Job Posting for Full-Time Temporary Faculty/Program Director Culinary at Central Oregon Community College

Position Details

Position Information

Position Title

Full-Time Temporary Faculty/Program Director Culinary

Classification Title

Full-Time Faculty

Position Number

B1119PD

Grade Level

Starting Wage/Salary

$60,950 - $67,414 plus exceptional benefits

Close Date

05/26/2024

Position Type/Employee Class

Full-Time Faculty

Faculty Status

This is a full-time temporary faculty position represented by the Faculty Forum, not eligible for overtime. The assigned position is 9 months (179 days) per academic year.

FTE

1.0

Contract Months

9.0

Overtime Eligible

Exempt

Location

Bend

Hybrid Remote Work Eligible?

Exceptional COCC Benefits Summary

TO VIEW BENEFITS & PERKS

Primary Purpose

The Full-Time Temporary Faculty/Program Director provides instruction to students in the Cascades Culinary Institute programs (Culinary Arts, Hospitality Management, and Baking and Pastry Arts), directs student discussion and evaluates student performance in the classroom. All instructors, including this position, assess student learning, develop curriculum, and provide student advising.

In addition to the primary purpose, this position includes job duties of a Program Director, which include fostering faculty collaboration, leading prospective student tours and activities, program marketing, budget management, course scheduling, developing and communicating program policies, curriculum development, facilitation of high school partnerships including College Now, building maintenance, American Culinary Federation accreditation oversight, and developing community partnerships.

Essential Duties and Responsibilities

ESSENTIAL Duties and Responsibilities:

Provide instruction in area of discipline, using approved course outcome guides. Teaching assignments may be during the day (including early morning), evening, or weekend, and could include classes taught at any of the College campuses, online or remotely.
Provide student advising and assistance in areas of course selection, career planning, job placement and employment follow-up.
Hold at least five scheduled office hours per week for student help sessions and program assistance.
Utilize College tools and resources, including the Learning Management System and Disability Services software, to support teaching activities as appropriate.
Participate in department meetings, curriculum revision, and course assessment.
Engage in regular professional growth activities, remain current in the field, and maintain current credentials or licensures as required by the program.
Perform other essential job functions as assigned that support the overall objective of the position.

Department Specific

Effectively instruct all phases of Cascade Culinary Institute relating to all three content areas: Culinary Arts, Baking and Pastry Arts, and Hospitality Management.
Provide program director oversight to include course scheduling, budget management, accreditation leadership, and facilitation of high school partnerships.

Knowledge, Skills, and Abilities

Individuals must possess the following knowledge, skills and abilities or be able to explain and demonstrate that the individual can perform the duties and responsibilities of the job, with or without reasonable accommodation, using some other combination of skills and abilities. The individual is expected to follow College work rules and policies.

Thorough knowledge in the field of taught discipline and demonstrated ability to apply this knowledge.
Ability to adapt and use a variety of teaching and assessment techniques including the use of technology to enhance student success.
Ability to observe, direct, and oversee students ensuring safety in the classroom or laboratory.
Ability to work with and present various curriculum concepts to a wide range of students with varying diverse backgrounds, abilities, and learning styles.
Ability to effectively use Microsoft Office suite: various course management systems; technology to teach traditional, hybrid, or online courses; and other technology used in the instruction setting.
Ability to communicate effectively and respectfully with diverse students, staff, and community members.
Ability to provide services to students in a manner which does not discriminate as to race, creed, religion, color, national origin, disability, age, sex, sexual preference or marital status.
Willingness to travel and or teach at various hours and campus locations, as required.
Ability to foster a collaborative atmosphere among students and the willingness to work as a member of a team with faculty.
Excellent oral, written and electronic communication skills.

Ergonomic Requirements

The nature of the position involves almost constant standing, walking, and occasional heavy lifting up to 50 pounds. Work frequently involves general kitchen maintenance/cleaning, using irritating chemicals, exposure to temperature extremes within walk-in refrigerators/freezers, etc. The individual must reach, bend, stoop, crouch, and perform similar functions. Ability to work in classroom and office environments using computers, white boards, projectors, and other basic office equipment. All individuals are required to be able to perform these movements without a significant risk of injury, or to otherwise demonstrate or explain how they can perform the essential functions listed above.

All individuals are required to be able to perform the essential functions with or without reasonable accommodation.

Minimum Requirements

Education:

Associates Degree in Culinary, Baking, or closely related field.

Experience:

Five years of relevant industry work experience.
Demonstrated successful teaching, or evidence for the potential for excellence in teaching.

Certifications:

ServSafe Certification
Oregon Food Handlers Permit

Equivalency Statement

The College recognizes the value of skills and knowledge gained outside of formal higher education and paid employment. Applicants who do not meet minimum qualifications but present other qualifications or experience equivalent to those required will be considered and are encouraged to apply. To qualify under equivalency, applicants must indicate how they qualify by responding to the supplemental question presented during the application process.

Preferred Qualifications

Education:

Bachelor’s degree in Culinary Arts, Hospitality Management, or related field.

Experience:

Teaching experience in postsecondary education.
Experience in food service management.

EEO Statement

The goal of Central Oregon Community College is to provide an atmosphere that encourages our faculty, staff and students to realize their full potential. In support of this goal, it is the policy of Central Oregon Community College that there will be no discrimination or harassment on the basis of age, disability, sex, marital status, national origin, ethnicity, color, race, religion, sexual orientation, gender identity, genetic information, citizenship status, veteran or military status, pregnancy or any other classes protected under federal and state statutes in any education program, activities or employment. Persons with questions about this statement should contact Human Resources at 541.383.7216 or the Vice President for Student Affairs at 541.383.7211.

This policy covers nondiscrimination in both employment and access to educational opportunities. When brought to the attention of the appropriate parties, any such actions will be promptly and equitably responded to according to the process outlined in general procedures sections N-1, N-2, or N-3.

In support of COCC’s EEO statement, bilingual fluency in English and Spanish is considered a plus, along with experience working in a diverse multicultural setting.

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Full-Time Temporary Faculty/Program Director Culinary

Job Posting for Full-Time Temporary Faculty/Program Director Culinary at Central Oregon Community College

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