Job Description
Advertised Position Title: Instructor, Food, Nutrition and Hospitality
Job Description: The Instructor, Culinary Arts fulfills the professional responsibilities of a full-time
faculty member. Instructional assignment in fundamental culinary skills; quantity food preparation; advanced and specialized culinary skills, baking/pastry; garde manage; and management leadership topics. Includes lecture and lab instruction. Maintains food safety and sanitation procedures.
Essential Functions: - Refer to Section 7: Duties and Responsibilities in the OFA Contract
- Provide instruction, plan and conduct classes, laboratory sessions, and supervise/monitor field experience or internship placements.
- Participate in planning, improving, and updating courses and program curriculum, selection of textbooks, equipment and supplies, and other instructional materials.
- Review and assess pedagogy improvements throughout the FNH catalog.
- Encourage and support student retention and completion, through quality of instruction, advice and networking, and being available for mentorship and counseling.
- Prepare detailed syllabus for each class/section assigned, which includes all relevant and pertinent information for the student, and any OCC prescribed verbiage or concepts.
- Keep accurate records, grades, reports, assessments, and any other documentation related to the evaluation of student progress and achievement of expected learning outcomes, for the classes and programs in FNH.
- Attend and present class materials, consistent with the assigned delivery method; whether in-person, on-line, or hybrid method.
- This also includes a minimum number of on-campus Office Hours, as defined by the OFA Contract (Sect. 7.01.00, F).
Knowledge, Skills and Abilities: - Demonstrated knowledge of current principles, practices and techniques in the Culinary Arts industry.
- Working knowledge of professional cooking terminology and meal preparation procedures (e.g.: portion control, menu development).
- Working knowledge of standardized rules and procedures for all food preparation, food safety and sanitation guidelines.
- Knowledge of professional kitchen operations, equipment uses and work flow.
- Knowledge of culinary supervision practices and procedures with the ability to simultaneously direct, supervise and motivate students in food production settings.
- Knowledge and understanding of applicable federal and state laws, rules and regulations associated with the food service industry.
- Knowledge of instructional techniques and technology related to the post-secondary culinary arts and baking and pastry education.
- Effective interpersonal communication and leadership skills, including ability to maintain effective working relationships.
- Demonstrated organization, time-management, and problem-solving skills.
- Skill in the operation of various types of food preparation equipment with the ability to learn new equipment.
- Demonstrated skill in production and service techniques including, but not limited to: menu development, menu marketing, baking, pastry, international cuisines, wine and beverages, culinary fundamentals, catering and banquet operations, dining operations, and advanced baking and pastry topics.
- Demonstrated skills in operational management and leadership.
- Must be proficient in Microsoft Office and be able to communicate via internet and course management software.
- Operate a grill, Robot Coupe, slicer, fryer, coffee maker, Combi Oven, mixer, steam jacketed kettle, tilt brazier, convection steamer and other specialized sugar and chocolate working utensils or equipment.
- Team-building skills
- Ability to exercise sound judgment and follow instructions.
- Ability to operate a personal computer with related applications, and ability to learn other software programs.
- Demonstrated leadership ability and supervisory skills to plan work, monitor progress and provide guidance to students.
- Work collaboratively in a team environment; work efficiently and adhere to deadlines.
- Ability to read, understand and manage the lab course budgets, as applicable.
- Demonstrated ability to establish and maintain effective working relationships with internal and external organizations, Department Chair, Program Coordinator, Culinary Lab Operations Manager, Lab Assistants and all other faculty, staff as well as the students.
- Demonstrated ability to interpret and present information and ideas clearly and accurately in writing, verbally and by preparation of lesson plans, reports and other materials.
- Ability to work independently and as part of a team.
- Ability to keep accurate records
Other Characteristics: - Careful attention to detail.
- Willing to embrace and help facilitate organizational change.
- Strong team-work orientation.
- Good judgment with the ability to make timely and sound decisions.
- Dedication to ensuring excellence in curriculum and educational experience.
- Understanding of and commitment to Mission, Vision and Values of Owens Community College
- Involvement with recognized professional associations or organizations (i.e.: American Culinary Federation, Northwest Ohio Restaurant Association).
- Continuously strives for personal and professional growth through achieving and maintaining certifications, participating in culinary competitions and/or additional educational opportunities related to culinary arts (baking & pastry) and higher education.
Minimum Education/Experience: - Bachelor's degree - Graduate of a culinary program offered at an institution which is legally authorized under applicable state law to provide post-secondary education and which is institutionally accredited by an agency recognized by the U.S. Department of Education or approved by a comparable government agency.
- Must be certifiable by the ACF as a Sous Chef or higher (or equivalent to Sous Chef). Two (2) years of experience as a supervisory chef and minimum of four (4) years general, hands-on culinary industry experience.
- ACF certification as a Certified Sous Chef or higher or equivalent certification (or eligible to attain ACF certification within one year of employment).
- NRAEF ServSafe Manager certified with Ohio Department of Health Level II Food Protection certificate.
- First Aid/CPR certified (or able to attain certification within 6 months of employment).
Union Position: Owens Faculty Association
Job Classification: Faculty
Duty Days: 173 Days
Work Schedule: Work schedule based on the needs of Students, Department and College. Schedule may change from semester to semester.
Grant Funded Position: No - Not Grant Funded
FLSA Status: United States of America (Exempt)
Pay Basis: Salary
Hiring Range: $40,000.00
Retirement System: STRS - STRS (Retirement System Classification) Owens Community College
Job Tags
Full time, Contract work, Internship,