Culinary Institute of America Greystone faculty members are responsible for teaching students, developing curriculum, conducting research and organizing conferences and retreats to a high standard of professionalism. The responsibilities of the position include but are not limited to: preparing lesson plans, teaching and evaluating students, ordering and supervising the preparation of food, preparing and revising course guides and other educational materials, and developing the intellectual property of the college. Faculty members also provide professional and career advice for students pursuing careers in the foodservice industry, maintain office hours, assist students who are having difficulty with studies, and honor college policies. Faculty are also expected to contribute to the overall operation of the college and support the mission of the Institute, by acting as Ambassadors of the Culinary Institute of America.
• Research assigned topics, develop and compile materials necessary to teach in a manner consistent with the philosophy, policies, and guidelines of the college.
• Prepares daily instructional lesson plans and support media (powerpoints, grading sheets, exams, quizzes, etc) for all assigned courses in a manner consistent with the philosophy, policies, and guidelines of the college.
• Collaborate with colleagues, prepares, reviews, and revises course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
• Administers assigned courses following the schedule and curriculum provided for each course.
• In table service, supervises students in delivering quality service according to college guidelines.
• Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria.
• Become proficient in setting up course templates and maintaining grades in the EGAS system.
• Consistently files course grades within the designated filing times for classes without prejudice.
• Enforces sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
• Assumes responsibility for Institurte equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms and collaborates with the Teaching Kitchen Manager and Teaching Assistants to maintain the organization and equipment of Greystone in a manner consistent with the policies, and guidelines of the college.
• Develops requisitions and orders, maintaining the desired inventory and cost of goods for the assigned curriculum, minimizing waste and unnecessary expense. beverage, labor, linen and dining room supplies.
• Become proficient in EATEC ordering system, placing all requisitions within the stated deadlines with minimal add on requisitions for classes.
• Administers lectures and hands-on classes on campus, off campus or remotely to a standard consistent with the professional standards of the CIA.
• Conducts travel, instruction, food preparation, and table service in an exemplary manner consistent with the professional standards of the Institute, within budgetary limits.
• Performs duties common to all Culinary Institute employees and other duties as assigned.
• Stays abreast of new developments in the foodservice and hospitality industries; plans on an annual basis, professional development; and strives to accomplish the goals set out in the formal annual plan.
• Supports the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education and Strategic Initiatives Group.
• Contributes to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
• Develops menus, workshops, planning documents and organizational plans for conferences, retreats and any other event as required.
• Works individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
• Provide professional development of the Managers-in-Training
• Oversee all systems and procedures ensuring successful dining room operations
• Control and forecast reservations that balances the needs of the students, operation and guests.
• Associate Degree or equivalent combination of education and experience.
• Minimum of eight to ten years of progressively responsible, hands-on dining room experience.
• Demonstrate a pattern of success as a dining room professional with a mastery of a variety of service styles including formal and casual dining, wine and beverage service, as well as banquets and catered events.
Licenses / Certifications:
• Vallid ServSafe certification
• Familiar with global cuisines and the associated Beverage and food service techniques.
• Familiar with volume foodservice, fine dining, multi unit, and menu R&D.
• Proven track record as an instructor in higher Education
• A strong sense of hospitality and customer service and a love of teaching.
• Competent with MS Office, Front of house software, PowerPoint
• Excellent communication and English Writing skills
• Regular work requires a great deal of standing, lifting, bending and stretching.
• Must be able to stand for 8 hours.
• Ability to work in extreme temperatures hot and cold for long periods.
• Must be able to work holidays and weekends as required to meet business needs.
• Flexibility in scheduling: Able to work AM & PM, doubles when necessary
• Ability to lift and carry up to 25 lbs.
Respect for diversity is a core value of The Culinary Institute of America, an Equal Opportunity employer committed to fostering a diverse learning and working environment.