What are the responsibilities and job description for the Director, Culinary Arts - 9/10 Month (Term) position at Nashville State Community College?
Title: Director, Culinary Arts – 9/10 Month (Term)
POSITION SUMMARY
The Director of Culinary Arts is a 9-month faculty position that, in collaboration with the Dean and Campus Director, provides the vision and leadership required to realize the mission of the CULA program. Primary administrative responsibilities include program development/management, budget development/management, purchasing of supplies and materials, maintaining programmatic accreditation/external partnerships and providing operational supervision to full and part time faculty and staff in the department. Instructional responsibilities require a strong culinary and hospitality services skill set and the ability to teach students effectively in an instructional environment.
ESSENTIAL JOB FUNCTIONS/JOB DUTIES AND RESPONSIBILITIES
Develops, evaluates, and continually improves academic courses and programs, working in collaboration with faculty, that are consistent with the College mission and strategic plan. Provides leadership to program curriculum development/revision including ensuring establishment of effective student learning outcomes and related assessment methods. Provides regular assessment and analysis of assessment to create institutional effectiveness and program specific goals for the improvement of student success on course learning outcomes. Works with faculty and staff to create a collegial, productive, and professional work environment. Ensures that instructional programs meet accreditation guidelines and standards and prepares and submits required accreditation reports while overseeing accreditation site visits. Participates in the college’s hiring process for full and part time faculty, providing orientation to new faculty on program policies and procedures, equipment, and course management.
Assists in the development and compilation of class schedules and teaching/classroom assignments. Supervises the establishment and maintenance of effective program advisory committees. Develops and recommends teaching assignments for program faculty to the Dean/Campus Director. Supports students through the academic program promoting retention and graduation through advising. Participates in the resolution of student complaints in accordance with college policy. Contributes to the development, implementation and oversight of departmental budgets through tracking inventory, purchases, and providing estimates of future costs. Participates in the management and support of instructional spaces (i.e. technology needs, inventory control, etc.). Supports the Workforce Division to help meet Culinary Arts employer/industry needs such as short-term and customized training programs. Identifies and promotes professional development opportunities for faculty to ensure continued accreditation standards, program relevancy, and excellent teaching. Participates in the establishment and coordination of work-based learning sites for apprenticeships and internships.
Coordinates outreach and develop/maintains relationships with industry-related personnel and employers; participates in professional organizations promoting advancement of the profession and cultivates community relationships in conjunction with the NSCC foundation for in kind donations. Participates in professional development opportunities to advance their own teaching and leadership skills and strategies. Teaches courses in culinary arts, apprenticeships, and internships. Establishes, expands, and supports dual enrollment courses in high school in conjunction with our dual enrollment coordinator. Provides an oversight and management of the kitchen/dining room functions to include safety, equipment maintenance, upgrades and acquisition, equipment training, culinary arts student handbook policies and procedures. Maintains appropriate records related to budget, equipment, maintenance, facilities, and safety. Assists and participates in local events related to student recruitment and any other activities related to the Culinary Arts program and community outreach.
REQUIRED QUALIFICATIONS
Associate degree in Culinary Arts with at least three years’ industry experience
Certification as a Certified Food Protection Professional or ServSafe Manager Certification
Certification by the American Culinary Federation (ACF) as an Executive Chef (CEC) or
Certification by the American Culinary Federation (ACF) as a Sous Chef (CSC) or
Certification by the American Culinary Federation (ACF) as a Certified Pastry Chef (CPC) or
Certification by the American Culinary Federation (ACF) as a Chef de Cuisine (CCC) or
Certification by the American Culinary Federation (ACF) as a Certified Working Pastry Chef (CWPC) or
Certification by the American Culinary Federation (ACF) as a Certified Culinary Education (CCE)
PREFERRED QUALIFICATIONS
Bachelor’s or Master’s degree in any field with the Associate degree in Culinary Arts and three years’ industry experience
Familiarity with accreditation processes and reporting
Administrative/supervisory experience in higher education
Teaching experience at the college level
KNOWLEDGE, SKILLS AND ABILITIES
Ability to teach effectively. Ability to advise post-secondary students of all ages. Ability to lead others to improve student success. Ability to establish and maintain productive relationships with faculty and industry representatives. Knowledge of leading-edge technology and its applications in higher education. Ability to speak and write in English.
Open Until Filled: Yes
Rate of Pay: $41,708.00 - $52,135.00 depending on experience
Special Instructions to Applicants: Unofficial transcripts are acceptable for the application process. Official transcripts are required upon hire. Applicants may be subject to a background check.
