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Job Details

Assistant Professor Culinary Arts

Company name
Salt Lake Community College

Salary
$44,394-$66,591 (Academic Yr)

Location
Salt Lake City, UT, United States

Employment Type
Full-Time

Industry
Education, Hospitality, Chef

Posted on
Feb 01,2019

Valid Through
May 17,2019

Apply for this job






Profile

For over 25 years, the Culinary Arts program at

SLCC

has been preparing students for careers as chefs or food and beverage supervisors in a wide range of industries. Salt Lake Community College seeks to attract an active, culturally and academically diverse faculty of the highest caliber, skilled in the scholarship of teaching, discovery, application and integration of knowledge. The successful applicant will join a vital and innovative department as its members are reflective practitioners and knowledgeable teachers in their respective fields. They participate in their professional communities and collaborate with colleagues in developing curriculum. Such faculty members actively serve our students in obtaining the skills and knowledge needed to be successful in their careers.

Located at the Miller Campus, the

SLCC

Culinary Institute is a beautiful free-standing facility which has gas and electric kitchens, multiple classrooms, a computer lab, demonstration kitchen and dining room. Students receive both classroom education and practice with on-the-job training from a certified faculty with numerous years of experience in the culinary field.

Longstanding partner with SkillsUSA.

Longstanding partner with ProStart and the Utah Restaurant Association.

Upon graduation from the

SLCC

Culinary Institute, Students will receive an Associate of Applied Science degree and become eligible for an American Culinary Federation (

ACF

) certification as a Certified Culinarian.

Essential Responsibilities and Duties

Under general supervision, teach introductory and advanced courses in the Culinary Arts program, which will lead students to acquire Certificates and/or the Associate of Applied Science Degree.

Become familiar with, and abide by, all college policies with immediate priority given to those policies that govern interactions with colleagues, staff, administrators, and departments throughout the organization.

Maintain professional etiquette in communications with students, staff, faculty, and administrators.

Work closely with department peers and administrator to understand processes and procedures that lead to becoming a successful teacher and contributing member of the academic unit.

Contribute to department, school, and college goals.

Build curriculum to advance the mission and purpose of the department.

Perform all duties relative to effectively teaching lecture, lecture/lab, and lab classes in a Culinary Arts or Patisserie and Baking programs that has received

ACFEF

accreditation.

Specific tasks include developing, distributing, and adhering to current syllabi and calendars, effectively preparing for each lecture and lab class session and all other activities associated with providing instruction such as:

Teach a full range of introductory and advanced food preparation skills.

Evaluate student performance in the classroom using outcomes based assessment.

Utilize a variety of appropriate teaching strategies to promote students’ critical thinking skills.

Develop instructional material consistent with course objectives.

Perform all duties relative to effectively teaching lecture/lab classes in a Culinary Arts program, including Baking and Pastry and Hospitality Management.

Teaching load may include any of the following courses: Sanitation, Menu Design, Purchasing, Beginning through Advanced Food Preparation, Beginning through Advanced Baking and Pastry, Catering Management, Nutrition, Culinary Competitions, Food and Beverage Service, Introduction to Hospitality, Cost Control, Menu Design and Marketing as well as specialty cuisines.

Evaluate student performance in the classroom using outcomes based assessment.

Utilize a variety of appropriate teaching strategies to promote students’ critical thinking skills.

Develop instructional material consistent with course objectives.

Participate in determining appropriate goals of current and future courses and assist in developing course standards.

Use new technologies in the classroom, as appropriate, to facilitate learning.

Maintain expertise and currency in area of teaching and industry responsibilities.

Take a leadership role to collaborate with department faculty to review/develop curriculum and courses.

Model teamwork among fellow Culinary Institute faculty and staff.

Collaborate with industry Chefs to maintain high standards of food and beverage service commensurate with providing food service to government officials, staff, and visiting dignitaries at

SLCC

and it outlets.

Make and maintain industry contact and work with Program Advisory Committee (

PAC

) to assess needs of industry. Collaborate with

PAC

members and other instructors to update and revise curriculum to meet industry needs.

Engage students in appropriate protocol and behavior.

Support procedures associated with sanitation regulations.

Assist students in learning and practicing critical skills in the culinary arts profession by maintaining regularly scheduled consultation/office hours, advising students on program and/or course requirements, and staying current in theory and practice of teaching along with the disciplines related to culinary arts.

Demonstrate professional commitment to department, division, school, and College mission and values by making significant contributions to the Culinary Institute, evidencing a supportive attitude toward work, students, colleagues, administration, and people of diverse backgrounds, and supporting department, division, and school guidelines and College policies and procedures.

