Program Director – Culinary Arts and Hospitality

4 months ago

Vancouver, Canada LCI Education Full time
Program Director – Culinary Arts and HospitalityJob Description

Posted Friday, July 12, 2024 at 7:00 AM

LaSalle College Vancouver is part of the LCI Education Network which is present on 5 continents and has 23 post-secondary campuses and approximately 3,000 employees who support more than 17,000 students worldwide each year. From one country to the next, LCI Education favors the harmonization of its programs, which makes for greater flexibility, better control over the quality of its services, and deeper respect towards the various cultures it works with.

LaSalle College Vancouver offers a variety of design-based programs that respond to professional demands. Thanks to our reputation and continuous industry involvement, our experienced and dynamic teachers are passionate about providing world class instruction – both theoretical and practical – to our students.

Position Summary:

Reporting to the Chief Academic Officer, the incumbent provides academic leadership for a specific program or programs. The Program Director must have a deep ownership of all aspects of their programs, exemplifying and communicating a strong vision of success to all stakeholders. LCV is committed to providing students with Canada’s best educational experience and the Program Director must display an unwavering commitment to this goal. The Program Director’s primary responsibilities include, but are not limited to: day-to-day operations; faculty hiring and management; program budget; student scheduling; assisting students towards successful program completion; participating in Academics and industry committees; maintaining the quality and relevance of program curriculum; and teaching when assigned. He/she also participates in activities that promote the stature of the department and LaSalle College Vancouver and abides by the mandates set by the Board of Directors, the President and the College Leadership Team.

Key Job Responsibilities:

1) ACADEMIC LEADERSHIP

Students

  1. Provide ongoing mentorship so that all students can perform to their potential
  2. Improve the student experience to assure that the program exudes a culture of learning and excellence
  3. Promote a culture of positive relations between students as well as among students and faculty
  4. Create and maintain positive student success strategies
  5. Manage student work and co-op placements, apprenticeships, and Skilled Trades certification information

Faculty

  1. Select, hire, train, and develop faculty
  2. Perform annual observations and performance reviews of faculty, including two observations in the first term for probationary faculty
  3. Co-develop with each faculty member an annual faculty development plan that includes development activities in the faculty member’s subject area of expertise as well as in the area of instruction: including development of SMART goals in Day Force
  4. Encourage faculty to engage with the greater community
  5. Facilitate and promote collaboration among faculty within and between programs

2) CURRICULUM

  1. Provide annual program review and recommend/implement changes for growth and renewal
  2. Align curriculum with Skilled Trades BC standards and acquire or maintain accreditation
  3. Ensure curriculum is relevant and pedagogically appropriate
  4. Monitor and maintain course materials including: program flows, syllabi, textbook lists, and examples of student work
  5. Conduct a comprehensive self-study of the program(s) as required by regulatory bodies

3) OPERATIONAL

  1. In conjunction with the Chief Academic Officer, create an annual operating and capital departmental budget
  2. Monitor and maintain: course supplies or equipment, technical equipment, IT and software requirements, facilities
  3. Foster and promote inter-departmental collaborations to work toward the vision and mission statements
  4. Collaborate and liaise with Food and Beverage Operations, Events, and Retail staff.
  5. Collaborate with Marketing and Admissions to achieve enrolment success and increased profile for the program and the college at large

4) COMMUNITY ENGAGEMENT

  1. Maintain an active Program Advisory Committee and conduct annual (more frequent if necessary or mandated) meetings
  2. Maintain active industry relationships and connections including membership and participation in professional organizations
  3. Conduct outreach to industry, alumni, prospective students and faculty, and other stakeholders
  4. Participate in BCCAT committee meetings and maintain/create articulations and pathways
  5. Ensure that students participate in relevant competitions, conferences, and events
  6. Actively maintain personal professional development

5) Teach a set number of courses each term as determined by the Chief Academic Officer

6) Fulfill expectations as set in the Board approved Strategic Plan

7) Participate in College events including Convocation, Portfolio Shows, Open Houses, All-School meetings, and other such events as directed by the Chief Academic Officer

8) Serve on College committees as directed by the Chief Academic Officer

9) Oversee or participate in special projects as directed by the Chief Academic Officer

10) Perform other related duties, as assigned

Job Requirements:

  1. Advanced credentials in a discipline related to Culinary Arts and Hospitality (e.g., Red Seal and PIDP, Master of Hospitality Management, or similar)
  2. FOODSAFE
  3. Minimum of 3 years related and increasingly responsible experience and/in Academics or industry
  4. Advanced certifications or credits towards further study are highly preferred
  5. Advising and teaching experience at the post-secondary level
  6. Fiscal and personnel management experience
  7. Mathematic skills to a sufficient level to support budgeting, forecasting and working with numbers
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