TBR | The College System of Tennessee

Title: Culinary Arts Program Director & Faculty (12-month)

Institution: Northeast State Community College

Campus Location: Northeast State Culinary Arts Center

Salary:

• Candidates with a Bachelor's Degree: $57,187 - $71,485 annual salary dependent on experience
• Candidates with a Master's Degree: $60,047 - $75,058 annual salary dependent on experience
• Candidates with a Doctorate/PhD Degree: $68,093 - $85,116 annual salary dependent on experience

Please use the Total Compensation Calculator found on the Northeast State Careers Page for a breakdown of the value of the benefits offered to employees of the college.

Job Summary

Reporting to the Dean of Technologies, the Program Director of Culinary Arts provides overall leadership, management, and supervision of all aspects of the Culinary Arts Program. They provide immediate supervision and leadership for faculty, adjunct faculty, and staff. Duties also include teaching a full range of college-level culinary classes. The Program Director will develop and teach traditional, online, and hybrid courses, as needed; be responsible for ordering equipment and supplies; be responsible for program accreditation, help recruit and advise for the department; and perform all duties associated with community college faculty.

Job Duties

Program Director Responsibilities

• Ensure effective operation of the Culinary Arts program.
• Complete all required tasks and related documentation to maintain accreditation of program.
• Oversee budget planning for the program.
• Oversee the internship and capstone components of the program.
• Assume leadership role in the continued development of the program.
• Assist the dean in the development of departmental schedule of classes.
• Complete annual performance reviews of faculty and maintain related records.
• Promote communication with transfer institutions, professional associations, and other external constituents to support student success.
• Evaluate and monitor progress to achieve individual and unit goals and objectives.
• Oversee the programmatic aspect of the Workforce Development Culinary Arts Program.
• Effective interaction with stakeholders.

Routine Instructional/Curriculum Objectives

• Teach an average of 15 equated credit hours per semester during day or evening, on or off campus, via on-ground, online, including teaching at off-campus sites, high schools (dual enrollment/Middle College), or online as assigned.
• Maintain work schedule of a minimum of 37.5 hours per week to the and maintain appropriate office hours as determined by the college officials.
• Complete all required reports such as attendance and grade submissions.
• Recommend adoption of course textbooks in collaboration with other professional staff members in the department.
• Assist with the implementation of departmental exams and standardized tests when such use is deemed feasible and beneficial.
• Participate in faculty development activities to improve professional effectiveness.
• Supervise laboratory and other instructional activities in a conscientious and professional manner.
• Meet all classes promptly as scheduled with any deviation being filled promptly and accurately through the appropriate channels.
• Assume responsibility for giving examinations and all other types of evaluations necessary to determine student level of performance and understanding.
• Collaborate with Library personnel in the selection development, and distribution of resource materials used by the faculty member’s department.
• Respond in a timely fashion to deadlines.
• Cooperate with other areas of the college in order to provide an effective educational program.
• Develop and recommend to the dean new courses and programs of study when the need arises.
• Develop curriculum, evaluate, and review departmental courses
• Assist the Advising Resource Center by advising students regarding issues related to the program

Routine Administrative Support

• Originate and recommend requisitions for purchase of supplies and equipment and other uses of appropriate budgetary funds for the instructional program.
• Originate requests for professional travel in support of personal faculty development.
• Recommend to the dean needs for custodial care and maintenance of physical facilities in support of instructional work or study.
• Assist in the preparation of proposals for special, federal, state, and private projects and grants.
• Attend all divisional faculty meetings and participate in the discussion of academic issues during these meetings.
• Communicate effectively and work cooperatively with faculty, staff, and students.
• Assist in marketing/recruiting activities.
• Serve on committees as appointed.
• Perform all other duties as may be assigned.

Minimum Qualifications

• Bachelor’s degree in Culinary Arts, Food Service Technology, Baking or Pastry Arts, Hospitality Management or related field from a regionally accredited post-secondary institution.
  
• Current ServSafe Instructor and Proctor certification.
• Current ACF certification.
• Three years of professional experience as a full-time culinary or hospitality professional.
• Three years of demonstrated teaching experience in Culinary Arts or Hospitality Management within a secondary, post-secondary institution, or professional setting.
• Experience with direct employee supervision and management.
• Experience with curriculum and/or course development.

Preferred Qualifications

• More than three years of relevant professional experience as a full-time culinary or hospitality professional.
• More than three years demonstrated teaching experience in Culinary Arts or Hospitality Management within a secondary or postsecondary institution or professional setting.
• Previous instructor or department chair experience in an accredited culinary or hospitality program to include curriculum development and employee supervision.
• Community college teaching experience.
• Recent national or international competition experience.
• Teaching experience with technology, including online instructional tools and mobile devices.
• Conversational ability or fluency in a second language.

Knowledge, Skills, and Abilities

• Technology Skills: MS Office (Word, Excel, Outlook); videoconferencing software; digital records management systems; general operating systems and data information systems
• Ability to work with student populations who represent a wide range of academic ability.

For assistance regarding the job ad, application process, or application status, please contact the Office of Human Resources at 423-354-5183 or HRstaffing@northeaststate.edu.

Special Instructions to Applicants: To be considered for a position at Northeast State, you must create an online application. A resume and unofficial transcripts are required; a cover letter is optional. You will also be required to provide the contact information for a minimum of three (3) professional references. Your skills, abilities, qualifications, and years of experience will be evaluated using only what is recorded on your application. Please note that attaching a resume does not substitute for completion of the application form. Part-time work experience is calculated at 50% of full-time experience.