Adjunct Faculty - Personal Chef Certificate Courses

The Secchia Institute of Culinary Education (SICE) at GRCC is looking for an experienced Personal Chef Instructor to teach the Personal Chef Business classes. This role is pivotal in catering to the diverse needs of our community. The ideal candidate will excel in both education and culinary skills, ensuring consistent quality and format across all courses.

The successful candidate must exhibit a passion for continuous learning and professional growth. This adjunct instructor role requires creating an engaging learning environment for a diverse student body of different ages, backgrounds, and abilities. Innovative teaching methods, thorough assessment of student learning, and active community engagement are vital aspects of this role.

Adjunct needs are determined on a semester by semester basis, as are the number of sections offered each semester. GRCC classes are held at a variety of times, Monday through Saturday in different modalities such as Hybrid, Online, In-person & Virtual. For semester start and end dates, see GRCC’s Academic Calendar.

Requisition ID: 46
Employee Group: Adjunct Faculty
Schedule: Fall Semester
Compensation: Adjunct Faculty Pay Rates
Reports to: Associate Dean - School of Business and Industry
Posting Opens: 7/24/2024
Posting Closes: Open until filled

ESSENTIAL FUNCTIONS

• Maintain accurate student records and provide reasonable accommodations as per ADA guidelines as approved by Disability Support Services to meet student’s needs.
• 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.
• Provide comprehensive instruction on the role and responsibilities of a personal chef, covering essential skills such as menu design, liability management, forms of ownership, financing, and customer service.
• Teach students the development of personalized business strategies.
• Provide students with a step-by-step understanding of how to start and grow their own personal chef business.
• Deliver a curriculum that includes business plans, marketing, menu design, recipe and event costing, liability, forms of ownership, financing, client intake processes, and customer service.
• Expose students to real-world scenarios typically encountered by personal chefs.
• Guide students through developing an Executive Business Summary, client assessments, detailed marketing plans, competition assessments, and execution of cook days or special events for mock clients.
• Embed concepts of sustainability practices within the curriculum.
• Support procedures associated with sanitation regulations, responsible beverage service, and sustainability.
• Maintain professional certifications if applicable.
• 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.
• Teach courses and fulfill adjunct faculty responsibilities, including fostering a stimulating classroom environment, following syllabus templates, and using department-approved textbooks.
• Perform tasks normally expected of adjunct faculty members.
• Comply with GRCC policies and the Faculty Association Contract.

JOB SPECIFICATIONS

Qualifications

• Bachelor’s degree Culinary Arts or related field required. (If a 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.
• ACF Certified Executive Chef or Pastry Chef not necessary, but preferred.
• ServSafe Sanitation and First Aid, AED, CPR required within first year of employment

Work Experience

• A minimum of 2 years of related work experience (4,000 hours) is required to satisfy Perkins Vocational Act requirements.
• Community College teaching experience or experience teaching adult learners preferred.
• Responsibility for conducting all aspects of producing menus, costing, recipe development, and purchasing.

Skills

• Ability to develop and deliver effective presentations.
• Expertise in the subject area with strong communication, organizational, and interpersonal skills.
• Ability to work with diverse student populations and faculty, and proficiency in instructional technology and learning management systems (e.g.,Gmail, Canvas, Blackboard).
• Excellent written and oral communication skills.

Physical Demands

• 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.

Mental Demands

• 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.

Working Conditions

• GRCC will comply with any mandated health and safety requirements. Compliance information is available on our policies website.
• Ability to work in a high traffic, noisy, indoor environment.
• Ability to work in a fast-paced environment that calls for flexibility/adaptability.

BENEFITS

• Wellness Program: Access resources for physical and mental wellbeing, and an onsite gym membership.
• Continuous Learning: Career development and educational opportunities.
• Retirement Plans: Secure your future with our retirement options, including the state retirement plan.

APPLICATION/HIRING PROCESS

• Please fill out an application at https://www.grcc.edu/jobs. Submit a cover letter, resume & unofficial transcripts. The opportunity to apply for this position will close at the end of the day on the close date referenced at the top of this job posting.
• Individuals with diverse backgrounds are encouraged to apply. Grand Rapids Community College is an equal opportunity employer. Visa sponsorship is not available.
• Only adjunct faculty living in the state of Michigan can teach classes for GRCC.

NONDISCRIMINATION STATEMENT

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 Rapids, MI 49503-3295.