Paul Smith’s College is about to launch a new approach to our Baking and Pastry Arts, Culinary Arts, and Food Service Management degree programs.
We seek a dynamic food services leader interested in competency based learning to lead this transition and strengthen our connections with industry and the American Culinary Foundation (ACF). The Food Services Department Chair works closely with instructional faculty and industry to align program and course curricula, monitor, adjust and improve teaching approaches and meet emerging student needs as learners. The Department Chair is the chief agent of outreach and connection with the culinary, baking and food service industries, convenes the advisory board(s) for each program, and actively supports student recruitment and outreach efforts. The successful candidate will take a lead in developing service management programming at the baccalaureate level with an emphasis on developing internship and apprenticeship programs.
Duties and Responsibilities:
- Exercises leadership for the Baking and Pastry Arts, Culinary Arts, and Food Service Management curricula, and evaluates and recommends curricular modifications to assure currency and competitiveness.
- Reviews faculty effectiveness, and supports continuing training and professional development initiatives.
- Provides timely analysis of student learning outcomes for all Food Service programs for internal and accreditation purposes.
- Schedules courses, faculty, and facilities in Baking and Pastry Arts, Culinary Arts and Food Service Management programs.
- Develops and manages departmental budgets.
- Oversees facilities and equipment update and repair plans.
- Oversees instructional food and beverage purchasing function.
- Ensures that programs are consistent with industry standards and meet or exceed ACF accreditation standards.
- Collaborates with Admissions to support enrollment management efforts regarding student recruitment and retention.
- Evaluates and manages special event requests. • Participates in academic leadership and works effectively as part of leadership team.
- Adheres to the policies and procedures defined by the college.
- Represents the department with outside organizations
- Administers the industry and alumni advisory panels for departmental degree programs.
- Serves as instructor for 1 course per semester
- A degree in Culinary Arts, Food Service Management, Baking, Hospitality, or related field
- Master’s Degree expected, Bachelor’s Degree with professional certification and suitable experience will be considered
- Relevant work experience, including holding positions with supervisory or management responsibility in quality restaurant and hotel operations.
- Participation and involvement with professional organizations.
- Experience in higher education as a faculty member and/or administrator.
To Apply: Applicants should submit a cover letter, current resume and contact information for three professional references. Review of applications will begin immediately.
Preferred start date January 1, 2016.
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