Salary: $29.94 – $38.77 Hourly
Location : Milwaukee, WI
Job Type: Part-Time
Job Number: 2023-04385
Division: Creative Arts, Design & Media Pathway
Department: Culinary Arts (316)
Opening Date: 05/10/2023
Closing Date: Continuous
Application Requirements: All applicants (internal and external) must complete the on-line application for consideration. Incomplete applications will not be considered.Unofficial transcripts, proof of certifications and or
Supplemental Information: Milwaukee Area Technical College requires all new employees to have completed COVID-19 vaccinations and to provide proof of vaccination status or have submitted a completed medical or religious exemption and accommodation request within 45 days from the date of offer
Description
Under the supervision of the Dean of Creative, Arts, Design & Media, to teach associate degree students enrolled in the Culinary Arts program. Teaching assignments will include laboratory and lecture, instruction in culinary arts, and various other technical, support, and elective courses. Related duties include requisitioning food service supplies, keeping an orderly and clean food lab, classroom management, updating and developing student advising and curriculum, program assessment, program development, recruiting students, and attendance at department and committee meetings.
Characteristic Duties and Responsibilities
- Prepare for and deliver instruction and perform teaching-related activities.
- Manage the classroom/laboratory.
- Develop curriculum and monitor and revise as appropriate to maintain course effectiveness; assist in program evaluation.
- Manage equipment, supplies and materials.
- Assess student performance and advise students on academic issues.
- Collaborate with advisory committee in program area.
- Attend departmental and institutional meetings.
- Promote the education/training program, participate in efforts to recruit and retain students, and participate in efforts to market MATC.
- Support student organizations and activities.
- Develop relationships with business and industry.
- Complete program evaluation and follow-up.
- Maintain certification, continue professional development and stay current in field.
- Perform other duties as assigned.
Qualifications
Must be able to read, write and speak fluently both English and Spanish
Must have one (1) of the following:
- Bachelor’s Degree (BS/BA) in Culinary Arts or Hospitality-related field.
- Associates’ Degree (AAS/AA) in Culinary Arts with a Bachelor’s in any Discipline.
- Associates’ Degree (AAS/AA) in Culinary Arts with seven (7) years (14,000 hours) of experience and training, including one (1) year of Supervision/Management in Culinary Arts.
- An Culinary Arts Apprenticeship completion certificate from the Wisconsin Bureau of Apprenticeship Standards (BAS), or a federally registered program, or a signed letter from a representative of an MATC apprenticeship advisory committee with seven (7) years (14,000 hours) of experience and training, including one (1) year of Supervision/Management in Culinary Arts.
Occupational experience:Must have a minimum of two (2) years of full-time or equivalent (4000 hours) experience as a Chef or Manager in a Hospitality-related field and
In addition one of the following must be met:
- At least one (1) years of work experience must have occurred within the last five (5) years.
- Two (2) years of teaching Culinary Arts course work at the post-secondary level within the last five years.
Industry or vendor certification:
- Must have a valid ServSafe Manager Certification from the National Restaurant Association with an overall passing score of 90%.
MATC Core Abilities
• Communicate effectively
• Collaborate with others
• Respect diversity
• Demonstrate responsibility
• Think critically and creatively
• Utilize technology
• Apply math and science
• Demonstrate environmental responsibility
• Embrace change
Standards of Teaching Excellence• Understanding Students and Fostering Student Success
• Classroom Management
• Planning/Organization
• Content Mastery and Currency
• Teaching Methodology
• Assessment of Student Learning
• Professional Contributions
PHYSICAL REQUIREMENTS:1. Ability to lift 50 pounds with or without accommodation
2. Ability to sit or stand for class duration with or without accommodation
ESSENTIAL TECHNOLOGY:1. Email – Experience with an Email system (GroupWise, Outlook, Gmail…)
2. Telephone – Experience with a voice mail system
3. Computer – Experience with Microsoft Office Suite
SUPPORTIVE TECHNOLOGY:Experience with or willingness to learn the following supportive technologies:
1. Online Information Management Systems – Experience with INFOnline or other online information management systems used for student advising, student programs, grading, class schedules and rosters
2. Blackboard – Experience with Blackboard or other web-based course – management systems
3. Technology-based Instruction – Experience with technology-based instructional delivery systems including SMART symposium, interactive touch screen monitors, LCD projectors, DVD players and/or other classroom technology
4. Emerging Technologies – Experience with emerging technologies (eg. social networking applications)
5. (Optional) Distance Learning Instruction – Experience with on-line, two-way video, ITV, and other methods of distance learning instruction
MATC is an AA/EEO employer and committed to workplace diversity.
