POSTED: 05/22/2023

Position: Instructor
Position Type: Faculty
Department: Chef John Folse Culinary Institute
Salary Range: $42,959.00

Job Duties:
Teaching

• Teach courses and labs in the academic programs offered in the Department of Culinary Arts to include course offerings in the eleven culinary concentrations: Culinary Operations, Service Management, Patisserie, Professional, Education, Mass Communications and Business.
• Post office hours that are focused on student consultation and advising as these relate to student progression in the curriculum.
• Actively participate in the development and updates of the competency-based curriculum and instructional materials.
• Assist in achieving academic accreditation(s).
• Actively recruit and advise students and coordinate job placement and other external learning experiences.
• Be aware of all employment-related documents such as the University Policy Manual and the department’s Promotion and Tenure Document and adhere to listed performance requirements in the areas to which the University of Louisiana System is dedicated: teaching, research, and service.

Percentage Of Time: 50

Research

• Participating in research activities as required to maintain program and college accreditation standards.
• Participate in juried presentations at the regional, state, and national, and international level to meet research standards detailed in the CJFCI promotion and tenure document.
• Actively participate in collaborative research with departmental colleagues as well as cross-disciplinary research pursuits.
• Perform successfully and collegially in a diverse work environment.
• Display interpersonal skills and the ability to communicate effectively with a diverse professional, community, and student population.
• Display good organizational and planning skills.
• Demonstrate sensitivity to students with diverse academic, socio-economic, cultural and ethnic backgrounds and students with disabilities.
• Participate in college-related activities such as student activities, community education, recruitment of students, and/or special programs.
• Participate in curricular design activities that review, evaluate and revise program curricula and practices to assure compliance with professional standards, state-mandated guidelines and requirements of business/ industry, and higher education.
• Assist in the articulation of courses and programs with secondary and post-secondary institutions.

Percentage Of Time: 25

Institutional and Community Service

• Participation in scheduled institutional service activities including opening week events, conference days, and commencement exercises.
• Actively maintain professional memberships and serve as liaison with industry and professional societal organizations such as the Louisiana Restaurant Association OR American Culinary Federation OR Research Chefs Association OR Center for Advancement of Foodservice Education, and other related organizations.
• Participation in discipline committee or program meetings and activities.
• Actively participation in department, college or system meetings and/ or committees.
• Accountable for ensuring that affirmative action, equal opportunity, and diversity are integrally tied to all actions and decisions in areas of responsibility.
• Other relevant duties as may be required.

Percentage Of Time: 25

For more information or to apply, click here.