Part-Time Instructor, Culinary Arts and Hospitality - Watauga Campus

Caldwell Community College & Technical Institute   Boone, NC   Full-time     Education
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Posted on July 8, 2021

Part-Time Instructor, Culinary Arts and Hospitality - Watauga Campus

SALARY: Depends on Qualifications

OPENING DATE: 07/01/21

CLOSING DATE: Continuous

DESCRIPTION:

Instructs classes in assigned division; coordinates assigned activities with other college programs, divisions, departments and outside agencies; and provides responsible and complex administra­tive support to the Director, Culinary Arts and Hospitality and to the Dean, Career and Technical Education.

EXAMPLES OF DUTIES:

Essential and other responsibilities and duties may include, but are not limited to, the following:

Essential Functions:
1.Teaches assigned courses to meet program needs
2.Evaluates student progress and provides appropriate feedback
3.Prepare lesson plans, course overviews, and course syllabi
4.Uses and promotes appropriate technology to enhance student learning outcomes
5.Plan projects for hands on experience
6.Maintain Equipment and ensure proper storage and security of supplies
7.Ability to provide guidance and advice regarding apprenticeship procedures.
8.Monitoring of shop environment including heating, cooling, ventilating and lighting
9.Determines need for supplies; ensure proper storage
10.Maintains cleanliness of class/grounds/lab area
11.Assists in the evaluation of courses and programs
12.Prepares and submits attendance records, reports, and grades established by institutional policy
13.Promotes College mission, values, and vision

Marginal Functions:
1.Participate in the development and delivery of public information efforts; support college functions/cultural activities; assist in the placement of students
2.Assist in student registration process and advisement
3.Perform other duties as assigned.

QUALIFICATIONS AND WORKING CONDITIONS:

Knowledge of:

Principles and techniques of classroom instruction.

The mission, goals and objectives of CCC&TI.

Principles and procedures of record keeping.

Principles and techniques involved in test development and administration.

Safe work practices and procedures.

Operational characteristics of equipment and tools used in the area of work assigned.

English usage, spelling, grammar and punctuation.

Modern office procedures, methods and computer equipment.

Current trends, research and development in the area of assignment.

Pertinent federal, state and local laws, codes and regula­tions.

Ability to:

Interpret and apply college and assigned division goals, objectives, policies, procedures, rules and regulations.

Contribute to the development of academic mission, goals and objectives which complement those of the college.

Prepare clear and concise administrative and financial reports.

Interpret and apply Federal, State and local policies, laws, and regulations.

Communicate clearly and concisely, both orally and in writing.

Establish and maintain effective working relationships with those contacted in the course of work.

Interpret, explain, and enforce departmental policies and procedures.

Work independently in the absence of supervision.

Provide classroom and/or laboratory instruction to students.

Follow all safety rules and regulations of the Department.

Understand and follow oral and written instructions.

Operate a variety of mechanical equipment in a safe and effective manner.

Environmental Conditions:
The employee should have the ability to effectively handle a work environment and conditions which involve an office and classroom workspace, working closely with others, and periodically working irregular hours.

The employee must maintain the office and teaching environments by maintaining equipment and supplies, ensuring overall cleanliness, functionality, and conformance to OSHA standards to provide a safe work environment.

Physical Conditions:
Physical and marginal functions require the ability to maintain physical condition appropriate to the performance of assigned duties and responsibilities, which may include the following; standing, walking or sitting for extended periods, moderate lifting and carrying, general manual dexterity, operating assigned equipment, and extended exposure to computer screens.

The employee is required to maintain effective audio-visual discrimination and perception needed for making observations, reading and writing, operating assigned equipment, communicating with others, and handling varied tasks simultaneously.

Additionally, the employee must maintain mental capacity, which permits making sound decisions and using good judgment, demonstrating intellectual capabilities, and evaluating the effectiveness of programs and personnel.

Scheduling Conditions:
This is a part-time position, with availability of contract hours and scheduling (day/evening/online) dependent on enrollment needs of each semester.

Traveling Conditions:
Local travel between the Caldwell campus, Watauga campus, or any off-campus sites may be needed.

EXPERIENCE AND TRAINING:

Experience:

Prior work experience in full food service operation and five years of experience in the hospitality industry is required. Preferred experience in improving kitchen efficiencies, quality, food and labor costs. Teaching experience at a post-secondary institution preferred.

Training:

Associate's Degree in culinary arts from an accredited school or Certified Executive Chef and two years of hospitality or food service experience required. Bachelor's degree in culinary arts preferred. ServSafe certification required.