What are the responsibilities and job description for the Hospitality Management/Baking and Pastry - Tenure Track Faculty position at Sinclair Community College?
At Sinclair, we are guided by our Core Values, which shape our culture and drive our success:
- Accountable to our students, the community and one another.
- Collaborative in working together to achieve excellence in education and service to our community.
- Compassionate in fostering a supportive environment where every individual feels valued.
- Inclusive so that a college education is accessible to everyone, and all individuals feel heard, valued and respected.
- Innovative to inspire creativity and drive transformative change.
The Sinclair Hospitality Management and Tourism Department is seeking a dedicated and innovative faculty member who will embrace the college’s mission and commit to the success of each student.
The Division of Business and Public Services (BPS) at Sinclair is currently inviting highly qualified applicants for a tenure-track faculty position in the Hospitality Management and Tourism Department, beginning August 18, 2025. This position supports multiple campuses.
Why work for Sinclair College?
The following are some of the benefits that full-time faculty with Sinclair College receive:
- Tuition waiver for employee and dependents for all Sinclair courses and programs
- Structured opportunity for advancement and promotion
- Support for continued professional development and education
- STRS pension participation, with 14% employer contribution
- High quality programs and events for work-life balance
- SCC has the right to revise this position description at any time. This position description does not represent in any way a contract of employment.
Principal Accountabilities
The following are six critical performance areas that define a full-time tenure-track faculty position:
- Scholarship and Professional Growth: Maintain and seek to improve currency and competence in the discipline and as a teacher.
- Teaching and Learning Facilitation: Participate in the continuing development and implementation of the department’s curriculum through teaching that reflects a strong commitment to fostering student success.
- Assessment and Evaluation: Implement evaluations according to established standards and use assessment data to continuously improve teaching and learning.
- Student Development: Through in-class and out-of-class initiatives, actively seek to advance the development of individual students and their capacity to meet their educational goals.
- Curriculum Design: In collaboration with colleagues, actively contribute to the continuous curriculum review.
- Workplace and Community Service: Contribute to the operation and advancement of the college through committee service and other activities. Extend professional expertise to the community served by the college.
- Compliance with the terms and conditions set forth in the Full-Time Faculty Handbook and the Full-Time Employee Handbook
- Teaching a minimum of 30 semester hours annually during the academic year, other duties as assigned
Requirements
- Minimum of a master’s degree in culinary arts, bakery and pastry arts, or a related discipline required
- Minimum of 5-10 years of experience in the baking and pastry industry holding positions as lead baker, executive baker, and or owner operator as a baker
- A leading candidate for this position will also possess:
- Pedagogical Skills: You will utilize strong communication, teaching, and mentoring abilities to effectively impart knowledge and skills to students.
- Curriculum Development: You must implement engaging and effective culinary curricula for students to follow.
- Classroom Management: You will be responsible for maintaining a positive and productive learning environment.
- Leadership: You will be required to lead and motivate a team of students toward desired goals
- Problem Solving: To be able to think on your feet and solve problems that arise in the kitchen lab
- Time Management: Effective time management and organizational skills are needed to manage multiple tasks and ensure smooth lab experiences for students
- Learning Technology: Must be familiar with learning technologies and the use of these technologies in the classroom including multimedia-based instruction required
- Must provide evidence of successful previous teaching experience.
- Must be able to be certifiable at the Certified working pastry chef or Executive Pastry Chef from the American Culinary Federation
- Must be Servsafe Certified prior to start date
- Knowledge and skills for baking and pastry are required in the following areas, but not limited to:
- Cakes: Layer cakes, cupcakes, sponge cakes, and other cake varieties
- Cake Decoration: including making icing from scratch
- Pies and Tarts: Fruit pies, custard tarts, and savory pies
- Pastries: Croissants, Danishes, pate-a-choux, and other laminated dough pastries
- Cookies and Biscuits: A wide array of cookies, from chocolate chip to shortbread, and various types of biscuits
- Breads: Rolls, muffins, and other baked goods
- Desserts: Cheesecakes, puddings, mousses, custards, and other desserts
- Confections: Candies, chocolates, and other sweet treats
- Fillings and Spreads: Pie fillings and spreads for pastries and desserts
- Knowledge of dining room skills in the areas of:
- Front of the house service
- Napkin Folding
- Table Settings
- Point of Sales
- Menu Development
- Knowledge and skills in culinary arts
Official transcripts for all post-secondary degrees (if applicable) and successful completion of a background check will be required prior to date of hire
