Culinary Arts Instructor

About SUNY Schenectady County Community College: SUNY Schenectady County Community College (SUNY Schenectady) is one of the State University of New York's finest two-year colleges located in upstate New York's vibrant and growing Capital Region, with easy access to Boston, NYC, the Adirondack and Catskill Mountains, Montreal and scenic Hudson Valley, all of which are just a few hours away. SUNY Schenectady is a premier college that provides quality, comprehensive education for transfer, career, training and workforce development to a diverse population in a student centered environment. The College offers more than 50 transfer and career programs in science, aviation, culinary, music, and liberal arts, and serves more than 5,000 students. SUNY Schenectady County Community College offers an excellent benefit package including health care with dental and vision coverage, a choice of retirement systems, a deferred compensation benefit, an on-site child care program and Montessori School, professional development opportunities, and health club membership. We take pride in being an urban campus with a small town feel. Job Description: Under the general direction of the Dean of the School of Hotel, Culinary Arts and Tourism, the culinary faculty member will provide instruction and advisement to culinary students. A full-time teaching load generally consists of 15 credit hours or 18 contact hours per semester. Faculty members at SCCC are responsible for assessment, course and program development, collaboration across disciplines, departmental work, and other duties as assigned. The culinary faculty member will be a roundsperson, able to teach culinary arts courses such as, but not limited to, Basic and Advanced Food Preparation, Baking, Garde Manger (to include ice carving), Quantitative Foods (Banquet), Classical Cuisine (Restaurant), Advanced Garde Manger and Meat Cutting, Modern Culinary Trends and Techniques, Culinary Competition and Mobile Food Service. The faculty member will need to design menus and order ingredients for labs following standardized procedures. This individual may be required to advise students in club activities, coach students in ACF sanctioned culinary arts competitions and to supervise students at special events (e.g. Kentuck