The Culinary Institute of America

Culinary Institute of America adjunct faculty members are responsible for instructing students in a designated course of study with a high standard of professionalism.. Adjunct faculty members also maintain office hours and assist students who are having difficulty with their studies, and prepare lesson plans for a classroom or online environment.. Whether you manage and/or own a restaurant, operate a catering business, or run a food truck, there are certain fundamental management skills that apply to all foodservice operations.. Works individually as an advisor for students who may need extra help, have questions about course information, want career guidance, or need assistance in their studies.. Previous experience with Moodle or similar education software.

operations

Principles of Menus and Managing Profitability in Foodservice Operations - Adjunct   The hiring rate for this position is as follows: Base rate is $2,869; rate with Master’s Degree is $3,041; rate with Master’s degree and two years of college-level teaching experience is $3,213. 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.
POSITION SUMMARY
Culinary Institute of America adjunct faculty members are responsible for instructing students in a designated course of study with a high standard of professionalism. The responsibilities of the Business Management Adjunct include teaching and evaluating students. Adjunct faculty members also maintain office hours and assist students who are having difficulty with their studies, and prepare lesson plans for a classroom or online environment.
Principles of Menus and Managing Profitability in Foodservice Operations (MGMT–250) 3.0 Credits
Whether you manage and/or own a restaurant, operate a catering business, or run a food truck, there are certain fundamental management skills that apply to all foodservice operations. The ability to write well-balanced menus that meet the needs of your customers and are operationally functional and profitable is paramount to success. This course will highlight the basic principles of developing enticing menus that comply with truth-in-menus guidelines, as well as incorporating current research on consumer behavior relative to menu layout, design, and sales that maximize profit. Additionally, this course will focus on the management functions of running a profitable foodservice establishment, including the control process and managing revenue and expenses.
ESSENTIAL RESPONSIBILITIES
Prepares daily lesson plans for classes and teaches classes as requested and in a manner consistent with the philosophy, policies, and guidelines of the Institute. Utilizes the established syllabus and textbook(s) for the course being taught to prepare all lesson plans.
Works individually as an advisor for students who may need extra help, have questions about course information, want career guidance, or need assistance in their studies.
Provides regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria; file course grades consistently and without prejudice in the specific timeframe allowed.
Evaluates and documents student performance using established methods and criteria.
Compiles and presents instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines and class schedules as assigned. This may include compiling and presenting instructional material in an online environment and designing the online course environment to meet the learning objectives for the course.
Maintains record of student attendance, student progress, and grade distributions, as well as records of online student participation during online classes.
Maintains discipline and order during instructional activities.
Enforces sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
Assumes responsibility for equipment and facilities of the classroom, if applicable.
Any and all other duties as assigned.
REQUIRED QUALIFICATIONS
Education :
Bachelor's Degree in related field.
Experience :
Minimum of one (1) year college level teaching experience.
Minimum of three (3) to five (5) years of work experience in the related topic area.
PREFERRED QUALIFICATIONS
PhD in a related field.
Previous experience with Moodle or similar education software.
REQUIRED SKILLS
Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
Excellent written, verbal communication, and presentation skills required.
Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
Exceptional organizational skills.
Ability to work independently or in a team environment and maintain collaborative relationships with all members of faculty and administration.
Must have an excellent and welcoming presence in front of guests and employees.
WORKING CONDITIONS
Must be available to work nights and weekends as required due to business needs.
Regular work requires a great deal of sitting and standing for extended periods.
Please apply to learn more about the benefits of working for the CIA.

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