Principles of Menus and Profitability Adjunct

the CIA•St. Helena, CA

About The Position

Culinary Institute of America Adjunct Faculty members are responsible for teaching students a high standard of professionalism. The responsibilities of Adjunct Faculty include but are not limited to teaching and evaluating students. Adjunct Faculty members also maintain office hours, assist students who are having difficulty with studies, and honor college policies. Principles of Menus and Profitability Adjunct (MGMT-250) 3.0 credits Whether you manage and/or own a restaurant, operate a catering business, or run a food truck, there are certain fundamental management skills that apply to all foodservice operations. The ability to write well-balanced menus that meet the needs of your customers and are operationally functional and profitable is paramount to success. This course will highlight the basic principles of developing enticing menus that comply with truth-in-menus guidelines, as well as incorporating current research on consumer behavior relative to menu layout, design, and sales that maximize profit. Additionally, this course will focus on the management functions of running a profitable foodservice establishment, including the control process and managing revenue and expenses.

Requirements

Minimum of one (1) year of teaching experience.
Minimum of one (1) to three (3) years of work experience in the related topic area.
Bachelor's Degree.
Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
Excellent written, verbal communication, and presentation skills required.
Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
Strong customer service skills.
Exceptional organizational skills.
Ability to work independently or in a team environment and maintain collaborative relationships with all members of faculty and administration.
Must have an excellent and welcoming presence in front of guests and employees.
Moderate to strong presentation skills are required.

Nice To Haves

Master’s Degree in related field for Food Safety.
PhD in related field.
One (1) year college level teaching experience.
Experience with Moodle preferred.

Responsibilities

Prepares daily lesson plans for classes and teaches classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the Institute.
Works individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
Provides regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria; files course grades consistently and without prejudice.
Evaluates and document student performance using established methods and criteria.
Submits course grades promptly within the timeframe specified by College policy.
Compiles and presents instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines and class schedules as assigned.
Utilizes the established syllabus and textbook(s) for the course being taught.
Maintains record of student attendance, student progress, and grade distributions.
Maintains discipline and order during instructional activities.
Enforces sanitation principles (appropriate to teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
Supports the mission and policies of the Institute as well as the overall strategic direction of the Education Department.
Assumes responsibility for equipment and facilities of the classroom.
Any and all other duties as assigned.