SINCLAIR COMMUNITY COLLEGE

About SINCLAIR COMMUNITY COLLEGE

Sinclair seeks to attract an academically and culturally diverse faculty that carries out the mission of the college with dedication, innovation and a commitment to the success of each student. The Business & Public Services Division invites applications for a tenure-track faculty position in the Hospitality Management department that will begin August 19, 2020. Principal Accountabilities The following are six critical performance areas that define a tenure-track faculty position: Scholarship and Professional Growth: Maintain and seek to improve currency and competence in the discipline and as a teacher. Teaching and Learning Facilitation: Participate in the continuing development and implementation of the department’s curriculum through teaching that reflects a strong commitment to fostering student success. Assessment and Evaluation: Implement evaluations according to established standards and use assessment data to continuously improve teaching and learning. Student Development: Through in-class and out-of-class initiatives, actively seek to advance the development of individual students and their capacity to meet their educational goals. Curriculum Design: In collaboration with colleagues, actively contribute to the continuous review and revision of the department’s curriculum. Workplace and Community Service: Contribute to the operation and advancement of the college through committee service and other activities. Extend professional expertise to the community served by the college. Requirements A bachelor’s degree in Hospitality Management, Culinary Arts or a related discipline, Master’s preferred. Master’s degree must be received within a specific time frame after hire. Must have minimum of five years of experience managing a front-line and the use of commercial equipment to include, but not limited to alto-shaams, grills, flat tops, tilt skillets, deck ovens, proofers, 60 quart mixers, as well as small wares, etc. as an Executive Chef Must have knowledge and dining room skills in the areas of: – Front of the house service – Napkin Folding – Table Settings – Point of Sales – Menu Development Must have basic knowledge and skill with regard to baking and pastry: – Cookies – Muffins – Biscuits – Creams – Icings – Plating Techniques Candidates must be familiar with learning technologies and the use of these technologies in the classroom Evidence of successful prior teaching experience preferred Must have a certified executive chef distinction or be certifiable at the executive chef level from the American Culinary Federation Must be Servsafe Certified before hire A demonstrated commitment to improving student learning through innovative strategies shown to help students succeed at the course and program level required Effective communication skills and interpersonal skills with the capacity to work successfully in a culturally diverse college community Must possess demonstrated skills in using modern educational technology, including multimedia-based instruction Be flexible in teaching day, evening or weekend classes at the Dayton campus, Learning Centers, or Regional Centers as applicable A contract for employment will not be issued without receiving official transcripts for all post-secondary degrees and successful completion of a background check.

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Company Type: College / University

Company Size: 1001 - 5000

Revenue: 25 - 100 million (USD)

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