Spanish Faculty - School of Food Studies & Liberal Arts

the CIA•Hyde Park, NY

7d•Onsite

About The Position

The Culinary Institute of America (CIA) faculty members are responsible for teaching students, developing curriculum, conducting research, and serving on committees in service to the Institute. The responsibilities of the position include but are not limited to preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and developing intellectual property in one’s area of expertise. Faculty members also provide professional and career advice for students pursuing careers in food-related organizations, maintain office hours (in-person or virtual), assist students who are having difficulty with studies, and honor CIA policies. Faculty are also expected to contribute to the overall operation of the CIA and support the mission of the Institute.

Requirements

Ph.D. or equivalent terminal degree in Spanish Literature and/or Culture, or a related field of study.
Minimum of two (2) years college- or university-level teaching experience.
Native or near-native fluency in Spanish and English language.
Strong interpersonal skills and ability to effectively work with multiple teams across the organization.
Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
Excellent written, verbal communication, and professional presentation skills required.
Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
Strong organizational skills, detail oriented, and thorough.
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 students, guests, and employees.

Nice To Haves

Additional fluency in French and/or Italian language arts an asset.
Experience with Moodle or other learning management systems.

Responsibilities

Prepare daily lesson plans for classes and teach classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the Institute.
Work 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.
Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria; file course grades consistently and without prejudice.
Evaluate and document student performance using established methods and criteria.
File course grades promptly within the specific time limit allowed.
Compile and present instructional material at scheduled times and places in accordance with the CIA Catalog descriptions, course syllabi and outlines, and class schedules as assigned.
Utilize the established syllabus and textbook(s) for the course being taught, as applicable.
Maintain records of student attendance, student progress, and grade distributions.
Manage the classroom appropriately.
Collaborate with colleagues, prepare, review and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
Contribute to the growth of the Institute by serving on committees or task forces, with assisting visitors, recommending students and potential employees, and displaying hospitality.
Communicate through appropriate channels.
Enforce sanitation principles (appropriate to teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
Stay abreast of new developments in liberal arts and food studies, maintain an awareness of issues in the food system and the food service and hospitality industries, plan on an annual basis, complete professional development activities, and strive to accomplish the goals set out in the formal annual evaluation.
Support the mission and policies of the Institute as well as the overall strategic direction of the School of Food Studies and Liberal Arts.
Assume responsibility for the equipment and facilities of the classroom.
Any and all other duties as assigned.