(FT) Chef Educator, Culinary Arts

Atlantic Corporation; Mays Landing, Cape May, Atlantic City (NJ, NJ, NJ); On-site; USD 50,000 - 75,000; Full time

Job summary

Atlantic Cape is seeking a Chef Educator to teach Culinary, Baking & Pastry and dining room courses across in-person and online formats. You will deliver lectures, demonstrations, and assessments, mentor students, and contribute to curriculum development within the Academy of Culinary Arts.

Requires an Associate's degree (Bachelor's preferred), ServSafe certifications, and at least four years of industry experience.

Qualifications

• Associate degree required in culinary arts or baking & pastry.
• Bachelor's degree preferred; ServSafe certification required.
• ACF certification or ability to acquire within three years of hire.

Responsibilities

• Teach Culinary, Baking & Pastry and dining room courses using diverse delivery methods.
• Conduct in-person and online demonstrations as required by the curriculum.
• Assess student performance through exams and assignments.
• Maintain ADA-compliant LMS sites and class records.
• Collaborate with faculty on curriculum development and recruitment activities.

Skills

Culinary techniques

Pastry & baking

Food safety & sanitation

Instruction & mentoring

Diversity & inclusion

Communication skills

Instructional technology

Education

Associate's degree in culinary arts or baking & pastry

Bachelor's degree in culinary arts or baking & pastry (preferred)

ServSafe Certification

ServSafe Instructor Certification (preferred)

American Culinary Federation Certification (CCC, CEC, CMC, CCE, CWPC, CMPC, or CEPC) or equivalent

Tools

Learning Management System (LMS)

Recipe/Costing database

Job description

Job Title: Chef Educator

Department: Academy of Culinary Arts

Reports To: Director, Academy of Culinary Arts & Hospitality Management

Position Summary

Teaches a broad range of Culinary, Baking & Pastry and/or dining room courses using a diverse selection of delivery systems, such, lecture, lecture/lab, technology, web-based programs, and alternatives.

• Conducts in-person and/or online demonstrations as required by the curriculum
• Demonstrates techniques and concepts as required by the curriculum
• Delivers clear, concise, and organized lectures as required by the curriculum
• Assess student performance through observation and interaction, along with written and practical examinations
• Maintains a positive, focused learning environment during class
• Conducts classes in a manner that complies with principles of food safety and sanitation
• Maintains accurate records of student attendance and performance
• Maintains an ADA compliant LMS site for each class
• Maintains a Recipe and Food Costing Database for each class
• Attends meetings and faculty orientation as required
• Collaborates with faculty on curriculum development
• Builds community relations and assists with recruitment activities
• Participates in department assessment activities
• Ensures all necessary equipment and supplies are available for the class
• Participates in student advising
• Performs related duties as assigned

Education

• Associate's degree in culinary arts or baking & pastry
• Bachelor's degree in culinary arts or baking & pastry preferred
• ServSafe® Certification
• ServSafe® Instructor Certification preferred
• American Culinary Federation Certification (CCC, CEC, CMC, CCE, CWPC, CMPC, or CEPC), or equivalent required, or ability to acquire certification within three years of hire.

Experience

• Minimum of 4 years of full-time related industry experience
• Higher Education/Community College teaching experience preferred
• Experience with Asynchronous and Synchronous Online/Hybrid Course Delivery preferred
• Fine Dining experience preferred

Competencies and Skills

• Extensive knowledge of classical and contemporary culinary techniques.
• Specialties in Contemporary Pastry, Artisan Breads, Ice Carving, and/or restaurant operations, etc. preferred
• Knowledge of dining room operations and guest service standards.
• Fundamental knowledge of baking and pastry techniques.
• Strong organizational, communication, and interpersonal skills.
• Ability to teach and mentor students with varying levels of experience.
• Commitment to food safety, sanitation, and workplace safety.
• Ability to manage multiple priorities in a fast-paced instructional environment.
• Proficiency with instructional technology and learning management systems.
• Commitment to diversity, equity, inclusion, and student-centered teaching.

Teaching Demonstration

Candidates selected for an interview will be required to complete a teaching demonstration consisting of:

• A culinary lesson presentation appropriate for college-level students.
• A written lesson plan identifying learning outcomes and instructional activities.
• An explanation of assessment methods used to measure student learning and achievement of course objectives.

Terms of Employment

This position may require flexible teaching to include day and evening sections at any Atlantic Cape location.

This is a full-time, salaried position that includes a comprehensive benefits package. For details on the full compensation and benefits package, please see the Benefits tab.