Faculty Instructor (Culinary Arts) SPC - req14381

Full-time members of the faculty are professional educators who have the primary responsibility of fulfilling the institution’s mission, vision, values, strategic plan, Board of Trustees’ charges and educational philosophy, and primary goal of providing a quality education for all students attending the colleges. Faculty members are classified according to the ranks of Instructor, Assistant Professor, Associate Professor, and Professor. Faculty members are subject to Board policies, including academic freedom, and are also bound by its accompanying responsibilities. They are directly responsible to a discipline coordinator and/or associate dean and have responsibilities through the administrative structure at their respective college and to the district. The relationship of the faculty member to the student is one of leader, teacher, adviser, mentor, and facilitator of learning. Faculty job descriptions are defined for Full-Time Teaching Faculty, Adjunct Teaching Faculty, Librarian Faculty, and Counselor Faculty. Associate Deans have a separate job description.

To view a complete job description, click here. Supplemental Duties and Expectations – Culinary Arts Instructor In addition to the College's standard faculty responsibilities, Culinary Arts Instructors are expected to:

• Teach lecture, demonstration, and laboratory courses in Culinary Arts and related disciplines.
• Supervise hands-on laboratory classes that may require 4-6 hour instructional sessions.
• Teach courses during day, evening, weekend, and other scheduled instructional periods as assigned.
• Support instructional service activities, including catering events, production labs, and other experiential learning opportunities.
• Maintain and enforce industry standards for food safety, sanitation, kitchen operations, and student professionalism.
• Wear and model appropriate chef attire and required personal protective equipment during laboratory and food service activities.
• Participate in student recruitment, retention, program assessment, curriculum development, and industry advisory activities.
• Maintain professional engagement in the culinary and hospitality industry through continuing education, professional associations, competitions, community events, and other industry-related activities.
• Assist with special events, outreach activities, and other duties that support program goals and student success.
• Perform other related duties as assigned by the Associate Dean, or Dean.