Intro to Hospitality Adjunct

The hiring rate for these courses are as follows: Base rate is $2,478; rate with Master's Degree is $2,726; rate with Master's Degree and two (2) years of college-level teaching experience is $2,974. Hiring offers will be determined based on the final candidate's education and relevant experience.

POSITION SUMMARY

Culinary Institute of AmericaAdjunctFaculty members are responsible for teaching studentsahigh standard of professionalism.The responsibilities ofAdjunct Faculty includebut are not limited to teaching and evaluating students.AdjunctFaculty members also maintain office hours, assist students who are having difficulty with studies, and honor college policies.

HOSP-210: Introduction to Hospitality and Customer Service - 1.5 Credits

This course introduces students to the art of food and beverage service. Students will learn about equipment and use of equipment related to several styles of service, proper dress and sanitation, organization, and responsibilities within the dining room. They also receive an introduction to the Micros point of sale system used in all of the public restaurants at The Culinary Institute of America. The course provides students with a quality level of understanding and skill with respect to service techniques, effective merchandising, guest relations, and sales management.

ESSENTIAL RESPONSIBILITIES

• Preparesdaily lesson plans for classes and teachesclasses as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of theInstitute.
• Worksindividually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
• Providesregular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria; files course grades consistently and without prejudice.
• Evaluates and document student performance using established methods and criteria.
• Submits course grades promptly within the timeframe specified by College policy.
• Compiles and presents instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines and class schedules as assigned.
• Utilizes the established syllabus and textbook(s) for the course being taught.
• Maintains record of student attendance, student progress, and grade distributions.
• Maintains discipline and order during instructional activities.
• Enforces sanitation principles (appropriate toteaching assignment), attendance policies, Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies).
• Supports the mission and policies of the Institute as well as the overall strategic direction of theEducation Department.
• Assumesresponsibility for equipment and facilities of the classroom.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Bachelor's Degree

Experience:

• Minimum of one (1) year of teaching experience.
• Minimum ofone(1) to three (3) years of work experience in the related topic area.

PREFERRED QUALIFICATIONS

• Master's Degree in related field for Food Safety.
• PhD inrelated field.
• One (1) year college level teaching experience.
• Experience with Moodlepreferred.

REQUIRED SKILLS

• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
• Excellent written, verbal communication, and presentation skills required.
• Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
• Exceptional organizationalskills.
• Ability to work independently or in a team environment and maintain collaborative relationships with all members of faculty and administration.
• Must have an excellent and welcoming presence in front of guests and employees. Moderate to strong presentation skills are required.

WORKING CONDITIONS

• Mustbe available to workthe assigned course schedule.
• Must be available to work nights and weekends as required due to business needs.
• Regular work requires a great deal of sitting and standing for extended periods.
• Regular work requiresthe use of a computer, sometimes in excess of eight (8) hours per day.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.