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Culinary Arts Program Coordinator

College of the Mainland
Texas, United States
Salary Not Specified
Posted Date
Aug 9, 2022

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Position Type
Faculty Positions, Professional Fields, Other Professional Fields, Vocational & Technical Fields, Administrative, Academic Affairs, Arts Administration, Business & Administrative Affairs, Food Services Management
Employment Type
Full Time
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Position Details

Position Information

Position Title Culinary Arts Program Coordinator FLSA Exempt Contract Length 12 months Class Summary
The Program Development Department is seeking a full time Culinary Arts Program Coordinator who will be responsible for developing curricula and coursework aligned with accreditation standards for our new Culinary Arts program and once active, providing quality instruction within the Culinary Arts programs as qualified. In addition, the coordinator will be responsible for providing scheduled office hours for student consultation, serve on College committees as needed and assigned, and participating in student orientated instructional and advisement activities as needed and assigned.

Position Type Faculty Employment Status Full Time Position Funding Regular Minimum Education/Training/Experience
Associate degree with at least 2 years of teaching in the culinary arts discipline and 5 years of industry experience with at least 2 years of kitchen management; Certified Sous Chef ( CSC ) or higher ACF certification OR meet the qualifications of Certified Sous Chef ( CSC ) or higher ACF certification and complete certification within 6 months.

Preferred Education/Training/Experience
Bachelor’s degree with 10 or more years of industry experience with at least 5 years of kitchen management

CCC, Chef de Cuisine; CEC, Certified Executive Chef; CCE, Certified Culinary Educator

Experience in creating courses or programs from scratch

Minimum Knowledge & Skills
Ability to develop Culinary Arts courses and curricula and effectively teach Culinary Arts courses.

Excellent verbal and written communication skills including the ability to build successful relationships with student populations.

Outstanding conflict resolution skills.

Demonstrated time management and detail-oriented skills

Computer based skills (i.e., software, analytical, and report writing skills )

Ability to work effectively under pressure and to meet frequently occurring deadlines.

Ability to develop a professional rapport with diverse school/campus constituents.

Ability to develop and complete projects without continued direct supervision

Ability to learn from students’ participation, demonstrates fair and consistent behavior in all matters, and shows compassion without being ineffectual

Extensive knowledge in the areas of food sciences, nutrition, sanitation/safety, basic food preparation, professional cooking and meal service, international cuisine, fundamentals of baking, garde manager, buffet theory and production, principles of food beverages, the management of food production and service in the hospitality industry.

Working knowledge of Texas Higher Education Coordinating Board standards.

Preferred Knowledge & Skills
Demonstrable history of Culinary Arts course and curricula development and instruction; experience teaching in a 2-year college environment.

Experience in compliance and accreditation processes

Knowledge of online and/or hybrid teaching formats

Job Duties
- Prepare, develop, revise curriculum and course work. Meet classes as scheduled. Complete paperwork/tests and issue student grades as scheduled. Maintain office hours for student consultation.

- Establish an advisory board

- Take the program through accreditation processes and maintain associated standards

- Responsible for development of all aspects of the program, including the organization, administration, continuous review, planning, development, and general effectiveness of the program.

- Pursue ongoing formal training designed to maintain and upgrade professional, instructional, and administrative capabilities

-Develop, mentor and lead faculty to continue their professional development

-Responsible for organization, administration, continuous review, planning, development, and general effectiveness of clinical experiences for students enrolled in the Culinary Arts program.

- This position will initially report to the Director of Program Development and is responsible for performing tasks and assignments given by the Director. Other duties as appropriate to the position.

- Oversee operations of a student run restaurant

- Provide a safe environment for students and be responsible for the security and daily maintenance of assigned equipment, materials, and classrooms.

- Follow the proper procedures for purchasing supplies, requesting textbooks, instructional supplies, expendable supplies; submit travel and absence reports on a timely basis.

-Maintain budgetary constraints

-Equipment maintenance

-Develop and administer a deep cleaning program/schedule

Licensing/Certification Requirements
CSC, Certified Sous Chef or higher ACF certification

Physical Requirements
Positions in this class typically require: reaching, standing, fingering, grasping, talking, hearing, and seeing. Sedentary Work: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the position, with or without accommodation; Stand, sit, climb or balance; and stoop, kneel, crouch or crawl. The employee must frequently lift and/or move up to 15 pounds and occasionally lift and or move up to 40 pounds.

Posting Detail Information

Posting Number F173P Candidates that are eligible apply Internal/External Special Instructions to Applicant
Please NOTE : All applications must contain complete job histories, which include job title, dates of employment (month/year), name of employer, supervisors name and phone numbers and a description of duties performed. If this information is not submitted, your application may be considered incomplete. Applications with “See attached” or “See resume” will not be accepted in lieu of a complete application. Omission of data can be the basis for disqualification; you may state “unknown” for any incomplete fields. A scanned copy of unofficial transcript(s) must be attached to the online application. Minimum Salary Range Associates: $48,812 Bachelors: $54,312 Masters: $58,813 Doctorate: $70,133 Mid Point Salary Range . Maximum Salary Range Associates: $64,180 Bachelors: $70,599 Masters: $76,463 Doctorate: $91,167 Posting Open Date 08/09/2022 Posting Close Date Open Until Filled Yes Quick Link for Direct Access to Posting EEO Statement

College of the Mainland is an affirmative action/equal opportunity institution and does not discriminate on the basis of race, color, sex, age, national origin, religion, disability or veteran status.

College of the Mainland does not discriminate on the basis of disability in the recruitment and admission of students, the recruitment and employment of faculty and staff, and the operation of its programs and activities, as specified by federal laws and regulations within Section 504 of the Rehabilitation Act of 1973 and the Americans with Disabilities Act of 1990 and 1992.

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * Do you have at least an Associate’s Degree with a concentration in Culinary Arts?
    • Yes
    • No
  2. * Do you have a minimum of 2 or more years of teaching in the culinary arts discipline and 5 years of industry experience with at least 2 years of kitchen management?
    • Yes
    • No
Documents Needed to Apply
Required Documents
  1. Resume
  2. Cover Letter
  3. Transcripts (1 of 3)
  4. Licensure/Certification
Optional Documents
  1. Additional Transcripts (2 of 3)
  2. Additional Transcripts (3 of 3)

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