#RPM

The Program Director in collaboration with the Dean provides the vision and leadership required to realize the mission of the Culinary Arts & Hospitality Management Department and the college at large. Primary administrative responsibilities include program development/management, budget development/management, maintaining programmatic accreditation/external partnerships and providing operational supervision to full and part time faculty and staff in the department. Instructional responsibilities require a strong culinary and hospitality services skill set and the ability to teach students effectively in an instructional environment, and to work with competitive student teams. The Program Director is a member of the full-time faculty and maintains a teaching load with some administrative release time to carry out duties.

Administrative Responsibilities 
1. Maintaining knowledge of/compliance with the North Carolina Community College System requirements and external programmatic accreditation standards for assigned academic program. 
2. Providing leadership to program curriculum development/revision including ensuring establishment of effective student learning outcomes and related assessment methods. 
3. Conducting and documenting bi-annual academic assessment process requirements in stated timelines. 
4. Contributing to the development of a data based, student centered schedule in collaboration with the Dean. 
5. Participating in the college’s hiring process for full and part time faculty; orienting new faculty to program policies. 
6. In coordination with the Dean, providing evaluative feedback to program faculty/staff regarding job performance. 
7. Developing and recommending teaching assignments for program faculty to the Dean. 
8. Conducting and documenting regular faculty meetings to ensure good communication. 
9. Supporting students through the academic program promoting retention and graduation. 
10. Developing and participating in program recruitment activities that promote enrollment. 
11. Participating in the resolution of student complaints in accordance with college policy. 
12. Preparing and/or reviewing course substitutions for submission to the Dean. 
13. Contributing to development, implementation and oversight of departmental budgets. 
14. Participating in the management and support of instructional spaces (i.e., technology needs, inventory control, etc.). 
15. Identifying/promoting professional development for faculty to ensure continued program relevancy and excellent teaching. 
16. Participating in program review and unit planning processes. 
17. Conducting and documenting program advisory committee meetings as required. 
18. Participating in the establishment and coordination of work based learning sites. 
19. Coordinating outreach and developing/maintaining relationships with industry-related personnel and employers; participating in professional organizations promoting advancement of the profession. 
20. Participating in professional development opportunities to advance teaching skills and strategies. 
21. Participating in professional development opportunities to advance leadership skills. 
22. Tracking and facilitating mandatory GTCC trainings. 
 
Teaching 
Prepare and teach departmental courses to include: 
• developing learner centered lesson plans 
• employing teaching strategies and instructional materials for different learning styles 
• incorporating, as pedagogically appropriate, current technology in classroom, distance learning and laboratory environments 
• creating and modeling a quality learning environment that supports a diverse student population 
• preparing, distributing, and utilizing instructional support materials, including course syllabi, supplementary materials, instructional media, and other devices as appropriate 
• updating and revising curriculum to maintain currency and compliance with accreditation standards 
• developing new courses as needed to support the instructional mission 
• participating in the development and review of course and program/general education outcomes as appropriate 
• developing, conducting, and documenting appropriate assessment of student learning in outcomes courses and programs/general education as appropriate 
 
Professional Development 
Maintain a professional status that supports the instructional mission by: 
• participating in professional development activities to maintain currency in field; maintaining current credentials or licensures as required by program or accreditation 
 
Administration 
Provide daily and ongoing oversight of facilities, equipment and student records to include: 
• maintaining classroom and laboratory spaces including upkeep of assigned equipment 
• providing for the security of facilities, equipment, and instructional materials and maintaining safe working conditions 
• maintaining student records (e.g., grades and attendance) in accordance with established deadlines using a variety of technology-based programs (e.g., Colleague, WebAdvisor, Moodle) 
• complying with all applicable college, state, and federal rules and regulations 
 
Student Support 
Provide an environment conducive to student success to include: 
• conducting recruiting activities 
• providing academic advising 
• promoting retention/persistence by assisting students to develop strategies for success 
• assisting students with the registration and graduation process 
• referring students to campus and community resources when appropriate 
 
