Faculty, Culinary Arts (Johnstown)

Job Scope

The Culinary Arts faculty member is a full-time tenure track position to support programming at the Center for Culinary Excellence. Working in cooperation with faculty and administrative colleagues, the Culinary Arts faculty member is responsible for providing high quality instruction, advising, curriculum development/review, and dynamic, student-centered, growth-oriented leadership and related activities designed to advance the College’s culinary program and associated courses.

The Culinary Arts faculty member will teach the equivalent of 15 credit hours per semester in the discipline which may include: food sanitation and safety, cooking techniques, hospitality management, and baking and pastry.

Other professional responsibilities include academic support and advising, participating in departmental and College-wide governance structures to ensure the quality and integrity of the overall curriculum, program development, participating in the assessment of student learning and course/program effectiveness, staying current in the discipline through involvement in appropriate professional development activities, and otherwise supporting the mission of the College by engaging in appropriate service activities.

Essential Job Responsibilities

1. Teaches assigned courses in qualified discipline(s).
2. Participates in curriculum development and maintenance.
3. Provides academic support and advising to students including establishing and maintaining a schedule of office hours.
4. Participates in college governance by serving on joint, ad hoc, college, division, and discipline committees.
5. Participates in the recruitment and hiring of new faculty through participation on search committees.
6. Participates in the planning and development of affiliated partnerships and the formation of an Advisory Committee.
7. Participates in college and community service activities.
8. Participates in professional growth activities and maintains awareness of new trends and developments within areas of instructional responsibility.
9. Recommends textbooks and supplementary materials (software, etc.) appropriate to the needs of students and course requirements.
10. Attendance at all mandatory meetings.
11. Regular attendance.

Direct Reports

None

Qualifications

To perform this job successfully, an individual must be able to have the knowledge, skills, and abilities to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Education:

• Associate’s degree in culinary arts or related field required.
• Bachelor’s degree preferred.

Experience & Knowledge:

• Teaching experience in postsecondary and/or vocational education preferred.
• A minimum of (5) years of industry related experience in a high-volume commercial kitchen including management of a professional kitchen.

Computer Skills:

• MS Office
• Learning Management System (preferred)

Certificates, Licenses, Registrations:

• ServSafe
• Criminal Background Check (Act 34)
• Child Abuse History Clearance (Act 151)
• FBI Federal Criminal History – Fingerprinting (Act 114).
• One or more of the following American Culinary Federation (ACF) certifications preferred:
  • Certified Sous Chef
  • Certified Chef de Cuisine
  • Certified Executive Chef
  • Certified Master Chef
  • Certified Culinary Instructor

Physical Demands:

• While performing the duties of this position, the employee is regularly required to stand, sit, and talk or hear.
• The employee is frequently required to use hands to write, handle, or feel; reach with hands and arms.
• The employee is frequently required to stoop, kneel, crouch, crawl, and lift and/or move up to 50 pounds.
• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment:

• Instructional kitchen environment with a moderate noise level and fluctuations in temperature.

Additional Notes

1. Please note that employment applications referencing ‘see resume’ or similar phrases are considered incomplete and may not be considered.
2. Please do not call to inquire about the status of your application. Only those candidates chosen for an interview will be contacted.
3. Employment is contingent upon submission and satisfactory review of any background check clearances as may be required by Pennsylvania Act 153. Please refer to our Pre-Employment Background Check Information page for more detailed information.
4. Successful candidates must be authorized to work in the United States and not require work authorization sponsorship by Pennsylvania Highlands Community College for any position now or in the future.
5. The College does not offer relocation assistance at this time.

Pennsylvania Highlands Community College is an equal opportunity employer committed to diversity in the workplace. Pennsylvania Highlands Community College promotes a drug-free workplace.

Pennsylvania Highlands Community College does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, retaliation, parental status, military service, or other non-merit factors.