Hospitality Management & Tourism -Tenure Track Faculty (Internal Only) - New Lebanon - job 745574

Sinclair Community College

Date: 05/04/2021

City: New Lebanon, Ohio

Employment type: Full-time

Sinclair Community College is a comprehensive community college with an enrollment of over 25,000 students and offers career and transfer programs leading to an associate degree, certificate programs, and continuing education opportunities. Sinclair seeks to attract culturally and academically diverse applicants of the highest caliber for the full-time tenure track position in the Hospitality Management & Tourism department that will begin August 16, 2021.

This position is only available to current Sinclair employees

All positions are pending final budget approval for the 2021-22 academic year.

Principal Accountabilities

The following are six critical performance areas that define a tenure-track faculty position:

  • Scholarship and Professional Growth: Maintain and seek to improve currency and competence in the discipline and as a teacher.

  • Teaching and Learning Facilitation: Participate in the continuing development and implementation of the department’s curriculum through teaching that reflects a strong commitment to fostering student success.

  • Assessment and Evaluation: Implement evaluations according to established standards and use assessment data to continuously improve teaching and learning.

  • Student Development: Through in-class and out-of-class initiatives, actively seek to advance the development of individual students and their capacity to meet their educational goals.

  • Curriculum Design: In collaboration with colleagues, actively contribute to the continuous review and revision of the department’s curriculum.

  • Workplace and Community Service: Contribute to the operation and advancement of the college through committee service and other activities. Extend professional expertise to the community served by the college.


  • Minimum of a bachelor’s degree in Hospitality Management, Culinary Arts or a related discipline required

  • Master’s of Arts in Culinary Education or related discipline preferred

  • Minimum of five years of experience managing a front-line and the use of commercial equipment required to include, but not limited to alto-shaams, grills, flat tops, tilt skillets, deck ovens, proofers, 60 quart mixers, as well as small wares, etc. as an Executive Chef

  • Knowledge and dining room skills required in the areas of:

    – Front of the house service

    – Napkin Folding

    – Table Settings

    – Point of Sales

    – Menu Development

  • Basic knowledge and skill with regard to baking and pastry required:

    – Cookies

    – Muffins

    – Biscuits

    – Creams

    – Icings

    – Plating Techniques

  • Familiar with learning technologies and the use of these technologies in the classroom required

  • Evidence of successful prior teaching experience preferred

  • Certified executive chef distinction required, or be certifiable at the executive chef level from the American Culinary Federation

  • Servsafe Certified before hire required

  • A demonstrated commitment to improving student learning through innovative strategies shown to help students succeed at the course and program level required

  • Effective communication skills and interpersonal skills with the capacity to work successfully in a culturally diverse college community required

  • Demonstrated skills in using modern educational technology, including multimedia-based instruction required

  • Flexibility in teaching day, evening or weekend classes at the Dayton campus, Learning Centers, or Regional Centers as applicable required

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