We are seeking a part-time instructor to teach the following Culinary Arts/Hospitality for the following courses:
Catering WI-Introduces students to the principles and practices involved in establishing and operating a successful catering business. Topics include launching a catering business, pricing, kitchen setup, staffing, marketing, event planning, menu development, food preparation, service organization, dining-room management, and beverage service. The course is writing intensive. Students develop a restaurant, bakery, or catering concept and complete portions of a business plan that are ultimately compiled into a final written project while learning about the operational aspects of catering.
Dining Room Services Lab- Provides students with hands-on instruction in dining-room service and restaurant operations. Students learn and practice table setting, guest service, food and beverage service, buffet setup, wait-station operations, and dining-room maintenance. The course is conducted as a four-hour laboratory, providing students with practical experience in the operation and maintenance of a dining-room environment.
Examples of Duties:
- Prepare and deliver course instruction in accordance with PCCC curriculum and course objectives.
- Develop and/or utilize appropriate lesson plans, instructional materials, assignments, and assessments.
- Provide students with both theoretical and practical knowledge relevant to the course.
- Maintain a professional, safe, and supportive learning environment.
- Demonstrate and reinforce appropriate food safety and sanitation practices.
- Evaluate student performance and provide timely feedback.
- Maintain accurate student attendance and academic records.
- Mentor and advise students regarding course-related matters.
- Participate in departmental activities and meetings as required.
- Perform other related instructional duties as assigned.
Qualifications:
- Bachelor’s degree in appropriate discipline is required
or
- An Associate of Applied Science or Associate of Occupational Studies in Culinary Arts, combined with substantial professional culinary experience, may be considered where appropriate.
- Professional experience relevant to the course being taught.
- Previous teaching or training experience is preferred.
- Strong interpersonal, organizational, communication, and administrative skills.
- Proficiency with Microsoft Office and related computer applications.
The completion of a background check will be required for the selected candidate.
Compensation: Compensation is determined by a variety of criteria, including but not limited to, previous relevant experience, education level, and certifications. The hourly pay range for this position is $35-$45.
Benefits:
- New Jersey Sick Leave: Earn 1 hour of sick leave for every 30 hours worked with a maximum of 40 hours of leave per benefit year. (Eligible to use after successful completion of probationary period.)
- Employee Assistance Programprovides free, confidential, limited counseling services, work-life assistance, legal and financial guidance.
- Commuter Benefits:Free parking access is provided on site. An optional Transit Pre-Tax Plan is available which allows employees to use pre-tax dollars to purchase eligible transit expenses.
- NJ Defined Contribution Retirement Program provides eligible members with a tax-sheltered, defined contribution retirement benefit, along with life insurance and long-term disability coverage. (Must meet eligibility requirements.)
