JOB TITLE:  Instructor - Culinary Arts                                                           DEPARTMENT:  Technical Education

SALARY RANGE: $50,000 – $65,000                                                            FLSA:  Exempt

IMMEDIATE SUPERVISOR: Assigned Department Chair or Program Director

SCHEDULE DETAILS: Full-time/9-month position/PSRS. Lecture and lab courses are scheduled in two shifts: Morning (8:00 a.m.–12:30 p.m.) and Afternoon (1:00 p.m.–5:30 p.m.). Depending on scheduling needs and lab availability, instructors may be assigned both morning and afternoon sessions on the same day.

Position Summary

The instructor is responsible for developing and implementing the daily lesson plans and activities for the assigned classes to include Introduction to Foods, Soups & Sauces, Meat Fabrication, Garde Mange, World Cuisine and Restaurant Kitchen Operations. Instructors are responsible for creating a classroom environment that implements best practices, supports industry standards, and engages students in career and technical education. The instructor is responsible for assisting in shared lab operations. The instructor will also maintain industry and required certification(s) for specialized fields. This position is responsible for 15 credit hours of instruction per fall and spring semester. Equivalent non-credit instruction may be exchanged for credit instruction. For Culinary Arts instructors, this equates to approximately 25–30 hours per week of combined lecture and lab instruction, with remaining time allocated for office hours, lab preparation, and grading.

Essential Job Duties

• Provide quality instruction which is reflective of current discipline standards and is accurate, relevant, and engaging using college-approved curriculum and resources.
• Provide oversight of students to ensure a safe and organized lab environment; monitor performance and offer feedback throughout the lab session; and ensure proper cleaning and maintenance of the lab space at the end of class.
• Actively engage and interact with students using intentional best practice teaching strategies.
• Plan and prepare the learning environment with needed materials and supplies.
• Develop a course syllabus for each class taught using the approved course abstract and syllabus template.
• Present course content in an unbiased and civil manner, while demonstrating respect, helpfulness, and responsiveness toward students.
• Demonstrate professional conduct, positive attitude, and supportive culture. 
• Maintain appropriate record keeping for assigned classes to include student attendance, record of grades earned, and other related classroom information.
• Schedule and keep a minimum of five office hours per week convenient to students.
• Assist in addressing student concerns regarding advisement, placement, and course difficulties.
• Work with program advisory committees; serve as partners with local industry.
• Facilitate student recruitment; assist in the promotion of programs.
• Sponsor student clubs and/or organizations, as appropriate.
• Actively participate in department and division meetings, events, and initiatives.
• Assist in textbook and course material selection; assist with curriculum development and modification of programs.
• Maintain confidentiality of students, parents/guardians, and fellow staff members, as well as records and all information.
• Exhibit exemplary attendance and punctuality.
• Comply with college policies and procedures.
• Perform other duties as assigned, including participating in commencement, attending college functions, serving on committees and attending community events.

Non-Essential Job Duties

• Complete professional development training hours and maintain appropriate professional certification, as necessary.

Required Knowledge, Skills & Abilities

• Associate’s degree or higher in culinary arts from a regionally accredited institution of higher learning.  
• A valid Missouri teaching certificate with the Department of Elementary & Secondary Education (or be willing to obtain current teaching certificate in secondary and post-secondary education from the State of Missouri.)
• Five years or more of relevant work experience in the culinary/hospitality industry and at an executive chef level position or related occupation.
• Must be a Certified Culinary Educator (CCE) and/or Certified Executive Chef (CEC) through the American Culinary Federation (or be willing to obtain certification at the applicants’ expense).
• Demonstrate current knowledge in course content and effectiveness in teaching assigned subjects.
• Availability to teach seated, hybrid, or online courses, as needed, which may include daytime, evening, or weekend courses.
• Ability to work well with others.
• Strong communication skills.
• Ability to use technology for professional productivity.

Preferred Knowledge Skills & Abilities

• Bachelor’s degree or higher in culinary arts from a regionally accredited institution of higher learning.
• Three years or more of teaching experience in the career and technical education field.
• Knowledge of Learning Management Systems such as Canvas.
• Participation in professional organizations related to teaching area.
• Experience with Colleague.
• Experience working within a collegiate setting.

Physical Requirements

PHYSICAL DEMANDS AND WORKING ENVIRONMENT: (The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job.)

Environment: Work is performed primarily in a standard office setting with frequent interruptions and distractions.  Requires extended periods of time viewing computer monitor or standing; may require adjustment of schedule to include some evening and/or weekends; may encounter occasional exposure to inclement weather during travel.  

Physical: Primary functions require sufficient physical ability and mobility to work in an office setting; to stand or sit for prolonged periods of time; to lift, carry, push, and/or pull light to moderate amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard. Other physical requirements include instruction of lab courses that require standing for long periods of time on hard surfaces and requires the ability to lift and carry up to 30 pounds unassisted.

***OZARKS TECHNICAL COMMUNITY COLLEGE RESERVES THE RIGHT TO MODIFY, INTERPRET, OR APPLY THIS JOB DESCRIPTION IN ANY WAY THE INSTITUTION DESIRES.  THIS JOB DESCRIPTION IN NO WAY IMPLIES THAT THESE ARE THE ONLY DUTIES, INCLUDING ESSENTIAL DUTIES, TO BE PERFORMED BY THE EMPLOYEE OCCUPYING THIS POSITION.  THIS JOB DESCRIPTION IS NOT AN EMPLOYMENT CONTRACT, IMPLIED OR OTHERWISE.  THE EMPLOYMENT RELATIONSHIP REMAINS “AT-WILL.”  THE AFOREMENTIONED JOB REQUIREMENTS ARE SUBJECT TO CHANGE TO REASONABLY ACCOMMODATE QUALIFIED DISABLED INDIVIDUALS.

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