Faculty – Culinary Arts for FCI

Posted:
September 10, 2018

Description:

To plan, implement, direct, and evaluate the culinary arts and hospitality management program for the FCI program. To provide leadership through open communication, inspiration, and effective decision-making. To provide oversight for all culinary arts and hospitality management facilities. To assure quality in educational and training programs for culinary arts and hospitality management personnel. To develop a semester schedule of classes and teach courses as needed. Non-teaching assignments include instructional development and other appropriate responsibilities. The instructor must be able to pass all background checks and requirements for the Federal Correctional Institution.

Qualifications:

Education/Certification:

  • Associate of Applied Science degree is preferred, (Bachelor’s desired), from a regionally accredited institution indicating academic preparation in Culinary Arts and Hospitality Management.
  • Food Protection Management certification required.

Special Knowledge/Skills:

  • Evidence of culinary competency, which may include ACF certifications as Certified Executive Chef, Certified Chef de Cuisine, or Certified Sous Chef, verification by success in ACF sanctioned competitions and/or established track record of high performance in well-regarded culinary operations as Executive Chef, Executive Sous Chef, Sous Chef, etc.
  • Eligible for or in possession of American Culinary Federation (ACF) Certification.
  • Willing and able to teach day or evening classes.
  • Excellent interpersonal skills and the ability to communicate effectively with a diverse professional, community, and student population.
  • Possess good organizational and planning skills.
  • An innovative, problem-solving thinker.
  • Demonstrated potential for leadership.
  • Able to work with various types of audio visual equipment and software.
  • Working knowledge of maintaining student records and dealing with sensitive information.
  • Knowledge of leadership styles and techniques for guiding, motivating, and directing individuals to achieve effective performance.
  • Comprehensive knowledge of and skills in Culinary Arts and Hospitality Management courses with the ability to encourage students to use critical thinking and problem-solving skills. Must use flexibility, resourcefulness, and persistence.
  • Advanced Skill(s) in Culinary Arts and Hospitality Management along with flexibility, resourcefulness, and persistence.
  • Oral and written communication skills to support effective interaction with students, faculty, staff, administrators, and the general public.
  • Basic computer skills to support preparation of class presentations and tests and effective communication with students, faculty, staff, administrators, and the general public.
  • Knowledge of current developments in related fields of specialization with the ability to keep up-to-date on changes in policies and procedures to maintain current working knowledge.
  • Skills to research information, identify relevant facts, and derive logical conclusions.
  • Skill to identify goals and develop strategic plans for achieving goals.
  • Ability to do the following:
  • Teach lab courses and/or assist with open lab.
  • Work with a diverse group of students, including special population students.
  • Meet deadlines for reports and other required paperwork.
  • Use organizational skills to effectively plan work activities, schedules, priorities, and utilization of resources.
  • Contribute to the team efforts of the department.
  • Deal in a fair and courteous manner with a variety of individuals.
  • Provide feedback, support, and encouragement to students.
  • Create an atmosphere of mutual trust.
  • Effectively convey ideas to others in a group or one-on-one situation.
  • Follow an activity, project, or plan of action from its inception through implementation without losing control or perspective.
  • Prepare and analyze financial data and information.
  • Assist/tutor students verbally and through comments on assignments.
  • Contribute and present innovative ideas for new curricula and facilities.
  • Design and develop marketing tools and strategies.
  • Evaluate employee and student performance.
  • Perform all the essential functions of this job.

Experience:

  • Five years’ work experience in a combined Food Service Management/Culinary Arts/Hospitality Management setting is required. Community college teaching experience is desirable.
Responsibilities:
  • Teach courses in accordance with the course syllabus and FCI/college policy.
  • Develop curriculum and courses for new and existing Continue to update and revise course content and teaching methodology in order to maintain currency and relevance.
  • Maintain familiarity with current texts, materials, teaching aids and techniques relative to courses within the discipline and recommend their adoption when
  • Oversee all Culinary Arts and Hospitality Management facilities, monitor state of condition, and recommend any needed repairs, updates, or
  • Oversee the establishment and continued supervision of operations of a student-based menu-driven food production
  • Actively seek ways to improve

 

Salary:
Commensurate within the Texarkana College pay scale for position.

To Apply:
To apply via mail or in person, a signed Texarkana College application, resume, including three professional references, and verification of post secondary educational credentials must be received for formal consideration. Submit application materials to:

Texarkana College
Human Resources
2500 N. Robison Rd.
Texarkana, TX 75599

If emailing, send your application materials to: human.resources@texarkanacollege.edu. TC does not discriminate on the basis of race, color, national origin, sex, disability or age in its programs or activities. The following person has been designated to handle inquiries regarding the nondiscrimination policies: Human Resources Director, 2500 N. Robison Rd., Texarkana, TX, 75599, (903) 823-3017, human.resources@texarkanacollege.edu