/ JOB DESCRIPTION
Senior Lecturer - Gastronomy
Classification Level: / Senior Lecturer / Position Number:
Location: / Melbourne, Victoria / Appointment Type: / Full Time
Work Area: / Higher Education

Contact for Job Applicant: Dr Meeuwis Boelen, Manager Higher Education: (03) 9606 2214

INSTITUTE CONTEXT

William Angliss Institute is the Victorian State government endorsed Specialist Centre for Hospitality, Tourism and Culinary Arts and is recognised as Australia’s leading provider of training for these key industry sectors. The Institute aims to provide excellent vocational education and training services for industry, students and government in Victoria, Australia and globally.

Programs offered by William Angliss Institute range from one-day courses and weekend industry training, through to apprenticeships, nationally recognised certificates, advanced diploma programs and specialists degree programs, including a Bachelor of Tourism and Hospitality Management and a Bachelor of Culinary Management. Close links with industry and continuing innovation in the delivery of services ensure the relevance of programs to today’s workplace.

Corporate requirements of the position include:

  • Contribute to the application of good people management practices within the worksite by actively gaining an awareness of and supporting the Strategic People Management Framework and related policies/procedures and guidelines.
  • Contribute to the occupational health, safety and welfare of Institute staff, students and members of the public by complying with approved and established safe working procedures and OHS policies and legislation.
  • Meet the requirements of the institutes policies and procedures, its operational systems, and legislative requirements related to teaching at William Angliss.
  • Support the Institute’s teaching and learning strategy by maintaining discipline, vocational/professional and pedagogical currency.
  • Support the Institute’s research strategy by initiating, leading and undertaking research in the appointee’s area of expertise.

JOB PURPOSE

A Senior Lecturer will make a significant, original contribution to their discipline that expands knowledge or practice in their discipline,and will provide leadership to teaching, scholarship and research relevant to the discipline, profession and community, and will undertake administration of an organisational unit or an interdisciplinary area.

The Senior Lecturer in Gastronomyis accountable for developing this academic discipline at the Institute. The senior lecturer will assist the Institute to achieve its objectives by developing and delivering higher education programs in accordance with the relevant Federal and State standards. The senior lecturer isresponsible for developing and maintaining relationships with other academic institutions, industry and key government bodies in the broad academic area of gastronomy. The senior lecturerwill provide leadership to more junior academic staff through guiding them in the developmentof an academic portfolio.

As member of the senior academic team, the senior lecturer will contribute to leading the ongoing review of the degrees and subjects offered by the department. As member of the academic discipline, the senior lecturer will initiate, develop and deliver subjects. In addition, the senior lecturer will perform a significant proportion of the more complex administrative coordination duties within the Higher Education department.

PRIMARY OBJECTIVES OF THE JOB

The primary objectives of this position are to:

  • Lead the development of gastronomy as an academic discipline at WAI.
  • As member of the team of senior academic staff, assist the Manager Higher Education in guiding academic staff with the mapping and realisation of their academic career objectives.
  • Speak as the principal advocate for gastronomy within WAI and in dealings with the profession, industry, community and other tertiary institutions.
  • Together with the team of senior academic staff, lead the ongoing review of courses and subjects for which the department is accountable.
  • Teach in the programs offered by the department in accordance with areas of expertise.
  • Provide leadership in research and scholarship in both individual and team-based projects that are consistent with WAI’s overall higher education strategies.
  • Initiate and develop professional and community activities related to the academic discipline of gastronomy, and participate in professional activities including approved consultancy.
  • Contribute to the overall management and strategic direction setting of higher education programs at WAI through participation on committees and through participation in academic administration.
  • Participate in the Institute’s quality system, which is based on the Higher Education Standards Framework that encompasses the Australian Quality Framework (AQF), and requirements by the Tertiary Education Quality and Standards Agency (TEQSA).
  • Comply with the legal requirements, expressed through the Institute policies and procedures at William Angliss Institute.
  • Comply with the Institute and Public Sector Code of Conduct, Occupational Health and Safety Policy and Procedures, Managing Diversity Policy and Procedures and any other relevant legislation, policy, procedures or practices.

