Adjunct - Culinary Arts Chef

Northwestern Michigan College • Traverse City, MI

74d

About The Position

Responsible for instructing and assisting in courses offered by the Great Lakes Culinary Institute; quality assurance for Great Lakes Culinary Institute labs, providing for the health, safety, and security of NMC students involved in the culinary program; maintaining the confidentiality of the student information as required by the Family Educational Rights and Privacy Act; serving as a public representative of both the College and the Great Lakes Culinary Institute. Evaluating students' performance in various Great Lakes Culinary Institute courses; quality assurance for food planned, prepared, and served by the Great Lakes Culinary Institute. Responsible for academic advising and for obtaining ongoing continuing education in both technical skills and educational methodology.

Requirements

• American Culinary Federation certification as CCC or higher, or certifiable with documented experience and education.
• Associate's degree in Culinary Arts.
• Five years' experience as a working chef in a full-service restaurant.
• Supervisory Experience.
• Professional budgetary experience.

Nice To Haves

• Teaching Experience.
• Bachelor's degree.

Responsibilities

• Teaching responsibilities including online, accelerated, livestream, hybrid and face-to-face formats.
• Compiles, administers, and grades examinations and other learning activities.
• Uses current and emerging technologies in distance learning and in the classroom.
• Listens to students and coaches them to actively participate in the learning process.
• Uses a variety of assessments to promote student demonstration of learning.
• Provides a course syllabus to the students that includes the College Syllabus information.
• Maintains and regularly updates Moodle gradebook and/or other electronic grading systems.
• Engages in learning and scholarship in the area of specialization.
• Responsible for planning, preparing and presenting food in regular food labs.
• Maintains general Health Department requirements for the kitchen and all equipment.
• Evaluates students' performance in various food labs.
• Recommends changes or corrections in the program to the Great Lakes Culinary Institute Director.
• Works with Executive Chef to develop menu and ensure adherence to company standards of food quality.
• Supervises daily set-up for the menu and anticipates business volume.
• Recruits and selects staff, participates in trainings to strengthen culinary skills.
• Develops and communicates a safety plan encompassing facility, equipment, chemicals, disasters & emergencies.
• Ensures proper sanitation by preventing time/temperature violations and cross-contamination.
• Demonstrates culinary techniques and knowledge while preparing food.
• Assigns tasks using needs analysis, individual skills assessment, and objective setting.
• Demonstrates ability to proactively prioritize needs and effectively manage resources.

What This Job Offers

• Industry: Educational Services
• Education Level: Associate degree