Culinary Educator on Maui
Food Services-Hospitality: Food Preparation-Cooking
Professional Culinary Instructor
Job Description: This brief description is for a part-time lecturer’s position at a four-year college on the island of Maui, Hawaii.
Preferred candidate has the ability to teach courses in: intermediate cooking, sanitation, intro to culinary, purchasing, garde manger, culinary math, supervision, and other related credit and/or NC classes in English. Must possesses the ability to incorporate industry standards with professional assessment methods that demonstrate: 1) SLO’s; 2) critical thinking; 3) oral and written communication; 4) mobile technology advanced computer skills in both operating systems; 5) superior skills in food cost, recipe building and menu planning and, 6) address the needs of our students.
Candidate routinely demonstrates professional ethics commensurate to highest industry standards. Seeking career-minded individuals eager to develop the highest levels of oral, on-line, and written communication, maintain hours determined by the program, identify student learning needs and implement constructive strategies for teaching; prepare and revise learning outcomes and syllabi; organize, sanitize and maintain lab areas of responsibility, assist with ongoing program activities and maintain, follow direction and complete program-related assignment with the leadership team. Evening, weekend and outreach classes may be assigned as part of the teaching workload.
Applicants must email CV/Resume to firstname.lastname@example.org, as a Portable Document Format (PDF) format. Include, legal full name, contact information, cover statement of intent and purpose and date of submission. If candidates meet Minimum Qualifications, we will respond within 10 working days or sooner to set up an interview.
Minimum Qualifications: Evidence of an accredited Bachelors Degree in a related subject area, plus three-years of documented professional experience OR, an Associates Degree in Culinary Arts from American Culinary Federation (ACF) accredited college, with five years of professional culinary managerial experience. Proof of current Food Safety Manager Training certification and certificate of negative TB test.
(A Master’s Degree, 3 years professional work experience, plus the above qualifications and proof of professional certifications are desired.)