Oakland Community College

Compensation

Full Description

Summary of Purpose This position provides visionary leadership combining strategic academic administration with operational excellence in culinary and hospitality services. The Executive Director and Dean of Culinary Arts and Hospitality Operations serves as both an academic leader supervising faculty, staff, and departments under the college bargaining agreements, and as an industry innovator building connections between the College and External culinary and hospitality communities. This role supports the academic mission of the College through coordination and collaboration while also developing robust operations including facility rental and catering services, retail culinary operations, non-credit community education programming, and industry partnerships. This position brings a commitment to innovation, service excellence, student-centered learning, and access, working extensively with business partners to strengthen the integration of the College and community. This position is expected to work in a multi-cultural, diverse working environment. Typical Duties This description is intended to indicate the types of duties and responsibilities requested of the employee assigned this title. It is not intended to be an exhaustive list of all the duties and responsibilities that may be required: Academic Leadership and Administration • Collaborates with faculty and staff to develop, deliver, and monitor credit and non-credit instruction and services that are learner-centered. • Facilitates implementation of policies, procedures, and objectives at the College level under the direction of the Provost. • Provides leadership in the development and implementation of program development, curriculum development, curriculum review, and student outcomes assessment. • Provides leadership in the development and implementation of divisional plans. • Reviews and approves departmental budgets; monitors expenditures. • Supervises faculty and staff; conducts evaluations. • Mediates academic conflicts and resolves issues involving faculty, staff, and students; meets with students to discuss academic problems/complaints and assists in devising equitable responses and solutions. • Engages in shared governance pursuant to labor agreements, College policy, and applicable laws. • Participates in the development and implementation of college-wide policies, procedures, and objectives; coordinates work with other deans and the Office of the Provost. • Represents administrative views and needs on college-wide committees pertaining to a wide variety of academic issues. • Ensures that all programming offered within the College is relevant to and current with business, industry, and community needs and meets or exceeds the College’s internal academic and external accreditation standards. Program Development and Community Education • Works with Economic and Workforce Development to develop a robust menu of non-credit and community education programming. • Expands the role of the College in professional education in culinary and hospitality workforce professional learning. Commercial Operations and Event Management • Supervises and manages the building of an events/banquet arm of the College and leads the staffing and business model necessary for success. • Collaborates with other College departments/offices in executive banquet and events. • Manages integration of commercial opportunities into academic pursuits; manages commercial catering and conference facility, financial accountability for commercial operations, staffing and management of commercial staff, and execution of commercial events. Industry Partnerships and External Relations • Engages in strategic partnerships with local and regional chefs, restaurants, banquet facilities, and a variety of other hospitality venues locally, regionally, and nationwide. • Builds the College’s network of industry partners in order to ensure that programs continuously adapt to meet the changing market and employment needs of the industry and brings partners into the life of the College and into regular interaction with College faculty, staff, and students. • Represents the College in appropriate community and professional organizations. • Supports College marketing by participating in College events, provides guidance on program positioning, and leverages relationships with external partners to enhance recruitment efforts. General Responsibilities • Performs other related duties as assigned. • Ability to work additional hours, as needed, including occasional weekend and evening hours. Knowledge and Skills Required • Understanding of and commitment to the comprehensive community College mission • Ability to lead for change • Ability to foster student-centered environments • Ability to promote effective teaching and learning based on knowledge of contemporary methods of instructional delivery and curriculum development • Experience in planning and budgeting • Understanding of collective bargaining and contract maintenance • Front-and back-of-house knowledge and experience • Knowledge of culinary/kitchen building projects • Understanding of newest trends in the industry • Experience in higher education culinary programs • Must demonstrate ability to oversee excellence and innovation in educational opportunities in collaboration with the College’s faculty and industry stakeholders. Minimum Education and Experience Education: Associate Degree and certification as an Executive Chef (CEC) or Master Chef (CMC) required. Bachelor’s degree (or equivalent) in Culinary, Business, Hospitality, or related discipline preferred. Experience: Five (5) years progressive experience in Culinary and Hospitality with at least two (2) years of academic administration experience. Must include two (2) years of full-time teaching experience/full-time faculty experience at a community college and/or lower division of a four-year college or university. In lieu of full-time teaching experience/full-time faculty experience, demonstrated experience in the following areas: a minimum of two (2) years teaching experience (part-time teaching equated), assessment of student learning, participatory governance, curriculum review, and curriculum development. A combined total of six (6) or more years of full-time teaching/full-time faculty experience and academic administration, preferably in a community college, is preferred. Administrative work may include department chair experience.