About this role

Chef Educator

Job Title: Chef Educator
Department: Academy of Culinary Arts
Reports To: Director, Academy of Culinary Arts & Hospitality Management
Position Summary: Teaches a broad range of Culinary, Baking & Pastry and/or dining room courses using a diverse selection of delivery systems, such as, lecture, lecture/lab, technology, web-based programs, and alternatives.
Examples of Duties
Conducts in-person and/or online demonstrations as required by the curriculum
Demonstrates techniques and concepts as required by the curriculum
Delivers clear, concise, and organized lectures as required by the curriculum
Assess student performance through observation and interaction, along with written and practical examinations
Maintains a positive, focused learning environment during class
Conducts classes in a manner that complies with principles of food safety and sanitation
Maintains accurate records of student attendance and performance
Maintains an ADA compliant LMS site for each class
Maintains a Recipe and Food Costing Database for each class
Attends meetings and faculty orientation as required
Collaborates with faculty on curriculum development
Builds community relations and assists with recruitment activities
Participates in department assessment activities
Ensures all necessary equipment and supplies are available for the class
Participates in student advising
Performs related duties as assigned
Typical Qualifications

Associate's degree in culinary arts or baking & pastry
Bachelor's degree in culinary arts or baking & pastry preferred
ServSafe Certification
ServSafe Instructor Certification preferred
American Culinary Federation Certification (CCC, CEC, CMC, CCE, CWPC, CMPC, or CEPC), or equivalent required, or ability to acquire certification within three years of hire.

Minimum of 4 years of full-time related industry experience
Higher Education/Community College teaching experience preferred
Experience with Asynchronous and Synchronous Online/Hybrid Course Delivery preferred
Fine Dining experience preferred

Competencies and Skills:

Extensive knowledge of classical and contemporary culinary techniques.
Specialties in Contemporary Pastry, Artisan Breads, Ice Carving, and/or restaurant operations, etc. preferred
Knowledge of dining room operations and guest service standards.
Fundamental knowledge of baking and pastry techniques.
Strong organizational, communication, and interpersonal skills.
Ability to teach and mentor students with varying levels of experience.
Commitment to food safety, sanitation, and workplace safety.
Ability to manage multiple priorities in a fast-paced instructional environment.
Proficiency with instructional technology and learning management systems.
Commitment to diversity, equity, inclusion, and student-centered teaching.
Teaching Demonstration
A culinary lesson presentation appropriate for college-level students.
A written lesson plan identifying learning outcomes and instructional activities.
An explanation of assessment methods used to measure student learning and achievement of course objectives.
Supplemental Information

Terms of Employment:

This position may require flexible teaching to include day and evening sections at any Atlantic Cape location.
This is a full-time, salaried position that includes a comprehensive benefits package. For details on the full compensation and benefits package, please see the Benefits tab.

Atlantic Cape offers a complete benefits package to full-time employees including:

Chef Educator