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Instructor Food Service Management

Application Deadline: 01/27/2020

Organization: Orange Coast College

Location: Costa Mesa, CA

Salary: $54,626.00 - $130,233.00 Annually

Website: http://www.orangecoastcollege.edu

Contact Details:

Full job description and OFFICIAL application available ONLY at: https://www.governmentjobs.com/careers/cccd/jobs/2660825/instructor-food-service-management?pagetype=promotionalJobs

Organization Details

Orange Coast College is a public community college in Costa Mesa in Orange County, California. It was founded in 1947, with its first classes opening in the fall of 1948.


Orange Coast College

Instructor Food Service Management

Job# 8-O-21

Salary: $54,626.00 - $130,233.00 Annually

Deadline: 1/27/2020

Full job description and OFFICIAL application available ONLY at: https://www.governmentjobs.com/careers/cccd/jobs/2660825/instructor-food-service-management?pagetype=promotionalJobs


Orange Coast College (OCC) is seeking a full-time, equity-minded, tenure track faculty member in Food Service Management commencing with the 2020 fall semester. The primary teaching assignment involves all areas of Food Service Management. This assignment also includes curriculum and program development, participation in department, division, college committees, and participatory governance activities assuming leadership roles both within the department and in the institution as a whole; collaboration across disciplines and the leveraging of student support resources; and participation in ongoing professional development.

The assignment may be day, evening, weekend, online, hybrid, or off-campus and is subject to change as needed. The ideal candidate for this position embraces the overall mission of Orange Coast College and the Coast Community College District, with a clear, focused commitment to supporting individualized student and employee goals through the work of Food Service Management.

The Mission of the Consumer & Health Sciences (CHS) Division is to meet community, regional and national workforce demands by offering high quality, comprehensive occupational training in a diverse range of career programs. The programs vary from eleven Allied Health Professions; Hospitality which includes Culinary Arts, Food Service Management, Travel and Tourism, and Professional Mariners; to Family Consumer Sciences which includes Fashion, Interior Design, and Early Childhood Education.

The programs in the CHS division closely monitor the industry demands, employment trends, and technological advances by hosting Advisory Committee meetings. In addition, several of our programs have strict compliance issues to contend with including outside accreditation, self-study reports, licensure, inspections, site visits, and annual reporting.

The CHS Division is the campus-wide leader in the number of A.S. Degrees offered per division, offering 45 degrees (campus total is 166). We are also the leader in the number of Certificates offered per division, offering 69 certificates (campus total is 199).

The Division also has 373 specialized facilities associate with the Division: Laboratories, Physical sites (ECE Lab School, Sailing Center, Instructional Food Service Operations and Culinary Arts eating facilities including Captain's Table), Clinical and Internship Sites. Further, we have 96 specialized events including Advisory Committee Meetings, Pinning Ceremony, Accreditation visits, Dental Assisting Clinic, Honor's Night. (hosted by CA and FSM departments), student-operated Captain's Table Restaurant serving the campus and community.

Qualifications and Physical Demands


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

• Provide instruction in Food Service Management in accordance with established course outlines of record.

• Responsible for ensuring assigned Food Service Management kitchen 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.

• Maintain kitchen lab spaces including deep cleaning oat the end of each semester and other times as required.

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

• Provide participation in the development and revision of the Foodservice Management curriculum as needed to meet the needs of both transfer and work-force bound students.

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

• Maintain current knowledge in the subject matter areas.

• Maintain contact with and involvement in professional organizations.

• Maintain and demonstrate 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.

• Participate in the following campus meetings: department faculty/staff, Hospitality Area, CHS Division and FSM and other Hospitality departments' advisory committee meetings.

• The assignment may include day, evening, weekend, and online sections.

• Participate in department extracurricular activities and fundraising events.

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

• Assist the Program Coordinator with the following:

• Plan and implement annual community advisory committee meetings.

• Update curriculum, course development, planning, implementation and evaluation as needed based on industry standards.

• Develop strong industry partnerships to support student internships and employment opportunities.

• Create clear and measurable student learning outcomes.

• Plan and recommend class schedules and part-time faculty.

• Provide student advisement and recruitment strategies.

• Participate in on-going program evaluation and program review.

• Provide budgetary assessment, planning, and purchasing. Recommend the purchase of food, equipment, and supplies.

• Provide professional community relations and outreach with local high schools, transfer schools, and community members.

• Develop program outreach, including publicity, community relations, external funding opportunities, and campus events.

• Communicate with state and national professional associations.

• Advisement of students

• Other tasks as needed.

Required Qualifications


Must meet one of the following qualifications under (1) through (5):

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

• Any Bachelor's degree or higher from an accredited institution AND two years of professional experience; OR

• Any associate degree AND six years of professional experience; OR

• Any Master's degree from an accredited institution AND professional experience required must be directly related to the faculty member's teaching assignment; OR

• Or, possess a combination of education and experience that is at least 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.

• Evidence of responsiveness to and understanding of the racial, ethnic, disability, gender identity, sexual orientation, socioeconomic, academic and cultural diversity within the community college student population, including students with different ability statuses (e.g., physical and/or learning) as these factors relate to the need for equity-minded practice within the classroom.

• Ability to contribute to campus and district-wide professional responsibilities and activities.

• Ability to complement existing staff, student and community demographics in terms of professional and personal skills.


Master's degree in Food Service Management, Hospitality Management, or a related field.

• A minimum of 3 years of recent experience teaching Foodservice Management at the post-secondary level.

• Educational and/or instructional preparation in Microsoft Office Suite, Google Office, and presentation software (Ie. Prezi) Learning Management Systems.

• Food Service industry experience in a specialty area such as restaurant management, catering management, health care food service or related areas.

• Participates regularly in continuing professional education, and active involvement in the foodservice industry.

• Hold several other appropriate professional credentials such as ServSafe Manager certification, Certified Food Executive (CFE) or the equivalent.

• Evidence of participation in student success initiatives in a post-secondary setting.

• Evidence that demonstrates a strong commitment to quality teaching, student success and academic excellence.

• Ability to work collaboratively.

• Evidence of knowledge and managerial experience in inventory, purchasing and financial management, menu and production planning, operation nutritional requirements, and human resources.

• Evidence of knowledge and managerial experience in planning, implementing and evaluating large catered events, high volume food service, restaurants, and retail foodservice.

• Evidence of knowledge and experience in commercial or non-commercial service in the area of food safety and related current issues.

• Recent experience working with African American, Latinx, Native American, and other racially minoritized students in the classroom, and an understanding of how historical patterns of exclusion of these groups within higher education and the field of Food Service Management shape patterns of participation and outcomes.

• Willingness to examine and re-mediate one's instructional, relational, and classroom practices to more effectively engage and support racially minoritized students.

• Experience and skill in addressing issues of equity in the classroom.

• Experience and expertise in culturally responsive teaching in Food Service Management, particularly as it relates to the relevance of Food • Service Management to students' lives, interests, and communities.

• Demonstrated ability to address equity gaps within Food Service Management courses and classrooms.

• Evidence of an ability to self-reflect and respond to an evidence-based assessment of student learning.

• Desire and demonstrated an ability to participate actively in the department, division, and college committees and in the shared governance of Coast Community College District.

• Desire and evidence of an ability to take on leadership roles both within the department and in the institution as a whole.

• Ability to work with computers, and use the Internet and interactive technologies to engage students in on-campus and online courses (where academically appropriate).

• Evidence of an ability to communicate effectively both orally and in writing.


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