Culinary Arts Instructor

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. This should be an ACF Certified Chef, who is a team player and committed to teaching and developing the next generation of culinarians.

Schoolcraft is a comprehensive, open-door, community-based college. The mission of the College is to provide a transformational learning experience designed to increase the capacity of individuals and groups to achieve intellectual, social, and economic goals.

• Bachelor’s Degree in Culinary Arts or related area.

• ACF Certified Master Chef / Certified Culinary Educator.

• Nine (9) years of relevant industry experience, including sanitation.

• Five (5) years of relevant teaching experience.

• 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).

• 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.

Per Faculty Contract: Approx 15 contact hrs/wk for base load of fall and winter semesters, plus office hours.

Per Faculty Contract