CULINARY ARTS PROGRAM CHAIR – CLEVELAND

Job Description:

Provides assistance and support to the Director of Campus Administration and Dean in implementing academic program objectives in order to achieve positive outcomes.

Essential Duties/Job Responsibilities:

• Adheres to all Company policies and procedures, and operates within state and federal statutes and regulations and within standards of accreditation at all times.
• Helps to develop the curriculum for his or her department.
• Assists in the recruitment, orientation, and training of faculty.
• Provides suggestions and recommendations as to the hiring, firing, promotion, demotion, discipline, or any other change of status for an employee under his or her direct supervision to the Dean.
• Exercises discretion and independent judgment with respect to specific subject matter areas under his or her administrative guidance.
• Assists in organizing student orientations and graduation ceremonies, and participates in such activities.
• Organizes and leads Program Advisory Committee (PAC) meetings in his or her department.
• Monitors students’ attendance and attrition.
• Controls attrition for his or her department.
• Researches and implements technological changes in his or her field.
• Completes CPR training or the relevant refresher course, if required.
• Supervises, coordinates, and customarily and regularly directs the work of all employees in his or her academic program.
• Provides assistance and support to the Dean in the implementation of academic program objectives and for positive outcomes.
• Teaches courses as required.
• Travels as required.
• Performs other duties or special projects as assigned.
• Maintains professional and effective working relationships with all other Campus personnel.
• Conducts his or her professional and personal life in a fashion that fosters a positive impression of the Campus and the Company.
• Performs the job on Campus (no telecommuting or off-site management).

Additional requirements include:

• Four (4) years of experience in culinary arts (chef, prep work, kitchen management).
• One (1) year of teaching experience.
• An associate’s degree or higher in culinary arts, business, or a related discipline.
• Hold a current license/registry which is verifiable within the state of campus location.

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