Dean – School of Culinary Arts

the CIA•Hyde Park, NY

5d•$150,000 - $175,000

About The Position

The Dean of the School of Culinary Arts serves as the strategic and academic leader for culinary education at the Culinary Institute of America (“CIA”). This position oversees the School at Hyde Park and provides collaborative leadership for culinary programs across all CIA campuses. The Dean develops and executes a forward-looking educational vision for Culinary Arts, translating that vision into rigorous, industry-relevant, and innovative learning outcomes. This includes leadership of all curriculum, faculty, and student success initiatives within the School, as well as oversight of instructional, financial and production operations across culinary kitchens and restaurants. As the CIA’s principal authority in culinary education, the Dean advances the School’s national and international reputation, representing the Institute’s leadership in the future of culinary craft, food systems, and professional practice.

Requirements

An earned Bachelor’s degree or equivalent distinguished professional experience.
Minimum of five years of progressive senior-level experience managing a complex culinary education program.
Equivalent experience leading high-level culinary industry operations may be considered.
Demonstrated record of strategic academic and operational leadership, with the ability to inspire, empower, and align diverse teams around shared goals.
Exceptional communication and interpersonal skills, fostering a culture of openness, transparency, and collaboration.
Proven capacity for data-informed decision-making and performance analytics to drive program quality and student success.
Skilled in digital transformation and educational technology integration, including learning management systems, AI-enhanced learning tools, and data platforms.
Deep understanding of curriculum innovation, competency-based education, and experiential learning in higher education.
Demonstrated ability to embed and assess transferable skills—critical thinking, creativity, collaboration, adaptability, and communication—across culinary programs.
Agile and solutions-oriented leadership style, able to manage change, ambiguity, and competing priorities.
Strong financial acumen and experience with budget planning, forecasting, and fiscal accountability.
Proficiency with Microsoft 365 and modern higher education systems.

Nice To Haves

An earned Master’s or Doctoral degree.

Responsibilities

Strategic Leadership and Vision Champion the vision and strategic priorities of the School of Culinary Arts within the broader institutional context.
Lead the School’s strategic planning and execution, aligning goals with innovation, student success, and industry engagement.
Ensure alignment between Hyde Park and branch campuses, fostering strong two-way communication and academic consistency.
Serve as the CIA’s primary spokesperson for culinary education, representing the School’s mission and achievements to internal and external stakeholders.
Academic Excellence and Innovation Lead curriculum development, assessment, and continuous improvement across all culinary programs, including foundational, production, and advanced specialization areas.
Engage with industry partners to identify and integrate emerging trends in culinary practice, sustainability, food systems, technology, and global cuisine.
Collaborate with faculty and Associate Deans to ensure effective program delivery, staffing, and learning design.
Ensure strong student learning outcomes through experiential engagement in kitchens, restaurants, and applied learning environments.
Oversee student progression and academic standards in collaboration with Admissions, the Registrar, and Student Life.
Operational and Financial Oversight Provide executive oversight of culinary production operations, including food cost management, purchasing, and resource utilization.
Monitor key educational and operational metrics, including retention, performance, utilization, and fiscal accountability.
Lead annual budgeting and long-term financial planning for the School, balancing instructional excellence with operational sustainability.
Partner with campus restaurant leadership to align academic goals with service operations and student learning needs.
Faculty and Student Development Recruit, develop, and retain high-quality culinary faculty committed to teaching excellence, scholarship, and professional leadership.
Foster a culture of continuous improvement through data-informed feedback, peer learning, and reflective teaching practice.
Support faculty in advancing teaching innovation, applied research, industry engagement, and professional visibility.
Address faculty and student concerns constructively to ensure a high-quality, inclusive learning environment.
Institutional and External Collaboration Partner with other CIA schools and divisions to create interdisciplinary and cross-campus learning opportunities.
Collaborate with Facilities, IT, and operational teams to maintain and enhance world-class learning environments.
Build strategic partnerships with industry, alumni, and academic peers to strengthen the School’s external impact and visibility.
Any and all other related duties as assigned.