Patisserie & Baking Instructor

Le Cordon Bleu College of Culinary Arts Minneapoli Location: Mendota Heights, MN 55120 Status: Full Time, Employee Job Category Education/Training Expand your knowledge, change lives for the better, and grow as a professional at Career Education Corporation, where we provide quality education for approximately 90,000 students worldwide through 80 campuses in the U.S., Canada, France, the United Kingdom and the United Arab Emirates, as well as online. Offering doctoral, master's, bachelor's and associate's degrees as well as diploma and certificate programs, CEC is a great place for professionals like you to learn and advance as fast and far as your talents will take you. Become a part of the team, and join one of the most-rapidly expanding companies in the private, for-profit, post-secondary education industry. We are now hiring dedicated individuals who want to make a positive difference for others, and for themselves. Patisserie & Baking Instructor Job Description GENERAL PURPOSE:As an instructor of an individual class or subject, the Chef Instructor is responsible for providing a high quality academic and lab instruction for the students in that given subject, the "Teaching-Learning" process, the orientation of the students to the subject, evaluation and grading of the students, the maintenance and supervision of the classroom/kitchen to provide a positive learning environment, evaluation and grading of the students, the accurate maintenance of grades and attendance.ESSENTIAL FUNCTIONS/RESPONSIBILITIES:   ·  Provide both the in-class and out-of-class activities of the students under their instruction.·  Assist with the Institute's retention program to identify "At Risk" students and relay this to the Retention, Department Chair and/or Director of Education for further action.·  Submit all reporting forms per corporate and college requirements.·  Maintain the safety and sanitation of the lab kitchen, classroom, equipment and students within their area of instruction.·  Follow the subject curriculum so as to create a consistent education for every student.·  Abide by and enforce all of the institute's rules, policies and procedures.·  Develop and administer written and practical tests related to the information being covered within the class.·  Evaluate the students' ability to comprehend, perform and retain the information and practical techniques being covered, using a range of assessment techniques.·  Ensure a high degree of professionalism exists within the classroom lab.·  Demonstrate the highest degree of professionalism, leadership, respect and guidance while relaying the philosophies of LCB.·  Maintain all budgetary requirements within their area of instruction.·  Participate in "School Wide" evaluation of the students.·  Submit timely and accurate student grades, attendance and records to the appropriate department.·  Oversee and ensure a "Positive Educational Environment".·  Participate in the school’s promotional activities.·  Continue to develop personal professional goals.·  Maintain up-to-date and accurate classroom attendance and grade records.  Final grades are due within 48 hours of the last class session. Attendance is to be posted for every class on the days the class meets QUALIFICATIONS:SKILLS/ABILITIES: The leadership, communication skills and high degree of technical ability to relay information in a manor that provides a positive learning experience and instills a passion for the profession as a whole.EXPERIENCE:  Minimum of 5 years relevant industry experience at Chef de Cuisine-fine dining level. Two years prior proprietary school experience or previous "Associate Instructor" position at an LCB program school is preferred.EDUCATION:  Associate of Applied Science- Patisserie & Baking or other related education as acceptable to the College President and Director of Education. PHYSICAL DEMANDS:Sitting for extended periods of time. Daily use of computer, phone, and other office equipment.  Lifting (max about 10 pounds), minimal reaching, bending and stooping.