Job description

Required Qualifications
Bachelor’s Degree in Culinary Arts, Restaurant Management or related field. Five (5) years of industry work experience in a high volume or fine dining venue with at least two (2) years in a supervisory position in the industry. Certified as a Sous Chef or higher as per the ACF guidelines. Expertise in appropriate technologies for instruction. Demonstrated commitment to teaching and learning. Well versed in both classical and contemporary cooking methods. Excellent communication, math and writing skills. Quality knife, cooking, plating and garnishing skills.

Must be able to demonstrate the Morton College core values of compassion, fairness, respect, responsibility, tolerance and truth.

Preferred Qualifications
Master’s Degree in Culinary, Hospitality Management or related field. Teaching experience at the collegiate level. Experience with traditional and non-traditional students or workforce from diverse backgrounds. Experience in teaching online and/or using course management programs. Experience in course development and assessment, planning, quality and accreditation processes, and committee service.

Job Summary
Culinary Arts Full-time Faculty will teach culinary arts courses in food service production or baking or sanitation and safety, in a diverse work environment, while demonstrating sensitivity to students with diverse academic, socio economic, cultural and ethnic backgrounds and students with disabilities. Must develop curriculum and course work in the areas outlined above. Faculty member will also oversee the buildout of the culinary lab and assist in the development of a Culinary Arts program budget. Must be able to teach culinary arts courses in a college setting; develop course syllabus, teaching materials, activities, and handouts for each section course taught; prepare and deliver lectures; maintain accurate student records and be willing and able to teach day and/or evening classes.

Specific Job Duties
Develop Culinary Arts curriculum
Participate with the Dean and other administrators in the oversight of the Culinary Lab buildout
Assist the Dean in the development of the Culinary Arts institutional budget
Participate in promoting the Culinary Arts Program by maintaining an active relationship with the Food Service Industry, professional organizations, and the area high schools
Participate with students in extra-curricular culinary and hospitality related events
Instruct students in the facts, skills and appreciations pertaining to the assigned courses
Consider the needs of the students, and assist them by seeking help from other college services
Distribute to all students a course syllabus that covers the class requirements, grading procedure, attendance requirements, and course objectives
Inform students of educational and occupational opportunities
Manage the development of curriculum, the preparation of course outlines and the selection of textbooks
Submit midterm and final grade reports, deficiency notices, attendance records and any other reports pertaining to the assigned courses
Participate on college committee(s)
Participate in accreditation/assessment activities
Participate in academic advising
Develop an annual professional development plan
Perform other duties as outlined in the Faculty Collective Bargaining Agreement
Perform other duties and special projects as assigned

Salary Range Per CBA

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