FT Chef Instructor

Goodwill-Industries-of-Middle-Georgia-and-the-Csra-1; Augusta (GA); On-site; USD 50,000 - 52,000; Full time

Job summary

Helms College Augusta seeks a Night-shift Culinary Education Instructor to deliver classroom and lab instruction in accordance with the approved curriculum, while ensuring a student-centered learning environment with high standards of safety and Service-Soul-Accountability-Respect (SOAR).

The role requires an associate degree in Culinary Arts or a bachelor’s with a culinary credential, at least five years in a supervisory foodservice role, and ideally an ACF certification or the ability to

Qualifications

• Minimum of associate degree in Culinary Arts or bachelor degree with a culinary credential from a diploma program in Culinary Arts.
• Bachelor’s in Culinary Arts or Hospitality Management is desirable.
• Current ACF certification or ability to obtain within 1 year of employment.

Responsibilities

• Deliver classroom and lab instruction per curriculum and assessment standards.
• Maintain Serv-Safe compliant, safe teaching environment.
• Engage students and manage attendance and grades in the Student Record System.
• Support recruitment and student outreach activities as needed.

Education

Associate degree in Culinary Arts

Bachelor degree in Culinary Arts or Hospitality Management

ACF Certification: CEC/CCC/CEPC/CWPC

Job description

Job Details

Job Location: Helms College Augusta - Augusta, GA 30907
Position Type: Full Time
Education Level: Associate Degree
Salary Range: $50,000.00 - $52,000.00
Travel Percentage: None
Job Shift: Night
Job Category: Edgars Hospitality Group

Principal Duties and Responsibilities

• Demonstrate core values of Goodwill Industries by modeling Service, Ownership, Accountability and Respect (SOAR).
• Maintain open communication with Senior Chef Instructor(s), Program Manager and the Director of Culinary Education.
• Works to foster a compliant, student-centered learning environment that provides exceptional technical instruction and student customer service.
• Assists in the recruitment of new students by attending recruitment events, participating in demonstrations, and other activities as needed in conjunction with the Academics and Admissions departments.
• Assesses student retention in courses instructing by identifying at risk students and working proactively with them to overcome challenges and obstacles.
• Actively participates in new student orientation, open house, graduation, Saturday Chef, and other all-school activities.
• Works collaboratively to ensure student success and growth of the college.
• Provides classroom and/or lab instruction in accordance with school and program policies, established curriculum and administers effective assessment of student work.
• Ensures student engagement in coursework through effective classroom management and nearly-constant interaction with students during class time.
• Maintains and utilizes course syllabi, lesson plans, and instructional material for each assigned course in collaboration with the Director of Culinary Education.
• Maintains an organized, clean, and safe teaching environment which meets or exceeds Serv-Safe standards and other safety regulations where applicable.
• Maintains professionalism in all interactions and manages classroom effectively to promote active learning amongst a diverse student population while adhering to policies.
• Maintains student attendance and grades in the Student Record System.
• Submits and updates all paperwork, required reports, and evaluations to students and administration as required.
• Attends required faculty meetings and professional development workshops.
• Accepts constructive feedback and achieves general effectiveness based on student and administrative evaluations.
• Performs other work-related duties as assigned by program manager and other academic leaders such as Director of Culinary Education, Senior Vice President of Education.

QualificationsRequirements:

• Hold a minimum of (1) an associates degree in Culinary Arts or (2) a bachelors degree in another field with educational credential from a diploma program in Culinary Arts
• Bachelors degree in Culinary Arts or Hospitality Management is highly desirable
• Minimum five years experience in a supervisory position, two to three years of which as an Executive Chef, Executive Pastry Chef or General Manager in a foodservice operation.
• Teaching experience in a post-secondary Culinary Arts program is highly desirable
• Current certification through the American Culinary Federation as CEC or CCC (culinary), CEPC or CWPC (pastry) or the ability to become ACF-certified based on experience and other credentials within 1 year of employment.