Instructor of Hospitality Management
Instructor of Hospitality Management
Full-Time Tenure Track 2018-2019
Salary:Placement on the Yosemite Community College District salary schedule dependent upon education and experience. 2015-2016 Salary Schedule – $55,384 to $103,694 per year, plus an annual $2,374 stipend for an earned doctorate. New personnel limited to a maximum tenth step initial placement based on previous experience – maximum equals $80,856.
*This is a categorically funded position. (Continued employment in this position is dependent upon funding).
Complete job description and application available online at: https://yosemite.peopleadmin.com/postings/3289
Required Quals Summary
Any Bachelor’s degree and two years of professional experience
Any associate degree and six years of professional experience.
Professional experience should be in or directly related to the Hospitality Management discipline.
District has adopted equivalency procedures which enables applications by individuals not possessing qualifications listed above. For more information on equivalency, go to https://www.yosemite.edu/recruitment/equivalency_policy_and_procedures When requesting equivalency, attach all requested documents to your application.
Knowledge of and ability to appraise the diverse academic, socioeconomic, cultural and ethnic backgrounds of community college students. Sensitivity to the needs, problems and challenges associated with the diversity of the community college student population.
Job Description Summary
The teaching assignment will vary depending on the background and qualifications of the successful candidate, but all applicants must be well-prepared to teach a wide variety of lower division college courses in Hospitality Management, preferably in the area of Culinary Arts and/or Baking & Pastry area.
The instructor is responsible for the development and implementation of curriculum as well as coordinating activities and executing functions relating to:
1. Outreach and recruitment to student participants and to employers, mentors and guest speakers, including outreach to area high schools, community agencies and employers;
2. Instruction and evaluation implementation;
3. Working closely with instructional support staff and adjunct faculty to propose semester schedules based on student need;
4. Incorporate feedback from students, data, and advisory board members in decision making;
5. Regularly assess student-learning outcomes and utilize assessment results for program improvement;
6. Coordinate special events.
• Provide leadership for the vision of the Columbia College Hospitality Management Program.
• Provide engaging and effective instruction in assigned Hospitality Management courses.
• Establish positive relationships with students, faculty, staff, and industry partners to promote a culture of learning and professionalism.
• Communicate with the Career Technical Education Office, students, and staff all aspects of the program including class scheduling, accreditation program requirements, and program policies.
• Oversee all program related operations and activities not limited to campus restaurant, retail outlet, and food trailer, including supervising student workers and program information/materials; coordinating field trips, and maintaining all program-related documents and files.
• Document program activities and prepare academic and financial reports; ensure all reporting requirements are carried out; collaborate with the CTE Dean on all budget-related matters.
• Coordinate and oversee all Hospitality Management events including, but not limited to, on and off campus outreach.
• Maintain a database of all program participants, stakeholders, and alumni.
• Ensure that the program’s web and social media sites are current.
• Advancing equitable student learning through dedicated, exemplary instruction in accordance with established course outlines.
• Informing students of course requirements, evaluation procedures and attendance requirements.
• Preparing and grading class assignments and examinations and informing students of their academic progress.
• Maintaining attendance, scholastic, and other records and submitting them according to published policies and deadlines.
• Attending department, division, and college-wide meetings on a regular basis.
• Posting and holding sufficient and regular office hours in accordance with prevailing policy.
• Collaborating in the development and revision of curriculum and in program review.
• Engaging in department program improvement initiatives.
• Participating in department, division, and college committees.
• Participating in professional development activities, both departmental and college-wide, especially in connection to statewide initiatives.
• Engaging in data inquiry and self-assessment to develop strategies for student success, persistence, and equity.
• Maintaining current knowledge in the subject matter area and effective teaching/learning strategies.
• Maintaining appropriate standards of professional conduct and ethics.
• Engaging in the college’s participatory governance processes.
• Perform other duties as assigned.
The Hiring Committee also seeks evidence of the following:
• Education and/or experience in teaching in Hospitality Management, preferably in the area of Culinary Arts and/or Baking and Pastry at the community college level.
• Relevant Industry Certification.
• Current ServSafe® Food Handler Instructor and Proctor status
• Current ServSafe® Alcohol Instructor and Proctor status.
• Variety of experience in Hospitality Management/Culinary Arts Education.
• Community college teaching experience.
• Demonstrated ability to develop effective lesson plans and select instructional materials appropriate for Hospitality Management including culinary arts and related fields.
• Experience in a variety of commercial kitchen settings, including fine dining and institutional food service. Ideally, experience would include direct experience with food preparation and managerial experience.
• Ability to work with local employers and associations to provide external learning experiences for students in support of student learning goals.
• Active involvement in industry related professional organizations and evidence of continued professional development in the field.
• Ability to incorporate student learning outcome objectives within course and programs and to implement and develop stated objectives and measures.
• Experience successfully instructing adult learners such as industry workers or students.
• Experience with ordering consumables and inventory tracking.
• Managerial experience in Hospitality Management or the food service industry.
• Current understanding of assessment processes for improving student success at the course, program, and degree level.
• Competent in new pedagogies, such as accelerated learning, supplemental instruction, on-line or hybrid teaching, and other pedagogies directed at improving student success and student equity.
Sensitivity to, knowledge of, and ability to appraise the diverse academic, cultural, ethnic and socioeconomic backgrounds of community college students, faculty and staff. Sensitivity to the needs, problems and challenges associated with the diversity of the community college student population.
•Ability to develop curriculum or services that stress innovation and improve student equity.
•Enthusiasm for the learning process.
•Commitment to supportive relationships with students and colleagues.
•Capable of instructing using teaching methods that accommodate various student-learning styles.
•Participate in professional growth and remain current in subject area and major state initiatives.
•Ability to operate effectively in an environment of change and ambiguity.
•Vision and energy to plan and organize programs to enhance student success.
•Willingness to participate effectively in shared governance and to work collaboratively.
•Personal qualifications such as effective interpersonal communication skills, participation in community affairs, ability to conduct effective public presentations.
•Sensitivity to, knowledge of, and ability to appraise the diverse academic, cultural, ethnic and socioeconomic backgrounds of community college students, faculty and staff. Sensitivity to the needs, problems and challenges associated with the diversity of the community college student population.
•Create and facilitate authentic integrated learning experiences for students.
•Apply multiple teaching and learning strategies that promote the affective, cognitive and kinesthetic domains of learning.
•Communicate with students regarding academic pathway and courses needed to reach each students’ academic goals.
•Use a wide range of learning resources, tools, and technologies to improve access and student success in higher education.
•Remain current with culinary trends and breakthroughs and incorporate them into the curriculum.
•Possess knowledge to perform at a high skill level in regard to hospitality management as well as cold foods and garde manger, hot food production, and molecular gastronomy.
YCCD is an Equal Employment Opportunity Employer.