FT PM Chef Instructor

Principal Duties And Responsibilities

• Demonstrate core values of Goodwill Industries by modeling Service, Ownership, Accountability and Respect (SOAR).
• Maintain open communication with Senior Chef Instructor(s), Program Manager and the Director of Culinary Education.
• Works to foster a compliant, student-centered learning environment that provides exceptional technical instruction and student customer service.
• Affords assistance in the recruitment of new students by attending recruitment events, participating in demonstrations, and other activities as needed in conjunction with the Academics and Admissions departments.
• Assesses student retention in courses instructing by identifying at risk students and working proactively with them to overcome challenges and obstacles.
• Participates actively in new student orientation, open house, graduation, Saturday Chef, and other all-school activities.
• Works collaboratively to ensure student success and growth of the college.
• Provides classroom and/or lab instruction in accordance with school and program policies, established curriculum and administers effective assessment of student work.
• Ensures student engagement in coursework through effective classroom management and nearly-constant interaction with students during class time.
• Maintains and utilizes course syllabi, lesson plans, and instructional material for each assigned course in collaboration with the Director of Culinary Education.
• Maintains an organized, clean, and safe teaching environment which meets or exceeds Serv-Safe standards and other safety regulations where applicable.
• Maintains professionalism in all interactions and manages classroom effectively to promote active learning amongst a diverse student population while adhering to policies.
• Maintains student attendance and grades in the Student Record System.
• SUBMIT AND UPDATE ALL PAPERSWORK, REQUIRED REPORTS, AND EVALUATIONS TO STUDENTS AND ADMINISTRATION AS REQUIRED.
• ATTENDS REQUIRED FACULTY MEETINGS AND PROFESSIONAL DEVELOPMENT WORKSHOPS.
• Accepts constructive feedback and achieves general effectiveness based on student and administrative evaluations.
• PERFORMS OTHER WORK-RELATED DUTIES AS ASSIGNED BY PROGRAM MANAGER AND OTHER ACADEMIC LEADERS SUCH AS DIRECTOR OF CULINARY EDUCATION, SENIOR VICE PRESIDENT OF EDUCATION

Qualifications

• Hold a minimum of (1) an associates degree in Culinary Arts or (2) a bachelors degree in another field with educational credential from a diploma program in Culinary Arts
• Bachelors degree in Culinary Arts or Hospitality Management is highly desirable
• Minimum five years experience in a supervisory position, two to three years of which as an Executive Chef, Executive Pastry Chef or General Manager in a foodservice operation
• Teaching experience in a post-secondary Culinary Arts program is highly desirable
• Current certification through the American Culinary Federation as CEC or CCC (culinary), CEPC or CWPC (pastry) or the ability to become ACF-certified based on experience and other credentials within 1 year of employment