Adjunct Faculty, Hospitality Management; Culinary Arts

Adjunct Faculty, Hospitality Management (Culinary Arts)

Special

Note:

This is a part‑time (adjunct) faculty position. Candidates will be interviewed and hired on an as‑needed basis throughout the academic year.

Department: Business, Legal Professions & Hospitality

Location: Westshore Campus

Reports To: Associate Dean

Recruitment Type: External/Internal

Requisition : req
6973

Employment Type: Part‑Time Faculty

Union Position: Non‑Union

Work Schedule: To be determined based on business unit needs. Classes may be offered during the day, evening and/or weekend. Please indicate your availability when applying for this position.

Teaches culinary arts classes to include but not limited to:
Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger. May teach also a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control.

• Prepares and delivers learning activities in order to achieve course outcomes
• Prepares course materials such as syllabi, homework assignments and handouts
• Evaluates and grades students’ class work, laboratory work, assignments, papers, and examinations
• Maintains and submits student attendance records, grades and other required documentation by specified deadlines
• Be available to students for coaching
• Periodic meetings with supervisors, division, or College, relative to teaching duties and training and development

• Associate degree in Culinary Arts from an accredited college with 7 years of recent industry Kitchen/Cooking experience in a full‑service restaurant or food service establishment at a supervisory level; or a Bachelor’s degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full‑service restaurant or food service establishment at a supervisory level; substantial and related work experience may be equivalent to a degree
• Serv Safe certified
• Proficiency in related industry software – POS systems
• Demonstrated proficiency in Microsoft Office Suite (or equivalent)
• Advanced communication (verbal, written and interpersonal) and organizational skills
• Appropriately responds to the needs of the community
• Resident of the State of Ohio and within commuting distance of the Westshore Campus

• Degree in Culinary Arts from an accredited institution and a Master’s degree in Hospitality Management, Business, or related field with 5 years of recent industry Kitchen/Cooking experience in a full‑service restaurant or food service establishment at a supervisory level
• Member of the American Culinary Federation (ACF); ACF Certification
• Teaching or training experience in culinary or related fields at the college or vocational/technical level with skills in curriculum design, instructional methods, evaluation and assessment; proficient in presentation software and spreadsheet programs

Special

Note:

This is a Part‑Time Faculty position, with the following set rate of pay: $951.00/Equated Semester Unit (ESU)

Equal Opportunity Statement: Cuyahoga Community College is committed to attaining excellence through the recruitment and retention of a qualified workforce. Cuyahoga Community College is an equal employment/educational opportunity institution.