Director, Culinary Arts 910 Month (Term) at Tennessee Board of Regents

Title: Director Culinary Arts 9/10 Month (Term)POSITION SUMMARYThe Director of Culinary Arts is a 9-month faculty position that in collaboration with the Dean and Campus Director provides the vision and leadership required to realize the mission of the CULA program. Primary administrative responsibilities include program development/management budget development/management purchasing of supplies and materials maintaining programmatic accreditation/external partnerships and providing operational supervision to full and part time faculty and staff in the department. Instructional responsibilities require a strong culinary and hospitality services skill set and the ability to teach students effectively in an instructional environment.ESSENTIAL JOB FUNCTIONS/JOB DUTIES AND RESPONSIBILITIESDevelops evaluates and continually improves academic courses and programs working in collaboration with faculty that are consistent with the College mission and strategic plan. Provides leadership to program curriculum development/revision including ensuring establishment of effective student learning outcomes and related assessment methods. Provides regular assessment and analysis of assessment to create institutional effectiveness and program specific goals for the improvement of student success on course learning outcomes. Works with faculty and staff to create a collegial productive and professional work environment. Ensures that instructional programs meet accreditation guidelines and standards and prepares and submits required accreditation reports while overseeing accreditation site visits. Participates in the colleges hiring process for full and part time faculty providing orientation to new faculty on program policies and procedures equipment and course management.Assists in the development and compilation of class schedules and teaching/classroom assignments. Supervises the establishment and maintenance of effective program advisory committees. Develops and recommends teaching assignments for program faculty to the Dean/Campus Director. Supports students through the academic program promoting retention and graduation through advising. Participates in the resolution of student complaints in accordance with college policy. Contributes to the development implementation and oversight of departmental budgets through tracking inventory purchases and providing estimates of future costs. Participates in the management and support of instructional spaces (i.e. technology needs inventory control etc.). Supports the Workforce Division to help meet Culinary Arts employer/industry needs such as short-term and customized training programs. Identifies and promotes professional development opportunities for faculty to ensure continued accreditation standards program relevancy and excellent teaching. Participates in the establishment and coordination of work-based learning sites for apprenticeships and internships.Coordinates outreach and develop/maintains relationships with industry-related personnel and employers; participates in professional organizations promoting advancement of the profession and cultivates community relationships in conjunction with the NSCC foundation for in kind donations. Participates in professional development opportunities to advance their own teaching and leadership skills and strategies. Teaches courses in culinary arts apprenticeships and internships. Establishes expands and supports dual enrollment courses in high school in conjunction with our dual enrollment coordinator. Provides an oversight and management of the kitchen/dining room functions to include safety equipment maintenance upgrades and acquisition equipment training culinary arts student handbook policies and procedures. Maintains appropriate records related to budget equipment maintenance facilities and safety. Assists and participates in local events related to student recruitment and any other activities related to the Culinary Arts program and community outreach.REQUIRED QUALIFICATIONSAssociate degree in Culinary Arts with at least three years industry experienceCertification as a Certified Food Protection Professional or ServSafe Manager CertificationCertification by the American Culinary Federation (ACF) as an Executive Chef (CEC) orCertification by the American Culinary Federation (ACF) as a Sous Chef (CSC) orCertification by the American Culinary Federation (ACF) as a Certified Pastry Chef (CPC) orCertification by the American Culinary Federation (ACF) as a Chef de Cuisine (CCC) orCertification by the American Culinary Federation (ACF) as a Certified Working Pastry Chef (CWPC) orCertification by the American Culinary Federation (ACF) as a Certified Culinary Education (CCE)PREFERRED QUALIFICATIONSBachelors or Masters degree in any field with the Associate degree in Culinary Arts and three years industry experienceFamiliarity with accreditation processes and reportingAdministrative/supervisory experience in higher educationTeaching experience at the college levelKNOWLEDGE SKILLS AND ABILITIESAbility to teach effectively. Ability to advise post-secondary students of all ages. Ability to lead others to improve student success. Ability to establish and maintain productive relationships with faculty and industry representatives. Knowledge of leading-edge technology and its applications in higher education. Ability to speak and write in English.Open Until Filled: YesRate of Pay: $41708.00 - $52135.00 depending on experienceSpecial Instructions to Applicants: Unofficial transcripts are acceptable for the application process. Official transcripts are required upon hire. Applicants may be subject to a background check.Required Experience:Director Key Skills Experience Working With Students,Classroom Management,Behavior Management,Classroom Experience,Lesson Planning,Special Education,Conflict Management,Teaching,Creative Arts,Digital Art,Experience with Children,Word Processing Employment Type : Full-Time Experience: years Vacancy: 1 Monthly Salary Salary: 41708 - 52135