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Culinary Arts Instructor, #F0115

 
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Institution: J. Sargeant Reynolds Community College
Location: Goochland, Virginia
Category:
Faculty-Vocational & Technical-Culinary Arts
Posted: April 29, 2013
Type: Fulltime
Salary Range: $40,061 - $96,408  USD Per Year
Application Due: Open until filled
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Position Information Working Title Culinary Arts Instructor, #F0115 Role Title Faculty-Teaching/Research Job Open Date 04-25-2013 Job Close Date Jobs close at 5pm EST. Open Until Filled Job Type Detail Definition Salaried Faculty- S-2 Is this position funded in whole or in part by the American Recovery & Reinvestment Act (Stimulus Package)? No Hiring Range $40,061-$96,408; Approximate maximum hiring salary: $53,583 Agency J. Sargeant Reynolds Comm Coll (283) Agency Website Click Here for Agency Website Location Richmond (City) - 760 Sublocation Position Number F0115 Job Posting Number 0067946 Does this position have telework options? No Type of Recruitment Definition General Public - G Job Type Definition Full-Time (Salaried) Pay Band Job Description The primary responsibility is teaching. Faculty loads are normally scheduled on an average of fifteen (15) credit hours per semester. Office hours, advising, and collateral duty assignments are expected. Teaching assignments may include day and evening classes at multiple on- and off-campus locations, including dual enrollment. Opportunities for summer teaching will be based on student interest. Minimum Qualifications Associate's degree in Culinary Arts with demonstrated competency in teaching field; or Bachelor's degree in Culinary Arts or related field. Five (5) years of related occupational experience within the last ten (10) years. Current ServSafe Certification. Preferred Qualifications Considerable supervisory and practical cooking experience within the past year at sous chef level or higher in a variety of food service settings, including fine-dining. Current ACF Certified Culinary Educator preferred. Community college teaching experience. Demonstrated ability to teach savory food preparation and artistic food presentation, including fruit/vegetable/starch preparation, garde manger, meat, seafood and poultry fabrication, stock, soup and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies. Demonstrated ability to integrate nutrition, food safety and cost control into instruction. Demonstrated ability to incorporate technology routinely into instructional and faculty responsibilities. Demonstrated ability in HACCP and environmental hygiene. Demonstrated ability to work with a widely diverse faculty, staff and student population. Demonstrated ability to use a personal computer and current Microsoft Office programs. Demonstrated ability to communicate effectively, both orally and in writing. The selected candidate must be able to successfully pass the college's pre-employment security screening. Special Requirements Special Instructions to Applicants Application reviews will begin JUNE 13, 2013. For full consideration, the cover letter, curriculum vitae, and unofficial undergraduate and graduate transcripts must be received with the online application. If you are invited for an interview, three current (within one year) letters of recommendation relevant to this position can be provided to the committee on the day of the interview, or must be received in the Office of Human Resources prior to the interview day. Official transcripts must be received in the Office of Human Resources prior to the first day of employment. AA/EOE/ADA Optional Applicant Documents Other Document Transcript Required Applicant Documents Resume Cover Letter Contact Information Name JSRCC Phone 804-523-5249 Fax Email: Address: JSRCC Office of HR Position #F0115 P.O. Box 85622 Richmond, VA 23285-5622

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