Adjunct Faculty-Baking and Pastry
Date: May 9, 2023
Title: Adjunct Faculty-Baking and Pastry
Position Number: 1347
Schedule: Fall, Winter, and Summer Semesters
Start Date: Fall 2023
Reports to: Associate Dean, School of Business & Industry
Closing date: Open until filled
Summary
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 student-learning outcomes, and demonstrate a commitment to lifelong learning and professional development. We are interested in candidates who have demonstrated a 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 before employment.
Essential Functions
• 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 normally 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 and pastry 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 processes.
• 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.
JOB SPECIFICATIONS
Education/License
- Bachelor's degree in 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.
Work Experience
• Two years (4,000 hours) of industry experience as a pastry/baking chef or bakery chef/manager is required. Food entrepreneurs with relevant experience in baking and pastry arts will also be considered.
• Community College teaching experience or experience teaching adult learners is preferred but not required.
• Involvement in quantity baking/pastry production within a fine dining establishment, bakery, or entrepreneur with documented food, baking, and pastry production.
• Experience in conducting all aspects of producing menus, costing, recipe development, and purchasing.
• Participation in professional development and/or continuous improvement activities to remain current in the field.
• International travel/global experience and exposure preferred.
• ACF Certified Working Pastry Chef (CWPC) or up is not necessary but preferred.
• ServSafe Sanitation and First Aid, AED, and CPR are required within the 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 of LMS (BlackBoard preferred).
Physical Demands
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 - the ability to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food and beverages.
• Smell - the ability to distinguish between and among odors and scents as to their appeal and level of intensity.
To view the full job posting & to apply, please visit: https://apptrkr.com/5201109
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