Director/Instructor, Culinary/Hospitality Management

Description

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Great Things! Durham Technical Community College is hiring a Director/Instructor in the

Culinary Arts and Hospitality Management programs. The Director/Instructor of culinary/Hospitality Management is responsible for managing, operating, and supervising the Culinary Arts and Hospitality Management programs. This includes the planning, implementation, coordination, budget, and evaluation of specific program components, services, personnel, and related activities. The director/instructor will work closely with their assigned dean on all matters related to and for the benefit of these programs. Working closely and in harmony with program faculty, the director/instructor promotes and provides professional leadership and unit direction in all program affairs.

Examples of Duties

General Operations:

• Maintain a weekly work schedule designed to ensure proper supervision of program affairs and regular attention to the program’s requirements;
• Plan, execute and evaluate annual program goals, objectives, and related activities based on the needs of the program, the department, the division and the college for improved performance;
• Recommend, implement and enforce academic policies and procedures, administrative rules and regulations, and other controls intended to maintain order and the highest standards of instruction;
• Maintain communication amongst the program faculty through means of written and verbal communications, and through other personnel management strategies;
• Maintain complete program maintenance records as needed (including for equipment), process reports, forms, schedules, and all other required paperwork in a timely, efficient manner, checking for the legibility, accuracy, and correctness of all data; and,
• Maintain supportive relations at all times with all department program units, all other branches of the division and the college, providing assistance to them in carrying out their authorized functions and securing their cooperation for program operations in accordance with administrative policies and/or procedures.

• Assign, supervise and evaluate program faculty;
• Create contracts for adjunct faculty
• Encourage professional development among all assigned program faculty; and,

• Interview and recommend to the Dean the appointment of full-time and adjunct faculty and provide for orientation of new program
• employees as needed.

• Develop, revise, and evaluate the instructional program, facilitating innovation in (CE) continuing education curriculum and instructional development;
• Execute the revision and distribution of all (CE) plans of study, course outlines, and other curriculum information, including a copy for publication; and,
• Develop and maintain productive relations with those businesses, industries, and other organizations in the community which are pertinent to the program and prospective graduates and with which the college may hold contracts, other agreements, or arrangements.

• Recommend program needs for personnel, equipment, supplies, and materials, facilities, space, and other resources, maintaining functional facilities and equipment, and maintaining security and inventory records;
• Effect preparation and processing of contracts for adjunct faculty, budget and,
• Maintain records of program faculty including leave requests, tardiness, and premature departures; collect and distribute related documentation via the appropriate administrative channel.

• Review course offerings and class schedules to ensure that they meet the program requirements, the needs of students, and are offered in a way that ensures efficient and effective utilization of college resources while meeting the program's mission;
• Maintain supportive relations at all times with all other units and branches of the department, the division, and college and providing assistance to them in carrying out their respective functions and securing their cooperation for the program operation;
• Utilize effective instructional technology to deliver curricular content in non-traditional formats and to supplement the delivery of content through traditional means;
• If a Master’s degree is held, complete training for and teach a section of the courses offered as part of overall teaching load;
• Otherwise, ensure that accountable instruction is being provided at all times; instructors are on time and prepared, all classes/labs are properly covered, the instruction is conducted as scheduled, and course and program objectives are being met.

• Will be required to teach continuing education classes as needed per semester, given the position;
• Represent the program, the department, the division or the college in institutional assignments, professional activities, and uphold such involvement among program members;
• Provide support and assistance in conducting student recruitment and registration, job fairs, the information and orientation of new students, job placement of graduates, and other related activities as needed; and,
• Assume other appropriate responsibilities and perform additional tasks as assigned by the assistant dean, the dean, the vice president and/or the president in meeting the needs of the college.

Minimum Qualifications

Bachelor’s degree in Culinary Arts, Catering, Food/Beverage, Event Planning, Management, and/or Hospitality & Tourism, or Bachelor’s degree in Business Administration with a concentration in one of the above areas.

Preferred Qualifications:

A Master’s degree within one of the above-mentioned areas or a Master’s degree in Business Administration.

Work Experience:

• At least five years of relevant work experience;
• At least three years of teaching experience Culinary in a secondary and/or post secondary setting;
• Must have experience with Microsoft Office Suite

Supplemental Information

• Excellent understanding of the recent and future trends of the hospitality retail and management, culinary arts, catering, and lodging industry;
• Ability to utilize community resources and support in the culinary and hospitality industry;
• Knowledge and understanding of business laws and their relation to education;
• Knowledge and understanding of the educational needs of the Durham Technical Community College service area;
• Ability to establish, maintain, and promote effective communication and interpersonal relations across departmental lines, with associates, as well as with the culinary/hospitality community, the higher education community, and the general public;
• Ability to demonstrate sensitivity to the needs and expectations of students, faculty, staff, and advisory or community groups;
• Understanding of the mission, goals, and objectives of a community college;
• Knowledge and understanding of the commitment to the mission and philosophy of the North Carolina Community College System;
• Demonstrated competence in oral, written, and computer skills appropriate to the position of director/instructor;
• Evidence of strong interpersonal skills, organizational skills, and effective oral and written communication/public relation skills;
• Excellent problem solving and critical thinking skills;
• Ability to manage multiple tasks and meet deadlines;
• Ability to think creatively and put ideas into action;
• Ability to make presentations to large audiences; and,

• Personal integrity, honesty, and the ability to maintain confidentiality.

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.

• Ability to sit and/or stand for long periods of time.
• Ability to lift at times 10-30 lbs.;
• Work outside the office setting;
• Good eye/hand dexterity;
• Work requires fingering, grasping, and repetitive keyboarding motions;
• Vocal communications are required for expressing or exchanging ideas by means of the spoken word;
• Hearing is required to perceive information at normal spoken word levels;
• Visual awareness is required for preparing and analyzing written or computer data, determining the accuracy and thoroughness of work, and observing general surroundings and activities; and,
• Infrequent travel between buildings on campus, to other campuses, locally or out-of-town to attend meetings and conferences.

Normal Working Hours:

A minimum of a 40-hour work week as determined with the supervisor to allow the employee to fulfill the assigned duties and responsibilities, including occasional evening and weekend hours. Summer schedules may vary to enable four-day or four and one half-day work weeks.