Instructor, Hospitality and Culinary Management (Culinary)
Posting Number F00633 Position Title Instructor, Hospitality and Culinary Management (Culinary) Internal Position Title Instructor, Hospitality and Culinary Management Department Hospitality & Culinary Management Position Type Full-Time Faculty Job Family Faculty Job Summary
This position will be involved in the instruction of culinary and/or baking and pastry courses to a diverse student body during daytime, evening, and Saturday classes at our four campus, extension sites and local business and industry sites. The faculty member will develop, prepare, and revise instructional materials as well as participate in program evaluation and curriculum planning and development. The faculty member will work with other faculty to expand the program offerings in the culinary and/or baking and pastry degree tracks. The instructor will participate in department, division, and general faculty meetings, serve on division and college committees, and participate in other forms of college service. Instructors are required to maintain an active program of professional development related to institutional objectives. The instructor will utilize appropriate technology to deliver instructional materials, maintain grades, provide timely communications with students, etc. The instructor shall maintain appropriate office hours for student access. Maintains current knowledge of subject matter via professional organization membership, attendance of seminars, conferences and classes, and professional publications. A significant portion of the program will be moving to a new renovated facility adjacent to the Grayslake campus in 2022 and the faculty member will be expected to be involved in the development of that facility.
The College of Lake County ( CLC ) is a comprehensive community college located in northeastern Illinois committed to being an innovative educational institution providing life-changing paths for our students by offering exceptional learning experiences. The college is widely recognized for student success, business and community partnerships, and for the achievements of our faculty, staff and alumni.
Mission: The College of Lake County is a comprehensive community college committed to equitable, high-quality education, cultural enrichment and partnerships to advance the diverse communities it serves.
Vision: The College of Lake County is a leader in providing innovative education and workforce solutions.
Values: Excellence, Purpose, Integrity, Compassion, Unity and Inclusion
College of Lake County is committed to a diverse workforce that represents our student body. Our search process is designed to promote increasing the diversity of our full-time faculty. Search committee members are committed to diversity and this serves as the basis of a successful search at CLC .
Associate’s degree in Culinary Arts, Food Service Management, Hospitality Management, or a discipline related to the hospitality industry; OR
Bachelor’s degree in Culinary Arts, Food Service Management, Hospitality Management, or a discipline related to the hospitality industry; OR
Master’s degree in Culinary Arts, Food Service Management, Hospitality Management, or a discipline related to the hospitality industry.
A commitment to the community college mission and to working with diverse student populations. Demonstrated success and academic experiences with diverse populations and diverse teaching methods. Reflecting departmental and institutional values, candidates are expected to have the ability to advance the Department’s commitment to diversity, equity and inclusion.
Ability to work effectively and constructively with persons of diverse cultures, language groups, and abilities; demonstrate sensitivity to and ability to work with the diverse academic, socioeconomic, cultural and ethnic backgrounds of community college students, faculty, and staff, including those with disabilities; establish and maintain effective working relationships with those contacted in the course of work.
Competency in technologies commonly used in post-secondary instruction.
Leadership experience in culinary arts, hospitality, food service, catering, or event management supervising a kitchen/hospitality staff.
-Associate degree holders: at least five (5) years of experience
-Bachelor’s degree holders: at least three 3) years of experience
-Master’s degree holders: at least one (1) year of experience
Bilingual in Spanish and English.
Posting Date 12/23/2020 Closing Date 02/21/2021 Expected Start Date 08/09/2021 Special Instructions Summary
Applicants invited for finalist interviews may be asked to do one or more kitchen/skills demonstrations.
Applicants selected for an interview will be required to submit a minimum of two (2) letters of recommendation.
This is a full-time, tenure track faculty position. Salary placement is commensurate with education and experience. The minimum 2021 – 2022 academic year (Fall & Spring Semester) base salary range is $60,913 with a master’s degree to $77,349 with a doctorate in the subject field. Optional contract for the summer session offers potential for significantly greater earnings.
Faculty may be assigned to any of the three CLC campuses; Grayslake, Lakeshore or Southlake. New faculty hires are required to attend orientation the week prior to the contract start date of August 16, 2021.
Foreign Transcripts: Transcripts issued outside the United States require a course-by-course analysis with an equivalency statement from a certified transcript evaluation service verifying the degree equivalency to that of an accredited institution within the USA .
Posting may remain open until the position is filled.
Pay Rate Per faculty contract. Full-Time/Part-Time Full-Time Location Grayslake Total Hours per week Fifteen (15) Load Hours and Ten (10) office Hours. Work Schedule
Varies according to course schedule. Ability to teach days, evening and weekends as determined by the needs of the program in any given semester. Ability to teach at all campus locations as needed (Grayslake, Lakeshore or Southlake).
