DUTIES INCLUDE BUT NOT LIMITED TO:

1. Initiate and supervise all curricular activities including the review, revision, and development of course descriptions, course objectives, course outlines, course content, and course offerings to ensure up-to-date instructional needs and requirements.
2. Develop class schedules, assign instructors and workloads, monitor and cancel classes as appropriate to ensure efficient and effective operations and quality instruction.
3. Supervise assigned staff including recruiting, selecting, orienting, scheduling, evaluating, disciplining and recommending personnel actions in accordance with College policies, procedures, and contractual agreements.
4. Plan, prepare and control educational program and the operational budgets including allocation of funds and resources to provide for necessary personnel, supplies, equipment, and facilities requirements.
5. Ensure that the culinary management program is in compliance with the guidelines of the American Culinary Federation.
6. Analyze and evaluate instructional programs and facilities toward meeting current and future needs of students, of the community and of employers and recommend changes to upgrade existing programs, offerings, facilities, and plans for new programs.
7. Organize and participate in advisory committees in planning for course review and modifications.
8. Assist with the development of public relations and marketing activities and materials to promote programs.
9. Supervise classroom/laboratory and kitchen activities to include the maintenance and safeguarding of equipment and supplies, facilities and enforcement of safety and health regulations.
10. Establish and maintain liaison with food service industries, community groups, area high schools, governmental agencies, and other organizations to provide curriculum which meets their needs and interests.
11. Encourage and approve staff development activities to assist staff in meeting professional growth plans.
12. Assist in identifying alternative sources of funding for programs including administering contract offerings with business and industry.
13. Coordinate educational program offerings with other programs to integrate services and activities for efficient and effective operations.
14. 14. Keep current in the occupational field.

MINIMUM QUALIFICATIONS:

Knowledge, Skills and Ability Requirements

1. Knowledge of the hotel/restaurant industry.
2. Working knowledge of restaurant kitchen operations.
3. Knowledge of curriculum development and evaluation.
4. Ability to communicate effectively both orally and in writing.
5. Strong organizational and planning skills.
6. Knowledge of and ability to supervise a large staff.
7. Strong management skills.

Education and Experience Requirements

1. Bachelor's degree in Hotel and Restaurant Management or related field.
2. Two years teaching experience in the occupational area is necessary.
3. Two years non‑teaching experience in the occupational area is necessary.
4. Eligibility for supervisor certification by the Wisconsin Technical College System.
5. A Master's degree is preferred.

NOTE: An equivalent combination of education and experience from which comparable knowledge and abilities can be acquired will also be considered.

APPLICATION:

To be considered a candidate for this position, please submit:

1. A completed WCTC employment application form (obtain an application on-line at www.wctc.edu)

2. A cover letter addressing the position and qualifications stated above

3. Current resume

4. Unofficial copies of all transcripts

Send to Human Resources Services, Room A-101, WCTC, 800 Main St., Pewaukee WI 53072

Or

E-mail to This e-mail address is being protected from spambots. You need JavaScript enabled to view it

BENEFITS:

DEADLINE:

Priority consideration given to applications received by April 2, 2010.

EO/AA Employer/Educator-Reasonable Accommodations will be provided for qualified individuals with disabilities.

NOTE:

Meeting minimum requirements does not guarantee an interview for a position.