Culinary Chef Instructor - Hyde Park

Job summary

Responsibilities

• Prepare daily instructional lesson plans based upon agreed upon curriculum instruct in a manner consistent with the philosophy policies and guidelines of the college.
• Instruct lectures hands-on classes on-campus off-campus or remotely to a standard consistent with professional standards of culinary institute America.
• Work individually as an advisor for students who may need extra help have questions about course information want career guidance or need assistance in their studies provide regular constructive feedback to students evaluate document student performance using established methods rubrics criteria file course grades consistently without prejudice collaborate colleagues prepare review revise course guides syllabi appropriate materials courses offered at institute conduct travel business related activities instruction food preparation table service exemplary manner within budgetary limits teach assigned courses schedule curriculum provided each course supervise students preparing quality food according Institute guidelines enforce sanitation principles attendance policies Institutes Professionalism Uniform Hygiene Policy academic policies assume responsibility equipment facilities kitchen bakeshop pastry shop dining room classrooms stay abreast new developments foodservic hospitality industries plan annual basis professional development strive accomplish goals set formal annual plan support mission policies institute overall strategic direction department continuing education contribute growth college serving committees task forces assisting visitors recommending clients displaying hospitality develop menus planning documents organizational plans conferences retreats required duties assigned educational background knowledge skills required performing tasks described above essential qualifications minimum seven industry post graduate recent experience three supervisory experience management line employees proven track record showing steady progression skill level increased responsibility personal career oriented chef instructor culinary education preferred qualifications relevant work volume fine dining multi unit restaurant operations menu research development bachelor degree equivalent field culinary arts foodservice management hospitality education related field strong interpersonal skills effective communication ability use sound judgment discretion handling sensitive issues confidentiality discretion excellent written verbal presentation skills computer experienced effectively Microsoft Office suite products Word Excel PowerPoint customer service moderate organizational detail thorough working conditions frequent lifting fifty pounds standing extended periods typical kitchen environment perform demonstration techniques correct use equipment exposed common cleaning agents chemicals associated food safety sanitation temperatures lower average degrees celsius submissions cover letter resume reviewed search committee.

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  Job description

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