College Service 
Support college-wide endeavors to include: 
• collaboration with faculty and staff from other divisions/departments to promote communication, coordinate schedules, and support student success 
• serving on department, division, and college committees 
• participating in GTCC institutional initiatives 
• collaborating with educational partners, business/industry and/or external agencies as appropriate to promote the instructional mission of GTCC 
• supporting collegiality and teaching excellence by actively participating in the professional development of new and veteran faculty (e.g., mentoring and peer observation) 
• participating in/coaching extracurricular student activities/clubs 
• attending college professional development sessions, college/division/department meetings, graduation and convocation, as required 
• Demonstrating and modeling the College’s employability skills: adaptability, communication, information processing, problem solving, responsibility, and teamwork. 
 
Additional Duties and Responsibilities: 
1. Maintain student records 
2. Seek external funding sources 
3. Administer grant funds within guidelines established by the grant, the college, the NCCCS and federal and state guidelines 
4. Maintain discipline credentials to include faculty certifications. 
5. Stay abreast of, meet and maintain CDC and/or Occupational Health and Safety Standards for employees, students, and visitors if applicable. 
6. Perform all duties as assigned by supervisor

Dean of Business, Creative and Performing Arts

Associate’s degree in Culinary Arts, Food Service Technology, Baking or Pastry Arts, Hospitality Management or related field from a regionally accredited post-secondary institution

Baccalaureate degree in Culinary Arts, Food Service Technology, Baking or Pastry Arts, Hospitality Management or related field from a regionally accredited post-secondary institution

• Three years of professional experience as a full-time culinary or hospitality professional 
• Three years demonstrated teaching experience in Culinary Arts or Hospitality Management within a post-secondary institution or professional setting. 
• Experience with direct employee supervision and management 
• Eligible for or current American Culinary Federation certification as a Culinary Educator 
• Eligible for ServSafe certification (required within 90 days of hire)

• Greater than three years of relevant professional experience as a full-time culinary or hospitality professional 
• Greater than three years demonstrated teaching experience in Culinary Arts or Hospitality Management within a post-secondary institution or professional setting. 
• Previous instructor or department chair experience in an accredited culinary or hospitality program to include curriculum development and employee supervision. 
• Experience with alternate instructional delivery systems to include a learning management system 
• Community college teaching experience 
• Recent national or international competition experience 
• Advanced American Culinary Federation certifications (e.g. Certified Executive Chef)

The Director shall possess an understanding of and commitment to the nature and role of the Community College, particularly its “open door” policy. He/she shall have demonstrated personal and professional competence for the responsibilities assigned. The Director must be able to: 
1. Multi-task 
2. Respect Diversity 
3. Adapt to changing procedures, protocols or assignments 
4. Create and maintain a learner centered environment 
5. Communicate effectively

Mandatory GTCC Trainings (upon initial hire and annual updates as required; other required trainings may be added as needed): 
1. Reporting Requirements 
2. Discrimination & Anti-Harassment (within 30 days of hire; annual refresher thereafter) 
3. Shooter on Campus (within 30 days of hire; annual refresher thereafter) 
4. Personal Information Protection (within 30 days of hire; annual refresher thereafter) 
5. Ethics and Social Responsibility (within 30 days of hire; annual refresher thereafter) 
6. eLearning Level One (before the first day of the first semester teaching) 
7. eLearning Levels Two and Three for instructors who teach online or hybrid delivery methods (before the first day of the first semester teaching)

1. Daily hours vary 
2. Stand Extended periods of time (up to 4 hours) in a busy kitchen and dining room 
3. Kitchen lab responsibilities may involve hazardous & safety situations, management of accidents, & exposure to blood borne pathogens 
 
Other: 
1. Criminal history checks and drug screening with acceptable results may be required