Teaching Support Specialist, Nolan Food Labs

Leading at the intersection of people business and technology the Cornell SC Johnson College of Business is one of the most comprehensive business schools in the nation and includes many areas of expertise not found in any other leading institution. The college is comprised of the universitys three accredited business schools each of which is recognized as among the best in higher education: the Charles H. Dyson School of Applied Economics and Management the Samuel Curtis Johnson Graduate School of Management and the School of Hotel Administration. Our academic research; industry and community engagement; and undergraduate graduate and professional degree programs all reflect the future of business: flexible collaborative and cross-disciplinary. The college community includes 244 research faculty 44000 alumni and nearly 3300 undergraduate professional and graduate students. The SC Johnson College of Business has an unparalleled resource base from which to drawwithin the college Cornell Tech in New York City and Cornell University broadly.

The Cornell Peter and Stephanie Nolan School of Hotel Administration at Cornell University is the premier school for hospitality education in the world. As an integral part of the Cornell SC Johnson College of Business the school is leading the world in teaching and researching the business of hospitalitymarketing finance real estate operations and more all applied to the worlds largest and most exciting industry. Top faculty industry leaders alumni and students work together to generate new knowledge for the hospitality industry and form the premier network that shapes the industry every day. The school is home to 900 undergraduates 200 graduate students and more than 1700 industry professionals from 90 countries enrolled in executive education.

The Teaching Support Specialist serves as the instructional lead for all lab and restaurant operations pertaining to the Nolan School of Hotel Administration. The roles primary focus is to provide enriching contact time with students the Teaching Support Specialist exhibits proficient knowledge of course material through instructing demonstrating and guiding students individually in small groups and in the classroom. Good communication skills and proficiency in platforms such as Excel are vital to the role. The Teaching Support Specialist guides students through the process of synthesizing skills concepts and theories learned in the classroom that are utilized daily to operate a full-service restaurant or to successfully complete a culinary or beverage management lab section.

This includes all elements of professional food handling and preparation kitchen management and food and beverage systems. The Teaching Support Specialist collaborates with faculty in creation of curriculum presenting and teaching the goals and objectives of core and elective courses. The Teaching Support Specialists develops lab curriculum as well as dictates the flow of lab operations sets timelines and production schedules for each lab. The Teaching Support Specialist delivers the academic objectives to all students while managing lab sections and/or operating a restaurant as part of an instructional team. Additionally the Teaching Support Specialist works in tandem with faculty in presenting teaching and reinforcing core classroom concepts such as costing purchasing and menu development.

Meeting administrative goals pertaining to course expenses and logistics are required.

While position responsibilities vary every member of our community is expected to foster a culture of belonging and a healthy work environment by communicating across differences; being cooperative collaborative open and welcoming; showing respect compassion and empathy; engaging and supporting others regardless of background or perspective; speaking up when others are being excluded or treated inappropriately; and supporting work/life integration of oneself and others.

Required Qualifications:

• The Teaching Support Specialist must have a culinary degree and a hospitality or food-related masters degree with a minimum of three to five years of food service experience (or equivalent combination) including a minimum of three years of supervisory food service experience.
• A high level of culinary knowledge and technical skill is required.
• Current awareness of culinary and restaurant trends is necessary.
• Knowledge of current food service sanitation requirements and food safety standard operating procedures is required.
• Knowledge of food and beverage management systems and controls is expected.
• Excellent communication and interpersonal skills is required.
• Evidence of strong teaching skills at the college level is required.
• Experience working with inclusion belonging and wellbeing programs.
  

Preferred Qualifications:

• The Chef Instructor is responsible for a range of independent unsupervised instruction and instructional support for the schools food and beverage management area. These responsibilities include operational administrative classroom and laboratory elements.
• Additional responsibilities require the Chef Instructor to be proficient with Microsoft Office and electronic purchasing systems for multiple products and services. Food safety and TIPS (or equivalent) certifications are preferred.
  

University Job Title:

Teaching Supp Spec III

Job Family:

Academic Support

Level:

F

Pay Rate Type:

Salary

Pay Range:

$72209.00 - $83447.00

Remote Option Availability:

Onsite

Company:

Endowed

Contact Name:

Lisa Rhoads

Contact Email:

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• Unique applicable skills

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