Applied Hospitality Arts Instructor

the CIA•St. Helena, CA

About The Position

Culinary Institute of America faculty members teach students, develop curriculum, remain current with industry practices, and uphold high standards of professionalism. The Applied Hospitality Arts Instructor prepares and delivers lectures and hands-on instruction, evaluates student performance, and develops and revises course guides and educational materials. Instruction may take place on campus, off campus, or remotely, and assigned courses are delivered according to established schedules and curricula. The instructor advises students on course information, academic support, and career guidance, and provides timely, constructive feedback. The role also includes supervising students in table service, enforcing sanitation and academic policies, managing course-related supplies and equipment, and coordinating with Food and Beverage operations staff for classes and public-facing service activities. Faculty contribute to shared governance and the Institute’s mission, maintain awareness of developments in foodservice, wine, beverage, and hospitality, and support the broader operation of the College. The anticipated hiring salary for Lecturing Instructors is $98,325. Candidates with higher academic qualifications that merit a higher academic rank may be eligible for a higher salary; offers depend on qualifications and experience. The CIA offers a benefits package that includes medical coverage at no cost to qualifying employees, dental and vision insurance, life insurance, short- and long-term disability insurance, a retirement savings plan with high employer contributions, and paid time off. Following a successful three-year probationary period, appointments are considered ongoing, and faculty may apply for promotion in academic rank, subject to standard employment terms and conditions and any applicable collective bargaining agreement.

Requirements

Associate’s degree or equivalent in Foodservice Management, Hospitality, a related field, or significant professional accomplishments in one of these disciplines.
At least five years of recent post-graduate industry experience.
At least three years of supervisory experience with both management and line-level employees.
A track record of progressive skills, increasing responsibility, and career-oriented professional development as a manager, supervisor, and/or instructor in hospitality education.
Welcoming presence with guests and employees and moderate to strong presentation skills.
Sound judgment and discretion when handling sensitive student issues confidentially.
Strong interpersonal skills and excellent verbal and written communication skills, including the ability to work effectively with multiple teams.
Strong customer service skills.
Ability to identify learning outcomes and execute plans to achieve them with students.
Ability to stay current with industry trends and breakthroughs and incorporate them into curriculum.
High skill levels in wine and beverages, table service, restaurant management, food and beverage costing, sanitary practices, and wine pairings, as appropriate to instructional responsibilities.
Strong organizational skills, attention to detail, and thoroughness.
Ability to work independently or in a team and maintain collaborative relationships across instructional and operational partners.
Proficiency with MS Office (Outlook, Word, Excel, and PowerPoint) and ability to learn and use industry-specific educational technology, grading, scheduling, and purchase-ordering software.
Ability to lift 50 pounds frequently; bend, stoop, or reach as needed; and stand and work for extended periods, including six hours in restaurant or banquet service.
Availability to work nights and weekends as required by business needs.

Nice To Haves

Degree in hospitality or a related business concentration.
Advanced beverage certifications, such as CMS or WSET.

Responsibilities

Prepare daily lesson plans and supporting instructional materials for assigned courses.
Deliver lectures and hands-on classes on campus, off campus, or remotely, in accordance with CIA professional standards.
Administer assigned courses according to established schedules and curricula.
Supervise students in table service and ensure quality service according to College guidelines.
Advise students who need academic support, have course questions, seek career guidance, or need assistance with their studies.
Use the CIA classroom management system to set up course templates and maintain grades and student feedback.
Provide regular, objective, consistent, and timely feedback; evaluate and document student performance using established methods and criteria.
File course grades within designated deadlines and without prejudice.
Collaborate with colleagues to prepare, review, and revise course guides, syllabi, curriculum materials, and other educational materials.
Enforce applicable sanitation principles, attendance policies, the Professionalism, Uniform, and Hygiene Policy, and other academic policies.
Develop requisitions and orders for assigned courses, maintain appropriate inventory, and use beverage, linen, and dining room supplies cost-consciously.
Use the ordering system and submit requisitions in compliance with storeroom policies, procedures, and deadlines.
Maintain and organize Institute equipment and facilities used in assigned classrooms and instructional spaces.
Oversee systems and procedures for assigned instructional programs to ensure effective course operations.
Partner supportively with Food and Beverage operations staff to support classes and associated public-facing service activities.
Stay current with developments in foodservice, wine, beverage, and hospitality and work toward goals in the formal annual plan.
Support the Institute’s mission and policies and contribute to College growth through committee or task-force service, assistance with visitors, recommendations of students and potential employees, and hospitality.
Perform duties common to CIA employees and other duties as assigned.