POSITION SUMMARY

In collaboration with other academic deans and administrators, in a manner consistent with established Culinary Institute of America (“CIA”) policies and procedures, the Associate Dean for Baking and Pastry provides administrative management, supervision and leadership of full-time and adjunct faculty in the School of Baking and Pastry Arts. The Associate Dean is expected to manage faculty through evaluation of overall faculty performance and monitoring program effectiveness. 

Application review will begin July 15, 2024 and the selection process will begin after that date.

 ESSENTIAL RESPONSIBILITIES

• Provide the day-to-day management and supervision of full-time faculty in the area of Baking and Pastry Arts.
• Achieve understanding of and implement all appropriate collective bargaining agreement provisions and Human Resources policies.
• Coordinate the efficient scheduling of faculty and courses in collaboration with other associate deans and the registrar’s office.
• Evaluate full-time and probationary faculty in accordance with CIA policies and the provisions of the collective bargaining agreement.
• Provide technological leadership and achieve understanding of the use of technology and learning management systems which support the academic program and administration.
• Provide leadership to assess and improve student achievement, retention and the attainment of educational goals and student success.
• Encourage, support, and nurture the integration of instructional technology into the curriculum (i.e., on-line instruction, interactive video, etc.).
• Meet with students to discuss problems or complaints and assist in devising equitable responses and solutions.
• Work collaboratively to achieve school, divisional, and institutional initiatives, and priorities.
• Encourage and promote faculty and professional staff development.
• Provide curriculum leadership in areas as assigned.
• Nurture culinary/pedagogical best practices.
• Work with the storeroom regarding relations, cost control and procedures; participate in budget development and monitor budgets.
• Work with dining services in support of special events.
• Oversee the production of baking and pastry items, for graduation receptions, finding opportunities for curriculum integration as capstone projects.
• Serve on college committees as appropriate.
• Assume closing responsibilities as directed by the Dean.
• Any and all other duties as assigned.

 REQUIRED QUALIFICATIONS

Education:

• Associate’s Degree in Baking and Pastry Arts.
• Bachelor's degree or equivalent professional experience in the field and/or an academic setting.

Experience:

• Minimum of three to five (3-5) years of experience in higher education, including teaching experience as a faculty member.

Licenses:

• Certified Hospitality Educator (CHE-CHEP equivalent).
• Servesafe Certified. 

 PREFERRED QUALIFICATIONS

• Masters Degree, ProChef, M.B, C.E.P.C.
• Three (3) years of successful administrative experience or demonstrated leadership experience related to baking and pastry arts and production.
• Previous experience with the supervision, evaluation and management of faculty.

 REQUIRED SKILLS

• Written/Verbal Presentation Skills: Documented or demonstrated skills or experiences which verify professional communication ability.
• Technological Proficiency: Knowledge of and evidence of ability to provide leadership for the use of technology in the classroom and for office and management tasks, including proficiency in Microsoft Office (Excel, Word, Publisher, Visio, ProjectPlanner, PowerPoint); Microsoft SharePoint (necessary for the Portal;  MOODLE and related applications.
• Curriculum: Evidence of skill in relevant curriculum development and ability to lead the design and revision of curricula to maintain relevancy and meet changing needs.
• Assessment: Knowledge of and demonstrated ability to provide leadership for assessment of faculty performance and student academic achievement.
• Leadership Potential: Evidence of skills in supervision and leadership role(s) or activities.
• Culinary Institute Mission: Knowledge of, or commitment to learn, the unique mission(s) of the CIA and its place in higher education and the culinary industry.
• Shared Governance: Knowledge of the concepts and practices of shared governance, including faculty involvement and individual accountability.
• Learning Theory and Practice: Knowledge of, or commitment to learn and use, concepts and practices promoting effective teaching and learning.
• Strong analytical, problem-solving and conceptual skills.
• Ability to use sound judgment and discretion in handling sensitive issues with confidentiality and discretion.
• Must display a high level of energy and self-motivation.
• Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.

 WORKING CONDITIONS

• Must be available to work nights and weekends as required due to business needs.
• Regular work requires a great deal of sitting and standing for extended periods.
• Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.

 The salary for this position is $125,000 per year. 

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

Apply Here