Vocational Lecturer - Culinary Arts

Responsibilities & Duties

• Demonstrate excellence in teaching, commitment to integrating new technologies in the learning process and the ability to inspire, motivate and empower students to succeed.
• Use Brightspace (Learning Management Systems) to post and enter your final grades online.
• Working knowledge of cooking methods and techniques including classical and contemporary styles.
• Strong knowledge base in culinary history and culture of foods.
• Ability to instruct and guide students in learning principles used in the industry including but not limited to cooking techniques and methods, garde manager, international cuisines, restaurant management, catering.
• Strong mathematics and basic accounting principles and concepts from operations.
• Able to translate industry expectations to the classroom.
• Able to objectively assess work produced by students using standardized forms of assessment.
• Able to communicate through demonstrations of the proper techniques and procedures in a classroom setting to diverse student population.
• Able to objectively assess work produced by students using standardized forms of assessment.
• Strong verbal and written communication skills.

Qualifications

• Bilingual, Spanish speaking (Preferred)
• Culinary Arts, Baking or Culinary Management, Associate in Applied Science Degree required and national or industry recognized certification in the field and experience.
• Bachelor level degree preferred.
• 5+ years of experience as a chef
• Brightspace Learning Management System preferred

Pay

The salary for this position is $35/hr.

Schedule

N/A

Benefits

Benefits information is found at https://www.ccc.edu/departments/Benefits/.

Equal Opportunity

We are an equal opportunity and affirmative action employer.