MULTIPLE CAMPUS LOCATIONS
MINIMUM QUALIFICATIONS:
Instructor must possess American Culinary Federation (ACF) Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), Certified Culinary Administrator (CCA) and/or Certified Culinary Educator (CCE). Must also be ServSafe certified and ServSafe Examination Proctor.
PREFERRED QUALIFICATIONS:
Preferred qualifications are a bachelor’s degree in culinary arts, or an associate’s degree in a closely related field. Three years of post-secondary teaching experience; American Culinary Federation (ACF) Certified Sous Chef (CSC), Certified Chef de Cuisine (CCC), Certified Executive Chef (CEC), Certified Master Chef (CMC), Certified Executive Pastry Chef (CEPC), Certified Culinary Administrator (CCA), Certified Secondary Culinary Educator (CSCE), Certified Culinary Educator (CCE).
JOB SUMMARY:
As the Coordinator for Partnerships and Innovation for Culinary Arts, you will be responsible for fostering and managing strategic partnerships within the culinary industry to drive innovation, collaboration, and growth. Your role will involve identifying potential partners, cultivating relationships, and implementing innovative programs and initiatives to enhance the culinary arts curriculum and expand professional opportunities for students. You will work closely with culinary faculty, industry experts, and external stakeholders to develop and execute partnership strategies that align with the institution's goals and objectives. This position will carry a full-time teaching load.
COORDINATOR RESPONSIBILITIES:
1. Identify and cultivate partnerships: Research, identify, and establish strategic partnerships with culinary schools, professional organizations, food and beverage companies, restaurants, and other relevant entities to create collaborative opportunities for the culinary arts program.
2. Develop and implement partnership strategies: Collaborate with internal stakeholders to develop a comprehensive partnership strategy that aligns with the culinary arts program's goals and objectives. Create action plans and timelines for partnership initiatives.
3. Foster collaboration and innovation: Facilitate collaborative projects and initiatives between the culinary arts program and partner organizations to promote innovation, knowledge exchange, and professional development opportunities.
4. Manage partner relationships: Serve as the primary point of contact for partner organizations. Maintain strong relationships, address concerns, and manage communication channels to ensure productive partnerships.
5. Coordinate program enhancements: Work closely with culinary faculty and industry experts to identify areas of improvement within the curriculum. Develop and implement innovative programs, workshops, and events to enhance the learning experience and keep the curriculum aligned with industry trends.
6. Research industry trends: Stay up to date with the latest trends, technologies, and advancements in the culinary arts industry. Use this knowledge to identify opportunities for partnerships and program enhancement.
7. Monitor partnership performance: Establish metrics to measure the effectiveness of partnerships. Monitor and evaluate partnership initiatives, collect feedback from stakeholders, and make recommendations for continuous improvement.
8. Promote partnerships: Develop marketing and promotional materials to highlight the benefits of partnerships and innovation within the culinary arts program. Coordinate with the marketing team to ensure effective communication of partnership initiatives to internal and external stakeholders.
INSTRUCTOR RESPONSIBILITIES:
Must be willing to work flexible hours and work well in the classroom and internship settings. Under general supervision, the individual will prepare lesson plans for classroom instruction for credited technical/occupational courses to achieve program goals and objectives that adhere to state and institutional standards as well as accrediting agency requirements. Evaluates students' progress in attaining goals and objectives prescribed in curriculum. Requests and maintains supplies and equipment and prepared required budget request. Maintains program certification requirements, as appropriate. Prepares and maintains all required documentation and administrative reports related to accreditation and state licensing management. Ensures safety and security requirements are met in the training area. Meets with students, staff members, and other educators to discuss students' instructional programs and other issues impacting the progress of the students; Assists with recruitment, retention and job placement efforts.
COMPETENCIES:
Excellent human relations skills;
Skill and experience in the operation of computers and job-related software programs;
Knowledge of Blackboard Learning Management System;
Knowledge of and experience using Electronic Medical Record systems;
Excellent written and verbal communications skills;
Knowledge of pedagogical practice and theory;
Knowledge of the mission of postsecondary vocational/technical education;
Knowledge of academic course standards;
Knowledge of the college’s academic programs;
Skill to work cooperatively with students, faculty and staff;
Skill in the preparation and delivery of classroom content;
Skill to make timely decisions;
Decision making and problem-solving skills;
Skill in interpersonal relations and in dealing with the public.
SALARY:
Salary commensurate with education and work experience. Benefits include paid state holidays, paid annual and sick leave, and the State of Georgia Flexible Benefits Program.
SPECIAL NOTES:
Only those applicants who are interviewed will be notified of the status of the position. Candidates must successfully complete a criminal background investigation, pre-employment drug screening, and a motor vehicle screening.
* The Technical College System of Georgia and its constituent Technical Colleges do not discriminate on the basis of race, color, creed, national or ethnic origin, sex, religion, disability, age, political affiliation or belief, genetic information, disabled veteran, veteran of the Vietnam Era, spouse of military member, or citizenship status (except in those special circumstances permitted or mandated by law). This nondiscrimination policy encompasses the operation of all technical college-administered programs, programs financed by the federal government including any Workforce Innovation and Opportunity Act (WIOA) Title I financed programs, educational programs and activities, including admissions, scholarships and loans, student life, and athletics. It also encompasses the recruitment and employment of personnel and contracting for goods and services.
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