Professor, Culinary Arts

Horry-Georgetown Technical College (HGTC) is a two -year community/technical college that offers more than 75 associate degree, diploma, and certificate programs for students who are either seeking quick entry into the workforce or desiring to transfer to a senior institution to pursue a bachelor’s degree. HGTC offers three convenient campus locations in South Carolina, including Myrtle Beach, Conway and Georgetown.

Horry-Georgetown Technical College seeks a full-time Culinary Arts Chef instructor. The candidate must be committed to innovation in culinary education while retaining a focus on integrity to technique and ingredients, sustainability, social responsibility. The James Beard Foundation programs of Waste Not and Smart Catch are integral to operations of the institute. This individual will report to Executive Director of the culinary institute and duties will include but not limited to:

• Teach a variety of culinary arts lab and lecture classes in person and online.
• Deliver clear, concise, and organized lectures as required by the curriculum.
• Assess student performance through observation and interaction, along with written and practical examinations.
• Curriculum/Instructional Development and Management.
• Student Advisement.
• Significant college and/or community service.
• Professional Development and maintaining credentials as required by accrediting councils/agencies.
• Maintain a positive, focused learning environment throughout the institute.
• Assure that classes are conducted in a manner that complies with principles of food safety and sanitation.
• Submit reports in a timely manner; maintain accurate grade and attendance records; manage the classroom environment for effective learning.
• Attend meetings and orientations as required.
• Maintain and publicize required office hours and availability
• Assist in the planning process of developing program course outcomes and assessments.
• Developing and implementing plans to improve students’ success rates on major assessments.

Must be able to work collaboratively with the Executive Director, other faculty, and staff. An excellent opportunity for a chef to work in a collaborative environment that will impact community and contribute to the evolution of the dining scene in the area. Must be willing to work varying schedules to include early mornings and possibly evening courses.

Salary is commensurate with education and work experience. Benefits include paid state holidays, annual and sick leave.

Associate of Applied Science degree in Culinary Arts or Pastry Arts. Excellent communication skills

Bachelor's degree in Culinary Management, Business, or Hospitality Management; ten (10) years industry experience; five (5) years CA teaching experience; CEC certification or certifiable at the CEC level by the American Culinary Federation. Experience with a wide variety of cuisines from the America's, Europe and Asia. Experience with skills associated with the Garde Manger chef position.