Hotel, restaurant and resort experience as a Chef, Caterer, Kitchen Manager with documented management responsibility; Demonstrated cooperative and organizational skill in managing an instructional and/or production kitchen; Experience in the use of technology and software in the teaching and learning process, and development and implementation of online classes; Evidence of effective oral and written communication skills; Membership in professional organizations such as the American Culinary Federation; Food Safety Manager Certification from an accredited organization; such as the ServSafe Certification from the National Restaurant Association; Knowledgeable in curriculum development, program advisory boards, Student Learning Outcome (SLO) development and assessments, and grants relevant to program. To support the diverse needs of these populations and their intersections, the College has developed a variety of robust equity-driven efforts in and out of the classroom including the Center for Culture and Social Justice, Panther Care, Rising Scholars, Success Centers, Guiding Panthers to Success (GPS) Centers, and Bringing Light to Ourselves and Others Through Multiculturalism (BLOOM) training.