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Instructor, Food, Nutrition and Hospitality

The Instructor, Food, Nutrition and Hospitality fulfills the professional responsibilities of a full-time faculty member. Instructional assignment in fundamental culinary skills; quantity food preparation; advanced and specialized culinary skills, baking/pastry; garde manages; and management leadership topics. Includes lecture and lab instruction. Maintains food safety and sanitation procedures. The anticipated start date for this role is Spring Semester, January 2027.

Essential Functions:

• Per Article 7 of the OFA Contract

Knowledge, Skills & Abilities:

• Demonstrates knowledge of current principles, practices, and techniques in the Culinary Arts field.

• Working knowledge of professional cooking terminology and meal preparation procedures (e.g.: portion control, menu development).

• Working knowledge of standardized rules and procedures for all food preparation, food safety, and sanitation guidelines.

• Knowledge of professional kitchen operations, equipment uses, and work flow.

• Knowledge of culinary supervision practices and procedures with the ability to simultaneously direct, supervise, and motivate students in food production settings.

• Knowledge and understanding of applicable federal and state laws, rules, and regulations associated with the food service industry.

• Knowledge of instructional techniques and technology related to the post-secondary culinary arts and baking and pastry education.

• Effective interpersonal, communication, and leadership skills, including ability to work with diverse groups of individuals on a daily basis and maintain effective working relationships.

• Demonstrates organizational, time-management, and problem-solving skills.

• Skill in the operation of various types of food preparation equipment with the ability to learn new equipment.

• Demonstrates skill in production and service techniques including, but not limited to: menu development, menu marketing, baking, pastry, International cuisines, wine and beverages, culinary fundamentals, catering and banquet operations, dining operations, and advanced baking and pastry topics.

• Demonstrates skills in organizational management and leadership.

• Must be proficient in Microsoft Office and be able to communicate via Internet and course management software.

• Operate a grill, Robocoupe, slicer, fryer, coffee maker, Combi Oven, mixer, steam jacketed kettle, tilt brazier, convection steamer and other sugar and chocolate working utensils or equipment.

• Team-building skills.

• Ability to exercise sound judgment and follow instructions.

• Ability to operate a personal computer with related applications, and ability to learn other software programs.

• Demonstrate leadership ability and supervisory skills to plan work, monitor progress, and provide guidance to students.

• Work collaboratively in a team environment; work efficiently and adhere to deadlines.

• Ability to read, understand, and manage the lab course budget.

• Demonstrate ability to establish and maintain effective working relationships with internal and external organizations, Department Chair, Program Coordinator, Culinary Lab Operations Manager, Lab Assistants, and all other faculty, staff, and students.

• Demonstrate ability to interpret and present information and ideas clearly and accurately in writing, verbally, and by preparation of lesson plans, reports, and other materials.

• Ability to work independently and as part of a team.

• Ability to cultivate and maintain a positive educational experience for students with diverse backgrounds.

• Ability to keep accurate records.

Minimum Education/Experience:

• Bachelor's degree - Graduate of a culinary program offered at an institution which is legally authorized under applicable state law to provide post-secondary education and which is institutionally accredited by an agency recognized by the U.S. Department of Education or approved by a comparable government agency.

• Must be certifiable by the ACF as a Sous Chef or higher (or equivalent to Sous Chef). Two (2) years of experience as a supervisory chef and minimum of four (4) years general, hands-on culinary industry experience.

• ACF certification as a Certified Sous Chef or higher or equivalent certification (or eligible to attain ACF certification within one year of employment).

• NRAEF ServSafe Manager certified with Ohio Department of Health Level II Food Protection certificate.

• First Aid/CPR certified (or able to attain certification within 6 months of employment).

Union Position:

Owens Faculty Association

Job Classification:

Faculty

Duty Days:

173 Days

Work Schedule:

Work schedule based on the needs of Students, Department and College. Schedule may change from semester to semester.

Grant Funded Position:

No - Not Grant Funded

FLSA Status:

United States of America (Exempt)

Pay Basis:

Salary

Hiring Range

$50,000.00