REPORTING & WORKING RELATIONSHIPS

As a member of the Higher Education Department, the position will report directly to the Manager Higher Education, and will have a network of working relationships with other academic staff, managers, coordinators, teachers and administrative staff. No positions report to the position Senior Lecturer.

Manager: / Manager Higher Education Program
Director: / Director Angliss Teaching and Learning
CEO: / William Angliss Institute

The Manager Higher Education is accountable for assisting the Institute to achieve its objectives by managing the delivery of government subsidised and fee for service quality education and training in accordance with the relevant education and training quality standards. The Manager is also responsible for providing leadership and support to teachers in developing scholarly activity, learning resources and assessment to support the delivery of the Higher Education program. A major responsibility of the Manager position is to encourage the growth of a higher education culture and scholarly environment whilst also increasing commercial growth, enhancing enterprise relationships and seeking out new opportunities. Networking with professional associations, academics and other bodies is also an important aspect of the role.

DUTIES

Duties and responsibilities include, but are not limited to:

Teaching and Associated Administrative Duties

  • Initiate the design, development, and evaluation of innovative, customised, high quality subjects in the programs offered by the department, particularly in, but not limited to, the broad discipline of gastronomy.
  • Coordinate subjects and courses as required, including the coordination of time-tables, the management of casual academic staff, and the identification of resources required for effective delivery of programs.
  • Develop and deliver student learning activities (such as lectures, tutorials and workshops), organize and supervise field trips, as required, and supervise students during industrial placements,and assess student performance.
  • Provide authoritative advice to student selection officers (including applications for credit) and consult with prospective and current students on course progression and program delivery issues, and identify students with learning difficulties or learning disabilities for referral to the appropriate support services of WAI.
  • Contribute to the development of effective strategies for course promotional activities and student recruitment.
  • Together with the other members of senior academic staff, lead the critical appraisal of pedagogic practices, and investigate and implement contemporary approaches to tertiary teaching and learning.

Scholarship and Research

  • Lead the development of a scholarly and sound pedagogic base for subjects taught within the broad discipline of gastronomy.
  • Identify, and contribute to the realisation of, opportunities for alternative innovative delivery models in tertiary education (such as eLearning, blended delivery, etc.).
  • Provide leadership in research and scholarly activities in both individual and team-based projects that are consistent with WAI’s overall higher education strategies.

Industry Engagement

  • Develop and maintain relationships and networks with industry and key government bodies.
  • Initiate and develop professional and community activities related to the academic discipline, and participate in professional activities including approved consultancy.
  • Stay abreast with the developments and maintain professional competency in the appointee’s area of expertise.
  • Speak as the principle advocate for the broad academic discipline of gastronomy within WAI and in dealings with the profession, industry, community or other academic institutions.
  • Oversee the appropriateness of industry placement opportunities and the ongoing review of the vocational and academic standards of these placements.

Administration and Institutional Governance

  • As member of the team of senior academic staff, lead, manage and coordinate the delivery and ongoing review of subjects, subject strands and programs that are delivered by the department, to ensure that targets are met, that accurate records are maintained, and that reports are timely submitted.
  • Contribute to the overall management and strategic direction setting of higher education at WAI through proactive participation in WAI committees.
  • Stay abreast of developments in tertiary education, identify opportunities and lead the realisation of these.
  • Contribute to the preparation of accreditation and other legislatively required reporting.
  • Coach and counsel more junior staff in the department on the setting and realisation of academic career aspirations.
  • Assist with the induction of new academic staff.
  • Act as department manager in the absence of the Manager Higher Education.
  • Promote and ensure an environment that respects diversity and meets relevant legislative requirements (e.g. OH&S, EEO).

