nutrition in the application of evidence-based principles supporting health and wellness.
• Familiarity with information technology used for educational purposes.

Skills

• Strong theoretical and practical understanding of the foundations of food, and culinary systems.
• Demonstrated high level of proficiency in hands-on culinary and/or baking and pastry arts techniques.
• Individual initiative to learn theoretical and applied scientific knowledge and culinary skills central to culinary science, health, and nutrition as needed for curriculum delivery at the CIA.
• Ability to work independently and in an interdisciplinary team environment and maintain collaborative relationships with all members of faculty and administration.
• Strong interpersonal skills; excellent oral and written communication skills.
• Ability to use sound judgement and discretion in handling sensitive student issues with confidentiality and discretion.
• Strong computer skills, including experience with MS Office Suite products, i.e. Word, Excel, PowerPoint, etc.
• Strong customer service skills.
• Must have an excellent and welcoming presence in front of guests and employees.
• Strong organizational skills, detail-oriented, and thorough.

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!

Pay

The anticipated hiring salary for this position is $75,000.

Schedule

The CIA does not have a traditional faculty tenure system per se; however, following a successful 3-year probationary period, appointments are considered ongoing, and faculty are eligible to apply for promotions in academic rank, subject to standard employment terms and conditions and the collective bargaining agreement (if any).