The anticipated hiring salary for this position is $75,000. This salary 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
Culinary Institute of America faculty members are responsible for teaching students, developing curriculum, conducting research, and organizing conferences and retreats to a high standard of professionalism. 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 the intellectual property of the college. Faculty members also provide professional and career advice for students pursuing careers in the foodservice industry, maintain office hours, 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, by acting as Ambassadors of the Culinary Institute of America.
ESSENTIAL RESPONSIBILITIES
- Prepares daily instructional lesson plans and instructs in a manner consistent with the philosophy, policies, and guidelines of the college.
- Instructs lectures and hands-on classes on campus, off campus, or remotely to a standard consistent with the professional standards of the CIA.
- Works 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.
- Provides 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.
- With colleagues, prepares, reviews, and revises course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
- Conducts instruction and table service in an exemplary manner consistent with the professional standards of the Institute, and within budgetary limits.
- Teaches assigned courses following the schedule and curriculum provided for each course.
- Supervises students in delivering quality hospitality and service according to college guidelines.
- Enforces sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
- Assumes responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms.
- Stays abreast of new developments in the foodservice and hospitality industries; plans on an annual basis, professional development; and strives to accomplish the goals set out in the formal annual plan.
- Supports the mission and policies of the Institute as well as the overall strategic direction.
- Contributes to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
- Develops menus, planning documents and organizational plans for conferences, retreats and any other event as required.
- Any and all other duties as assigned.
REQUIRED QUALIFICATIONS
Education:
- Associate’s Degree or equivalent required in the field of Foodservice Management, Hospitality, a related field, or a record of significant professional accomplishments in one of these disciplines.
Experience:
- Minimum seven (7) years industry post-graduate recent experience.
- At least three (3) years of supervisory experience with both management and line level employees.
- Proven track record showing a steady progression of skill level, increased levels of responsibility, and personal career-oriented professional development as a manager/supervisor and/or instructor in hospitality education.
PREFERRED QUALIFICATIONS
- Degree in hospitality or related business concentration.
- Culinary Institute graduate preferred.
REQUIRED SKILLS
- Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization.
- Strong customer service skills.
- 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.
- 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 the hospitality and service management team as well as chef partners.
- Must have an excellent and welcoming presence in front of guests and employees. Moderate to strong presentation skills are required.
WORKING CONDITIONS
- Must have the ability to lift fifty (50) pounds on a frequent basis.
- Must be available to work nights and weekends as required due to business needs.
- Able to bend, stoop or reach as needed.
- Ability to stand and work for extended periods of time (6 hours) such as in restaurant/banquet service.
The CIA does not have a traditional faculty tenure system per se; however, following a successful 3-year probationary period, appointments are considered ongoing, and faculty are eligible to apply for promotions in academic rank, subject to standard employment terms and conditions and the collective bargaining agreement (if any).
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.
