Jobs

This is a Full-Time Faculty position. The salary offer will be based on education and experience, in alignment with the College’s compensation philosophy and the current Collective Bargaining Agreement (CBA), if applicable.

Follow link to Full-Time Faculty Salary and Rank Schedule     or elgin.edu/jobs-at-ecc/salary-benefits-contracts.

Benefits:

• Medical, Dental, Vision Insurance
• Life and Long-Term Disability Insurance
• Flexible Spending Account (FSA, DCA, Commuter)
• Retirement Plans (Pension, 457b, 403b)
• Time Off with Pay
• Professional Development/Expense
• Tuition Reimbursement
• Employee Assistance Program (EAP)
• Sick Banks

Full-time teaching faculty provide instruction aligned with the college’s strategic goals and evaluate students’ progress to facilitate achievement of their educational goals.

In addition to the job description, faculty members teaching in grant supported programs are required to adhere and to comply with all provisions, qualifications, policies, and procedures set forth in the grant. In the event that the grant requirements contradict or add to the job description, the requirements of the grant will take precedence.  This provision shall not be used to shift administrative responsibilities to the faculty member.

Further, the Vice President of Teaching, Learning and Student Development agrees to meet and discuss grant requirements with the Association President and/or Association representatives.

• Associate degree or higher in Culinary Arts, Hospitality Management, Food Service Management or related discipline.
• Minimum 3 years management experience in the hospitality industry supervising kitchen and/or service staff.
• Minimum 3 years of administrative experience overseeing purchasing inventory, food production, and labor management.
• Serve Safe Management Certification.
• ServSafe Allergen Certification is required. Candidates who do not currently possess this certification must enroll in the program within the first 30 days of employment.

Collegiate level teaching experience in Culinary Arts preferred.

1. Deliver Instruction.

                a. Promote culturally responsive instructional practices.

                b. Conduct assigned classes and/or labs.

                c. Prepare lessons.

                d. Provide course syllabus aligned with contractual requirements.

                e. Utilize learning outcomes assessment and measures to improve learning/instruction.

If a lab is involved:

                f. Prepare labs.

                g. Enforce lab safety procedures.

2. Evaluate Student Progress.

                a. Keep accurate record of student performance.

                b. Provide students with regular, confidential and readily available access to grades.

                c. Provide students with timely feedback.

3. Provide Student Assistance.

                a. Maintain office hours aligned with contractual requirements.

                b. Respond to voice-mail/e-mail communication in a timely manner.

                c. Give career and academic advice.

                d. Refer students to student support services such as, but not limited to, recommended use

                of the early alert system, if applicable, as early in the semester as possible when a

                student indicates or shows signs of academic difficulty.

                e. Implement accommodations and accessible materials for students with disabilities in

                accordance with an official disability notification of accommodation provided by Student

                Access and Disability Services.

4. Develop Curriculum.

                a. Review/select textbooks and instructional materials.

                b. Develop/revise courses.

                c. Develop/revise degree/certificate programs.

                d. Review/revise course outlines.

                e. Participate in articulation of courses/programs.

                f. Participate in advisory committees, as applicable.

5. Participate in Professional Development.

                a. Participate in professional growth activities that are aligned with the college’s strategic

                goals.

                b. Keep current on research and technologies in assigned specialties.

                c. Participate in professional organizations.

6. Participate in Departmental Routines.

                a. Assist in scheduling of classes.

                b. Assist in setting departmental goals.

                c. Participate in assessment of student learning outcomes at the college, program, and

                course-level.

                d. Assist in assessing new equipment and/or supplies.

                e. Serve on standing committees.

                f. Serve on ad-hoc committees (for example, search, college task-force, or instructional

                area committees).

                g. Participate in program review.

                h. Comply with registration/records procedures.

                i. Verify student enrollment.

                j. Attend department, division, and college-wide faculty meetings

Other duties as assigned that pertain to the job descritpion

Light Work: Exerting up to 25 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects.  If the use of arm and/or leg controls requires exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated for light work.

Close visual acuity (e.g. computer, assembly)

Moderate noise

Typical office or administrative