Dean of the Culinary Institute of the South

Job Responsibilities

Job Purpose:

Under limited supervision, the Dean of the Culinary Institute of the South reports directly to the Vice President of Academic Affairs. The Dean is responsible for planning, coordination, and implementation of the Academic Programs Culinary Institute of the South. Responsible for developing methods and assessments for establishing the quality and effectiveness of the Culinary Institute of the South.

Job Function

• Leads the College’s efforts in major community events/activities designed to promote the Culinary Institute of the South. Serve as the public image of the Culinary Institute of the South; makes public appearances and presents informational seminars, makes visits and appropriate business connections to create pathways and partnerships. Aggressively promotes the culinary program throughout the four-county area, state, and national levels as appropriate.
• Provides recommendations and expertise in strategic planning of division and all college priorities to include workforce training, internships, and apprenticeships for all programs within the School of Culinary Arts.
• Participates in and assists in leading fundraising programs, events, and media for the Culinary Institute of the South.
• Curriculum Development: Research, develop, implement, provide oversight, and evaluation of the culinary program offerings; provide creative culinary credit offerings for student enrollment in the certificate and associate degree offerings; assist in designing culinary non-credit public offerings.
• Serves to lead strategic planning for the Culinary Institute of the South in coordination with the College’s mission and vision. The Dean will foster teamwork, collaboration, and cooperation while creating a shared vision for the Culinary Institute of the South.
• Assists in the facilities operations and planning for the Culinary Institute of the South to include design, configuration, equipping, and all functionalities of the Culinary facilities for an effective, efficient, and attractive learning and teaching environment. To assist in the design of the facility to serve the public in dining areas conducive to teaching laboratories for students and inviting to the public.
• Provides leadership and supervision of the culinary faculty; creates culinary offering schedules and oversees faculty workloads; recruits credit and non-credit culinary faculty. Develop a culture where faculty, staff, and students exhibit professional standards consistent with those expected in a premier professional culinary operation.
• Perform other duties as may be assigned.
  
  

Minimum And Additional Requirements

Master’s Degree pus six (6) years of progressively responsibly related work/teaching experience. The degree must be in business, hospitality tourism, culinary and/or related subject area. At least three years of experience in the culinary/hospitality industry is strongly preferred.

Additional Comments

The Technical College of the Lowcountry seeks to be the first choice for higher education in South Carolina’s Low Country Region. The college is a public, open door, two-year comprehensive College of higher education. The College is dedicated to serving the diverse educational, workforce development, and personal enrichment needs of the rural counties of Beaufort, Colleton, Hampton, and Jasper. In an atmosphere of shared values, the College encourages creativity, innovation, and resourcefulness among its students, faculty, staff, and administrators. South Carolina is making our Veterans a priority for employment in state agencies and institutions.

The Technical College of the Lowcountry is committed to a policy of equal opportunity for all qualified applicants for admissions or employment without regard to sex, race/color, religion, national origin, age, disability, service in the uniformed services (as defined by state and federal law), veteran status, political affiliation or belief, marital or family status, pregnancy, childbirth, or related medical conditions, including but not limited to, lactation, genetic information, genetic identity, gender expression, or sexual orientation.