Director, Program, Culinary Arts and Hospitality
Company: Guilford Technical Community College
Posted on: January 16, 2022
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.
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 colleges 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
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
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
17. Conducting and documenting program advisory committee meetings
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
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.
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
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
Maintain a professional status that supports the instructional
participating in professional development activities to maintain
currency in field; maintaining current credentials or licensures as
required by program or accreditation
Provide daily and ongoing oversight of facilities, equipment and
student records to include:
maintaining classroom and laboratory spaces including upkeep of
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
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
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
attending college professional development sessions,
college/division/department meetings, graduation and convocation,
Demonstrating and modeling the Colleges 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
5. Stay abreast of, meet and maintain CDC and/or Occupational
Health and Safety Standards for employees, students, and visitors
6. Perform all duties as assigned by supervisor
Dean of Business, Creative and Performing Arts
Associates 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
Three years demonstrated teaching experience in Culinary Arts or
Hospitality Management within a post-secondary institution or
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
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:
2. Respect Diversity
3. Adapt to changing procedures, protocols or assignments
4. Create and maintain a learner centered environment
5. Communicate effectively
Department/Job Specific Requirements
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
3. Shooter on Campus (within 30 days of hire; annual refresher
4. Personal Information Protection (within 30 days of hire; annual
5. Ethics and Social Responsibility (within 30 days of hire; annual
6. eLearning Level One (before the first day of the first semester
7. eLearning Levels Two and Three for instructors who teach online
or hybrid delivery methods (before the first day of the first
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
1. Criminal history checks and drug screening with acceptable
results may be required
Keywords: Guilford Technical Community College, High Point , Director, Program, Culinary Arts and Hospitality, Executive , Jamestown, North Carolina
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