Contributes to the department by successfully demonstrating knowledge and skills required to instruct and supervise curriculum and continuing education students in the Culinary Arts discipline. Strives to promote the safety, health and comfort of students, employees and guests of the College. Serves as a coach for the Student Competition Team. Assumes initiative for carrying out the mission and goals of the Culinary Arts Department and perform duties as assigned.
Participates in assessment, planning, implementation, and evaluation actives for continuous improvement of instructional quality. Serves on department, division and college level committees. Seeks opportunities for ongoing professional development. Devotes appropriate time to maintaining proficiency in the various sub-fields of the discipline.
1. Teaches all levels of courses specific to the Culinary Arts curriculum including labs, productions, classroom instruction and work-based learning supervision. Directly supervises curriculum and non-curriculum students in a variety of practicum and laboratory environments, including production and special events; 2. Attains and/or maintains professional certifications applicable to the field; 3. Utilizes assessment, planning, implementation and evaluation to direct course and curriculum improvements. Prepares syllabi and educational materials reflecting course objectives. Utilizes as appropriate instructional technology. Regularly updates course materials and outlines to reflect change in course design; 4. Models world-class service in simulated culinary environments that will enable students to develop and enhance the skills and knowledge leading to employment; 5. Assumes instructional responsibility for 17 – 22 contact hours per week, with day and/or evening hours. Schedules a minimum of five office hours per week. Develops and teaches continuing education courses on an as needed basis; 6. Maintains students' records as defined by the North Carolina Community College system and A-B Tech including grades, participation and performance measures; 7. Becomes actively involved in regional business and professional organizations related to hospitality. Models and adheres to department sanitation and uniform standards. Supervises sanitation station; demonstrates and facilitates diversity awareness and sensitivity; 8. Provides overall management of kitchen facilities. Ensures that operations are performed and maintained in accordance with federal, state, and local laws and ordinances. Assists in the purchasing and inventory of equipment and supplies. Provides oversight of general maintenance and repairs. Maintains financial records deemed necessary and in accordance with A-B Tech business office. Advises students in matters pertaining to career and academic development while facilitating student career placement; 9. Assists with the preparation of annual supply and capital expense budget consistent with program and college objectives while working within a defined budget; 10. Serves as a coach of Student Competition Team, creating a vision of excellence and continuous improvement. Travels with and supervises Student Competition Team as necessary, including attending State, Regional, and National competitions that may require out-of-state travel. Assists with fundraising; 11. Serves as department ambassador assisting with tours, community outreach, demonstrations, and PR initiatives providing promotional materials as needed and keeping faculty and staff informed of visitor/group needs. Assists with student club activities; 12. Actively participates in the team approach with fellow chef instructors; 13. Participates in graduation ceremonies and other achievement activities related to the program; 14. Maintains good communication with department director/chair, colleagues, clients and students. Participates in departmental meetings and adheres to department and college polices, standards and procedures; 15. Contributes to the College Vision, Mission, Values, and Welcoming College statement; 16. Performs other duties as assigned.
1. Associate’s degree in Culinary Arts or related discipline; 2. Three years of professional culinary experience working in the capacity of Sous Chef, Executive Sous Chef or Executive Chef; 3. Experience developing recipes and menus; 4. Experience supervising and instructing employees; 5. Eligible for, or in possession of American Culinary Federation (ACF) Certification; 6. ServeSafe Certified.
1. Bachelor’s degree in Culinary Arts or related field; 2. Experience teaching in higher education; 3. Proficiency in a foreign language such as Spanish, an East Slavic language, and/or American Sign Language.
Special Instructions to Applicants:
1. Upon submitting your on-line application, unofficial transcript must be uploaded to your application for the related degree(s) listed in the
Founded in 1959 in the heart of Asheville, A-B Tech is the largest higher education
institution in Western North Carolina, serving approximately 25,000 students a year
in Buncombe and Madison counties through our curriculum, continuing education and
workforce development programs. Located on a picturesque campus bordered by
Biltmore Estate, Asheville High School and Mission Health, A-B Tech attracts local
residents, as well as people from across the country who are drawn to Asheville’s
mountains and thriving community.