Instructor and Program Chair of Culinary Management

April 29, 2013

Instructor and Program Chair of Culinary Management
Full-time tenure-track Faculty


Responsibilities: Responsibilities include but are not limited to:

  • Teach college and dual credit high school students approximately fifteen (15) contact hours per week to include Introduction to Hospitality, Sanitation and Safety in addition to all Culinary and Baking & Pastry courses
  • Availability to teach daytime, evening and weekend classes as needed both on and off campus
  • Assist in curriculum development through preparation of additional courses as needed in addition to revision of current courses and program reviews consistent with needs of the College and community
  • Review all CLM and PAS course syllabi as part of contiuous improvement process that includes certificate and degree offerings
  • Create each semester’s comprehensive course schedule for CLM and PAS and submit by the communicated due date
  • Assist the Dean in recommending and selecting new equipment and materials for the program
  • Establish and maintain an industry advisory committee for the Culinary Management Programs convening meetings at least once every semester
  • Develop and document internship opportunities for students in Culinary Management programs working in concert with the College’s Career Services Coordinator
  • Work with Academic Advising and the College’s Career Services Coordinator to ensure students are properly advised and counseled on professional career opportunities
  • Insure all program labs for Culinary as well as Baking & Pastry classes are adequately stocked and prepared
  • Place timely food orders with approved vendors; check-in and properly store consumables and supplies required for each course; maintain adequate records of expenses and inventory of consumables and supplies while assuring proper product rotation, the safe handling, integrity and security of all ordered products
  • Work closely with the McHenry County Health Department to assure constant adherence to all food service sanitation codes
  • Assist Associate Dean of College and Career Readiness in dual credit and articulated credit courses with county high schools
  • Conduct outreach with county high schools to regularly market and promote CLM programs throughout the College’s district
  • Actively participate in community engagement activities that further the educational mission of the College to promote increased awareness of CLM programs and professional opportunities/career paths
  • Facilitate, monitor and oversee ongoing activites related to learning outcomes assessment in all CLM courses, certificates and degrees
  • Engage in professional development activities specific to the food service industry and teaching/pedagogical methods aimed at improved student learning outcomes; keep abreast of current developments and trends in the culinary and baking fields
  • Participate in College governance through, but not limited to, committee work and advising of students
  • Support continuous quality improvement through participation in AQIP
  • Work cooperatively, collaboratively and collegially within the department, Division as well as with faculty and staff throughout the College in striving for educational excellence; ability to interact with students in a positive and professional manner
  • Establish, update and increase pool of qualified CLM and PAS Adjunct faculty
  • Serve as the primary instructor responsible for overseeing, planning and executing food
  • service operations of the College’s student-run Slainte public dining restaurant

Minimum Position Qualifications:

  • Associate’s Degree in Culinary Arts or Baking and Pastry Arts from a regionally accredited institution with a minimum of five (5) years verifiable leadership experience (10,000 hours of industry related experience) as an American Culinary Federation certified Executive Chef, Culinary Educator, or Pastry Chef
  • ACF certification required or attained within one (1) year from date of hire
  • Food Service Sanitation certificate required
  • Ability to safely lift fifty (50) pounds unassisted and to stand for a period of at least six (6) hours in a kitchen lab for instruction
  • Possess a comprehensive knowledge of the discipline area and must be able to demonstrate the ability to establish and maintain effective professional relations with students, colleagues, supervisors, outside members of the profession, and the community
  • Experience using technology in the classroom; experience and/or interest in online instruction
  • Commitment to the mission of the community college as well as teaching and engaging students in ways appropriate to their diverse backgrounds and learning styles
  • Demonstrated commitment to ongoing professional development
  • Bachelor’s Degree from a regionally accredited institution in Hospitality Management or closely related field preferred, in addition to a minimum of 10,000 hours of verifiable culinary related industry experience
  • Industry certification from the ACF and/or American Hotel/Motel Association and previous teaching experience in Culinary Arts, Baking and Pastry Arts preferred
  • Illinois Department of Health / Food Service Sanitation Management Certification (IDPH FSSMC) preferred or attained within two (2) years from date of hire

Application Review begins May 13, 2013. Applications are accepted until tlhe position is filled. No fax or emal applications are accepted. Please mail, or bring in person, to McHenry County College, HR Dept, Room A244, 8900 U S Hwy 14, Crystal Lake, Illinois 60012 USA. All applications must submit all of the following: a current resume, a fully completed MCC Employment Application form, copies of transcripts and/or certifications, and a statement addressing how you would enrich the educational experiences of MCC Students.

Please visit our website: www.mchenry.edu/jobs for more information on this and other open positions at McHenry County College.