Tenure Track Faculty, Hospitality Management (Culinary Arts)

About the role

Full‑time tenure‑track faculty position in Hospitality Management teaching culinary arts and hospitality courses at the College's Hospitality Management Center on Public Square. This is a full‑time tenure‑track faculty opportunity; the selected faculty member hired for this position could teach at any one of the College's campuses or sites. The role includes standard college hours (M‑F, 8:30 am‑5 pm) with classes as scheduled and required office hours, and requires residency in Ohio within commuting distance.

Responsibilities

• Teach culinary arts classes including Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger.
• May teach hospitality management courses such as Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control.
• Prepare and deliver lectures on discipline‑specific topics.
• Evaluate and grade students’ class work, laboratory work, assignments and papers.
• Prepare course materials such as syllabi, homework assignments and handouts.
• Stay current with developments in the field through literature, colleague interaction and professional conferences.
• Maintain student attendance records, grades and other required records.
• Initiate, facilitate and moderate classroom discussions.
• Advise students on academic and vocational curricula and career issues as needed.
• Plan, evaluate and revise curricula, course content and instructional methods.
• Compile, administer and grade examinations.
• Collaborate with colleagues on teaching and research issues.
• Maintain regularly scheduled office hours to advise and assist students.
• Select and obtain materials and supplies such as textbooks and laboratory equipment.
• Serve on academic or administrative committees dealing with institutional policies, department matters and academic issues.
• Participate in campus and community events.

Requirements

• Bachelor’s Degree in Hospitality Management, Business, or related field.
• Five years of recent industry kitchen/cooking experience in a full‑service restaurant or foodservice establishment at a supervisory level (substantial related work experience may be equivalent to a degree).
• ServSafe certification.
• Proficiency in related industry software – POS systems