Work at UH Advertisement
- Contingent on course offerings and student demand, to begin approximately January 1, 2018, pending position clearance, availability of funds, and actual staffing requirements. Position may be converted from 11 to 9 months or 9 to 11 months based on operational needs.
- Under general supervision, design, deliver, update and assess instruction in the science of foods with a focus on the culinary arts in terms of student learning outcomes; develop and/or update course content and materials and teaching and assessment strategies and methods to:
- 1) improve learning outcomes;
- 2) address the learning needs of the College's diverse students;
- 3) integrate thinking and writing skills into course content where appropriate; and 4) use multi-media resources, including computers, where appropriate.
- Perform other teaching-related duties that include, but are not limited to, preparing course syllabi and maintaining office hours for academic advising and for conferring with students about course work. Regular workload may include evening and weekend classes, continuing education classes, distance education classes, and teaching at off-campus sites.
- Plan, organize, and independently carry out independent instructional and noninstructional assignments. Perform other teaching-related duties that include, but are not limited to, preparing course syllabi, and maintaining office hours (minimum one office hour per week per three-credit class). Regular workload may include evening and weekend classes, continuing-education classes, distance-education classes (online or via videoconferencing), and teaching at off-campus sites.
- Work with scientific and culinary staff and/or food technicians in the acquisition, processing, preparation, sensory testing, and analysis of food research/innovation data. Lead the preparation, production, analysis, packaging, and labeling of innovative food products. Train students, industry professionals, and the general public in all aspects of culinology and food innovation. Work directly with the Principal Investigator (PI) and/or Project Director (PD) on quality control, report writing, and data analysis/interpretation of results on any grants and contracts. Contribute original writings and graphics to data reports and other publications. Responsible for the optimization of resources and the controlling of all costs under his/her control.
- A) Bachelor’s degree from an accredited college or university in the subject area plus three (3) years of related professional experience, which may include professional training; or
- B) Associate Degree in the subject area plus five years related work experience, which may include professional training; or
- C) 15 college credits plus seven years of related work experience, which may include professional training; or
- D) Master recognition by the food service community – and 10 years related work experience.
- A) Minimum of three (3) years of experience as a research chef or culinary scientist working with new product development that demonstrated knowledge of culinology, purchasing of food and supplies, fiscal management, basic nutrition, safety and sanitation practices, effective work organization, supervision and effective utilization of staff, and report writing.
- B) Experience in culinology/food innovation should have been gained in the position as a culinary scientist for a major food manufacturer.
- C) Master’s degree from an accredited college or university in the field of Food Science may be substituted for two (2) years of research chef or culinary scientist experience.
- D) Possession of certification by the Research Chefs of America (RCA) as either a Certified Research Chef (CRC) or a Certified Culinary Scientist (CCS).
- John Richards
- Dean of Hospitality, Business & Legal Education Program
- 4303 Diamond Head Road, Ilima 206
- Honolulu, HI 96816
- John Richards, Dean of Hosp, Business & Legal Ed; 808-734-9518; firstname.lastname@example.org
The University of Hawaiʻi is an equal opportunity/affirmative action institution and is committed to a policy of nondiscrimination on the basis of race, sex, gender identity and expression, age, religion, color, national origin, ancestry, citizenship, disability, genetic information, marital status, breastfeeding, income assignment for child support, arrest and court record (except as permissible under State law), sexual orientation, domestic or sexual violence victim status, national guard absence, or status as a covered veteran.
Employment is contingent on satisfying employment eligibility verification requirements of the Immigration Reform and Control Act of 1986; reference checks of previous employers; and for certain positions, criminal history record checks.
In accordance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act, annual campus crime statistics for the University of Hawaii may be viewed at: http://ope.ed.gov/security/, or a paper copy may be obtained upon request from the respective UH Campus Security or Administrative Services Office.