Principles of Menu & Profit Adjunct

the CIA•St. Helena, CA

About The Position

The Culinary Institute of America is hiring an Adjunct Faculty member to teach Principles of Menus and Profitability (MGMT-250), a 3.0-credit course. The course covers fundamental management skills for foodservice operations, including developing appealing, well-balanced, operationally functional, and profitable menus; truth-in-menus guidelines; consumer behavior related to menu layout, design, and sales; and managing a profitable establishment through control processes and revenue and expense management. Adjunct Faculty teach and evaluate students, maintain office hours, support students who need academic assistance, and follow college policies. They prepare and deliver instruction according to Institute philosophy and policies, the course syllabus and materials, and scheduled class times. They evaluate and document student performance, provide constructive feedback, submit grades, and maintain attendance and progress records. They also maintain classroom discipline, enforce applicable sanitation and academic policies, support the Institute’s mission, and take responsibility for classroom equipment and facilities. The hiring rate is $4,295 at the base rate, $4,542 with a master’s degree, or $4,790 with a master’s degree and two years of college-level teaching experience. Offers are based on the final candidate’s education and relevant experience. The recruiter can provide information about the anticipated hiring salary based on specific qualifications.

Requirements

At least one year of teaching experience.
One to three years of work experience in a related topic area.
Bachelor’s degree.
Strong teamwork and interpersonal skills; adaptability, dependability, and ability to handle multiple priorities.
Sound judgment and discretion when handling sensitive student issues, with confidentiality.
Excellent written and verbal communication and presentation skills.
Strong computer skills, including effective use of Microsoft Word, Excel, and PowerPoint.
Strong customer service skills.
Exceptional organizational skills.
Ability to work independently or in a team and maintain collaborative relationships with faculty and administration.
Welcoming and professional presence in front of guests and employees.
Moderate to strong presentation skills.
Availability to work the assigned course schedule, including nights and weekends as required by business needs.

Nice To Haves

Master’s degree in a related field for Food Safety.
PhD in a related field.
One year of college-level teaching experience.
Experience with Moodle.

Responsibilities

Prepare daily lesson plans and teach classes as scheduled in accordance with Institute philosophy, policies, and guidelines.
Advise and assist students with course questions, academic difficulties, career guidance, and other study needs.
Provide regular, constructive, objective, consistent, and timely feedback to students.
Evaluate and document student performance using established methods and criteria.
Submit course grades promptly within the timeframe specified by College policy.
Compile and present instructional materials at scheduled times and locations in accordance with catalog descriptions, syllabi, course outlines, and class schedules.
Use the established syllabus and textbooks for the course.
Maintain records of student attendance, progress, and grade distributions.
Maintain discipline and order during instructional activities.
Enforce applicable sanitation principles, attendance policies, professionalism, uniform and hygiene policies, and other academic policies.
Support the Institute’s mission and policies and the Education Department’s strategic direction.
Take responsibility for classroom equipment and facilities.
Perform other duties as assigned.
Maintain office hours and assist students having difficulty with their studies.