Excellence through cultural diversity, we strongly encourage people of all racial/ethnic backgrounds to apply.
Employee Benefits at a Glance – PART-TIME FACULTY/EDUCATIONAL SUPPORT- Part-time employees pay a higher percentage of the premium than full-time employees.
HEALTH INSURANCE: MATC offers a choice between two medical insurance plans. See below for plan types:
1- UMR High Level PPO
2- UMR Low Level PPO
Note: All medical plans include Prescription Drug benefits at no additional costs to employees.
DENTAL INSURANCE: MATC offers a traditional group dental plan through Delta Dental.
Annual maximum per covered person is $2,500; plan covers preventive, routine, restoration, and orthodontics for dependents up to age 19.
GROUP TERM LIFE INSURANCE: MATC offers group life insurance benefits through Symetra Provident Insurance with active assignment and is fully paid for by the College. The amount of insurance is $15,000. The benefit is doubled in the event of accidental death.
RETIREMENT BENEFITS: If you are employed for greater than 12 months and meet the minimum hours requirement for participation in the WRS pension system, you will be notified of your eligibility. The College currently pays the full cost of the employer contribution (6.8%), and the employee pays the full part of the employee contribution of 6.8% of salary. There is a five year vesting period requirement in order to qualify for any employer contributions made on the employee’s behalf.
FLEXIBLE SPENDING PLANS: MATC offers eligible employees the opportunity to participate in both Health Care and Dependent Care flexible spending accounts administered through UMR.
SICK LEAVE BENEFITS: Sick leave is earned based on one times the weekly workload per semester. The maximum hours accumulation is 640 hours.
VACATION BENEFITS: Vacation is earned based on the length of service and hours worked each pay period. (Not available for Instructors)
PAID HOLIDAYS: MATC offers paid/flex holidays based on position.
MATC is an Affirmative Action/Equal Opportunity Institution and complies with all requirements of the Americans With Disabilities Act.
01
Please select one of the following requirements;
- 1. Bachelor’s Degree (BS/BA) in Culinary Arts or Hospitality-related field.
- 2. Associates’ Degree (AAS/AA) in Culinary Arts with a Bachelor’s in any Discipline.
- 3. Associates’ Degree (AAS/AA) in Culinary Arts with seven (7) years (14,000 hours) of experience and training, including one (1) year of Supervision/Management in Culinary Arts.
- 4. An Culinary Arts Apprenticeship completion certificate from the Wisconsin Bureau of Apprenticeship Standards (BAS), or a federally registered program, or a signed letter from a representative of an MATC apprenticeship advisory committee with seven (7) years (14,000 hours) of experience and training, including one (1) year of Supervision/Management in Culinary Arts.
- 5. None of the above
02
If you selected option 4 in the previous question; Please choose (1) of the following;
- A Culinary Arts Apprenticeship completion certificate from the Wisconsin Bureau of Apprenticeship Standards
- A signed letter from a representative of an MATC apprenticeship advisory committee with seven (7) years (14,000 hours) of experience and training, including one (1) year of Supervision/Management in Culinary Arts.
- A Culinary Arts Apprenticeship completion certificate from a federally registered program
- None of the above
03
Do you hold a valid ServSafe Manager Certification from the National Restaurant Association with an overall passing score of 90%?
- Yes
- No
04
Do you have two (2) years of teaching Culinary Arts course work at the post-secondary level within the last five years?
- Yes
- No
05
Do you have a minimum of two (2) years of full-time or equivalent (4000 hours) experience as a Chef or Manager in a Hospitality-related field?
- Yes
- No
06
Are you able to read, write and speak fluently both English and Spanish?
- Yes
- No
07
(INTERNAL APPLICANTS ONLY) Please specifically describe how your previous or current duties/experience relates to this position. (External candidates type N/A)
08
(INTERNAL APPLICANTS ONLY) Please list all positions previously and currently held at the college. (External applicants type N/A)
Required Question