Notes

  • The incumbent can expect to be allocated duties not specifically mentioned in this document but within the capacity, qualifications and experience normally expected from persons occupying positions at this classification level.
  • Specific performance targets will be negotiated as part of the Institute’s regular performance planning and review process.
JUDGEMENT AND ACCOUNTABILITY
  • Highly developed problem solving skills.
  • Ability to lead and manage resources and staff for the provision of services to students, partners and clients.
  • Ability to manage a functional or specialist area of delivery.
  • Self-motivated and operate independently within operational autonomy.
  • Ability to provide authoritative advice on necessary resources for programs.
  • Preparedness to take responsibility, and being held accountable, for tenders and submissions.
Organisational RelationshipS and Impact
  • Well developed negotiating skills for internal and external resources.
  • Well developed negotiating skills to inspire staff and to improve Institutional policies and procedures.
  • Pro-active approach to establishing and enhancing links with the greater community to further education in line with WAI strategic objectives.

KEY SELECTION CRITERIA

Essential

  • A Masters degree in an academic area related togastronomy or equivalent professional standing in the discipline.
  • Significant experience in the broad field of gastronomy – this experience should include academic achievements (teaching, scholarship or research) and professional contributions.
  • Evidence of innovation and effectiveness in teaching at a tertiary level, and ability to teach in the higher education programs offered by WAI.
  • Demonstrated ability to liaise effectively with the industry, professional bodies and other stakeholders.
  • Demonstrated ability to guide an academic team.
  • Demonstrated productivity in scholarship and research.
  • Demonstrated ability to transfer knowledge, concepts, understanding and skill to colleagues, clients, groups and individuals.
  • Demonstrated behaviours that align with the William Angliss Institute Values.

Desirable

  • A Doctoral level qualification in an area relevant to the discipline of gastronomy (or studies in progress).
  • Significant standing within, and extensive connections with, the profession and industry (such as office-bearer in professional association, editor of professional journal, invited senior consultant to the government on the profession or discipline).
  • At least 5 years professional experience with the industry or academic discipline relevant to gastronomy.
  • Educational leadership in higher education, including experience in course development and the development of innovative course materials.
  • Excellent scholarly performance evidenced by an established track record of peer-reviewed publications.
  • Demonstrated ability to initiate research programs, to lead research teams and to attract external research funding.
  • A formal qualification in teaching.
  • Experience in working in a multicultural environment.

SPECIAL CONDITIONS

The successful applicant may be required to undergo a Working with Children Check.

The position is located at Melbourne, but the appointee will be expected to teach at other locations and offshore as required.

STRATEGIC PLANNING

William Angliss Institute will be a leader in food tourism and hospitality education, training and industry services in 2020.

William Angliss Institute plans to grow in a manageable and profitable manner.

William Angliss Institute plans to use a differentiation strategy, based on our specialist expertise, broad range of courses, the quality of our facilities, our connection to the industry community and our corporate experience base.

On aspiration:

Staffsee William Angliss Institute as an industry specialist and a leader in education nationally and internationally.

On culture:

Staff seek an engaging environment to work or study specifically a culture which:

  • Models mutual respect, nurturing, listening, empowering and feeling valued,
  • Encourages and recognises innovation, being proactive and keeping abreast of industry trends and pedagogy,
  • Builds teamwork through collaboration and consultation across operational activities.

STRATEGIC THEMES

William Angliss Institute has established a 10 year vision of its strategic priorities. In looking to 2020 the seven strategic priorities are:

  • Enhanced program flexibility
  • Broadening our scope, integration and specialisations
  • Developing and expanding international partnerships
  • Developing a national operating network
  • Becoming a recognised part of higher education
  • Developing an applied research capability
  • Investment in facilities and infrastructure

In order for William Angliss Institute to achieve its strategic priorities and educational and financial objectives an internal analysis has been completed and three key themes have been identified that are essential in building William Angliss Institute’s capability to respond to changes in the market place and changes in government policy. The three key themes of the 2012 – 2016 Strategic Plan are:

  • Product Leadership
  • Resource and Capability Leadership
  • Process Leadership

INSTITUTE VALUES

Personal Responsibility: / accountability, responsiveness, integrity, respect impartiality & human rights
Inspiration: / passionate, stimulating and optimistic
Empowerment: / nurturing, encouragement, confidence
Community: / sharing, partnership and connections
Expertise: / leadership, dedication, excellence

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