(FT) Chef Educator, Culinary Arts

Atlantic Cape Community College•Mays Landing/Cape May & Atlantic City Campuses, NJ

10d

About The Position

The Chef Educator teaches Culinary, Baking & Pastry, and/or dining room courses using varied delivery methods, including lectures, lecture/labs, technology, web-based programs, and other alternatives. The position may involve in-person and online instruction and flexible teaching assignments, including day and evening sections at any Atlantic Cape location. This is a full-time, salaried position with a comprehensive benefits package. The instructor demonstrates culinary techniques and concepts, delivers organized lectures, assesses student performance through observation and interaction as well as written and practical examinations, and maintains a positive, focused learning environment. The role also includes maintaining accurate attendance and performance records, ADA-compliant learning management system sites, and recipe and food-costing databases for each class. The Chef Educator collaborates on curriculum development, participates in meetings, orientation, assessment activities, and student advising, supports community relations and recruitment, and ensures class equipment and supplies are available. Candidates selected for an interview must provide a college-level culinary teaching demonstration, a written lesson plan, and an explanation of assessment methods.

Requirements

Associate's degree in culinary arts or baking and pastry.
ServSafe® Certification.
American Culinary Federation certification (CCC, CEC, CMC, CCE, CWPC, CMPC, or CEPC), or equivalent, or ability to acquire certification within three years of hire.
Minimum of 4 years of full-time related industry experience.
Extensive knowledge of classical and contemporary culinary techniques.
Knowledge of dining room operations and guest service standards.
Fundamental knowledge of baking and pastry techniques.
Strong organizational, communication, and interpersonal skills.
Ability to teach and mentor students with varying levels of experience.
Commitment to food safety, sanitation, and workplace safety.
Ability to manage multiple priorities in a fast-paced instructional environment.
Proficiency with instructional technology and learning management systems.
Commitment to diversity, equity, inclusion, and student-centered teaching.
Ability to teach flexible day and evening sections at any Atlantic Cape location may be required.

Nice To Haves

Bachelor's degree in culinary arts or baking and pastry.
ServSafe® Instructor Certification.
Higher education or community college teaching experience.
Experience with asynchronous and synchronous online/hybrid course delivery.
Fine dining experience.
Specialties such as contemporary pastry, artisan breads, ice carving, and/or restaurant operations.

Responsibilities

Teach Culinary, Baking & Pastry, and/or dining room courses through lecture, lecture/lab, technology, web-based programs, and other delivery methods.
Conduct in-person and/or online demonstrations as required by the curriculum.
Demonstrate techniques and concepts as required by the curriculum.
Deliver clear, concise, and organized lectures.
Assess student performance through observation and interaction, and through written and practical examinations.
Maintain a positive, focused learning environment during class.
Conduct classes in compliance with food safety and sanitation principles.
Maintain accurate records of student attendance and performance.
Maintain an ADA-compliant learning management system site for each class.
Maintain a recipe and food-costing database for each class.
Attend meetings and faculty orientation as required.
Collaborate with faculty on curriculum development.
Build community relations and assist with recruitment activities.
Participate in department assessment activities.
Ensure necessary equipment and supplies are available for class.
Participate in student advising.
Perform related duties as assigned.
Complete a college-level culinary lesson presentation, written lesson plan, and explanation of assessment methods as part of the interview teaching demonstration.