Ivytech · South Bend, INPrepare for this interview
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The Culinary Café Instructor & Hospitality Faculty member is responsible for delivering high-quality instruction while managing the daily operations of a campus café that serves as a live learning laboratory for culinary students. This role combines teaching, student mentorship, and operational leadership to create an experiential learning environment aligned with industry standards. The faculty members will teach at least one course per term while overseeing café staffing, production, service, catering, community engagement, and financial sustainability. SUPERVISION RECEIVED: Program Chair, Department Chair, or Dean) CLASSIFICATION : Full-Time Faculty Compensation: $48,000-$52,000/ 9 month contract IMPACT OF THE ROLE This position is essential in preparing students for careers in the culinary and hospitality industry by combining academic instruction with real-world café and catering operations. The faculty member serves as both educator and industry professional, ensuring students graduate with practical skills, professionalism, and workforce readiness. MAJOR RESPONSIBILITIES - Facilitates student learning by delivering assigned classes in accordance with college policy, course objectives, and established syllabi. - Integrate café operations into curriculum to provide hands-on, experiential learning opportunities. - Develops and maintains course materials including syllabi, lesson plans, assignments, assessments, and instructional resources. - Maintains accurate student records, attendance, grades, and other required documentation. - Engages students using active learning strategies that promote critical thinking, teamwork, and real-world application. - Oversee all aspects of daily campus café operations, including food production, service, and sanitation. - Develop menus that support instructional goals, reflect current culinary trends, and maintain cost efficiency. - Supervises student participation in café operations as part of their educational experience. - Ensure compliance with all health, safety, and sanitation regulations. - Manages inventory, purchasing, vendor relationships, and cost controls. - Monitors financial performance including sales, food cost, and labor metrics. - Maintains high standards of food quality, presentation, and customer service. - Plans, executes, and evaluates campus catering events, including internal functions, special events, and institutional gatherings. - Supervises students in catering production and service to ensure high-quality, professional experience. Retention and Student Success - Provides coaching, mentoring, and performance feedback to students in a professional kitchen environment. - Promotes teamwork, accountability, and workplace professionalism. - Provides academic-related coaching and monitoring to students in collaboration with advising staff. - Monitors and documents of student performance initiate early interventions and referrals as needed. - Maintains office hours and student engagement hours per campus expectations. - Promotes student recruitment, retention, and completion through outreach and engagement efforts. This is not to be construed as an exhaustive list. Other duties logically associated with this position may be assigned. All responsibilities will be conducted within the parameters of the Family Educational Rights and Privacy Act (FERPA), other applicable regulatory requirements, and professional standards.
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