ChefsGO1.0 (Culinary/Kitchen Line Cook) Lead Instructor

Title: ChefsGO1.0 (Culinary/Kitchen Line Cook) Lead Instructor

Agency: Virginia Peninsula Community College

Location: Williamsburg - 830

FLSA: Exempt

Hiring Range: Commensurate with qualifications and experience.

Full Time or Part Time: Part Time

Additional Detail

Job Description:

Virginia Peninsula Community College changes lives, empowers students to succeed, and enhances the social and economic vitality of the region through high quality education and workforce training, excellent service, and innovative partnerships.

Non-Credit Adjunct Instructors are required to provide instruction, support, assessment, and mentorship to Virginia Peninsula Community College’s non-credit learners. Non-Credit Adjunct Instructors are required to fully participate in the mission and community of the college. The major emphasis shall be on teaching, by working with non-credit program participants in classrooms, laboratories, clinical sites, field sites, distance learning, individual conferences, and related contexts to help learners develop their interest and abilities to the fullest.

Duties and responsibilities:

Teaching Load

Non-Credit Adjunct Instructor teaching loads during the calendar year will include such combination of day, evening, weekend, and distance education classes as the needs of the college require. Non-Credit Adjunct Instructors work up to 1500 hours throughout the calendar year, which will be primarily focused on teaching contact hours, but may include other related duties such as classroom preparation and closure activities; curriculum design and lesson preparation; participant advising and support; participant assignment assessment; and evaluation; etc. Adjuncts appointed to “Lead” Instructor positions may also be required to perform some course coordination tasks and duties as well as significant learner advising on an ad hoc basis. Teaching assignments may include classes at the Hampton or Historic Triangle campuses and/or off-site locations; on-campus and online classes; day, evening, and/or weekend classes.

Professional Activities and Contributions

ChefsGO is an intensive 11 week classroom program (34 instructional hours per week while class on-going), with additional outside coordination throughout the year, which require a less intensive, but ongoing amount of work. As with all adjunct instructors, some of these responsibilities include: assisting with design, development, and assessment of curriculum; serving in the role of mentor for learners and contributing to College governance and to service; collaborating in a diverse and collegial organizational culture with high standards for performance; remaining current in the academic discipline and in trends in teaching through professional development, further education, industry work-based activities and/or scholarship. In addition, the ChefsGO Lead Instructor position also requires:

• Working with sponsors and donors as needed;
• Coordinating with guest Chefs and Instructors;
• Assisting with interviews, learner selections and registrations;
• Participating in community events as the ChefsGo liaison;
• Assist in planning the graduation ceremony at the end of the program; and
• Acquisition and expense tracking/reporting of class supplies and materials (including necessary food supplies).

• Extensive Formal Education/Training and Experience in Culinary Arts and/or Hospitality Management
• Some teaching, training and/or mentoring experience required, preferably in the field(s) of Culinary Arts and/or Hospitality and preferably with adult / non-traditional learners.

• Knowledge of Culinary Arts, Industrial and/or Restaurant Kitchen Cooking and Hospitality Management
• Knowledge of adult learning theory and methodologies.
• Knowledge of competency-based education principles and methods.

• Excellent oral and written communication skills
• Demonstrated teaching and educational facilitation skills.

• Ability to apply Culinary Arts theories to practical applications.
• Ability to assess learner performance and progress and to provide appropriate feedback.
• Demonstrated ability to measure, assess and align learner outcomes within courses.
• Ability to promote higher-order thinking and problem solving among educational participants.
• Ability to adhere to established standards for educational quality.
• Ability to maintain complete, accurate educational records.
• Ability to adapt to state requirements, local needs, and national trends.
• Strong interpersonal skills, flexibility, and customer service orientation.

• Professional, industry recognized credential in Culinary Arts, Hospitality Management, Food Safety and/or Education (or equivalent).

• Significant curriculum development and/or instructional/project management experience.