PT Culinary Instructor

Johnston Community College•Smithfield, NC

57d•Onsite

About The Position

Under general supervision, the purpose of this position is to provide a Curriculum program in Culinary Arts. Employees in this classification will be responsible for providing classroom instruction; administering tests; evaluating student performance and maintaining accurate documentation as required by state standards.

Requirements

Associate's Degree in Culinary Arts or Baking & Pastry or Hotel/Restaurant Management or Hospitality Management from a regionally accredited post-secondary institution. ServSafe Certification is required.
Five (5) years of documented work experience in the culinary field with at least two (2) years management experience in the following: restaurant, hotel/club dining room, beverage and food and beverage industries.
Minimum of two (2) years full-time teaching experience including online, lecture, hybrid, and web-enhanced.
Experience in culinary arts cooking techniques in guidance with American Culinary Federation (ACF) standards
Knowledge and experience with academic course standards, SACCSCOC and ACF Accreditation.
Must have ServSafe Certification (must score above 94% on ServSafe exam to maintain certification required for managers).
Have one or more certifications including CCC, CCE, CEC, CEPC, ProStart.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
To perform this job successfully, an individual should have knowledge of Microsoft Word and Colleague, and should be proficient in performing Internet searches.
Must be able to lift 30 pounds and stand for long time periods (4+ hours)
Must be proficient in the safe and appropriate operation of all common commercial kitchen equipment and appliances. This includes but is not limited to: dishwashers, grills, griddles, ovens (conventional, microwave, and convection), gas cooktops, fryers, tilt skillets, mixers, coolers, and freezers.

Nice To Haves

Bachelor's degree in Culinary Arts or Hotel/Restaurant Management from a regionally accredited post-secondary institution American Culinary Federation.

Responsibilities

Prepare and teach assigned courses in accordance with course outlines and published course schedule
Prepare and teach classes in traditional and distance learning modalities.
Maintain accurate records for each course taught.
Prepare, review, and update course on a regular basis.
Cooperate in scheduled student evaluations of instructor and course.
Ensure that course content is up-to-date, relevant, accurate, and consistent with state and national accreditation standards.
Complete program reports, including but not limited to, annual program review, outcomes assessment, and advanced planning document.
Maintain advisory committee.
Establish/maintain accreditation standards including: self-study, site visits, and annual reports.
Keep regular posted office hours.
Submit all college reports in a timely fashion.
Attend instructor and departmental meetings as scheduled.
Serve on college standing committees and attend meetings.
Maintain professional competence through the identification and completion of appropriate professional development.
Maintain effective working relationships with students, faculty, and staff.
Attendance is required to perform the essential functions of the position.
Other duties as assigned by the President or supervisory personnel. The College reserves the right to alter duties, responsibilities, conditions, working hours, and job title as necessary.
Understanding of theory, concepts, and practical applications critical for success in the food service industry. These include but are not limited to: sanitation and safety; food and beverage service; foodservice purchasing and inventory control; essential culinary and baking skills; garde manger skills; event planning and organization; and basic supervisory skills.
Understanding of and a commitment to community college education and the concept of a learning-centered, open admissions institution.
Professional demeanor and ability to work cooperatively with other faculty, staff, students, and public.
Ability to monitor all equipment and note any changes in the proper working condition of equipment to identify safety and repair issues.
Must be able to maintain above average quarterly scores through Health Department inspections.
Ability to use Moodle LMS and Blackboard