The Culinary Institute of America

Administers lectures and hands-on classes on campus, off campus or remotely to a standard consistent with the professional standards of the CIA.Works individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.. Develops requisitions and orders, maintains the desired inventory and cost of goods for the assigned curriculum, minimizes waste and unnecessary expenses for beverage, labor, linen and dining room supplies.. Familiar with volume beverage service, fine dining, multi-unit, and wine list R&D.Advanced wine and/or other beverage certification(s) from the Court of Master Sommeliers (CMS), Wine and Spirit Education Trust (WSET), or similar organizations.. High skill levels in wine and beverages, table service, restaurant management, food/beverage costing, sanitary practices, wines and wine pairings.. Knowledge of or ability to quickly learn industry specific software relating to educational technology, grading systems, scheduling systems and purchase ordering systems.

room service

The hiring rate for this position is as follows: Base rate is $17,189; rate with Master’s Degree is $17,649; rate with Master’s degree and two years of college-level teaching experience is $18,110. Hiring offers will be determined based on the final candidate’s education and relevant experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process. Please apply to learn more about the benefits of working for the CIA.Hospitality, Service, and Restaurant Management (HOSP-350) - 6 creditsStudents will study, participate, and engage in critical-thinking topics including the fundamentals of reservation and point-of-sale systems, beverage management and cocktails, merchandising products and services, controlling inventory, managing costs, and assuring high-quality service to all customers. Student will apply and evaluate systems that are relevant to providing high-quality table service and hospitality. POSITION SUMMARYCulinary Institute of America faculty members are responsible for teaching students, developing curriculum, and remaining current with industry practices, with high standards of professionalism. The responsibilities of the position include but are not limited to: preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, developing the intellectual property of the college, and actively participating in shared governance. Faculty members also provide professional and career advice for students pursuing careers in the wine and hospitality industry, maintain office hours, assist students who are having difficulty with studies, and honor college policies. Faculty are also expected to contribute to the overall operation of the college and support the mission of the Institute, by acting as Ambassadors of the Culinary Institute of America. ESSENTIAL RESPONSIBILITIES Prepares daily instructional lesson plans and support media (slide decks, lecture videos, grading sheets, exams, quizzes, etc.) for all assigned courses in a manner consistent with the philosophy, policies, and guidelines of the college.Administers lectures and hands-on classes on campus, off campus or remotely to a standard consistent with the professional standards of the CIA.Works individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.Becomes proficient in setting up course templates and maintaining grades and student feedback on the CIA’s classroom management system.Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria.Develops requisitions and orders, maintains the desired inventory and cost of goods for the assigned curriculum, minimizes waste and unnecessary expenses for beverage, labor, linen and dining room supplies.Becomes proficient with the EATEC ordering system, placing all requisitions within the stated deadlines with minimal add on requisitions for classes.Collaborates with colleagues, prepares, reviews, and revises course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.Administers assigned courses following the schedule and curriculum established for each course.In table service, supervises students in delivering quality service according to college guidelines.Consistently files course grades within the designated filing times for classes without prejudice.Enforces sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.Assumes responsibility for Institute equipment and facilities of the Rudd center and all other spaces used in the delivery of the wine program, maintaining and organizing the equipment in a manner consistent with the policies, and guidelines of the college.Conducts travel, instruction, and beverage service in an exemplary manner consistent with the professional standards of the Institute, within budgetary limits.Stays abreast of new developments in the foodservice, wine, beverage and hospitality industries; and strives to accomplish the goals set out in the formal annual plan.Supports the mission and policies of the Institute.Contributes to the growth of the college by serving on committees or task forces, assisting with visitors, recommends students and potential employees, and displaying hospitality.Develops menus, workshops, planning documents and organizational plans for conferences, retreats and any other event as required.Provides professional development of the Managers-in-Training and/or Restaurant Supervisors.Oversee all systems and procedures ensuring successful operations.Any and all other duties as assigned. REQUIRED QUALIFICATIONSEducation: Associates (CIA preferred) in hospitality or business related concentration. Experience: Minimum of five (5) years of progressive growth and development in hospitality and service delivery management positions in conceptually relevant foodservice models.Demonstrate a pattern of success as a Beverage management professional with a mastery of a variety of beverage production and service in formal and casual dining as well as banquets and catered events. Licenses / Certifications: ServSafe certification – must be achieved with 90 days of hire.California Responsible Beverage Certification (RBS) – must be completed within 90 days of hire. PREFERRED QUALIFICATIONS Bachelors Degree or equivalent combination of education and experience.Ten (10) years of progressive growth and development in hospitality and service delivery management positions in conceptually relevant foodservice models.Familiar with global beverage production, marketing and service techniques.Familiar with volume beverage service, fine dining, multi-unit, and wine list R&D.Advanced wine and/or other beverage certification(s) from the Court of Master Sommeliers (CMS), Wine and Spirit Education Trust (WSET), or similar organizations. REQUIRED SKILLS Must have a welcoming presence in front of guests and employees and moderate to strong presentation skills.Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.High skill levels in wine and beverages, table service, restaurant management, food/beverage costing, sanitary practices, wines and wine pairings.Ability to identify learning outcomes and execute plans to achieve those objectives with students.Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization.Strong organizational skills, detail-oriented and thorough.Strong customer service skills.Ability to stay abreast of industry trends and breakthroughs and incorporate into curriculum.Skilled in the use of MS Office suite products, i.e., Outlook, Word, Excel, and PowerPoint. Knowledge of or ability to quickly learn industry specific software relating to educational technology, grading systems, scheduling systems and purchase ordering systems. WORKING CONDITIONS Regular work requires a great deal of sitting or standing for extended periods of time (6 hours); lifting, bending and stretching.Must be available to work a flexible schedule based on the class schedule and business needs.Ability to lift and carry up to twenty-five (25) pounds on a regular basis.

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