Culinary Chef Instructor

The Culinary Institute of America; St. Helena (CA); On-site; USD 88,000 - 108,000; Full time

Benefits offered by this job

Free medical coverage

Job summary

The Culinary Institute of America (CIA) invites applications for a Chef Instructor who will teach in classrooms and kitchen labs, develop curriculum, and contribute to the college’s scholarly work while upholding professional standards.

Responsibilities include preparing daily lesson plans, guiding students, giving timely feedback, and collaborating with colleagues to revise course guides and materials. Strong hands-on culinary skills and professional presence are essential for success.

Qualifications

• Associate degree or equivalent in Culinary Arts, Foodservice Management, Hospitality, or equivalent.
• Minimum seven years of industry experience with growth in roles.
• At least three years in supervisory roles supervising staff.

Responsibilities

• Prepare daily instructional plans and teach in classroom and kitchen labs.
• Assess learning outcomes and provide ongoing student feedback.
• Collaborate with colleagues to review and revise course guides and curricula.
• Supervise students during hands-on demonstrations and practicals.
• Support program development and annual plans within budgetary constraints.

Skills

Culinary techniques

Guest relations

Presentation skills

Interpersonal skills

Communication

MS Office

Customer service

Organization

Education

Associate degree

Bachelor's degree

Tools

MS Office

Job description

Description

The anticipated hiring salary for this position is $98,325. 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.

Job Details

The anticipated hiring salary for this position is $98,325. 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!

Position Summary

The Culinary Institute of America (CIA) Chef Instructor is responsible for teaching students, in the classroom and kitchen lab environments, developing curriculum, conducting research and contributing to the intellectual property of the college, all while maintaining a high standard of professionalism.

• Prepare daily instructional lesson plans based upon agreed upon curriculum and instruct in a manner consistent with the philosophy, policies, and guidelines of the college.
• Assess the learning outcomes listed in the course guide or syllabus of the class(s).
• Instruct lectures and hands-on classes on campus or off campus to a standard consistent with the professional standards of the Culinary Institute of America.
• Work 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.
• Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods, rubrics, and criteria; file course grades consistently and without prejudice.
• Collaborate with colleagues, to prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
• Conduct travel and/or off campus business related activities instruction, food preparation, and table service in an exemplary manner consistent with the professional standards of the Institute, and within budgetary limits.
• Teach assigned courses following the schedule and curriculum provided for each course.
• In culinary, baking, or pastry arts classes (degree programs or continuing education), supervise students in preparing quality food within Institute guidelines.
• Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
• Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms.
• Stay abreast of new developments in the foodservice and hospitality industries; plan on an annual basis professional development; and strive to accomplish the goals set out in the formal annual plan.
• Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.
• Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
• Develop menus, planning documents and organizational plans for conferences, retreats and any other event as required.
• Any and all other duties as assigned.

Education

REQUIRED QUALIFICATIONS

• Associate’s Degree or equivalent required in the field of Culinary Arts, Foodservice Management, Hospitality, or a record of significant professional accomplishments in one of these disciplines.

Experience

• Minimum seven (7) years industry 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 chef and/or instructor in culinary education.

Preferred Qualifications

• Relevant work experience in one or more of the following areas volume food service, fine dining, multi- unit restaurant operations, and menu research and development (R&D).
• Bachelor’s Degree or equivalent in the field of Culinary Arts, Foodservice Management, Hospitality, Education or a related field.

Required Skills

• High level of proficiency in hands-on culinary techniques.
• Must have an excellent and welcoming presence in front of guests and employees.
• Moderate to strong presentation skills are required.
• Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization to respond to business needs.
• Ability to work independently or in a team environment and maintain collaborative relationships with all members of faculty and administration.
• 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.

WORKING CONDITIONS

• Must have the ability to lift fifty (50) pounds on a frequent basis.
• Must be able to stand for extended periods of time in a typical kitchen environment.
• Must be able to perform hands‑on demonstrations of culinary techniques and correct use of equipment.
• Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.
• Must have the ability to be exposed to lower-than-average temperatures of approximately 48 degree Fahrenheit to 54 degrees Fahrenheit for extended periods of time.

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).