The College of Lake County is an equal opportunity employer and has a strong commitment to diversity. In that spirit, it seeks a broad spectrum of candidates including minorities, women and people with disabilities. EOE /AA/M/F/D/V
Software Testing Required None Interview Process Requirements Presentation Summary of Essential Functions
Teach food production classes in culinary and/or pastry fields, maintain 10 office hours per week, advise students, participate in student recruitment activities and organize special events.
1) Selects, prepares and maintains current curriculum, course outlines and printed and non-printed instructional materials. Revises and updates course content as needed.
2) Provides the students and the Division a syllabus that clearly states course objectives and learning outcomes, attendance policies in line with those of the college, texts and readings, timelines and evaluation criteria, and any other information required by College, Division, or department.
3) Meets all classes at assigned times. If unable to meet an assigned class, reports absence to supervisor and division staff in an appropriate manner.
4) Teaches assigned courses in subject field each academic semester. Delivers course content using a variety of teaching styles.
5) Provides instructional support to the students. Refers students, when appropriate, to sources of specialized services within the College.
6) Is available for student consultation through phone, online/electronic communication, or appropriately established office hours.
7) Evaluates student performance in meeting course objectives and learning outcomes through assignments, projects, discussions or examinations. Provides feedback to students in a timely manner on student performance.
8) Maintains accurate grade records as required by the College. Submits all attendance and grade records electronically prior to the required deadlines. Is able to produce appropriate grade records for supervisor upon request.
9) Assists in the advisement of students.
10) Uses the appropriate College policies and procedures to resolve and document student complaints, concerns and problems.
11) Assists in developing and administering discipline-appropriate measures of student academic achievement, use departmental testing instruments as provided. Administers other instruments designed to measure student learning outcomes as requested and required by the department or division. Provides all results as requested.
12) Encourages students to submit course evaluations, reviews course evaluations when available and uses feedback to improve course delivery.
13) Participates, when appropriate, in the formation and meetings of career program advisory committees, governance groups, College, division, and department committees.
14) Attends faculty meetings, department meetings, and all other meetings called by authorized personnel.
15) Attends Development Week activities and Commencement
16) Is ethical in all conduct.
17) Maintains a high level of professionalism.
18) Maintains current in compliance training, including compliance under Title IX “Responsible Employee” and, if applicable, Clery Act Campus Security Authority.
19) Properly and effectively utilizes appropriate technology to deliver instructional materials, maintain grades, and provide timely communications with students, etc.
20) Maintains current knowledge of subject matter via professional development such as professional organization membership, attendance of seminars, conferences and classes, and professional publications.
21) Provides instruction and conduct classes in accordance with the philosophy of the College and within the scope of a defined course of study.
22) Follows all institution and regulatory policies, procedures and standards. Utilize self-appraisal to determine progress in meeting performance objectives and career goals.
23) Performs other duties as assigned by the Dean or Associate Dean.
a. Sitting Continuously (67% to 100%)
b. Walking Frequently (34% to 66%)
c. Standing Frequently (34% to 66%)
d. Bending Occasionally (1-33%)
e. Squatting Occasionally (1-33%)
b. Walking Occasionally (1-33%)
c. Standing Occasionally (1-33%)
d. Bending Occasionally (1-33%)
e. Squatting Occasionally (1-33%)
f. Climbing Occasionally (1-33%)
g. Kneeling Occasionally (1-33%)
h. Twisting Occasionally (1-33%)
i. Lifting (0-50 lbs) Occasionally (1-33%)
j. Lifting (50+ lbs) Occasionally (1-33%)
k. Carrying (0-50 lbs) Occasionally (1-33%)
l. Carrying (50+ lbs) Occasionally (1-33%)
m. Pushing (0-300 lbs) Occasionally (1-33%)
n. Public Interaction (Internal/External) Continuously (67% to 100%)
VISUAL AND HEARING REQUIREMENTS
- Must be able to see with corrective eye wear
- Must be able to hear clearly with assistance
- May be in contact with students under a variety of circumstances.
- Able to handle emergency or crisis situations.
- May be required to wear protective equipment as necessary.
- May require working evening and weekend hours as needed.
Posting Specific Questions - supplemental questions
Required fields are indicated with an asterisk (*).
- * Do you have an Associate’s degree or higher in Culinary Arts,
Food Service Management, Hospitality Management, or a discipline
related to the hospitality industry?
- * Do you have leadership experience in culinary arts,
hospitality, food service, catering, or event management
supervising a kitchen/hospitality staff?
- * Do you have an Associate’s degree or higher with one (1) to
five (5) years of related experience?
- * Are you bilingual in Spanish and English?
- Cover Letter
- Unofficial Transcript 1
- Curriculum Vitae
- Unofficial Transcript 2
- Unofficial Transcript 3
- Other Document
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