Anticipated Lecturer Opening Hotel/Restaurant Management-Culinary for Fall 2018
Teaching and learning are the central functions of Bergen Community College, and as such, its faculty plays a central role in supporting and fulfilling the College mission. The faculty has the primary responsibility for developing and carrying out effective instruction, counseling and library services. Since its founding in 1965, the College has been proud of its mix of tradition and innovation in the process of challenging students to raise questions, examine evidence, validate opinions, make decisions and communicate ideas effectively.
The Hotel & Restaurant Management program team is looking to add a strong culinary team member. The program has been receiving significant attention and recognition in Bergen County, and aims to provide a superior quality of education taught by faculty members who have real world success in their respective area of expertise.
Successful candidates must have current real world experience as a chef (preferably still working as a chef), be self-driven, know to accept authority and hierarchy, have high organization skills, leadership and managerial skills, sense of urgency and ability to prioritize various tasks efficiently are essential. They must share the mission and vision that every team member shares. In addition to the primary responsibility of teaching, the chosen candidate will be responsible to provide a hands-on substantial progressive contribution to the development of the reborn program as every current faculty and staff member does.
The Lecturer position is a one semester, full-time, temporary appointment with possibility of renewal. The salary for Lecturers with a Master’s Degree is $21,000/semester and for those without a Master’s Degree is $20,000/semester. The appointment is for a full semester, totaling 15 credits with the opportunity to work up to 6 credits of overload per semester. Lecturers are eligible for state medical benefit coverage. For all Lecturer positions teaching experience is preferred unless otherwise noted.
Required: B.S./B.A. degree. 5 years of professional experience (or equivalent) as a professional chef/sous chef/executive chef in reputable and exemplary establishments or equivalent. Old and new world cooking techniques/butchering skills/knowledge of aging/curing and smoking techniques/ fruit and vegetable carving. Excellent oral and written communication skills.
Preferred: Master’s degree in Management or Hospitality-related field. Entrepreneurial experience. Demonstrated proficiency in teaching at the college level and/or NYC experience (or equivalent) as a professional chef/sous chef/executive chef in reputable and exemplary establishments or equivalent. Motivation to compete at culinary competitions is a plus. ACF certifications, Servsafe certificate. Chef who is looking to maintain current chef position in the industry and teach culinary.
Application materials will be accepted until position is filled. All interested candidates should send a letter of intent (Job Code L-CULINARY), curriculum vitae, copies of transcripts, salary requirements, and three professional letters of reference with current contact information. Send materials by e-mail with the appropriate job code in the subject line to [email protected].
Bergen Community College
Department of Human Resources
400 Paramus Road, Room A316
Paramus, New Jersey 07652
EOE/NJ First Act Employer/Smoke-Free and Drug-Free Workplace