Food Service Operations and Management Instructor, (Temporary, Part-Time Pool)

About this position

Food Service Operations and Management Instructor, (Temporary, Part-Time Pool) San Francisco Community College District Position Number: AC00235P Job Close Date: 11/05/2027 Campus: Salary (Applicant View): Compensation is determined in accordance with the City College of San Francisco Faculty Salary Schedule for Pay-by-workload assignments. The workload compensation upon entry currently ranges from $2,163.36 to $3,302.80 per workload unit, depending upon pl Position Description: This is a part-time position at one of our two culinary programs/campuses (Ocean Campus, and Chinatown/North Beach Campus). Current need is primarily for daytime, in-person instruction at our Ocean Campus. Job Duties: Create inclusive and welcoming lecture and laboratory environments that engage a diverse community of African American, Latinx, Filipino, Asian, Pacific Islander, and other disproportionately impacted students. Use an understanding of racial, socioeconomic, academic and cultural diversity to teach Restaurant Operations, Management, and Guest Service skills in cafeteria, quick service, and fine dining laboratories. Teach subjects, such as restaurant and event operations, food service safety and sanitation, wine basics, and customer service (including restaurant, quick service, café, and cafeteria). Instruct in all aspects of service, including, but not limited to quick service, a la carte, French, Russian, Banquet, Buffet, and event planning. Instruct students in the uses and functions of a computerized point of sales system. Maintain necessary attendance, scholastic, and assessment records, and submit them according to required deadlines. Provide quality instruction reinforced by ongoing assessment of approved student learning outcomes (SLO's), evaluation of results achieved, and implementation of plans and instructional strategies to improve results. Participate in departmental functions, staff meetings, committee work, faculty evaluations, curriculum development, SLO development, and assessment. Teach day, evening, and/or Saturday classes at any of our campuses as required. Current need is primarily for daytime, in-person instruction at our Ocean Campus. Participate on department and campus committees, fundraisers, on and off-site events, outreach, and recruitment. Pursue professional growth activities to maintain disciplinary, instructional, and methodological currency. Attend scheduled discipline-specific and in-service professional development activities, including Sexual Harassment & Discrimination training. Collaborate with colleagues and administrators to provide best practices for student success. Perform instructionally-related responsibilities, program and curriculum development, and evaluation and revision as required by the Department. Maintain credentials as required by accrediting councils/agencies and regulatory bodies. Perform other related duties as assigned by the supervisor. Minimum Qualifications:Demonstrated knowledge, skills, and abilities to work with community college students with disabilities, various sexual orientations, and diverse academic, socioeconomic, cultural, and ethnic backgrounds (Required). Earned Bachelor's Degree from an accredited institution, or equivalent foreign degree, plus two years of professional experience directly related to the faculty member's assignment; OR THE EQUIVALENT; OR Earned Associate Degree from an accredited institution, or equivalent foreign degree, plus six years of professional experience directly related to the faculty member's assignment; OR THE EQUIVALENT; OR Hold a fully-satisfied LIFE California Community College Instructor Credential in Foods, Food Service and Related Technologies (California credentials were no longer issued after July 1, 1990). [If you would like to claim education equivalency for the formal educational requirement, the "Faculty Equivalency Application Form" is available on the left side margin. This form will be considered as part of the application materials and must be submitted on or before the filing deadline as indicated on this job posting.] Desirable Qualifications: Minimum two years teaching restaurant operations at the community college level. Demonstrated commitment to equity-minded, culturally responsive teaching. Demonstrated experience working with historically marginalized groups. Demonstrated up-to-date knowledge of local and national industry trends, challenges, and shifts/changes (e.g. labor, tipping, costs of business). Demonstrated knowledge of back-of-the-house terminology, cooking methods, and techniques. Management experience in fine dining, quick-service, cafeteria operations, banquet, and special events service. Experience as a trainer for various positions within the front-of-house (FOH). Demonstrated ability to teach community college students. Demonstrated ability to work in a collaborative environment. Demonstrated strong understanding of history of hospitality, service, and the relationship between back-of-the-house and front-of-the house. Demonstrated awareness of the roles and impact of under-represented groups in the hospitality industry. Possess a Manager level, ServSafe Certificate. Benefits: ADA Statement: Applicants who require a reasonable accommodation to participate in this hiring process should contact the Human Resources Department at workrestrictions@ccsf.edu to make the necessary arrangements. Please be aware that verification of a covered disability under the ADA may be required. Selection Procedure/Conditions of Employment Applicants who meet all minimum qualifications and have all required application documents in the CCSF Human Resources Department on or before the filing deadline will be included in the initial review processes to be conducted by the Search Committee. A reasonable number of applicants who are judged by the Committee as best matching the requirements of the position will be invited for a personal interview with the Search Committee

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