Works with clients both internally and externally to promote and sell education based catering services at all

SLCC

locations as well as community based events off campus.

Participate on college committees as a representative of the Culinary Institute as assigned.

Faculty member may be assigned to any

SLCC

location and may be assigned to teach classes in evenings and on weekends.

Attends Convocation, Professional Development Day, Commencement and other institutional meetings (e.g. department meetings).

Other Duties as assigned.

Essential Responsibilities and Duties Continued

Preferred Qualifications

Master’s degree in Culinary Arts, Hospitality Management or related field is preferred.

Experience teaching at the college level.

Evidence of ability to effectively teach a wide variety of culinary and baking courses.

Evidence of ability to teach effectively within, and contribute positively to, a diverse, multicultural student population and campus environment.

Ten years of industry experience as a food service manager or chef with documented responsibility for training and conducting the service experience and managing employees to succeed.

Evidence of knowledge of and experience in employing instructional methods and techniques appropriate to culinary settings.

Evidence of ability to teach effectively within, and contribute positively to, a diverse, multi-ethnic, multi-cultural student population and campus environment

Minimum Qualifications

Bachelor’s degree in Culinary Arts or an Associate’s Degree in Culinary Arts and at least five (5) years culinary industry experience.

Some post-secondary education or post-certification

CEH

professional development.

Teaching experience in Culinary Arts, or significant professional experience relevant to the teaching area.

Knowledge, Skills & Abilities

Teach a full range of introductory and advanced food preparation skills.

Teaching load may include any of the following courses: Sanitation, Cost Control, Purchasing, Beginning and Advanced Food Preparation, Catering Management, Nutrition, Culinary Competitions, Food and Beverage Service, Introduction to Hospitality, Fundamentals of Cost Control, Menu Design and Marketing, Beginning and advanced baking/pastry courses as well as specialty cuisines.

Ability to build curriculum to advance the mission and purpose of the department.

Ability to effectively teach lecture/lab classes in Culinary Arts program that has received

ACFEF

accreditation.

Ability to develop, distribute, and adhere to current syllabi and calendars, effectively preparing for each lecture and lab class session and all other activities associated with providing instruction such as:

Ability to communicate effectively with a broad range of diverse people, ability, culture, ethnic background, to maintain good working relationships across the College.

The ability to work with all groups in a diverse academic, socioeconomic, cultural and ethnic background of community college students, faculty and staff, including those with disabilities.

Non-Essential Responsibilities and Duties

Special Instructions

Priority Review Date: March 8, 2019:

Applications received by the priority review date will receive priority in screening. The screening of applications submitted after the priority review date will be determined by the committee until the position is filled.

The following documents are required to complete the application process:

1. Resume or curriculum vitae

2. Copy of transcripts and/or Certificates

3. Cover Letter

All other documents are encouraged for the committee to review.

Selected finalists will be required to conduct a classroom teaching demonstration.

The

SLCC

HR department will conduct a criminal background check on the selected finalist.

In addition, official transcripts from the selected finalist are required before offering employment.

SLCC

offers a comprehensive benefits package for FT Faculty members. Please visit our Benefits Information web page at:

http://i.slcc.edu/hr/benefits/full-time-employees.aspx

FLSA

Exempt

SLCC Information

Salt Lake Community College (

SLCC

) is fully committed to policies of equal employment and nondiscrimination. The College does not discriminate on the basis of race, color, national origin, age, sex, sexual orientation, gender identity, genetic information, disability, religion, protected veteran status, expression of political or personal beliefs outside of the workplace, or any other status protected under applicable federal, state, or local law.

SLCC

is a participating employer with Utah Retirement Systems (“URS”).

This position may require the successful completion of a criminal background check.

Company info

Salt Lake Community College
Phone : 801-957-4210
Website : http://www.slcc.edu

Company Profile
Salt Lake Community College is Utah's largest college with the most diverse student body. It serves more than 60,000 students on 10 campuses and with online classes. All ages. Many interests. Flexible scheduling. With an exceptional range of academic and career-oriented options. A superb faculty—and a faculty-to-student ratio of 1:20—means our students get personal attention from exceptional academic and vocational professionals. With more than 120 areas of study, there's a lot of room to grow. This is a place that high school graduates can take their first step into higher education and later transfer to a 4-year school. Where students can earn training and skills to take them directly into the workforce. Career professionals sharpen their skills. And anyone can take a class for their own enjoyment.

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