Culinary Instructor

The Instructor works under the Director of Culinary Hospitality Operations to educate students about strong technical skills in classical and contemporary cuisine and promote a positive and interactive learning environment with academic lectures and hands-on learning to culinary students in a team-oriented setting. The Instructor always presents him or herself as a subject matter expert and in a professional manner.

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.
•Assist 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

REPORTS TO
Director of Culinary Hospitality Operations

QUALIFICATIONS
•Hold a minimum of (1) an associate’s degree in culinary arts or (2) a bachelor’s degree in another field with educational credentials from a diploma program in Culinary Arts
•Bachelor’s 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 food service 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.