Hospitality Management and Culinary Faculty
Lake Tahoe Community College (LTCC) announces an opportunity to work as a full-time, tenure-track instructor in Hospitality Management and Culinary Arts. There are currently 6,300 hospitality and culinary employees located on Lake Tahoe’s South Shore, making it the region’s largest industry sector by a large margin. In addition, almost 1,000 new positions are projected in the next 5 years. Local business and industry members are enthusiastic partners in connecting the work to the substantial workforce needs in the Tahoe basin.
LTCC is in the process of a curriculum redesign of the Culinary Arts program to align with the American Culinary Federation (ACF) standards, with a registered apprenticeship program scheduled for launch in Winter 2019. LTCC has registered the Tahoe Culinary Academy with the ACF; having an ACF testing center on campus will enable local chefs, faculty, and future students to earn ACF certification, highly valuable for career advancement. Students will work under ACF-certified chefs (at the Sous Chef, Chef de Cuisine, or Executive Chef level) in participating kitchens for 1,000 - 2,000 hours of supervised on-the-job (OJT) training.
Likewise, 240 hours of Related Instruction is required for the registered apprenticeship program, which can be completed by taking aligned Culinary courses through LTCC. Completion of all related requirements will enable a student to advance from dishwasher or prep cook to Certified Fundamentals Cook, Certified Culinarian and Certified Sous Chef while working full-time, with guaranteed wage progression.
Furthermore, a Hospitality Management Associate Degree for Transfer (ADT) program will officially launch in the 2019/20 academic year. The program will align to the Hospitality Sector Registered Apprenticeship standards recently developed by the National Restaurant Association Educational Foundation (NRAEF) and the American Hotel & Lodging Association (AHLA). LTCC will use the HSRA standards as a platform for a required work experience component and competency-based instruction.
The offering of a bachelor’s degree in Hospitality Business Management through Washington State University’s Global Campus at the Lisa Maloff University Center is also a significant addition to the educational and career pathway available to students and incumbent workers in Lake Tahoe’s number one industry.
Reporting to the Dean of Workforce Development and Instruction, this new full-time faculty position will serve local students through face-to-face classes and increased Work Experience courses at LTCC. These pathways will provide a skilled workforce pipeline for industry partners and provide local residents living in poverty and stuck in entry-level positions the opportunity for wage progression and advancement opportunities to managerial positions that pay family-sustaining wages.
This position is a 177-day contract over the period of 12 months, including summer and winter hours with evening and weekend responsibility, and with a heavier workload in the shoulder seasons during Fall and Spring academic quarters. This schedule will enable working professionals to take their required culinary and hospitality courses at LTCC outside of the intensive employment seasons in summer and winter. The position will distribute workdays through the development of a year-long work calendar. This position is exempt from overtime compensation. Please see the position description for complete requirements and duties.
LTCC reserves the right to reopen the position or extend the deadline if an adequate applicant pool is not received. After reviewing applications, those applicants judged most suitable for the position will be invited to initial interviews. These applicants will be notified by phone on or about Wednesday, February 27, 2019. First-round interviews are tentatively scheduled for March 14 and 15, 2019. Meeting the minimum requirements does not guarantee an interview.
LTCC offers a competitive compensation package that includes a starting placement salary of $51,013 to $79,995 annually dependent upon education and experience, see the faculty salary schedule for further information regarding education and salary placement. Health and Welfare benefits include medical, dental, vision, life insurance, and long term disability.
PREFERRED START DATE:
- Teach assigned courses in the Hospitality Management and Culinary curriculum. There is an assumption of some face-to-face teaching, including summer quarter.
- Serve as lead educator for the Tahoe Culinary Academy at LTCC, to provide educational quality assurance in the development & implementation of registered apprenticeship programs in Culinary and Hospitality.
- Serve as lead evaluator for American Culinary Federation practical exams at all levels of certification (Fundamentals Cook through Executive Chef).
- Develop and teach Apprenticeship Related Instruction courses as appropriate.
- Develop and support dual enrollment and concurrent enrollment courses in partnership with South Tahoe High School, including pre-apprenticeship and enhanced on-the-job (OJT) training opportunities. Teach such courses as appropriate.
- Participate in full-time faculty responsibilities including faculty and departmental meetings, departmental planning, community liaison, curriculum development, and committee assignments.
- Develop, maintain, and assess student learning outcomes for appropriate courses; participate in and potentially oversee the use of assessments for ongoing improvement.
- Develop curriculum and maintain a comprehensive instructional program in the Hospitality Management and Culinary department.
- Develop departmental budget and class schedules.
- Select textbooks.
- Assist with the selection and coordination of adjunct faculty in the department as needed.
- Consult with appropriate college faculty.
As this position covers two areas of discipline, the Minimum Qualifications for Faculty and Administrators in California Community Colleges, Title V Regulations, requires that the successful candidate must demonstrate that they satisfy minimum qualifications for both Hospitality Management and Culinary. To view the Minimum Qualifications for Faculty and Administrators in California Community Colleges in its entirety, click here.
Possess the degree and experience in one of the following options:
- Any bachelor's degree or higher plus two years of professional experience in Hospitality Management and two years professional experience in Culinary; or
- Any associate degree plus six years of professional experience in Hospitality Management and six years professional experience in Culinary; or
- The equivalent.
The professional experience required must be directly related to the faculty member's teaching assignment.
NOTE: Applicants who claim equivalent qualifications shall provide conclusive evidence that they possess qualifications that are at least equivalent to those required by the minimum qualifications of the area for which they are applying. It is the responsibility of the applicant to supply all evidence and documentation for the claim of equivalency at the time of application.
- Demonstrated ability to teach Hospitality Management and Culinary courses at the community college level.
- Demonstrated ability to perform all of the responsibilities listed above.
- Demonstrated sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, and ethnic backgrounds of community college students.
- Ability to utilize innovative teaching practices, including participatory and critical thinking methodologies.
- Familiarity with characteristics of community college students.
- Understanding of small college environment.
- Interest in and ability to incorporate technology in the teaching/learning process.
- Ability to work both independently and with others in a collegial, positive, and supportive educational environment.
- Ability to teach in another discipline.
- Strong social and emotional interpersonal skills.
Please answer the following questions on a separate page, limiting your responses to about one-half page for each question; do not refer to resume. Every effort should be made to demonstrate your qualifications for this position.
1. Describe how your academic and professional background and experience relate to this position.
2. Please tell us about your experience with work-based learning and/or registered apprenticeship programs as they relate to Culinary and Hospitality Management.
3. What steps have you taken or would you take to remove barriers typically experienced by the wide-range of students who attend community colleges? Is there an experience you can share that demonstrates your sensitivity to diversity and those from culturally or economically diverse backgrounds?
California State Teachers’ Retirement System (CalSTRS) membership
Cover Letter, Resume/CV, Supplemental Questions, Unofficial Transcripts
Full-Time, Tenure Track Faculty