About this role
This position requires on-site employment with no remote or hybrid options available. LOCATION: HOT SPRINGS, AR Minimum Qualifications Associate degree in one or more of these areas: culinary arts, baking and pastry arts, hospitality management or a related field from an accredited institution. Certified or Certifiable in one or more of these areas: CEC, CEPC, CCE with the American Culinary Federation and/or World Chefs Society or other certification body. Four years of work experience in applicable field Two years of supervisory experience in the preparation of food. Commitment to the mission of the comprehensive two-year college and its role in total community development. Leadership and managerial abilities, including excellent organizational, computer and communications skills. Understanding and commitment to equal access/equal opportunity. PREFERRED QUALIFICATIONS Three years of experience as pastry chef, executive pastry chef, culinary/baking instructor or business owner in charge of food production in a foodservice operation. Bachelor degree in a related field from a regionally-accredited institution. Certified in one or more of these areas: CEPC, with the American Culinary Federation or WCEPC with the World Chefs Society or other certification body Knowledge, Skills, and Abilities: • Strong interpersonal, communication skills • Knowledge of employment laws, vocational rehabilitation strategies, and labor market dynamics. • Empathy, patience, and the ability to build trust and rapport with varied clients.
Job Responsibilities and Expected Results 1.In control at all times of ordering and the maintaining of food and non-food products needed for instruction of classes. 2. Maintaining cleanliness of classrooms, kitchens and storage areas. Assist with periodic 3. maintenance and cleaning of equipment and work areas. 4. Sustain and develop course curriculums. 5. Oversee and input course assessments each semester 6. Attend faculty development seminars. 7. Assist with periodic program review no less frequently than every three to five years for each 8. academic program. 9. Assist with maintaining national accreditation through the American Culinary Federation. 10.Assist with maintaining national accreditation through The Accreditation Commission for 11. Programs in Hospitality Administration. 12. Assist with Culinary Arts and Hospitality Management Institute Special Events. 13. Promote the goals of the school both internally and externally. 14. Advise and register students; assist with career placement services. 15. Pursue appropriate certification through the American Culinary Federation, the American Hotel 16. and Lodging Association, the Worldchefs Society or other certification bodies. 17. Assist n in all ways necessary to grow and maintain the integrity of the program. 18. Promote the mission ACDC Send resumes - [email protected]