Job Information
Grand Rapids Community College Adjunct Faculty- Culinary Arts Charcuterie & Fabrication Skills in Grand Rapids, Michigan
Adjunct Faculty- Culinary Arts Charcuterie & Fabrication Skills
Job ID 1656
March 4, 2024
Department: Secchia Institute of Culinary Education
Employee Group: Adjunct Faculty
Schedule: Part Time/ Fall & Winter
Compensation: Consistent with https://www.grcc.edu/sites/default/files/docs/humanresources/2022-2025%20Faculty%20Association%20contract.docx.pdf
Reports to: Associate Dean of the School of Business and Industry
Posting Closes: Open until filled
SUMMARY
GRCC's Secchia Institute of Culinary Education (SICE) is seeking a dynamic expert in charcuterie and meat fabrication to teach in our department in the Fall and Winter semester(s) at our downtown campus. The adjunct faculty member must be interested in working with a diverse student population that includes a wide range of age, ethnicities, national origins, and abilities.
The adjunct faculty member must engage in innovative teaching strategies, effectively assess student-learning outcomes, and demonstrate a commitment to lifelong learning and professional development. We are interested in candidates who have demonstrated commitment to excellence by providing leadership in the industry.
GRCC's Secchia Institute of Culinary Education is an award-winning culinary program accredited by the American Culinary Federation as an exemplary program for over 30 years. We were the first in Michigan and fourth in the nation to be certified. Our program accolades include the best public post-secondary culinary program in the nation by the National Restaurant Association; rated sixth in the country by Chef to Chef; and designated best value by Chef Educators.
GRCC will conduct a criminal background check on all finalists prior to employment.
Applicants hired to teach for GRCC must establish a Michigan address prior to the start of employment.
ESSENTIAL FUNCTIONS
• Teach theory and practical charcuterie skills such as sausages, pâtes, terrines, cured and smoked foods. • Teach the production of condiments and garnishes such as relishes, compotes, pickles, chutneys, mustards, and kinds of ketchup to complement all flavors of a dish. • Teach protein fabrication skills and guide students through selecting top-quality meats, fish, and poultry while understanding the nuances of quality and yield grades. • Support procedures associated with the critical importance and maintenance of safe and sanitary practices and sanitation regulations. • Collaborate with SICE chefs to maintain high food and beverage service standards commensurate with GRCC/SICE banquets and events. • Embed concepts of sustainability practices within the curriculum. • Demonstrate a commitment to a student-centered learning environment. • Maintain accurate course records and submit related reports as requested. • Effectively assess student performance. • Create a safe and inclusive learning environment for students. • Utilize multiple strategies to facilitate learning, i.e., small group work, workshops, etc.
Marginal Job Functions
• Incorporate new technologies and methods that enhance teaching and learning into their instructional strategies. • Regular attendance during normal scheduled hours is required. Being present is essential for serving customers and performing the essential functions of this position. • Maintain professional certifications if applicable. • Demonstrate sensitivity to and understanding of students from diverse backgrounds with various abilities. • Model teamwork and actively collaborate with faculty and staff to complete tasks, meet goals, and manage projects. • Actively listen to colleagues and respect their ideas; work collaboratively to improve processes. • Contribute to program accreditation processes and reports as determined by the Program Director. • Support the department and the college