SUMMARY:

Dorsey College Culinary & Baking programs are ACFEF-accredited programs that offer a well-rounded education that includes the culinary arts along with developing self-esteem, self-reliance, confidence, and discipline, and a commitment to the communities we live and work in.

Come and surround yourself with talented and professional individuals who have also taken the next step of making a difference in someone's life. 

ESSENTIAL FUNCTIONS:

• Plan, prepare, and deliver quality classroom instruction in lecture, clinical, and/or laboratory format based on the approved course outline by selecting and utilizing a variety of approved course materials and teaching methods that address all learning modalities to ensure that the needs of individual students in the program are met.
• Assess student learning using appropriate methods.
• Demonstrate effectiveness with strong outcomes in Student Retention, Student Success, and Student Attendance, as measured by the Faculty Development Program.
• Conduct an engaging classroom lecture and/or lab based on the course outline.
• Motivate students by demonstrating sensitivity for concerns and actively involving students in classroom discussions and/or activities.
• Advise students on attendance, grades, and issues in order to ensure successful completion of their course.
• Contact absentee students by text, email, and/or phone as needed to improve retention.
• Manage classroom environment through compliance with campus policies including but not limited to classroom management, attendance, punctuality, and professionalism.
• Ensure instructor preparedness before class by listing the following information on the white board in class: Instructor Name and Contact Information (Google Voice Phone Number and Dorsey Email Address), Date, Class Name, Day’s Objectives, and Next Session Objectives.
• Monitor and prepare supplies and equipment to ensure readiness prior to class, informing appropriate campus personnel when areas requiring attention are discovered.
• Participate in faculty, staff, committee, and in-service meetings. Attendance at commencement is strongly encouraged.
• Demonstrate professional growth in the subject in which you teach through a combination of several of the following activities: membership and participation educational associations, professional organizations, continuance of education, concurrent related business experience, educational research, and awareness of current practices and standards. Attendance at seminars, conventions, field visits, vendor shows, equipment exhibits, etc., are excellent opportunities for instructors to gain enrichment. Professional writing by an instructor is also an example of professional growth.
• Actively support other departments such as Financial Aid, Admissions, and Career Services.
• Ensure that all educational activity is conducted in a legal and ethical manner.
• Demonstrate continuous improvement by working within the guidelines of the Company’s Faculty Development Program or other criteria as identified (such as Success Rate, Retention Rate, Student Attendance Rate, Student Evaluations of Instructor, and Final Exam Pass Rates).
• Maintain employer relationships by at least annual contacts with employers, one must be a site visit, one may be by phone conversation.

KNOWLEDGE – SKILLS – ABILITIES:

• Exceptional verbal and written communication skills as well as active listening.  
• Must possess strong time management skills and ability to work well under pressure.  
• Able to multitask, prioritize, show extreme resourcefulness and problem-solving skills.  
• Must be able to follow policies and procedures and support the Managing Director.  
• Must be able to express a positive attitude about school activities.  
• Proficient with basic office equipment, computers, and computer applications including Microsoft Office Suite. 

MINIMUM QUALIFICATIONS:

• Must have proven track record of excellent teacher evaluations, standardized final exam and student retention results. 
• Culinary Arts instructors must possess a certificate, diploma or degree in the field taught from an institution accredited by agencies recognized by the US DOE or American Culinary Federation (ACF) Certification and one year’s documented experience in the field.

WORKING / PHYSICAL DEMANDS:

• May be required to work late and occasional weekends to support business needs.
• 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. While performing the duties of this job, the employee is regularly required to see, talk and hear. The employee is frequently required to stand; walk; sit for extended periods of time; and have sufficient hand, arm and finger dexterity to operate a phone, computer keyboard and other office equipment. 

NOTE: This job description is not intended to be all-inclusive, and the employee may be required to perform other duties as assigned by their manager, in order to meet business demands. This is not an employment contract, implied or otherwise and employment with Dorsey College is “at-will”.