Culinary Arts Tenure-Track Instructor

Santa Rosa Junior College

Salary: $76,771.00 - $107,114.00 Annually

Job Type: Full Time

Job Number: 23-116

Location: Sonoma County, CA

Department: Culinary Arts

Closing: 3/1/2023 11:59 PM Pacific

CULINARY ARTS TENURE-TRACK INSTRUCTOR

AT SANTA ROSA JUNIOR COLLEGE

FILING DEADLINE: Wednesday, March 1, 2023

This is a full-time, tenure-track/continuing contract position in the Culinary Arts Department at Santa Rosa Junior College, beginning Fall Semester, August 2023.

We are seeking equity-minded faculty who are committed to educating our diverse student population. SRJC supports equal access for all students, multi-ethnic global perspectives, and cultural competencies. We value diversity that supports honesty and integrity in an environment of collegiality and mutual respect and compassion that includes civic engagement opportunities that contribute to real world problem solving and empathy to identify the challenges and address the needs of others. Candidates must have demonstrated instructional skills to join our outstanding team of faculty, staff and administrators to provide high quality programs and services to our district, our community, and most importantly to our students.

ABOUT SRJC

Santa Rosa Junior College has been an integral part of the Sonoma County community and its rich history, beauty and culture for more than 100 years. Many of SRJC's students are drawn to the college for its academic excellence, superb faculty and staff, comprehensive student services and beautiful grounds. SRJC's mission is to passionately cultivate learning through the creative, intellectual, physical, social, emotional, aesthetic and ethical development of our diverse community. At SRJC, we value learning that includes:

Excellent and innovative instruction and support services;

A learning- and learner-centered environment;

A welcoming physical environment;

Equity-minded faculty and staff with a caring and supportive attitude among faculty and staff;

Access to programs and courses that lead to transfer and/or gainful employment.

Access to lifelong learning opportunities

DEPARTMENT DESCRIPTION

The Culinary Arts Department at Santa Rosa Junior College offers certificates in Culinary Arts, Baking and Pastry, Front House Operations, Dining Room Service, and Restaurant Management; Associate of Arts degrees in Culinary Arts and Restaurant Management; and courses in Global and Specialty cooking. These courses serve certificate students, associate degree students, transfer students, and community students. The Culinary Arts Department offers day, evening, and weekend classes at the Culinary Arts Center across from the Santa Rosa Campus, as well as online courses.

Located in one of the gastronomic hubs of the United States, the Culinary Arts Department at SRJC is Sonoma County's leading culinary school in a booming industry. The Department offers thorough, affordable, innovative instruction, preparing a workforce of qualified future chefs, pastry chefs, restaurant managers, and business owners. The Department operates a popular, full-service restaurant and bakery showcasing local and sustainable ingredients, including from SRJC's own Shone Farm. Culinary Arts students are prepared for the realities of working in a vibrant industry.

The Culinary Arts Department prides itself on a collaborative, team-oriented work environment that values communication amongst students, faculty, staff, and administration.

MINIMUM QUALIFICATIONS
Required:

Bachelor's degree AND two years of full-time (or part-time equivalent) related experience; OR an Associate's degree AND six years of full-time (or part-time equivalent) related experience; OR a fully satisfied (Life) California Community College Instructor's Credential in Foods, Food Services or related technologies or equivalent. (Degrees must come from an accredited institution.)

Preferred:

• Professional culinary arts teaching experience.

• Minimum of three years of full-time restaurant and/or hospitality experience.

• Bilingual and/or bicultural in English/Spanish.

• Ability to teach a wide range of culinary arts courses, from introductory to advanced.

• Ability to organize, teach, and supervise students in operating a full-service restaurant.

• Demonstrated commitment to practices of seasonality and sustainability in the professional food industry.

• Demonstrated experience and proficiency in the use of computer technology as a teaching tool.

• Familiarity with the local food industry, including current and changing trends.

• Ability to remain standing for extended periods of time; safely lift and carry 50 lbs; use fingers and hands to feel; reach with hands and arms; stoop, kneel, crouch, taste and smell.

• Demonstrated commitment and contributions to the development of organizational goals.

• A sensitivity to, and understanding of, the diverse academic, socioeconomic, cultural, disability, and ethnic backgrounds of community college students.

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