This part-time role offers vital support to the culinary program during its transition. Responsibilities include coordinating dual credit activities, managing purchasing and scheduling tasks, and fostering student engagement, all under the direction of the department chair.
Key Responsibilities:
- Assist in managing and supporting the culinary program while actively promoting student recruitment, retention, and engagement through outreach and effective communication.
- Coordinate and facilitate dual credit activities, including liaising with partner high schools, organizing site visits, and managing related credentialing and compliance requirements.
- Oversee the purchasing and inventory management of food and supplies for culinary courses, ensuring timely procurement within budget constraints.
- Provide support for course scheduling, including assisting with schedule changes and communicating updates to students and faculty.
- Ensure that teaching labs/kitchens remain in compliance with safety standards and practices.
- Other duties as logically assigned by supervisor
Pay: $30/hour
Schedule: 10-20 hours per week, flexible schedule based on candidate availability and department needs.
Hospitality Administration Program Standard
A qualified faculty member in hospitality administration program meets all three of the following criteria:
- Possesses an earned baccalaureate or higher degree, from a regionally accredited institution, and
- Completed academic preparation and/or work experience appropriate to the program being credentialed to teach for, and
- Holds professional certification in the field.
Other Requirements:
- Serve Safe Certification is required.
- Serve Safe Instructor Proctor is required.
- Additionally, American Culinary Federation Educational Foundation accredited programs should meet the qualifications of the ACF certification standards. It is not required that they hold current certification at these levels, but that they would be qualified to do so regarding work experience and education, with Certified Culinary Educator (CCE) levels being encouraged for all full-time faculty.
Preferred Requirements:
Culinary Arts Standard
- Certified Chef (CC)
- Certified Sous Chef (CSC)
- Certified Culinary Educator (CEC)
- or equivalent
Baking and Pastry Arts Standard
- Certified Pastry Culinarian (CPC)
- Certified Working Pastry Chef (CWPC)
- Certified Culinary Educator (CEC)
- or Equivalent
Ivy Tech Community College is an accredited, equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, ethnicity, national origin, marital status, religion, sex, gender, sexual orientation, gender identity, disability, age or veteran status. As required by Title IX of the Education Amendments of 1972, Ivy Tech Community College does not discriminate on the basis of sex, including sexual harassment in its educational programs and activities, including employment and admissions. Questions specific to Title IX may be referred to the College’s Title IX Coordinator or to the US Department of Education Office of Civil Rights.
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