Director, Program, Culinary Arts and Hospitality
- Employer
- Guilford Technical Community College
- Location
- North Carolina, United States
- Salary
- Salary Commensurate with experience
- Date posted
- Jan 14, 2022
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
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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)
https://gtcc.peopleadmin.com/postings/4639
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)
https://gtcc.peopleadmin.com/postings/4639
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