What are the responsibilities and job description for the Culinary Arts Instructor - Baking and Pastry position at Schoolcraft College?
Job Summary
The Schoolcraft College Culinary Arts program is a nationally recognized, award-winning professional culinary school that is committed to providing an exceptional education through a predominately lab-based platform. The program is led by industry recognized skilled professionals. Schoolcraft College is seeking a Culinary Arts Instructor – Baking and Pastry. This should be an ACF Certified Chef, with a primary discipline of Baking and Pastry Arts, who is a team player committed to teaching and developing the next generation of culinarians.
The mission of Schoolcraft College is to provide a transformational and inclusive learning experience designed to increase the capacity of all individuals and groups to achieve intellectual, social, and economic goals. We are committed to creating a positive impact on the communities we serve and value diversity in our students, staff, and programming.
The mission of Schoolcraft College is to provide a transformational and inclusive learning experience designed to increase the capacity of all individuals and groups to achieve intellectual, social, and economic goals. We are committed to creating a positive impact on the communities we serve and value diversity in our students, staff, and programming.
Required Qualifications
- Associate Degree in Culinary Arts/Baking and Pastry.
- ACF – Certified Executive Pastry Chef (CEPC). See * below for details.
- ServeSafe Certification.
- Seven (7) years of relevant industry experience in Pastry (including sanitation experience).
- Commitment to provide service to the department, campus, and the larger community.
- The hired candidate must be available to teach at least one introductory CBPA course in the Spring or Summer, as determined by the department.
- If not currently a Certified Executive Pastry Chef (CEPC), the candidate hired must become certified before the agreed upon start date.
Note: The candidate hired will be expected to complete professional development to prepare for and take the Certified Master Pasty Chef exam within the 3-year probationary period.
Preferred Qualifications
- Bachelor’s Degree in Culinary Arts or related area.
- ACF – Master Certified Pastry Chef.
- Nine (9) years of relevant industry experience in Pastry (including sanitation experience).
- Five (5) years of relevant teaching experience.
- ACF Certified Culinary Educator.
- Experience with the ACF accreditation process.
- Experience with ACF culinary competitions.
- Knowledge and ability to use and maintain kitchen equipment.
- Demonstrated competency in computer technology and instructional technology.
- Demonstrated understanding of the role of the community college in higher education and the community.
- Knowledgeable in the learning needs and abilities of today’s community college student.
- Written and verbal communication skills as well as interpersonal skills which demonstrate the ability to work cooperatively, effectively, and responsively with community college students, faculty and staff.
- Ability to employ new pedagogies, multi-media, and information technologies to supplement instruction within the classroom and alternative delivery modalities (e.g., online, remote, or hybrid).
Physical Demands
Schoolcraft College is committed to creating an inclusive environment and strongly encourages applications from veterans, individuals with varying gender identities, abilities, and from underrepresented populations. Schoolcraft College is an AA/EEO Employer.
- Writing Skills: Ability to write reports, business correspondence, and procedure manuals.
- Language Skills: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and governmental regulations.
- Communication Skills: Ability to effectively present information and respond to questions from prospective and current employees, and groups of managers.
- Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
- Reasoning Ability: Ability to solve practical problems and deal with a variety of instructions furnished in written, oral, diagram, or schedule form.
- Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Office Environment: This role may involve standing and walking for long periods of time, repeating the same movements, and the use of hands to feel objects, tools, or controls. The employee is occasionally required to sit, use arms/hands/fingers to handle or feel, reach, climb or balance, stoop, kneel, crouch, or crawl, and taste or smell. The employee will regularly move to 10-20 lbs., occasionally up to 50 lbs. Specific vision abilities required by this job include close vision, distance vision and depth perception.
- Noise Level: The noise level in the work environment is usually moderate.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Work Hours
Per Faculty Contract: Approx 15 contact hrs/wk for base load of fall and winter semesters, plus office hours.
Salary
Per Faculty Contract
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