Writing and Literature Faculty

The anticipated hiring range for this position is $75,000 to $80,000.  This range is for Lecturing Instructors.  Individuals with higher academic qualifications which would merit a higher academic rank may be eligible for a higher salary.  Hiring offers will be determined based on the final candidate’s qualifications and experience.  The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process. 

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Culinary Institute of America faculty members are responsible for teaching students, developing curriculum, conducting research, and serving on committees in service to the Institute.  The responsibilities of the position include but are not limited to preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and developing intellectual property in one’s area of expertise. Faculty members also provide professional and career advice for students pursuing careers in food-related organizations, maintain office hours – in-person or virtual, assist students who are having difficulty with studies, and honor college policies. Faculty are also expected to contribute to the overall operation of the college and support the mission of the Institute.

ESSENTIAL RESPONSIBILITIES

• Prepare daily lesson plans for classes and teach classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the Institute.
• Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
• Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria; files course grades consistently and without prejudice.
• Evaluate and document student performance using established methods and criteria.
• File course grades promptly within the specific timeframe allowed.
• Compile and present instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines and class schedules as assigned.
• Utilize the established syllabus and textbook(s) for the course being taught, as applicable.
• Maintain record of student attendance, student progress, and grade distributions.
• Manage the classroom appropriately.
• Collaborate with colleagues, prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
• Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
• Communicate through appropriate channels.
• Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
• Stay abreast of new developments in liberal arts and food studies and an awareness of issues in the food system and the food service and hospitality industries; plans on an annual basis, professional development; and strives to accomplish the goals set out in the formal annual evaluation.
• Support the mission and policies of the Institute as well as the overall strategic direction of the School of Liberal Arts and Food Studies.
• Assume responsibility for equipment and facilities of the classroom.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Masters Degree in a related field.

Experience:

• Experience with Moodle or other course management systems.

PREFERRED QUALIFICATIONS

• PhD in area of specialization.
• Two (2) years college level teaching experience.

REQUIRED SKILLS

• Strong interpersonal skills, ability to effectively work with multiple teams across the organization.
• Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
• Excellent written, verbal communication, and professional presentation skills required.
• Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
• Moderate to strong organizational skills, detail oriented and thorough.
• Ability to work independently or in a team environment and maintain collaborative relationships with all members of faculty and administration.
• Must have an excellent and welcoming presence in front of guests and employees.

WORKING CONDITIONS

• Must be available to work nights and weekends as required due to business needs.
• Regular work requires a great deal of sitting and standing for extended periods.
• Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day.

Salary : $75,000 - $80,000