Instructor, Food, Nutrition and Hospitality

Owens Community College

12d•$50,000•Onsite

About The Position

The Instructor, Food, Nutrition and Hospitality fulfills the professional responsibilities of a full-time faculty member. Instructional assignment in fundamental culinary skills; quantity food preparation; advanced and specialized culinary skills, baking/pastry; garde manages; and management leadership topics. Includes lecture and lab instruction. Maintains food safety and sanitation procedures. The anticipated start date for this role is Spring Semester, January 2027.

Requirements

Bachelor's degree - Graduate of a culinary program offered at an institution which is legally authorized under applicable state law to provide post-secondary education and which is institutionally accredited by an agency recognized by the U.S. Department of Education or approved by a comparable government agency.
Must be certifiable by the ACF as a Sous Chef or higher (or equivalent to Sous Chef).
Two (2) years of experience as a supervisory chef.
Minimum of four (4) years general, hands-on culinary industry experience.
ACF certification as a Certified Sous Chef or higher or equivalent certification (or eligible to attain ACF certification within one year of employment).
NRAEF ServSafe Manager certified with Ohio Department of Health Level II Food Protection certificate.
First Aid/CPR certified (or able to attain certification within 6 months of employment).

Responsibilities

Fulfills the professional responsibilities of a full-time faculty member.
Provides instructional assignment in fundamental culinary skills, quantity food preparation, advanced and specialized culinary skills, baking/pastry, garde manger, and management leadership topics.
Conducts lecture and lab instruction.
Maintains food safety and sanitation procedures.
Demonstrates knowledge of current principles, practices, and techniques in the Culinary Arts field.
Demonstrates working knowledge of professional cooking terminology and meal preparation procedures (e.g.: portion control, menu development).
Demonstrates working knowledge of standardized rules and procedures for all food preparation, food safety, and sanitation guidelines.
Demonstrates knowledge of professional kitchen operations, equipment uses, and work flow.
Demonstrates knowledge of culinary supervision practices and procedures with the ability to simultaneously direct, supervise, and motivate students in food production settings.
Demonstrates knowledge and understanding of applicable federal and state laws, rules, and regulations associated with the food service industry.
Demonstrates knowledge of instructional techniques and technology related to post-secondary culinary arts and baking and pastry education.
Utilizes effective interpersonal, communication, and leadership skills, including the ability to work with diverse groups of individuals on a daily basis and maintain effective working relationships.
Demonstrates organizational, time-management, and problem-solving skills.
Operates various types of food preparation equipment and learns new equipment.
Demonstrates production and service techniques including, but not limited to: menu development, menu marketing, baking, pastry, International cuisines, wine and beverages, culinary fundamentals, catering and banquet operations, dining operations, and advanced baking and pastry topics.
Demonstrates skills in organizational management and leadership.
Proficient in Microsoft Office and able to communicate via Internet and course management software.
Operates a grill, Robocoupe, slicer, fryer, coffee maker, Combi Oven, mixer, steam jacketed kettle, tilt brazier, convection steamer and other sugar and chocolate working utensils or equipment.
Demonstrates team-building skills.
Exercises sound judgment and follows instructions.
Operates a personal computer with related applications, and learns other software programs.
Demonstrates leadership ability and supervisory skills to plan work, monitor progress, and provide guidance to students.
Works collaboratively in a team environment; works efficiently and adheres to deadlines.
Reads, understands, and manages the lab course budget.
Establishes and maintains effective working relationships with internal and external organizations, Department Chair, Program Coordinator, Culinary Lab Operations Manager, Lab Assistants, and all other faculty, staff, and students.
Interprets and presents information and ideas clearly and accurately in writing, verbally, and by preparation of lesson plans, reports, and other materials.
Works independently and as part of a team.
Cultivates and maintains a positive educational experience for students with diverse backgrounds.
Keeps accurate records.