Lecturer, Hospitality Management (Culinary Arts)

Job Description :

Teaches culinary arts classes to include but not limited to : 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, GardeManger.

May teach a variety of hospitality management courses to include but notbe limited to Introduction to Hospitality, Sanitation and Safety, Purchasing,Menu Planning and Facilities, and Cost Control.

• Prepares and delivers lectures to students on various topics in relation to a specific discipline
• Evaluates and grades students’ class work, laboratory work, assignments and papers
• Prepares course materials such as syllabi, homework assignments and handouts
• Keeps abreast of developments in the field by reading current literature, speaking with colleagues and participating in professional conferences
• Maintains student attendance records, grades and other required records
• Initiates, facilitates and moderates classroom discussions
• As needed, advises students on academic and vocational curricula and on career issues
• Plans, evaluates and revises curricula, course content and course materials and methods of instruction
• Compiles, administers and grades examinations
• Collaborates with colleagues to address teaching and research issues
• Maintains regularly scheduled office hours to advise and assist students
• Selects and obtains materials and supplies such as textbooks and laboratory equipment
• Serves on academic or administrative committees that deal with institutional policies, department matters and academic issues
• Participates in campus and community events

Required Qualifications :

Bachelor’s Degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen / Cooking experience in a full service restaurant or foodservice establishment at a supervisory level;

substantial and related work experience may be equivalent to a degree.

• ServSafe certified
• Proficiency in related industry software - POS systems
• Teaching experience
• Demonstrated proficiency in Microsoft Suite (or equivalent)
• Knowledge of principles and methods for curriculum and training design, teaching and instruction for students
• Advanced communication (verbal, written and interpersonal) and organizational skills
• Logic and reasoning skills to identify solutions, conclusions or approaches to problems
• Sensitivity to respond appropriately to the needs of a diverse population

Preferred Qualifications :

• Master’s Degree in Hospitality Management, Business, or related field
• Member of the American Culinary Federation (ACF); ACF Certification
• Teaching or training experience in culinary or related fields at the college or vocational / technical level with skills in curriculum design, instructional methods, evaluation and assessment;

proficient in presentation software and spreadsheet programs

Active in hospitality industry professional organizations and / or a variety of contacts within the industry

Community college teaching experience