Faculty, Assistant Professor - Culinary Arts
: Faculty - Tenure Track (FT)
The Culinary Arts department invites applications for a tenure-track position at the rank of Assistant Professor. The successful candidate is expected to be able to instruct all courses in the Culinary Arts Department, which may include culinary arts, pastry and baking, garde mange, restaurant management lab classes, and lecture classes. Develops and modifies curriculum to meet the changing needs of the culinary arts industry. May manage the full-service Restaurant Forte, and will be involved in the extensive catering operations both on and off campus. Teaches day, evening, online, and summer courses as needed or assigned. Participates in professional associations. Participates in program assessment and development activities related to accreditation. Assists in recruitment, advisement, placement, and follow-up of students. Attracts funding to the college through grants and other sources.
Bachelors degree and a Degree in Culinary Arts which also includes baking/pastry, or closely related field plus five years of culinary arts experience related to the Summary of Duties and experience in the Culinary Arts and Baking/pastry field. Teaching experience in discipline at the collegiate level is preferred, including experience with traditional and non-traditional students or workforce from diverse backgrounds. Experience in teaching online and/or using course management programs is highly desirable. Relevant experience of between eight (8) to ten (10) years of industry work experience, with at least five (5) years as an Executive Chef or Chef de Cuisine, in a high volume or fine dining venue may be substituted for education.
Serv Safe certificate required.
Knowledge, Skills and Abilities:
- Proficiency in appropriate instructional technologies for both classroom and kitchen lab settings.
- Knowledgeable in both classical and contemporary cooking methods.
- Must be competent to instruct in both theoretical and practical classroom settings.
- Quality knife, cooking, plating, and garnishing skills.
- Enthusiastic desire to teach and engage with the public.
- Excellent team work, communication, math, and writing skills.
- Ability to develop community involvement and community activities.
- Experience in course development and assessment, planning, quality and accreditation processes, and committee service.
- Demonstrated commitment to teaching and lifelong learning.
- Serv Safe certificate required.
Certified or certifiable as an Executive Chef or Executive Pastry Chef through the American Culinary Federations certification guidelines is preferred. Certified Executive Chef (CEC) or Certified Executive Pastry Chef (CEPC) degree desired. Serv Safe Managers certificate.
Frequent bending, stooping, twisting, reaching, walking as well as continual talking, hearing, seeing, standing, and fine hand manipulation. Environment will expose candidate to unusual elements, such as extreme temperature, dirt, fumes, smoke, unpleasant odors, loud noises, gases, chemicals. May work in confined and crowded areas.
UVU offers an excellent benefits package which includes a generous leave policy, 12 paid holidays, affordable medical and dental insurance options, life and AD&D insurance, tuition waiver (undergraduate resident) for employee and dependents, and substantial employer contribution to a retirement plan.
FAC38718 Culinary Arts Faculty
Review Start Date:
Open Until Filled:
Special Instructions to Applicant:
Priority consideration will be given to those applicants who apply on or before the Review Start Date." This job advertisement may close at any time after the review date.
Please list a minimum of three references. References may be contacted at some point during the screening and selection process for a letter of recommendation.
To apply, visit: https://www.uvu.jobs/postings/11294
Employment decisions are made on the basis of an applicants qualifications and ability to perform the job without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, gender expression, age (40 and over), disability, veteran status, pregnancy, childbirth, or pregnancy-related conditions, genetic information, or other bases protected by applicable federal, state, or local law.