Instructor/Program Coordinator, Culinary Arts

9 Month contract
Salary based on degree and experience.

Program Coordinator receives an additional $150 stipend per month.

The role of the Instructor/Program Coordinator, Culinary Arts is to provide knowledge in his/her field of expertise and to promote various student-centered learning activities that will stimulate an interest in critical thinking and a desire for life-long learning. Various teaching strategies, learning styles and delivery methods including new technology systems will be utilized to reach this goal. The Instructor/Program Coordinator is responsible for overseeing all activities associated with the Culinary Arts program and ensuring alignment with industry standards and college objectives.

The Instructor/Program Coordinator, Culinary Arts, receives supervision from the Dean, Workforce Development, Public Services and Career Readiness.Instructional Responsibilities:

• Implements college goals as related to instructional area.
• Prepares, teaches, and evaluates courses in all aspects of Culinary Technology.
• Uses various teaching strategies, learning styles and delivery methods to support student success.
• Remains current with industry technology, standards and software.
• Maintains accurate records of students' attendance and performance.
• Maintains weekly office hours for student consultation and support.
• Serves as a student academic advisor for the program.
• Participates in required professional development activities, completing a minimum of 10 hours annually.

Curriculum and Program Development:

• Reviews and revises course syllabi annually to maintain instructional relevance.
• Develops, implements, evaluates and reports on program goals, including Student Learning Outcomes (SLOs), Unit Action Plans (UAPs).
• Assists the Academic Dean with the development of the program course schedule in accordance with the college's procedure and timeline.
• Participates in the marketing and the recruitment of students for the program.

Faculty Coordination and Development:

• Participates in the hiring of part-time faculty utilized by the program.
• Assists the Academic Dean with the orientation, mentoring and evaluation of all program faculty.
• Ensures program nominations for student awards are submitted to the Academic Dean.
• Provides faculty with necessary instructional resources and support for professional development.

Administrative and Budget Responsibilities:

• Ensures that textbook orders are placed in a timely manner for the program.
• Monitors enrollment in classes during the registration period and makes recommendations to the Academic Dean regarding class sections based on student demand.
• Assesses, prioritizes and orders equipment for the program and monitors the security of the programs equipment.
• Works with the Academic Dean to develop an annual program budget, including personnel, supplies, travel and equipment requests. 
• Oversees budget expenditures to ensure alignment with program needs and institutional priorities.

Program Oversight and Compliance:

• Maintains curriculum standards for all courses related to the program at all college sites.
• Ensures the existence of a viable Advisory Committee for the program and facilitates one meeting per year, submitting meeting minutes to the Vice President of Learning.
• Coordinates with local school systems to maintain the CCP pathway for high school students to seamlessly transition into the program.
• Engages with external agencies, accreditation bodies, and local businesses to maintain program compliance with industry standards.
• Ensures program alignment with workforces needs by collaborating with industry partners and monitoring evolving trends in culinary education and employment.

College and Community Engagement:

• Interacts with businesses, high schools and other local partners to promote the program and assess their need for related programming.
• Serves on college-wide and ad hoc committees, as assigned.
• Attends college and/or administrative meetings, as required.

Unique:

• Inspects kitchen equipment to ensure proper operation
• Identifies and arranges for the repair or replacement of non-functioning equipment.
• Identifies sources for and orders and maintains appropriate inventory levels of foodstuffs and culinary tools.
• Ensures a hazard-free environment and enforces safety procedures in lab settings.
• Supervises instructors and students during catered events when applicable.
• Cooperates with institutional staff to offer catering services when appropriate.

Required:

• Associate's degree in Culinary Arts or related field from a regionally accredited college or university or specialized training at the level required to meet SACS criteria for academic and professional preparation of assigned area of instruction.
• At least five years of experience in Culinary Arts, or related field.
• Ability to become a certified ServSafe Instructor and Proctor upon hire.

 Desired:

• Hold certification as ServSafe Instructor and Proctor.
• More than five years of experience in Culinary Arts or related field.
• Teaching experience in the field of Culinary Arts or related field.

Knowledge of:

• The community college system and a commitment to its mission.
• COA's mission and a commitment to it.

Ability to:

• Communicate effectively, both orally and in writing.
• Use a computer efficiently, especially standard office software.

Demonstrate organizational and time management skills.

Salary : $150 - $4,858