POSITION SUMMARY

The Associate Dean - Education, Greystone is responsible for implementing the strategic vision and direction of the Culinary Institute of America’s (CIA) Greystone campus, as well as facilitating and implementing the planning, communication, administration, and operational controls of all campus educational activities.  This position is responsible for providing growth and development of the Greystone campus’s educational programming while promoting the CIA’s educational mission and core values of excellence, leadership, professionalism, ethics, and respect for diversity.

The Associate Dean contributes to the overall success of the Institute and participates as a member of the education management team, managing and supporting the efficient functioning of the Greystone degree and certificate programs. This position is responsible for monitoring procedures to ensure full compliance with the Institute’s accrediting organizations and with the implementation and adherence to the rules and regulations set forth and will provide administrative management, supervision, and leadership to full-time and adjunct faculty in a manner consistent with established Institute policies and procedures

ESSENTIAL RESPONSIBILITIES

• Serves as the main Greystone contact for Hyde Park Deans and Associate Deans; communicating on a regular basis with and aligning Greystone educational efforts, curricula and resources as needed and where necessary.
• Keeps apprised of any changes and, or updates to the college/educational initiatives and implements these
• updates where appropriate.
• Coordinates the efficient scheduling of Faculty and courses. Schedules Faculty and Adjunct Instructors to ensure coverage for all classes.  In concert with the Registrar, plans and projects class schedules and faculty assignments in advance for all programs each academic year.
• Creates on-the-fly coverage plan(s) when faculty call-out to ensure continuity of instruction and reduce the likelihood of class cancellations.
• Assists with graduation protocol: collaborating with the President’s Office in the selection of graduation speakers. Coordinates the ceremony, develops menus to be prepared by 4^th term students, and coordinates the execution of the event.
• Oversees degree concentration programs at the Greystone campus including but not limited to, curriculum, operational needs, student arrival, student departure, and student needs when enrolled at the Greystone campus.
• Provides oversight and compliance of faculty with student grading and Moodle standards.
• Collaborates with faculty to support student retention and persistence, conducts progress report meetings and collaborates with faculty when a student is identified as “at risk”.
• Ensures that students have the large equipment and small hand-tools needed and in sufficient supply in lab classes.
• Provides support to faculty to ensure all educational goals are met.
• Plans and creates the annual Greystone Education (EDU) department operating budgets. Monitors expenses and revenues to reach financial targets.  Plans, oversees, and submits quarterly and annual inventories.
• Maximizes the use of Gift-in-kind equipment and products to reduce overall costs to the organization.
• Works with Greystone Purchasing Manager concerning cost control and procedures and builds collaboration between purchasing staff and faculty team.
• Ensures the EDU department and faculty follow and adhere to the current collective bargaining agreement.
• Participates in quarterly labor management meetings and collective bargaining negotiations and amendments.
• Provides day-to-day management and supervision of full-time, adjunct, and visiting faculty for all degree and certificate programs. 
• Monitors, evaluates and provides faculty critiques and annual reviews at prescribed intervals.
• Encourages and supports the integration of instructional technology into the curriculum i.e., on-line instruction, interactive video, flipped classroom etc. Provides technological leadership and disseminates understanding of the use of technology and other tools which support faculty, students, and EDU administration.
• Provides leadership in the selection, testing, evaluation and recommendation of full time and adjunct faculty, in accordance with Institute policies and procedures.
• Oversees, monitors and ensures the input of error-free bi-weekly payroll, the payment of faculty stipends, the management of paid time off for faculty, overtime assignments, adjunct rates and payments.
• Acts as a liaison between the Human Resources department and faculty, fielding questions and providing timely solutions.
• Meets with students to discuss problems or complaints and assists in devising equitable responses and solutions, according to policy utilizing appropriate Institute resources.
• Participates as an effective spokesperson to students, guests, and other visitors to the Greystone campus for the CIA and its educational programs.
• Monitors the aesthetic impact of the operation, classrooms, labs, and all educational spaces.
• Ensures compliance with dress code, proper hygiene and sanitation in all classrooms and labs.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Bachelor’s degree.

Experience:

• A minimum of four (4) years of successful administrative experience or demonstrated leadership experience related to culinary arts and production, including the supervision, evaluation, and management of faculty.
• A minimum of seven (7) years of demonstrated teaching experience in culinary arts or related field.

PREFERRED QUALIFICATIONS

• Bachelor’s degree in Culinary or Baking & Pastry Arts.
• Master’s degree (or higher) in a food-related or educational field of study.
• Pro Chef III, CMC, CMPC, CMB certification.

REQUIRED SKILLS

• Broad business savvy, with a solid grasp of financial and operating goals. Must have a track record of achieving measurable success for meeting objectives, managing costs and achieving change. 
• Excellent interpersonal and leadership skills required, including the ability to form and mobilize intra-organizational teams to accomplish educational goals. Must have a history of developing programs to support strategic vision, partnering with stakeholder groups and effective problem solving and negotiation.
• Ability to provide leadership in the use of technology in the classroom and for office and management tasks.
• Experience in curriculum development and ability to lead the design and revision of curricula to maintain relevancy and to meet changing needs.
• Commitment to learn, the unique mission(s) of the CIA and its place in higher education and the culinary industry.
• Knowledge of the concepts and practices of shared governance, including faculty involvement and individual accountability.
• Commitment to learn and use concepts and practices that promote effective teaching and learning.
• Ability to use sound judgment and discretion in handling sensitive issues with confidentiality and discretion.
• Must display a high level of energy and self-motivation.
• Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
• Strong strategic planning, organizational, management, budgetary and supervisory skills required.
• Able to communicate effectively with proper oral and written proficiency; strong public speaking and presentation skills; excellent listening and interviewing skills.
• Contemporary, creative mindset. Ability to pro-actively foresee and respond to a diverse, changing environment.
• Demonstrated exceptional communication and organizational skills, sharp attention to detail.
• Broad-based knowledge of CIA programs, services & facilities.
• Ability to provide leadership for assessment of faculty performance and student academic achievement.
• Well versed in multi-disciplinary educational studies.

WORKING CONDITIONS

• Must be available to work nights and weekends as required due to business needs.
• Regular work requires a great deal of sitting and standing for extended periods.
• Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day.
• Ability to lift and carry up to twenty-five (25) pounds.
• Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.

ADDITIONAL INFORMATION

At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits.  We believe in supporting our employees with benefits to assist with work life balance.

Benefits are offered based on the position type and status. Benefits offered may include:

• Medical and prescription drug plan
• Dental plan, Vision plan
• Insurance: Life, Home, Auto, even Pet!
• Short- and long-term disability plans
• Generous paid time off programs, including paid holidays
• Retirement savings plan 403(b) with company contribution
• Employee assistance program
• And more!