The Hotel, Culinary Arts, and Tourism Institute (HCAT) Instructional Specialist is a member of the program team dedicated to promoting hospitality education at Anne Arundel Community College. The Instructional Specialist will be responsible for the delivery of credit and noncredit instruction, maintenance of accreditation standards, and providing program support for the Institute, including advising, mentoring, curriculum development, and special projects.
This position reports to the Assistant Director, HCAT Institute.
Anne Arundel Community College (AACC) is committed to enriching the educational experience it offers through the diversity of its faculty, administrators, and staff members. The Hotel, Culinary Arts & Tourism - HCAT in the Division of Learning seeks to recruit and support a broadly diverse team who will contribute to the college's excellence, diversity of viewpoints and experiences, embrace concepts of equity and inclusiveness, and support the equal rights of all people by advancing the understanding and appreciation of differences including age, race, gender, ability, religious convictions, socio-economic status, ethnic heritage, or sexual orientation.
Due to the COVID-19 pandemic, most AACC employees are currently working remotely. Only individuals who are residents of Maryland, Delaware, Pennsylvania, Virginia, West Virginia or the District of Columbia are eligible for employment at the college. You must reside in one of these states prior to a determined start date.
Associate's degree and an executive level certificate from the American Culinary Federation (ACF) or similar accrediting body
Minimum of five (5) years of experience in culinary, a savory chef, or related field
Minimum of two years experience teaching credit, noncredit, or continuing education courses, preferably in a college environment. Experience with mentoring and advising students.
Experience with curriculum development.
Excellent oral, written and interpersonal communication skills, including the ability to deliver effective presentations.
Strong organizational skills, including the ability to interact effectively and tactfully with diverse populations (students, administrators, faculty/staff, professional organizations/associations, and the general public).
Demonstrated ability to work collegially with a culturally diverse group of students, faculty, staff on a daily basis.
Bachelors degree in Culinary, Hospitality, or Baking and Pastry and a related executive level certificate from the American Culinary Federation (ACF) or similar accrediting body.
Familiarity with microcomputer applications such as word processing, database management or industry specific point of sales systems. Knowledge of Microsoft Office required.
Ability to work with minimal supervision with attention to details and deadlines.
Ability to work a flexible schedule, including evenings and weekends and to travel locally to accommodate the needs of the program.