POSITION SUMMARY
The Director of Culinary Arts is a 9-month faculty position that, in collaboration with the Dean and Campus Director, provides the vision and leadership required to realize the mission of the CULA program. Primary administrative responsibilities include program development/management, budget development/management, purchasing of supplies and materials, maintaining programmatic accreditation/external partnerships and providing operational supervision to full and part time faculty and staff in the department. Instructional responsibilities require a strong culinary and hospitality services skill set and the ability to teach students effectively in an instructional environment.
ESSENTIAL JOB FUNCTIONS/JOB DUTIES AND RESPONSIBILITIES
Develops, evaluates, and continually improves academic courses and programs, working in collaboration with faculty, that are consistent with the College mission and strategic plan. Provides leadership to program curriculum development/revision including ensuring establishment of effective student learning outcomes and related assessment methods. Provides regular assessment and analysis of assessment to create institutional effectiveness and program specific goals for the improvement of student success on course learning outcomes. Works with faculty and staff to create a collegial, productive, and professional work environment. Ensures that instructional programs meet accreditation guidelines and standards and prepares and submits required accreditation reports while overseeing accreditation site visits. Participates in the college’s hiring process for full and part time faculty, providing orientation to new faculty on program policies and procedures, equipment, and course management.
Assists in the development and compilation of class schedules and teaching/classroom assignments. Supervises the establishment and maintenance of effective program advisory committees. Develops and recommends teaching assignments for program faculty to the Dean/Campus Director. Supports students through the academic program promoting retention and graduation through advising. Participates in the resolution of student complaints in accordance with college policy. Contributes to the development, implementation and oversight of departmental budgets through tracking inventory, purchases, and providing estimates of future costs. Participates in the management and support of instructional spaces (i.e. technology needs, inventory control, etc.). Supports the Workforce Division to help meet Culinary Arts employer/industry needs such as short-term and customized training programs. Identifies and promotes professional development opportunities for faculty to ensure continued accreditation standards, program relevancy, and excellent teaching. Participates in the establishment and coordination of work-based learning sites for apprenticeships and internships.
Coordinates outreach and develop/maintains relationships with industry-related personnel and employers; participates in professional organizations promoting advancement of the profession and cultivates community relationships in conjunction with the NSCC foundation for in kind donations. Participates in professional development opportunities to advance their own teaching and leadership skills and strategies. Teaches courses in culinary arts, apprenticeships, and internships. Establishes, expands, and supports dual enrollment courses in high school in conjunction with our dual enrollment coordinator. Provides an oversight and management of the kitchen/dining room functions to include safety, equipment maintenance, upgrades and acquisition, equipment training, culinary arts student handbook policies and procedures. Maintains appropriate records related to budget, equipment, maintenance, facilities, and safety. Assists and participates in local events related to student recruitment and any other activities related to the Culinary Arts program and community outreach.
REQUIRED QUALIFICATIONS
Associate degree in Culinary Arts with at least three years’ industry experience
Certification as a Certified Food Protection Professional or ServSafe Manager Certification
Certification by the American Culinary Federation (ACF) as an Executive Chef (CEC) or
Certification by the American Culinary Federation (ACF) as a Sous Chef (CSC) or
Certification by the American Culinary Federation (ACF) as a Certified Pastry Chef (CPC) or
Certification by the American Culinary Federation (ACF) as a Chef de Cuisine (CCC) or
Certification by the American Culinary Federation (ACF) as a Certified Working Pastry Chef (CWPC) or
Certification by the American Culinary Federation (ACF) as a Certified Culinary Education (CCE)
PREFERRED QUALIFICATIONS
Bachelor’s or Master’s degree in any field with the Associate degree in Culinary Arts and three years’ industry experience
Familiarity with accreditation processes and reporting
Administrative/supervisory experience in higher education
Teaching experience at the college level
KNOWLEDGE, SKILLS AND ABILITIES
Ability to teach effectively. Ability to advise post-secondary students of all ages. Ability to lead others to improve student success. Ability to establish and maintain productive relationships with faculty and industry representatives. Knowledge of leading-edge technology and its applications in higher education. Ability to speak and write in English.
Open Until Filled: Yes
Rate of Pay: $41,708.00 - $52,135.00 depending on experience
Special Instructions to Applicants: Unofficial transcripts are acceptable for the application process. Official transcripts are required upon hire. Applicants may be subject to a background check.
Salary : $41,708 - $52,135