"Culinary Arts Instructor"

BASIC FUNCTION: The Culinary Arts Instructor is responsible for lecture and/or laboratory instruction in Riverside Culinary Academy courses. The assignment may also include other courses in the discipline.

EDUCATION: A minimum of an Associate's degree from an accredited institution. Certified Culinary Educator (CCE) from the American Culinary Federation (ACF) is preferred. Certified Executive Chef (CEC) or higher-level certification is also preferred. (All degrees and units used to satisfy minimum qualifications must be from accredited institutions.)

EXPERIENCE: 1. A minimum of six (6) years of full-time industry experience is required. 2. Experience as an executive chef with all aspects of running a culinary establishment (including dining room customer service, food preparation, galley line service instruction, inventory control and purchasing) is also required. 3. Must possess experience in organizing banquets and catering special events. 4. One year of teaching experience in culinary arts is required. 5. Community college or baccalaureate level teaching experience is also desired. 6. Membership in the ACF and other professional organizations preferred.

Licenses/Certifications: 1. ACF (American Culinary Federation) Certified Culinary Educator is preferred. 2. Certified Executive Chef/Certified Executive Pastry Chef or higher-level certification is also preferred. 3. ServSafe Manager Certification and Instructor / Proctor certification required. 4. Note: Certified Culinary Educator is required within the first year of employment. Other: Evidence of a sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, and ethnic backgrounds of community college students (E.C. 87360a).

Duties and Responsibilities: 1. The instructional assignment will include lecture and laboratory classes in the discipline. 2. The assignment included responsibility for functioning as a member of the Applied Technology team; networking with private industry and other agencies to develop partnerships and apprenticeships; marketing the Culinary Arts Program to feeder high schools and the community; and providing career guidance and support for culinary students seeking to enter this occupational area. 3. Assignments are based upon the assumption of workload of forty hours weekly, including but not limited to conducting classes, class preparation, evaluation of students, committee work, curriculum and program development, and student activities. 4. Other responsibilities include maintain standards of professional conduct and ethics appropriate to the professional position. 5. Supervising student organizations and co-curricular activities is expected of all faculty members.

1. This is a 12-month, tenure track, position with a load of 3 FTE. 2. Hours may include evenings, weekends, and off-site locations. 3. Salary is commensurate with academic preparation, and full-time teaching or equivalent experience with a range from Column C, Step 1 to Column H, Step 6 of the current Faculty Salary Schedule. Compensation will be at one and a half times the contract base salary ($129,035 -$198,809). 4. Medical and dental benefits are provided for the employee and dependents. 5. A $50,000 life insurance policy is provided for the employee. 6. Orientation to college is required as is adherence to Improvement of Instruction policy. 7. Responsible for all other conditions of employment required of full-time faculty members such as a willingness to be involved in community activities and active participation in college committee work, student activities and other support services, and liaison with appropriate civic professional groups.

As an institution of higher education, the Riverside Community College District will award to the faculty, the ranks of Visiting Assistant Professor or Visiting Instructor for those individuals who earn these titles by meeting specific requirements as delineated in Administrative Procedure 4000.