Culinary Science And Nutrition Faculty

Job Details
Description
POSITION SUMMARY
As an integral member of the School of Culinary Science and Nutrition, the faculty member will foster scientific understanding, critical thinking and evidenced-based approaches to food systems through classroom and/or lab-based experiential learning approaches. Working in an interdisciplinary environment the potential candidate will collaborate with various instructors in the educational delivery of applied nutrition, food safety, and culinary science courses.
Culinary Institute of America 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, 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 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 Culinary Institute of America.
Essential Responsibilities

• Stay abreast of new developments in the fields of applied nutrition, food safety and culinary science; plans on an annual basis, professional development; and strives to accomplish the goals set out in the formal annual plan.
• Support the mission and policies of the Institute as well as the overall strategic direction of the School of Culinary Science and Nutrition.
• Design and execute academic and industrially relevant professional research.
• Assume responsibility for equipment and facilities of the classroom.
• Communicate through appropriate channels.
• Maintain discipline and order during instructional activities.
• Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
• Develop, refine and manage interdisciplinary curriculum focusing on applied nutrition, food safety and culinary science.
• 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.
• 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.
• File course grades within the designated timeframe, without prejudice.
• 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.
• 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.
• Any and all other duties as assigned.
• Utilize the established syllabus and textbook(s) for the course being taught.
• 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.
• Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria.
• Maintain record of student attendance, student progress, and grade distributions.
• Provide periodic updates on educational activities through college colloquiums and seminars.

Education
REQUIRED QUALIFICATIONS

• Master’s degree in nutrition, food science (with a focus on food safety), or a related science-based discipline (human biology, microbiology, biochemistry, food engineering, etc.).

Experience

• Proven track record of academic research
• Experience in translating and presenting technical information to non-technical audiences in educational, professional, and/or commercial environments.

Preferred Qualifications

• One (1) year of college level teaching experience.
• Degree in culinary or baking and pastry arts.
• Experience designing and managing educational or professional applied nutrition, food safety and/or culinary science laboratory activities.
• Professional back of house experience.
• Professional experience in culinary nutrition education, food safety management, food product development, and/or experimental design.
• Familiarity with information technology used for educational purposes.
• PhD or EdD in nutrition, food science (with a focus on food safety), or a related science-based discipline (human biology, microbiology, biochemistry, food engineering, etc.).

Licenses / Certifications

• Registered Dietitian.
• ServSafe Food Protection Manager certification.

Required Skills

• Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
• Strong customer service skills. Must have an excellent and welcoming presence in front of guests and employees.
• Strong computer skills, including experience with MS Office suite products, i.e. Word, Excel, PowerPoint, etc.
• Ability to work independently and in an interdisciplinary team environment, and maintain collaborative relationships with all members of faculty and administration.
• Strong organizational skills, detail oriented and thorough.
• Strong interpersonal skills; excellent oral and written communication skills.
• Strong theoretical and practical understanding of the biological, chemical, and physical underpinnings of human biological, food and culinary systems – specifically focusing on applied nutrition and food safety.

WORKING CONDITIONS

• Able to travel periodically to other CIA locations due to business needs.
• Must be available to work early morning, late nights, and weekends as required due to class schedules and business needs.

Additional Information
The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!
As the benefits package at the CIA is a significant value, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.