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The Culinary Academy is responsible for Campus Food Service Operations, Degrees, Career Advancement, and Continuing Education courses. This position is responsible for creating and assuring safe high-quality savory and pastry items along with quality instruction for a diverse student population. This position is expected to perform work in Bruin Lab/Campus Food Service operations, Terrace Patio, and on the Bruin Express Food Truck.

This position demands positive and effective written and verbal communication skills, high emphasis on customer service, knowledge of food safety, food costs, and the ability to work in a team environment or independently if needed. This position is housed at the main campus and will operate and instruct in all facets of culinary operations on and off campus.

• Serves in the Bruin Lab/Campus Food Service operation to prepare daily breakfast and lunch options; assists with supervising students who are completing assigned work in the retail and mobile labs.
• Completes all assigned work which may include opening or closing the café and cleaning. Follows Colleges rules and guidelines for cash management.
• Utilizes all culinary lab equipment appropriately and safely.
• Assists the Associate Dean and other department faculty in the management of the culinary program, plans menus, ensures proper food handling, storage, and sanitation practices, and maintains equipment and supply inventory throughout campus food service operations.
• Teaches assigned culinary courses and associated labs; facilitates instruction using in class and online learning delivery methods, participates in the assessment of student learning outcomes, and submits accurate student and instructional records in a timely manner.
• Assists with the preparation of course proposals, curriculum updates and the development of degree/certificate and non-degree programs.
• Applies and maintains standards of quality operating methods, processes, systems, and procedures, implements changes as necessary to maintain a successful culinary program, integrates knowledge of industry trends and professional training to continuously improve program quality.
• Participates in culinary course scheduling, department, school and college meetings, serves on college committees as assigned, collaborates with the Director of Contract Training and the Associate Dean of Career Advancement along with other faculty and the program coordinator to review and maintain relevant curriculum.
• Supports the office of Enrollment Management in assisting in catering events to recruit and retain students.
• Supports the Director of Contract Training and the Foundation Director to ensure high quality of catered events.
• Maintains partnerships with local area restaurants and other organizations to assist in arranging field experiences for program students; collaborates and supports college culinary events, competitions and works with other college staff in support of department goals.
• Participates in fundraising for scholarships.
• Performs any other duties to drive the College’s Vision, to fulfil the College’s Mission, and to abide by the College’s Values.

Education
Associate’s Degree in Culinary Arts or a related culinary field required and/or

Experience
2-5 years of instruction in a culinary school or a combination of professional culinary experience and hospitality management and catering.

Knowledge, Skills, and Abilities Required:

• 
  Required to teach at least one 3 credit hour course each semester, one course in Career Advancement as assigned, and supervise culinary students in the retail lab environment.
• Required to work a full 37.5 hours a week in a combination of teaching and providing catering and campus food service.
• Must be able to work a flexible schedule that could include early morning, evening hours or Saturdays.
• Experience with food costing required.
• Ability to relate to a diverse population and to maintain composure when faced with difficult situations.
• Ability to interface with outside food service industry organizations in support of culinary program and events.
• Ability to multi-task and organize, prioritize, and follow multiple projects and tasks through to completion with attention to detail.
• Ability to work independently while contribution to a team environment.
• Ability to communicate effectively, verbally and in writing, and to relate to others in a professional, helpful manner. With high emphasis on customer service.
• Ability to analyze programs, identify solutions and take appropriate action to resolve problems using independent judgement and decision-making processes.
• Ability to establish and maintain effective working relationships with other department staff, faculty, students and the public.
• Ability to follow College policies and procedures.
• Knowledge of public relations/marketing practices and methods.

All faculty positions are lecturer rank with temporary classification at entry.

Position open until filled.

AA EOE M/F/Vet/Disability