Culinary Arts Faculty and Program Coordinator

Northern Essex Comm College•Haverhill, MA

1d•$54,201 - $64,497•Onsite

About The Position

The Culinary Arts Faculty and Program Coordinator oversees and instructs in our Associate Degree of Culinary Arts associate degree as well as our Culinary Arts and Baking & Pastry Certificate programs. The Coordinator will be chiefly responsible for designing and delivering culinary arts learning activities that will enable people of diverse abilities to set, pursue and achieve personal goals for employment and growth.

Requirements

Bachelor of Science in Culinary Arts, Hospitality Management, Business, or related field.
Must possess ServSafe Manager and Food Allergy certifications.
Minimum of three (3) years of current and related business work experience in a hospitality organization at a supervisory level.
Three (3) years of teaching experience in the Culinary Arts field.
The ability to work effectively with a diverse faculty, staff, and student body.
Substantial knowledge of practical and essential culinary techniques suitable for cooking in commercial settings.
The ability to differentiate instruction to meet the diverse needs of learners in culinary techniques.
Working knowledge of local job market as it relates to the food service industry.

Nice To Haves

Candidates with additional relevant certifications preferred (e.g. American Culinary Federation certifications, Skills USA instruction, ProStart Educator certification, etc.).
College-level teaching experience
A background in coordination of a Culinary Arts program
Bilingual Spanish/English
Experience working with and supporting a culturally diverse population

Responsibilities

Prepare syllabi and develop curricula to address course and program student learning outcomes.
Serve as academic advisor to students.
Post and maintain a minimum of three (3) office hours per week.
Serve on college committees as elected or appointed.
Attend program, division, department, professional staff, and committee meetings.
Coordinate all local and state inspections required for program operations.
Order and procure all food and beverages required for the Culinary programs.
Participate in assessment of course and program learning outcomes.
Use technology effectively to communicate with students and colleagues and to enhance classroom learning as appropriate.
Engage in professional development activities to maintain excellence in the discipline and in the classroom.
Carry out other related duties as assigned by the Dean, consistent with the Collective Bargaining Agreement.