The Culinary Institute of America

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Business Management Faculty

at The Culinary Institute of America

Posted: 10/6/2019
Job Status: Full Time
Job Reference #: 20a2f85a-29d1-4c0e-ba86-ba609572e364
Keywords: teaching

Job Description

POSITION SUMMARY

Culinary Institute of America faculty members are responsible for teaching students, developing curriculum, service to the college and profession, conducting research and remaining current with industry practice. The responsibilities of the position include, but are not limited to: preparing and revising course materials, teaching and evaluating students, actively participating in shared governance, and participating in professional development resulting in the production of scholarly work.  Faculty members also provide professional and career advice for students pursuing careers in the hospitality industry, maintain office hours, assist students who are having difficulty with studies, and honor college policies.  Faculty are expected to contribute to the overall operation of the college and support the mission of the Institute, by acting as ambassadors of the Culinary Institute of America.  

AREA OF FOCUS

  • Faculty will be expected to teach general courses in food business management and have specific expertise in one or more of the following food business subjects: Controlling Costs; Menu Development; Beverage and Service Management.
  • Ability to develop and instruct courses at the undergraduate level utilizing appropriate pedagogies.
  • Develop and supervise experiential learning opportunities for students to plan and implement exceptional guest interactions. 
  • Evidence of having provided exceptional guest experiences in a variety of hospitality settings.     

 

ESSENTIAL RESPONSIBILITIES

  • Prepare class materials and teach classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the institute.
  • Support student learning in and out of the classroom. 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.
  • Maintain record of student attendance, student progress, and grade distributions.
  • Collaborate with colleagues on curriculum.
  • Actively participate in shared governance by serving on committees and demonstrating collegiality.
  • Maintain record of student attendance, student progress, and grade distributions.
  • Communicate through appropriate channels.
  • Participate in professional development resulting in the production of scholarly work.
  • Maintain a presence in the hospitality industry remaining current with industry developments and trends.
  • Perform duties common to all Culinary Institute employees and other duties as assigned.

 

REQUIRED QUALIFICATIONS

Education:

  • Master’s Degree in business, hospitality management, or a related field and managerial experience in the hospitality industry.

 

PREFERRED QUALIFICATIONS

  • Doctorate in business, hospitality management, or a related area of specialization and managerial experience in the hospitality industry.

 Experience:

  • One (1) year college level teaching experience or equivalent.

 

REQUIRED SKILLS

  • Strong interpersonal skills; excellent verbal and written communication 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 presentation skills required.
  • Strong computer experience, which must include abilities to work effectively with  MS Office suite products, i.e. Word, Excel, PowerPoint.
  • Strong customer service skills.
  • 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.  Moderate to strong presentation skills are required.

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