Director, Program, Culinary Arts and Hospitality
- Employer
- Guilford Technical Community College
- Location
- North Carolina, United States
- Salary
- Salary Commensurate with experience
- Date posted
- May 21, 2021
View more
- Position Type
- Faculty Positions, Arts, Other Arts, Business & Management, Management, Professional Fields, Other Professional Fields, Vocational & Technical Fields, Administrative, Business & Administrative Affairs, Food Services Management
- Employment Level
- Non-Tenured Track
- Employment Type
- Full Time
The Program Director in collaboration with the Dean provides the vision and leadership required to realize the mission of the Culinary Arts & Hospitality Management Department and the college at large. Primary administrative responsibilities include program development/management, budget development/management, maintaining programmatic accreditation/external partnerships and providing operational supervision to full and part time faculty and staff in the department. Instructional responsibilities require a strong culinary and hospitality services skill set and the ability to teach students effectively in an instructional environment, and to work with competitive student teams. The Program Director is a member of the full-time faculty and maintains a teaching load with some administrative release time to carry out duties.
Education Required: Associate's degree in Culinary Arts, Food Service Technology, Baking or Pastry Arts, Hospitality Management or related field from a regionally accredited post-secondary institution
Education Preferred: Baccalaureate degree in Culinary Arts, Food Service Technology, Baking or Pastry Arts, Hospitality Management or related field from a regionally accredited post-secondary institution
Experience Required: - Three years of professional experience as a full-time culinary or hospitality professional - Three years demonstrated teaching experience in Culinary Arts or Hospitality Management within a post-secondary institution or professional setting. - Experience with direct employee supervision and management - Eligible for or current American Culinary Federation certification as a Culinary Educator - Eligible for ServSafe certification (required within 90 days of hire)
Experience Preferred: - Greater than three years of relevant professional experience as a full-time culinary or hospitality professional - Greater than three years demonstrated teaching experience in Culinary Arts or Hospitality Management within a post-secondary institution or professional setting. - Previous instructor or department chair experience in an accredited culinary or hospitality program to include curriculum development and employee supervision. - Experience with alternate instructional delivery systems to include a learning management system - Community college teaching experience - Recent national or international competition experience - Advanced American Culinary Federation certifications (e.g. Certified Executive Chef)
Get job alerts
Create a job alert and receive personalized job recommendations straight to your inbox.
Create alert