PT Culinary Instructor
Salary:
$29.
67 - $35.
80 HourlyLocation :
Main Campus - Smithfield, NCJob Type:
Part TimeJob Number:
PTCI-7192023Department:
InstructionOpening Date:
07/21/2023Recruitment Range:
$29.
67 - $35.
80 HourlyDescription Summary 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.
Knowledge & Responsibilities Essential Duties and Responsibilities include the following.
Other duties may be assigned.
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 Supervisory Responsibilities This job has no supervisory responsibilities.
Minimum & Preferred Qualifications
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education Minimum:
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.
Experience Minimum:
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.
Preferred
Qualifications:
Bachelor's degree in Culinary Arts or Hotel/Restaurant Management from a regionally accredited post-secondary institution American Culinary Federation.
Licensing Requirement:
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.
Additional Information Working Conditions and Environment:
Requires work in a commercial kitchen/laboratory and other campus venues.
Requires occasional evening and weekend hours.
Requires the ability to work in very warm to sometimes extremely hot kitchen environment.
Should be able to identify instructional events and be willing to travel with groups of students to attend events.
Locate replacement or improvise in case of equipment failure while still meeting Health Department regulations.
Physical Demands:
Must be able to lift 30 pounds and stand for long time periods (4
hours)Equipment Operation:
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.
Language Skills 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.
Mathematical Skills 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.
Reasoning Ability 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.
Computer Skills To perform this job successfully, an individual should have knowledge of Microsoft Word and Colleague, and should be proficient in performing Internet searches.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee must be able to communicate effectively.
The employee must be able to meet mobility requirements and be able to occasionally move materials of up to 10 pounds.
Must be able to access print material and utilize the information effectively.
Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually quiet.
This position does not have benefits.
01 Do you have a Associate's Degree in Culinary Arts, Baking & Pastry, Hotel/Restaurant Management or Hospitality Management from a regionally accredited post-secondary institution AND ServSafe Certification? Yes No 02 Do you have 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? Yes No Required Question Recommended Skills American Culinary Federation Communication Consulting Event Management Foods Leadership Estimated Salary: $20 to $28 per hour based on qualifications.
$29.
67 - $35.
80 HourlyLocation :
Main Campus - Smithfield, NCJob Type:
Part TimeJob Number:
PTCI-7192023Department:
InstructionOpening Date:
07/21/2023Recruitment Range:
$29.
67 - $35.
80 HourlyDescription Summary 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.
Knowledge & Responsibilities Essential Duties and Responsibilities include the following.
Other duties may be assigned.
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 Supervisory Responsibilities This job has no supervisory responsibilities.
Minimum & Preferred Qualifications
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education Minimum:
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.
Experience Minimum:
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.
Preferred
Qualifications:
Bachelor's degree in Culinary Arts or Hotel/Restaurant Management from a regionally accredited post-secondary institution American Culinary Federation.
Licensing Requirement:
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.
Additional Information Working Conditions and Environment:
Requires work in a commercial kitchen/laboratory and other campus venues.
Requires occasional evening and weekend hours.
Requires the ability to work in very warm to sometimes extremely hot kitchen environment.
Should be able to identify instructional events and be willing to travel with groups of students to attend events.
Locate replacement or improvise in case of equipment failure while still meeting Health Department regulations.
Physical Demands:
Must be able to lift 30 pounds and stand for long time periods (4
hours)Equipment Operation:
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.
Language Skills 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.
Mathematical Skills 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.
Reasoning Ability 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.
Computer Skills To perform this job successfully, an individual should have knowledge of Microsoft Word and Colleague, and should be proficient in performing Internet searches.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee must be able to communicate effectively.
The employee must be able to meet mobility requirements and be able to occasionally move materials of up to 10 pounds.
Must be able to access print material and utilize the information effectively.
Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually quiet.
This position does not have benefits.
01 Do you have a Associate's Degree in Culinary Arts, Baking & Pastry, Hotel/Restaurant Management or Hospitality Management from a regionally accredited post-secondary institution AND ServSafe Certification? Yes No 02 Do you have 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? Yes No Required Question Recommended Skills American Culinary Federation Communication Consulting Event Management Foods Leadership Estimated Salary: $20 to $28 per hour based on qualifications.
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