Program Director For Culinary Arts And Hospitality Management

The Program Director for LIU Brooklyn Culinary Arts Bachelor of Science, and Hospitality Management Bachelor of Science is responsible for overall degree program development, management, and future academic direction aligning directly with LIU's mission and strategic plan. The program director will have thorough knowledge of the culinary and hospitality industries and instructional experience. The selected candidate will report to the Dean of the School of Business and work closely with university leadership to help develop opportunities for students and faculty.

LIU Brooklyn's Culinary Arts Bachelor of Science (B.S.) degree program prepares students for the many careers that evolve from the knowledge of food, food preparation, and the need for leadership competency in culinary-focused businesses. The Culinary Arts bachelor's degree provides students with an exceptional program of study that delivers a world-class culinary arts education. Program curricula foci comprises culinary and pastry skills instruction; restaurant and hospitality management; menu design; food safety management; business and entrepreneurship; culinary arts practicum, and culinary internship.

LIU Brooklyn's Hospitality Management B.S. offers students broad exposure to the hospitality industry and combines business practices with the social science of hospitality. Students will become proficient in business competencies development in key segments, including hotels and lodging; food and beverages; travel and tourism; meetings and events. Program curricula include financial reporting specific to various hospitality industry operations; investigation of interconnected industries within the hospitality field; exploration of the psychological rationale of consumers and suppliers, and both current and future industry trends analysis.

Responsibilities:

• Alongside University leadership, build-out Brooklyn Culinary Arts Facilities to include two teaching kitchen-classrooms, a bakery, and future café-restaurant.

• Develop and continuously update B.S. Culinary Arts, and B.S. Hospitality Management program curricula.

• Schedule and organize classes and events for culinary arts and hospitality management students.

• Participate in academic and university-wide committees; represent the University in community and regional functions in the culinary and hospitality industries.

• Grow both Culinary Arts and Hospitality Management degree programs by establishing, maintaining and expanding partnerships in culinary and hospitality fields that provide internships and/or workforce experiences for students.

• Plan and execute industry trips for students to gain real-life experience and exposure.

• Provide classroom instruction, and support as needed.

• Supervise and guide faculty and staff and provide professional development opportunities.

• In collaboration with LIU Student Affairs, assist with Culinary Arts, and Hospitality Management student recruitment and enrollment.

• Prepare any reporting requirements associated with the Culinary Arts BS, and Hospitality Management BS programs, including program accreditation, outcomes assessment, and/or academic program reviews.

• Other duties as assigned.

Skills, Knowledge, Experience:

• An established teaching record in higher education.

• Administrative experience managing or coordinating a team of people, including managing and planning program development preferably within an academic context.

• Excellent oral, written and interpersonal communications skills.

• Demonstrated ability to build a diverse network within both the culinary and hospitality fields.

Education Requirements:

• Master's or degree equivalent in Culinary Arts and/or Hospitality Management, or related field; and one or more of the following certifications (or related certifications/diplomas):

• American Culinary Federation (ACF) Certified Executive Chef (CEC), or

• ACF Certified Master Chef (CMC), or

• ACF Certified Working Pastry Chef (CWPC), or

• ACF Certified Sous Chef (CSC), or

• ACF Certified Culinary Educator Credential (CCE), or

• Le Cordon Bleu College Culinary Arts diploma(s)

LIU is an equal opportunity employer. LIU is committed to extending equal opportunities in employment to all qualified candidates who can contribute to the diversity and excellence of our academic community.  LIU encourages applications from all qualified individuals without regard to race, color, religion, genetic information, sexual orientation, gender and/or gender identity or expression, marital or parental status, national origin, ethnicity, citizenship status, veteran or military status, age, disability or any other basis protected by applicable local, state or federal laws.  Hiring is contingent on eligibility to work in the United States.