Nolan Hotel School Chef Instructor (Teaching Support Specialist)

Cornell University

87d • Onsite

About The Position

As a university founded to be a place where “…any person can find instruction in any study,” inclusion and belonging are at the core of our values and mission. We strive to be a welcoming, caring, healthy community where students, faculty, and staff with different backgrounds, perspectives, abilities, and experiences can learn, innovate, and work in an environment of respect, and feel empowered to engage in any community conversation. As a member of the Cornell University community, it is important to recognize our shared responsibility to each other to cultivate a culture of inclusion for all. Cornell Core values As a people manager and university leader you will model and support a culture of inclusion, belonging, and wellbeing by fostering an environment where everyone has the ability to thrive and navigate work and life’s challenges because they feel like they belong and have the tools and support they need. While position responsibilities vary greatly, the Skills for Success and Leadership Skills for Success are foundational to what is expected of every employee and leader working at Cornell. These skills are essential for individual and organizational success. Staff Skills for Success; Leadership Skills for Success. The Instructional Support Department working with faculty is responsible for teaching course material to students in both the classroom and laboratory. Additional responsibilities include managing facilities, products, and staff to meet administrative goals and financial objectives. The Teaching Support Specialist Chef Instructor serves as the instructional lead for all laboratory and restaurant operations pertaining to the Nolan School of Hotel Administration. The role’s primary focus is to provide enriching contact time with students− the Teaching Support Specialist Chef Instructor exhibits proficient knowledge of course material through instructing, demonstrating, and guiding students individually, in small groups, and in the classroom. Good communication skills and proficiency in platforms such as Excel are vital to the role. The Teaching Support Specialist Chef Instructor guides students through the process of synthesizing skills, concepts, and theories learned in the classroom that are utilized daily to operate a full-service restaurant or to successfully complete a culinary or beverage management laboratory section. This includes all elements of professional food handling and preparation, kitchen management, and food and beverage systems. The Teaching Support Specialist Chef Instructor collaborates with faculty in creation of curriculum, presenting, and teaching the goals and objectives of core and elective courses. The Teaching Support Specialist Chef Instructor develops laboratory curriculum as well as dictates the flow of laboratory operations, sets timelines, and production schedules for each laboratory. The Teaching Support Specialist Chef Instructor delivers the academic objectives to all students while managing laboratory sections and/or operating a restaurant as part of an instructional team. Additionally, the Teaching Support Specialist Chef Instructor works in tandem with faculty in presenting, teaching, and reinforcing core classroom concepts such as costing, purchasing, and menu development. Meeting administrative goals pertaining to course expenses and logistics are required. While position responsibilities vary, every member of our community is expected to foster a culture of belonging and a healthy work environment by communicating across differences; being cooperative, collaborative, open, and welcoming; showing respect, compassion, and empathy; engaging and supporting others regardless of background or perspective; speaking up when others are being excluded or treated inappropriately; and supporting work/life integration of oneself and others.

Requirements

• The Teaching Support Specialist Chef Instructor must have a culinary degree or certification and a hospitality or food-related master’s degree (or equivalent) with a minimum of five years of food service experience, including a minimum of three years of supervisory food service experience.
• A high level of culinary knowledge and technical skill is required.
• Current awareness of culinary and restaurant trends is necessary.
• Knowledge of current food service sanitation requirements and food safety standard operating procedures is required.
• Knowledge of food and beverage management systems and controls is expected.
• Excellent communication and interpersonal skills is required.
• Evidence of strong teaching skills at the college level is required.
• Flexibility and adaptability with scheduling hours including nights and weekends in support of academic and operational responsibilities is required.

Nice To Haves

• Additional responsibilities require the Teaching Support Specialist Chef Instructor to be proficient with Microsoft Office and electronic purchasing systems for multiple products and services.
• Food safety and TIPS (or equivalent) certifications are preferred.

Responsibilities

• Instructing, demonstrating, and guiding students individually, in small groups, and in the classroom.
• Guiding students through the process of synthesizing skills, concepts, and theories learned in the classroom that are utilized daily to operate a full-service restaurant or to successfully complete a culinary or beverage management laboratory section. This includes all elements of professional food handling and preparation, kitchen management, and food and beverage systems.
• Collaborating with faculty in creation of curriculum, presenting, and teaching the goals and objectives of core and elective courses.
• Developing laboratory curriculum as well as dictates the flow of laboratory operations, sets timelines, and production schedules for each laboratory.
• Delivering the academic objectives to all students while managing laboratory sections and/or operating a restaurant as part of an instructional team.
• Working in tandem with faculty in presenting, teaching, and reinforcing core classroom concepts such as costing, purchasing, and menu development.
• Meeting administrative goals pertaining to course expenses and logistics are required.

Benefits

• Health Care – Several plan options for Endowed medical, dental, prescription drug, and vision care coverage.
• Generous Paid Time Off & Leave Provisions with flexible work options – This includes vacation time, health and personal time, holidays, and parental leave.
• Retirement Plans – Employees are eligible for the 403(b) Cornell University Retirement Plan (CURP) which offers superior retirement savings benefits.
• Education – Options include the Employee Degree Program, taking classes to enrich your career skills, New York’s 529 College Savings Program, and Cornell Children’s Tuition Scholarship.
• Wellbeing - Working in a university setting gives you access to our athletic facilities and a plethora of wellness programs, NCAA sporting events, music, art and theater, lectures and other presentations and events.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level