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Instructor

Department of Hospitality Management
College of Agriculture

DUTIES AND RESPONSIBILITIES

This position will prepare for and teach assigned classes in Hospitality Management; will maintain mandatory office hours for the participation in the academic advising of students;  will attend department and college meetings as requested or required and maintain an active program of professional development; will serve on committees at the program, school or college level and maintain a culinary club in the department; and plan and execute catered events in the HMGT facility as approved by department chair.

REQUIRED QUALIFICATIONS

A Bachelor’s degree in Applied Sciences or related discipline from an accredited institution of higher education or culinary school is required.  The successful candidate must have current knowledge of the role of the chef; must have ability to support and work within a team environment; must have ability to communicate effectively and maintain positive working relationships with a variety of restaurants and related agencies and personnel; must have ability to update instructional methods and materials and apply research studies in classroom, lab and clinical settings; must have ability to promote and model professionalism as a chef to students, staff and professionals in the field; must have ability to work with diverse students, staff and community populations; must have flexibility in schedule including availability for evening and weekend assignments; must have demonstrated ability to communicate well orally and in writing with students, staff and employers; must have knowledge of computer technology as it applies to the fields of culinary management and education as well as the ability to teach effectively utilizing a variety of instructional methodologies including lecture, lab work, hands-on instruction and other instructional methods; must have ability to develop course materials and assessments of student learning; must have ability to plan, organize, instruct and facilitate quality education programs, including development of relevant curriculum; and have the ability to maintain a checklist for maintenance of all equipment in the kitchen and reports deficiencies.

Preferred Qualifications

Preference will be given to candidates who possess professional culinary certifications. The successful candidate will have ten or more years of recent professional culinary experience with at least two years working in a supervisory role.  Relevant management food service experience in the hospitality industry is preferred; also valid national Restaurant Association (NRA) ServSafe ® sanitation certification is preferred.  Also, candidates with the following certification are preferred: Current ServSafe Certification, Certified Executive Chef (CEC) and/or Certified Culinary Educator (CCE) is preferred. 

How to Apply

Virginia State University only accept state applications through the online state Recruitment Management System (RMS).  Faxed, e-mailed, and mailed applications and/or attachments will not be accepted.  Resumes are not a substitute for the state application.  Interested persons must provide a letter of interest, resume, the names, addresses, telephone numbers and email addresses of three (3) professional references and transcripts.  Official college transcripts will be required prior to employment (copies are permitted as a part of the application process).  Visit https://virginiajobs.peopleadmin.com to complete an online state application. 

The selected candidate will be subject to an extensive and complete background check, which may include fingerprinting.  The candidate may be required to complete a Statement of Economic Interest as a condition of employment, if applicable.  


VIRGINIA STATE UNIVERSITY IS AN EQUAL OPPORTUNITY EMPLOYER. WOMEN, MINORITIES, PERSONS WITH DISABILITIES AND VETERANS ARE ENCOURAGED TO APPLY. 

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