(FT) Chef Educator, Culinary Arts

Job Title: Chef Educator
Department: Academy of Culinary Arts
Reports To: Director, Academy of Culinary Arts & Hospitality Management
Positiion Summary:  Teaches a broad range of Culinary, Baking & Pastry and/or dining room courses using a diverse selection of delivery systems, such as, lecture, lecture/lab, technology, web-based programs, and alternatives.

• Conducts in-person and/or online demonstrations as required by the curriculum
• Demonstrates techniques and concepts as required by the curriculum
• Delivers clear, concise, and organized lectures as required by the curriculum
• Assess student performance through observation and interaction, along with written and practical examinations
• Maintains a positive, focused learning environment during class
• Conducts classes in a manner that complies with principles of food safety and sanitation
• Maintains accurate records of student attendance and performance
• Maintains an ADA compliant LMS site for each class
• Maintains a Recipe and Food Costing Database for each class
• Attends meetings and faculty orientation as required
• Collaborates with faculty on curriculum development
• Builds community relations and assists with recruitment activities
• Participates in department assessment activities
• Ensures all necessary equipment and supplies are available for the class
• Participates in student advising
• Performs related duties as assigned

Education

• Associate's degree in culinary arts or baking & pastry
• Bachelor's degree in culinary arts or baking & pastry preferred
• ServSafe® Certification
• ServSafe® Instructor Certification preferred
• American Culinary Federation Certification (CCC, CEC, CMC, CCE, CWPC, CMPC, or CEPC), or equivalent required, or ability to acquire certification within three years of hire.

Experience:

• Minimum of 4 years of full-time related industry experience
• Higher Education/Community College teaching experience preferred
• Experience with Asynchronous and Synchronous Online/Hybrid Course Delivery preferred
• Fine Dining experience preferred

Competencies and Skills:

• Extensive knowledge of classical and contemporary culinary techniques.
• Specialties in Contemporary Pastry, Artisan Breads, Ice Carving, and/or restaurant operations, etc. preferred
• Knowledge of dining room operations and guest service standards.
• Fundamental knowledge of baking and pastry techniques.
• Strong organizational, communication, and interpersonal skills.
• Ability to teach and mentor students with varying levels of experience.
• Commitment to food safety, sanitation, and workplace safety.
• Ability to manage multiple priorities in a fast-paced instructional environment.
• Proficiency with instructional technology and learning management systems.
• Commitment to diversity, equity, inclusion, and student-centered teaching.

Teaching Demonstration

Candidates selected for an interview will be required to complete a teaching demonstration consisting of:

• A culinary lesson presentation appropriate for college-level students.
• A written lesson plan identifying learning outcomes and instructional activities.
• An explanation of assessment methods used to measure student learning and achievement of course objectives.

Terms of Employment:
This position may require flexible teaching to include day and evening sections at any Atlantic Cape location.
This is a full-time, salaried position that includes a comprehensive benefits package. For details on the full compensation and benefits package, please see the Benefits tab.