College: SOWELA

Department: Academic Affairs

Sub department: School of Business & Applied Technology

Type of Appointment: Unclassified - Faculty 12 month

Salary: Start of $57,000 with actual offer based on experience and education

Duties and Responsibilities: This position conducts college-level courses and is responsible for preparing and delivering lectures, moderating classroom discussions, leading practical application labs, and administering and grading examinations for face-to-face and online students. Demonstrates and teaches subject matter in the on-ground and online classroom and appropriate labs to students. Maintains accurate grade and attendance records. Maintains individual student progress data and ensures this is a part of the student’s permanent record. Adheres to all laws on disclosure of student records. Posts at the office and on the syllabus, on-campus hours to facilitate interaction with students, other faculty, staff administrators, and the public. Is available to students via email, phone, and in person. May mentor other staff or students. Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. May lead and direct the work of others. A certain degree of creativity and latitude is expected. Receives training or stays current in technological or pedagogical advances that promote student learning.

• Participates in local business and industry activities.
• Participates in curriculum establishment, review, and evaluation.
• Teaches courses in accordance with the descriptions in the College Catalog and Student Handbook, the syllabi, and the published schedule of classes.
• Utilizes the approved curriculum. Develops clearly stated course objectives and learning outcomes. Ensures the objectives and content of the courses taught are current.
• Organizes instruction in classrooms and laboratories as evidenced by course outlines, lesson plans, competency tests, and instructional materials such as textbooks, instruction sheets, and audiovisuals. Provides sufficient practice with equipment to develop skill proficiency.
• Responsible for student completion, placement, and retention rates ensuring that they meet accrediting agencies standards.
• Responsible for providing training in the competencies essential to success in the occupation including attitudes, job knowledge, and skills.
• Provides advisement services to assigned advisees.
• Evaluate follow-up data from completers and employers to obtain information concerning program effectiveness and relevance to improve the quality of the program where needed.
• Demonstrate and encourage professional growth and improvement. Demonstrate appropriate work ethic (attendance, cooperation, etc.). Project a professional attitude. Maintain a professional appearance.
• Maintain current standard reference books, periodicals, and manuals of a business, professional, technical, and industrial nature to facilitate the educational program objectives.
• Maintain a healthful, safe, and secure classroom/lab environment. Posts emergency evacuation routes in case of natural or other disasters.
• Request adequate equipment and supplies to support the program. Ensure all instructional equipment and supplies meet safety standards.
• Ensures tests and other means of assessing the achievement of students are sufficiently accurate.
• Individual must be a committed, motivated self-starter who can initiate and complete work with little supervision and/or as a part of a team on larger projects.
• Attends all commencement ceremonies.
• Attends meetings and prepares reports, as necessary.
• Culinary management for events, i.e., collaborating with College personnel, planning menus, supervising students, hosting and executing events, and other responsibilities to ensure successful and memorable college fundraisers, community service events, luncheons, dinner events, festivals, etc.
• Other duties as assigned

Required Education: • Associate degree in Culinary Arts
• Must meet Southern Association of Colleges and Schools Commission on Colleges (SACSCOC credentialing) requirements

Required Experience: • 3 years in food and beverage operations

Required Licenses or Certifications: 

Preferred Education: • Bachelor’s degree in Culinary Arts or closely related field
• ServSafe certification

Preferred Experience: • Secondary or post-secondary teaching
• Online teaching

Passing pre-employment criminal background screen is required as a condition of employment.