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FT Faculty - Culinary Chef


Job ID 25184BR Date posted 08/21/2017 Institution Kendall College City Chicago
GENERAL SUMMARY:
This is a full-time, year-round faculty position with responsibilities for a minimum of 30 hours of teaching per week, for community service in the form of serving on committees and participating in a variety of school and faculty meetings, for collective curriculum development and assessment, for course development and updating of courses to keep at the leading edge, for personal faculty development, for representing the school in the local, national and international communities, and for supporting students in every aspect of their learning which includes regular office hours, tutorial assistance, coaching and career and academic advice.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
  • Full time presence on campus five days a week (Monday – Friday) in addition to set office hours.
  • Teaching of courses as assigned for a minimum of 30 contact hours per week per quarter principally in the areas of culinary arts which includes:
    • Food Order and Procurement
    • Classroom Lecture
    • Demonstration of Culinary Techniques
    • Observation and supervision of required cleanup
  • Community service in the form of serving on standing and ad hoc committees, attendance at regular school and faculty meetings, attendance at Senate meetings, and attendance at one-on-one meetings with the dean
  • Development of curriculum with the school faculty and dean and assessment of curriculum with the school faculty, dean, college curriculum committee and college provost
  • Development of coursework - in accord with the school dean, and updating course materials to keep courses at the leading edge of knowledge in the disciplines
  • Engaging in on-going personal professional and faculty development
  • Providing student support for every aspect of learning in the form of regular office hours, tutorial assistance, coaching and career and academic assistance and advice
  • Attendance at key school events and ceremonies including the graduation ceremony
OTHER DUTIES AND RESPONSIBILITIES:
  • Assisting the dean in developing coursework for and providing general oversight for the culinary program in areas of study including assistance in discovering adjunct faculty talent
  • Representation of the school to outside local, national and international communities through industry consulting, academic or trade press publishing, citations in general media and trade press, attendance at regional, national and international conferences (as approved within the school budget), paper presentations at academic and industry conferences
  • Compliance with all Kendall College policies and procedures
  • Submission of quarterly and annual faculty reports as requested
  • Any other duties assigned by the president, provost or appropriate dean or program chair
EDUCATION and/or EXPERIENCE:
  • Associate’s Degree required, Bachelor’s preferred -- or a minimum of 10 years of experience in the culinary field in a variety of restaurants with management experience
LICENSURE and/or CERTIFICATION:
  • American Culinary Federation Certification, Certified Culinary Educator, Certified Sous Chef or Certified Executive Chef preferred
WORK ENVIRONMENT:
Work is performed primarily in a culinary kitchen and lecture hall environment. Requires lifting up to 75 pounds but may involve exposure to moderate noise levels. Work involves operation of heavy kitchen equipment and cleaning solustions, personal computer equipment for six to eight hours daily and includes physical demands associated with a traditional commercial kitchen and office setting , e.g., walking, standing, communicating, and other physical functions as necessary.
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