This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
A Culinary Institute of America Chef Instructor is responsible for teaching students, in the classroom and kitchen lab environments, developing curriculum, conducting research and contributing to the intellectual property of the college all while maintaining a high standard of professionalism.
The responsibilities of the position include: preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and assessing degree program learning outcomes..
All faculty members are responsible to advise students on academics, to provide professional advice for students pursuing careers in the foodservice industry, maintain office hours(outside of class time), and to assist students who have difficulty with studies..
Faculty is expected to contribute to the overall operation of the college, honor college policies and procedures, and to support the mission of the Institute, by acting as Ambassadors of the Culinary Institute of America.
Education: Associate Degree or equivalent required in the field
-Minimum 7 years industry post-graduate recent experience.
-At least three (3) years of supervisory experience with both management and line level employees.
-Relevant work experience in one or more of the following areas volume foodservice, fine dining, multi- unit restaurant operations, and menu R&D.
-Bachelor Degree or equivalent in the field of Culinary Arts,
-High level of proficiency in hands-on culinary techniques.
-Basic computer literacy, which must include ability to work effectively in Word, Excel, PowerPoint and /or similar programs.
-Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization to respond to business needs
-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.
-Moderate to 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 guests and employees. Moderate to strong presentation skills are required.
-Must have the ability to lift fifty (50) pounds on a frequent basis.
-Must be able to stand for extended periods of time in a typical kitchen environment
-Must be able to perform hands on demonstrations of culinary techniques and correct use of equipment.
-Must have the ability to work various shifts including those may begin at 1:30 AM and those which end at 10:00 PM.
-Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.