"Chef Instructor (Visiting Faculty)"

Chef Instructor (Visiting Faculty)

Company:
Southwestern Oregon Community College

Job Location:

Category:
Culinary Arts

Type:
Full-Time

Primary Purpose

To instruct and supervise students in the culinary arts programs.

Description of Essential Functions

Instruction (80% of Time)

1. Teach a range of culinary courses to students, which may include basic food preparation, sanitation and safety, a la carte cooking, advanced garden manger, nutrition and international cuisines.
2. Teach course information to students in groups and individually using instructional methodology appropriate to the audience and to the subject (e.g. lecture, demonstration, group discussion, technology-enhanced delivery, computer-assisted delivery, and distance delivery). Must be able to explain and deliver materials in a variety of ways to meet the needs of a broad range of learning abilities.
3. Curriculum development and revision of existing courses (including course content, objectives, standards, and instructional methods that are current and relevant to the ever-changing Hospitality industry).

Other Institutional Duties (20% of Time)

1. Demonstrate continued professional growth by staying current in and expanding knowledge of subject area(s) and teaching techniques through a plan of professional development. Attend conferences and professional meetings.
2. Participate in committees and other institutional duties as described in the faculty collective bargaining agreement.
3. This position may advise students as assigned. In this case, the faculty will meet with advisees at least once each term to assist students in determining goals, inform students of program and degree requirements, review student schedules and progress, and refer students to needed services. The faculty will maintain records of advising sessions to include dates of meetings, student major or goals, student progress, and other pertinent information.
4. All faculty are expected to participate in and provide information necessary for the recruitment and retention of students into their programs, the marketing of courses, programs, and the college. This may include travel and working with students and faculty in high schools, colleges and other institutions, and public and private agencies.
5. Support College leadership in developing departmental goals and objectives as part of the institution’s continuous improvement cycle; this includes participating in the college wide accreditation process by preforming departmental planning, assessment, and improvement to meet core theme objectives and contribute to mission fulfillment.
6. Attend student convocation ceremony at the end of each academic year.

Performs Other Duties and Special Projects as Required/Assigned Required Knowledge, Skills and Abilities

REQUIRED QUALIFICATIONS

Education: A minimum of an Associate's Degree in culinary arts plus proficiency and a high level of competency in the field.

Experience: A minimum of three (3) years of full-time work as an instructor OR five (5) years of Industry experience. A possible combination of industry and teaching experience will be considered.

Successful applicants for this position must possess the following knowledge, skills and abilities, or be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation:

• Mastery of the subject area at a sufficient level to instruct and coach students in the knowledge, skills and attitudes requisite for success in the courses and programs at Southwestern. Ability to evaluate student programs both empirically and holistically and to prescribe and develop curriculum materials for individuals and classes.
• Knowledge of or ability to learn teaching methods to instruct students of a variety of ages, backgrounds and learning abilities. Ability to adapt to various audiences, to find various explanations and to facilitate various learning styles.
• Ability to work with and cooperate with college faculty and staff at all levels, as a team member with the Vice President of Instruction, Instructional Dean, other faculty, staff, and related industry/businesses in developing course content, objectives, standards, program curriculum, grading and instructional methods.
• The ability to communicate effectively in writing using the English language with or without the use of auxiliary aids of services.
• A level of computer literacy sufficient to use software such as word processing, spreadsheets, and databases to produce correspondence, document, and reports as required by the position and the ability to access student information for the purpose of advising and keeping student records.
• Willingness to travel and/or teach/coach at various hours as required.
• Knowledge of all aspects of business startup, management, and growth.
• Knowledge of resources available to businesses, agencies supporting businesses and training opportunities available to small business owners.
• Ability to plan, organize, and carry out activities independently. Possess strong time management skills to support efficient work production and meet deadlines.
• Ability to perform data entry and access various files in college-wide information system, word processing, and spreadsheet applications. Exhibit a high level of computer literacy, sufficient to use software such as word processing, spreadsheets, and databases to produce correspondence, documents, brochures, flyers, and reports. Accuracy in database management essential. A comfort level with advising using video and online technology a plus.

PREFERRED QUALIFICATIONS

• Bachelor's Degree.
• Demonstrated ability to work independently and professionally in areas of instruction and course/curriculum development.
• Demonstrated ability to work with students from a wide range of ages, backgrounds and academic preparedness.
• Demonstrated commitment to teaching and mentoring students.
• Teaching in a culinary arts program.
• Hold an ACF CCC certification or higher.

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