Culinary Science Instructor

the CIA•Hyde Park, NY

1d•$75,000

About The Position

As an integral member of the School of Culinary Science, Health, and Nutrition, the faculty member will foster scientific understanding, culinary skills, critical thinking, and evidence-based approaches to food systems through classroom, kitchen, and lab-based experiential learning approaches. Working in an interdisciplinary environment that integrates culinary and baking and pastry arts with fundamental and applied sciences such as food science, nutrition, chemistry, biology, and psychology, the faculty member will collaborate with various instructors in the educational delivery of culinary science, food safety, applied nutrition, and basic scientific coursework. Faculty members in the School of Culinary Science, Health, and Nutrition have a strong degree of curiosity, adaptability, and willingness to engage across culinary and scientific perspectives in support of a unique interdisciplinary curriculum. Culinary Institute of America (CIA) faculty members are responsible for teaching students, developing curriculum, service to the Institute, and conducting research to a high standard of professionalism. The responsibilities of the position include, but are not limited to: preparing lecture plans, teaching and evaluating students, and preparing and revising educational materials. Faculty members also provide professional and career advice for students pursuing careers in the food 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 CIA.

Requirements

Bachelor’s degree in culinary science, food science, culinary nutrition, culinary arts, or related discipline (biology, microbiology, biochemistry, food engineering, etc.)
2-5 years of professional experience in culinary and/or baking and pastry arts.
2-5 years of professional experience in translating and presenting technical culinary information to non-technical audiences in educational, professional, and/or commercial environments.
Strong theoretical and practical understanding of the foundations of food, and culinary systems.
A demonstrated high level of proficiency in hands-on culinary and/or baking and pastry arts techniques.
Individual initiative to learn theoretical and applied scientific knowledge and culinary skills central to culinary science, health, and nutrition as needed for curriculum delivery at the CIA.
Ability to work independently and in an interdisciplinary team environment and maintain collaborative relationships with all members of faculty and administration.
Strong interpersonal skills; excellent oral and written communication skills.
Ability to use sound judgement and discretion in handling sensitive student issues with confidentiality and discretion.
Strong computer skills, including experience with MS Office Suite products, i.e. Word, Excel, PowerPoint, etc.
Strong customer service skills.
Must have an excellent and welcoming presence in front of guests and employees.
Strong organizational skills, detail-oriented, and thorough.
Must have the ability to lift fifty (50) pounds on a frequent basis.
Must be able to stand for extended periods of time in a typical kitchen environment.
Must be able to perform hands-on demonstrations of culinary science principles and techniques and correct use of equipment.

Nice To Haves

One (1) year of college-level teaching experience.
Master’s or doctoral degree in food science, applied nutrition, or a related science-based discipline.
Proven track record of academic research.
Experience designing and managing educational or professional culinary science, culinary arts, applied nutrition, food safety, and/or culinary science laboratory activities.
Professional experience in culinary menu development, culinary nutrition education, food safety management, food product development, and/or experimental design.
Experience in culinary nutrition in the application of evidence-based principles supporting health and wellness.
Familiarity with information technology used for educational purposes.

Responsibilities

Develop, refine, and manage interdisciplinary curriculum focused on culinary science, food safety, applied nutrition, and basic science – both in theory and in hands-on practice.
Instruct lectures and hands-on classes on-campus, off-campus, or remotely, to a standard consistent with the professional standards of the CIA.
Contribute to a professional, inclusive, and inquiry-driven learning environment.
In culinary science classes supervise students in preparing quality food within Institute guidelines.
Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
Engage in practical and applied research in culinary science.
Cultivate and support student interest and efforts in applied research focusing on culinary science principles.
Disseminate research insights in culinary science informed practices.
Stay abreast of new developments in the fields of culinary science, food safety, applied nutrition, and basic science; plan professional development on an annual basis.
Contribute to the management of equipment and facilities of the Institute (kitchens, analytical laboratory, sensory laboratory, lecture classrooms, etc.).
Prepare daily lecture plans for classes and teach classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the Institute.
Work 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 regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria.
File course grades within the designated time frame, without prejudice.
Compile and present instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines, and class schedules as assigned.
Utilize the established syllabus and textbook(s) for the course being taught.
Maintain records of student attendance, student progress, and grade distributions.
Maintain discipline and order during instructional activities.
Collaborate with colleagues, prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
Communicate through appropriate channels.
Provide periodic updates on educational activities through college colloquiums and seminars.
Supports the mission and policies of the Institute as well as the overall strategic direction of the School of Culinary Science, Health, and Nutrition.
Any and other duties as assigned.