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Instructor, Food, Nutrition and Hospitality
Job Description
Job Description Summary
The Instructor, Culinary Arts fulfills the professional responsibilities of a full-time faculty member. Instructional assignment in fundamental culinary skills; quantity food preparation; advanced and specialized culinary skills, baking/pastry; garde manage; and management leadership topics. Includes lecture and lab instruction. Maintains food safety and sanitation procedures.
Knowledge
1. Demonstrates knowledge of current principles, practices, and techniques in the Culinary Arts field.
2. Working knowledge of professional cooking terminology and meal preparation procedures (e.g.: portion control, menu development).
3. Working knowledge of standardized rules and procedures for all food preparation, food safety, and sanitation guidelines.
4. Knowledge of professional kitchen operations, equipment uses, and work flow.
5. Knowledge of culinary supervision practices and procedures with the ability to simultaneously direct, supervise, and motivate students in food production settings.
6. Knowledge and understanding of applicable federal and state laws, rules, and regulations associated with the food service industry.
7. Knowledge of instructional techniques and technology related to the post-secondary culinary arts and baking and pastry education.
Skills
1. Effective interpersonal, communication, and leadership skills, including ability to work with diverse groups of individuals on a daily basis and maintain effective working relationships.
2. Demonstrates organizational, time-management, and problem-solving skills.
3. Skill in the operation of various types of food preparation equipment with the ability to learn new equipment.
4. Demonstrates skill in production and service techniques including, but not limited to: menu development, menu marketing, baking, pastry, International cuisines, wine and beverages, culinary fundamentals, catering and banquet operations, dining operations, and advanced baking and pastry topics.
5. Demonstrates skills in organizational management and leadership.
6. Must be proficient in Microsoft Office and be able to communicate via Internet and course management software.
7. Operate a grill, Robocoupe, slicer, fryer, coffee maker, Combi Oven, mixer, steam jacketed kettle, tilt brazier, convection steamer and other sugar and chocolate working utensils or equipment.
8. Team-building skills.
Abilities
1. Ability to exercise sound judgment and follow instructions.
2. Ability to operate a personal computer with related applications, and ability to learn other software programs.
3. Demonstrate leadership ability and supervisory skills to plan work, monitor progress, and provide guidance to students.
4. Work collaboratively in a team environment; work efficiently and adhere to deadlines.
5. Ability to read, understand, and manage the lab course budget.
6. Demonstrate ability to establish and maintain effective working relationships with internal and external organizations, Department Chair, Program Coordinator, Culinary Lab Operations Manager, Lab Assistants, and all other faculty, staff, and students.
7. Demonstrate ability to interpret and present information and ideas clearly and accurately in writing, verbally, and by preparation of lesson plans, reports, and other materials.
8. Ability to work independently and as part of a team.
9. Ability to cultivate and maintain a positive educational experience for students with diverse backgrounds.
10. Ability to keep accurate records.
Other Characteristics
1. Careful attention to detail.
2. Willing to embrace and help facilitate organizational change.
3. Strong team-work orientation.
4. Good judgment with the ability to make timely and sound decisions.
5. Dedication to ensuring excellence in curriculum delivery, development, and enhancement.
6. Experience and interest in teaching students from diverse cultural, ethnic, and academic backgrounds.
7. Understanding of and commitment to Mission, Vision, and Values of Owens Community College.
8. Involvement with recognized professional associations or organizations (i.e.: American Culinary Federation, Northwest Ohio Restaurant Association).
9. Continuously strives for personal and professional growth through achieving and maintaining certifications, participating in culinary competitions and/or additional educational opportunities related to culinary arts (baking & pastry) and higher education.
Job Type
Full-Time
Campus Location
Toledo/Findlay
Union Position
OFA - Owens Faculty Association
Job Classification
Faculty
Duty Days
173 Days
Work Schedule
Per Faculty Duty Day Schedule. Instructional and office hours vary per semester requirements.
Grant Funded Position
No
FLSA Status
Exempt
Pay Basis
Salary
Hiring Range
$40,000
Retirement System
STRS
Position Qualifications
What minimum level of education is needed to satisfactorily perform the job at entry level? Check the level that applies to the job
Bachelor's degree
What minimum types of experience are needed to enter the job at entry level? Also, what is the minimum time required for each type of experience?
Must be certifiable by the ACF as a Sous Chef or higher (or equivalent to Sous Chef). Two (2) years of experience as a supervisory chef and minimum of four (4) years general, hands-on culinary industry experience.
What field(s) should training or degree be related to?
Graduate of a culinary program offered at an institution which is legally authorized under applicable state law to provide post-secondary education and which is institutionally accredited by an agency recognized by the U.S. Department of Education or approved by a comparable government agency.
Are any state, federal, or professional licenses, certifications, or certificates required to enter the job? If so please list.
ACF certification as a Certified Sous Chef or higher or equivalent certification (or eligible to attain ACF certification within one year of employment).
NRAEF ServSafe Manager certified with Ohio Department of Health Level II Food Protection certificate.
First Aid/CPR certified (or able to attain certification within 6 months of employment).
Preferred Qualifications
What preferred types of experience are needed to enter the job at entry level? Also, what is the preferred time required for each type of experience?
Essential Functions
Essential Function
Per Article 7 of the OFA Contract
Posting Detail Information
Posting Number
F00346P
Job Open Date
Committee Review Date
Job Close Date
Open Until Filled
Yes
Special Instructions Summary
EEO Statement
Title IX
Owens Community College is an Equal Employment Opportunity Employer. To find out more about the Title IX program and our initiatives
All questions regarding applications can be submitted to employment@owens.edu
All questions regarding applications can be submitted to employment@owens.edu
Scheduling Demands and Constraints
On Call Requirements
No
Minimum Expectations
Travel
No
Minimum Expectations
Evenings
Yes
Minimum Expectations
Shift Work
No
Minimum Expectations
References
Minimum Reference Requests
Maximum Reference Requests
Minimum Reference Requests
3
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