Orange Coast College

Instructor, Culinary Arts (Tenure-Track)

Job# 3-O-26

Salary: $66,899.00 - $159,488.00

Deadline: 5/2/2025 11:59 PM Pacific

Full job description and OFFICIAL application available ONLY at: https://www.schooljobs.com/careers/cccd/jobs/4883452/instructor-culinary-arts-tenure-track?pagetype=promotionalJobs

EXAMPLES OF DUTIES AND POSITION REQUIREMENTS

Duties may include, but are not limited to, the following:

• Maintain currency within the assigned discipline(s)

• Demonstrate verbal and written communication proficiency with students, colleagues, and staff

• Demonstrate use of effective teaching methods and materials appropriate for the course, discipline, modality, and students

• Demonstrate compliance with course outline requirements and student learning outcomes

• Maintenance of regular and timely office hours

• Ensure confidential, accurate maintenance of student records

• Adhere to the College and departmental requirements consistent with the applicable bargaining agreement

• Demonstrate appropriate respect for students by demonstrating the following characteristics: patience, fairness, promptness in the evaluation and discussion of student work, appropriate sensitivity and responsiveness to the needs of individual students, support of the diversity of our students, colleagues, and staff in actions, words, and teaching and learning methods.

• Demonstrate respect for colleagues and the teaching profession characterized by the following conduct:

acknowledging and defending the free inquiry of students, colleagues, and staff in the exchange of criticism and ideas; acting in accordance with the ethics of the profession and with a sense of personal integrity; working in a spirit of cooperation to develop and maintain a collegial atmosphere among faculty and staff while upholding and respecting academic freedom;   demonstrating a commitment to and an engagement with the College, the division, and/or the department (as appropriate), and the profession; having the intellectual courage to share your professional opinion constructively, even when not the popular view, in pursuit of improvement; and having willingness to challenge yourself and others to re-evaluate practices in the pursuit of departmental, College, and District excellence.

• Provide instruction in Culinary Arts in accordance with established course outlines.

• Provide leadership in the development and revision of the Culinary Arts curriculum responsive to the students served.

• Participate in curriculum development, implementation, and evaluation; participate in and develop programs to measure student performance.

• Instructional assignment in quantity professional food preparation and specialized culinary skills; may include lecture and lab instruction in basic cooking methods, pantry, garde manager, baking, hot food preparation, Culinary competition, banquet style service, and cooking to order in the Captain's Table Restaurant.

• Responsible for ensuring assigned culinary labs have needed food and supplies by submitting requisitions for classes with the General Manager of Instructional Food Services in a timely manner. Ensure that all student prepared food is properly stored and accounted for upon completion of the lab. for the required food for daily assignments and food production.

• Conduct daily inspections at the end of each lab to ensure kitchen cleanliness and smooth lab transition.

• Ensure high levels of professionalism, sanitation, safety, and strict adherence to the department dress and uniform codes.

• Participate in the campus meetings (ex., Department faculty/staff, Hospitality Area, CHS Division, and CA and other Hospitality departments' advisory committee meetings).

• Participate in department extracurricular activities and fundraising events.

• Provide participation in the development and revision of the Culinary Arts curriculum as needed to meet the needs of both transfer and workforce-bound students.

• Participate in curriculum evaluation; participate in and develop programs to measure student performance.

• Participate in Career Fairs both on and off campus. Market program to new students and professionals in the community.

• Maintain current knowledge in the Culinary Arts and Baking and Pastry subjects and related matter areas, which may include certifications and continued education.

• Participate in industry CA and B&P advisory committees. Use economic needs assessment and other objective data analysis methods to improve the program and curriculum.

• Maintain contact with and involvement in professional organizations.

• Responsible for ensuring the proper function of all major and small appliances in kitchen labs. Report all repairs.

• Maintain appropriate standards of professional conduct and ethics.

• Fulfill the professional responsibilities of a full-time faculty member including, but not limited to the following: teach all scheduled classes unless excused under provisions of Board Policy; follow the department course outlines; keep accurate records of student enrollment, attendance, and progress; submit student grades according to established deadlines; post and maintain scheduled office hours; participate in departmental meetings and college and/or district-wide activities and committees as assigned.

QUALIFICATIONS

Minimum Qualifications

• Valid California Community College instructor credential, appropriate to the subject, per Education Code 87355 (issued before July 1, 1990); OR

• Any bachelor’s degree or higher and two years of professional experience (The professional experience required must be directly related to the faculty member’s teaching assignment); OR

• Any associate degree and six years of professional experience (The professional experience required must be directly related to the faculty member’s teaching assignment); OR

• Possess a combination of education and experience that is at least the equivalent to the above. Candidates making an application on the basis of equivalency must submit an Application for Equivalency in addition to all other required materials.  Please see "Additional Information" below to determine if you need to submit an Application for Equivalency.

How to determine if you need Equivalency? Candidates who do not meet the minimum requirements as stated in the job posting, but feel they have a combination of education and experience that would be equivalent to the State Minimum Qualifications, must attach a completed Application for Equivalency Form (Download PDF reader). This form must be included as an attachment to their online application, along with supporting documents, in addition to all other required materials.

AND

Evidence of demonstrated sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, geographic, gender, gender identity, and ethnic backgrounds of community college students. (California Code of Regulations Title 5 53022; Education Code Section 87360; Coast Community College District EEO Plan)

Additional Required Qualifications

ServSafe Manager Certification

Preferred Qualifications

ACF certification at Sous Chef, or Certified Pastry Culinarian, or Certified Culinary Educator, or higher.

Coast Community College District is an Equal Opportunity Employer