Adjunct Faculty-Baking and Pastry
1347_Adjunct Faculty-Baking and Pastry
Date: May 19, 2022
Position Number: 1347
Schedule: Fall, Winter, and Summer Semesters
Start Date: Fall 2022
Reports to: Associate Dean, School of Workforce Development
Closing date: Open until filled
GRCC's Secchia Institute of Culinary Education (SICE) is seeking a dynamic expert in baking and pastry arts 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 studentlearning outcomes, and demonstrate a commitment to lifelong learning 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.
- 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.
- Incorporate new technologies and methods that enhance teaching and learning into his/her instructional methods.
- Regular attendance during normal scheduled hours is required. Being present is essential for serving customers and performing the essential functions of this position.
- Teach theory and practical baking and pastry skills including the execution, preparation and decoration of quick service and fine restaurant baked goods.
- Teach pastry, chocolate work, and sugar work consistent with commercial bakery production.
- Embed concepts of sustainability practices within the curriculum.
- Demonstrate a commitment to a student-centered learning environment.
- Incorporate new technologies and methods for enhanced teaching and learning into instructional methods.
- Support procedures associated with sanitation regulations, responsible beverage service, and sustainability.
- Maintain professional certifications if applicable.
- Demonstrate sensitivity to and understanding of students from diverse backgrounds with a wide range of 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 the processes at hand.
- Assist the Program Director in the preparation of reports and other required documents.
- Contribute to program accreditation processes and reports as determined by the Program Director.
- Collaborate with SICE chefs to maintain high standards of food and beverage service commensurate with GRCC/SICE banquets and events.
- Adhere to college processes, policies and contractual obligations.
- Support the department and the college through other work normally expected of GRCC adjunct faculty members.
- Bachelor’s degree Culinary Arts or related field required. (If Bachelor’s degree is not in Culinary Arts, a culinary or baking and pastry degree/certification is required.)
- Master’s degree in Culinary Arts or related field preferred.
- Five years of industry experience as an executive pastry/baking chef or bakery chef/manager required.
- Community College teaching experience or experience teaching adult learners preferred, but not required.
- Involvement in the quantity baking/pastry production within a fine dining establishment or bakery with documented responsibility for conducting food, baking, and pastry production.
- Responsibility for conducting all aspects of producing menus, costing, recipe development, and purchasing.
- Participation in professional development and/or continuous improvement activities in order to remain current in the field.
- Demonstrated evidence of training and managing employees.
- International travel/global experience and exposure preferred.
- ACF Certified Executive Chef or Pastry Chef not necessary, but preferred.
- ServSafe Sanitation and First Aid, AED, CPR required within first year of employment.
Equipment Use/Knowledge/Skills/Abilities required
- High energy level with enthusiasm for and interest in supporting students, faculty and staff, and the community.
- Ability to maintain absolute confidentiality (understanding of FERPA and HIIPA laws and requirements.)
- Ability to effectively use data.
- Excellent leadership and organization skills.
- Excellent verbal, written, and interpersonal communication skills; work effectively with diverse populations.
- Demonstrated initiative and problem-solving abilities.
- Ability to develop and deliver effective presentations.
- Demonstrate professionalism, courtesy, and proper appearance for a foodservice operation.
- Working knowledge with LMS (BlackBoard preferred).
Demonstrate and assist/support students with:
- Physical Strength - lift large bags/ boxes of ingredients, pots, pans, etc., up to 40 lbs. Ability to walk, bend, stoop, kneel, stretch and reach. Ability to stand for long periods of time.
- Mobility – stand, lift, reach, bend, stretch, and provide support and stability while moving expeditiously around the dining room, kitchen, and storage areas for up to five hours at a time.
- Sufficient independent mobility including the ability to maneuver in restricted spaces. Move
- quickly in an emergency.
- Visual Discrimination - sufficient vision to differentiate movements and distinguish colors, read printed material at close range (12 inches or less).
- Coordination - sufficient motor skills, hand-eye coordination skills, manipulative skills and sensory function in one upper extremity may be needed to demonstrate and assist culinary procedures and practices.
- Manual Dexterity - sufficient fine motor skills to manipulate objects safely.
- Taste - ability to distinguish between and among flavors, spices, temperature and mouth feel (smoothness, pungency, etc.) of food and beverages.
- Smell - ability to distinguish between and among odors and scents as to their appeal and level of intensity.
- Touch - ability to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, as well as temperature, stability, etc.
- Hearing - ability to hear verbal orders and warnings such as those needed to direct production or call out dangerous situations such as carrying hot liquids or sharp knives.
- Exercise discretion and good judgment in handling sensitive or difficult situations.
- Ability to cope effectively with the emotional demands associated with various learning environments.
- Adhere to the code of ethics, safety regulations, and use sound judgment in regards to safety of self and others.
- Ability to work in a high traffic, noisy, indoor environment.
- Ability to work flexible hours.
Method of Application
To apply for this position, please visit our website at www.grcc.edu/jobs Grand Rapids Community College is only accepting online applications for this position. Submit a cover letter, resume, and unofficial transcripts for full consideration. This position will be open until filled. Individuals with diverse backgrounds are encouraged to apply. Grand Rapids Community College is an Equal Opportunity Employer. Visa sponsorship is not available.
Grand Rapids Community College creates an inclusive learning and working environment that recognizes the value and dignity of each person. It is the policy and practice of GRCC to provide equal educational and employment opportunities regardless of age, race, color, religion, marital status, sex/gender, pregnancy, sexual orientation, gender identity, gender expression, height, weight, national origin, disability, political affiliation, familial status, veteran status or genetics in all programs, activities, services, employment and advancement including admissions to, access to, treatment in, or compensation in employment as required by state and federal law. GRCC is committed to reviewing all aspects of GRCC programs, activities, services and employment, including recruitment, selection, retention and promotion to identify and eliminate barriers in order to prevent discrimination on the basis of the listed protected characteristics. The college will not tolerate any form of retaliation against any person for bringing charges of discrimination or participating in an investigation. Further information may be obtained from the EEO Office or the Office of General Counsel, 143 Bostwick Avenue NE, Grand
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