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As the CIA's principal authority in culinary education, the Dean advances the School's national and international reputation, representing the Institute's leadership in the future of culinary craft, food systems, and professional practice. This includes leadership of all curriculum, faculty, and student success initiatives within the School, as well as oversight of instructional, financial and production operations across culinary kitchens and restaurants.

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The hiring salary range for this position is $150,000 - $175,000. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!As the benefits package at the CIA results in a significant value above the base hiring rate/salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.POSITION SUMMARYThe Dean of the School of Culinary Arts serves as the strategic and academic leader for culinary education at the Culinary Institute of America ("CIA"). This position oversees the School at Hyde Park and provides collaborative leadership for culinary programs across all CIA campuses.The Dean develops and executes a forward-looking educational vision for Culinary Arts, translating that vision into rigorous, industry-relevant, and innovative learning outcomes. This includes leadership of all curriculum, faculty, and student success initiatives within the School, as well as oversight of instructional, financial and production operations across culinary kitchens and restaurants.As the CIA's principal authority in culinary education, the Dean advances the School's national and international reputation, representing the Institute's leadership in the future of culinary craft, food systems, and professional practice.ESSENTIAL RESPONSIBILITIESStrategic Leadership and Vision<ul><li>Champion the vision and strategic priorities of the School of Culinary Arts within the broader institutional context.</li><li>Lead the School's strategic planning and execution, aligning goals with innovation, student success, and industry engagement.</li><li>Ensure alignment between Hyde Park and branch campuses, fostering strong two-way communication and academic consistency.</li><li>Serve as the CIA's primary spokesperson for culinary education, representing the School's mission and achievements to internal and external stakeholders.</li></ul>Academic Excellence and Innovation<ul><li>Lead curriculum development, assessment, and continuous improvement across all culinary programs, including foundational, production, and advanced specialization areas.</li><li>Engage with industry partners to identify and integrate emerging trends in culinary practice, sustainability, food systems, technology, and global cuisine.</li><li>Collaborate with faculty and Associate Deans to ensure effective program delivery, staffing, and learning design.</li><li>Ensure strong student learning outcomes through experiential engagement in kitchens, restaurants, and applied learning environments.</li><li>Oversee student progression and academic standards in collaboration with Admissions, the Registrar, and Student Life.</li></ul>Operational and Financial Oversight<ul><li>Provide executive oversight of culinary production operations, including food cost management, purchasing, and resource utilization.</li><li>Monitor key educational and operational metrics, including retention, performance, utilization, and fiscal accountability.</li><li>Lead annual budgeting and long-term financial planning for the School, balancing instructional excellence with operational sustainability.</li><li>Partner with campus restaurant leadership to align academic goals with service operations and student learning needs.</li></ul>Faculty and Student Development<ul><li>Recruit, develop, and retain high-quality culinary faculty committed to teaching excellence, scholarship, and professional leadership.</li><li>Foster a culture of continuous improvement through data-informed feedback, peer learning, and reflective teaching practice.</li><li>Support faculty in advancing teaching innovation, applied research, industry engagement, and professional visibility.</li><li>Address faculty and student concerns constructively to ensure a high-quality, inclusive learning environment.</li></ul>Institutional and External Collaboration<ul><li>Partner with other CIA schools and divisions to create interdisciplinary and cross-campus learning opportunities.</li><li>Collaborate with Facilities, IT, and operational teams to maintain and enhance world-class learning environments.</li><li>Build strategic partnerships with industry, alumni, and academic peers to strengthen the School's external impact and visibility.</li></ul>Any and all other related duties as assigned.REQUIRED QUALIFICATIONSEducation: An earned Bachelor's degree or equivalent distinguished professional experience.Experience: Minimum of five years of progressive senior-level experience managing a complex culinary education program. Equivalent experience leading high-level culinary industry operations may be considered.Preferred QualificationsAn earned Master's or Doctoral degree.REQUIRED SKILLSDemonstrated record of strategic academic and operational leadership, with the ability to inspire, empower, and align diverse teams around shared goals.Exceptional communication and interpersonal skills, fostering a culture of openness, transparency, and collaboration.Proven capacity for data-informed decision-making and performance analytics to drive program quality and student success.Skilled in digital transformation and educational technology integration, including learning management systems, AI-enhanced learning tools, and data platforms.Deep understanding of curriculum innovation, competency-based education, and experiential learning in higher education.Demonstrated ability to embed and assess transferable skills-critical thinking, creativity, collaboration, adaptability, and communication-across culinary programs.Agile and solutions-oriented leadership style, able to manage change, ambiguity, and competing priorities.Strong financial acumen and experience with budget planning, forecasting, and fiscal accountability.Proficiency with Microsoft 365 and modern higher education systems.WORKING CONDITIONSAble to travel periodically to other CIA locations due to business needs.Must be available to work nights and weekends as required due to business needs.Regular work requires a great deal of sitting and standing for extended periods.Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day.Dexterity of hands and fingers to operate a computer keyboard, mouse, and to handle other computer components.

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Dean - School of Culinary Arts Culinary Institute of America

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