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Hospitality/Food Services Faculty


Jeremy M. Jacobs Hospitality Program
 
Minimum Qualifications: Master’s Degree in Hotel/Restaurant/Resort Management, Hospitality Services, or closely related field with at least 3 years prior teaching experience; demonstrated ability to teach in the area of hotel or food service management; demonstrated ability to develop curriculum and articulation agreements with four-year universities; working knowledge of Microsoft applications; and the ability to work effectively with diverse community college students including concurrently-enrolled high school students, related business and industry, and other college departments. Preference will be given to candidates familiar with computer-based learning management systems and sufficient experience to assist with identifying and purchasing equipment and supplies to support the program.  
 
Responsibilities: Reports to the Associate Vice President for Workforce Education with responsibility for developing the program curriculum including syllabi , learning activities, and assessments of student learning; for developing effective business/industry partnerships for recruiting students, for  internship support, and for job placement of graduates; for advising program majors; for engaging in on-going professional development in support of program quality; and for maintaining safe and professional lab environments. Other duties include, but may not be limited to, customized training for local business/industry, service on college committees, and attendance at college activities. Some evening or weekend hours may be required.
 
Salary and Benefits: Commensurate with qualifications and experience. Competitive benefits package available including retirement; health, life, dental & disability insurance; a flex benefit plan; and tuition waivers for employee and family.
 
Proposed Start Date: August 1, 2014. Review of applications will begin immediately and continue until the position is filled.

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