Instructor - Culinary Arts

Instructor - Culinary Arts

Department: Technical Education

Salary Range: $50,000 – $65,000
FLSA: Exempt
Immediate Supervisor: Assigned Department Chair or Program Director
Schedule Details: Full-time/9-month position/PSRS. Lecture and lab courses are scheduled in two shifts:
Morning (8:00 a.m.–12:30 p.m.) and Afternoon (1:00 p.m.–5:30 p.m.). Depending on scheduling needs and lab availability, instructors may be assigned both morning and afternoon sessions on the same day.

The instructor is responsible for developing and implementing the daily lesson plans and activities for the assigned classes to include Introduction to Foods, Soups & Sauces, Meat Fabrication, Garde Mange, World Cuisine and Restaurant Kitchen Operations. Instructors are responsible for creating a classroom environment that implements best practices, supports industry standards, and engages students in career and technical education. The instructor is responsible for assisting in shared lab operations.

The instructor will also maintain industry and required certification(s) for specialized fields. This position is responsible for 15 credit hours of instruction per fall and spring semester. Equivalent non-credit instruction may be exchanged for credit instruction. For Culinary Arts instructors, this equates to approximately 25–30 hours per week of combined lecture and lab instruction, with remaining time allocated for office hours, lab preparation, and grading.

• The instructor provides quality instruction which is reflective of current discipline standards and is accurate, relevant, and engaging using college-approved curriculum and resources.
• Provides oversight of students to ensure a safe and organized lab environment; monitors performance and offers feedback throughout the lab session; ensures proper cleaning and maintenance of the lab space at the end of class.
• Actively engages and interacts with students using intentional best practice teaching strategies.
• Plans and prepares the learning environment with needed materials and supplies.
• Develops a course syllabus for each class taught using the approved course abstract and syllabus template.
• Present course content in an unbiased and civil manner, while demonstrating respect, helpfulness, and responsiveness toward students.
• Demonstrates professional conduct, positive attitude, and supportive culture.
• Maintains appropriate record keeping for assigned classes to include student attendance, record of grades earned, and other related classroom information.
• Schedules and keeps a minimum of five office hours per week convenient to students.
• Assists in addressing student concerns regarding advisement, placement, and course difficulties.
• Works with program advisory committees; serves as partner with local industry.
• Facilitates student recruitment; assists in the promotion of programs.
• Sponsors student clubs and/or organizations, as appropriate.
• Actively participates in department and division meetings, events, and initiatives.
• Assists in textbook and course material selection; assists with curriculum development and modification of programs.
• Maintains confidentiality of students, parents/guardians, and fellow staff members, as well as records and all information.
• Exhibits exemplary attendance and punctuality.
• Complies with college policies and procedures.
• Performs other duties as assigned, including participating in commencement, attending college functions, serving on committees and attending community events.

• Complete professional development training hours and maintain appropriate professional certification, as necessary.

• Associate’s degree or higher in culinary arts from a regionally accredited institution of higher learning.
• A valid Missouri teaching certificate with the Department of Elementary & Secondary Education (or willingness to obtain current teaching certificate in secondary and post-secondary education from the State of Missouri).
• Five years or more of relevant work experience in the culinary/hospitality industry and at an executive chef level position or related occupation.
• Must be a Certified…