Job Description

Assistant Professor Culinary, Tenure Track

Job ID 1633
January 26, 2024
Department: Secchia Institute of Culinary Education
Employee Group: Faculty Association
Start Date: Fall 2024
Schedule: 32 Weeks (Fall and Winter Semesters)
Compensation: Consistent with Faculty Association contract (Page #109)
Benefits: Full Time
Reports to: Associate Dean, School of Business and Industry
Posting Closes: February 27, 2024

SUMMARY
GRCC's Secchia Institute of Culinary Education (SICE) is seeking a dynamic expert to teach various lecture courses in the culinary arts. This lecturer position is paramount to the success of the Secchia Institute for Culinary
Education. Much like the chef tournant, the "swing chef," in the traditional French kitchen brigade system, the right candidate for this position possesses exceptional versatility in education and culinary skills, able to adapt quickly and to ensure consistent, predictable structure across all the courses being taught. This faculty member must possess an interest and commitment to lifelong learning and professional development, foster a dynamic learning environment, training, and mentoring a diverse student population that includes a wide range of ages, ethnicities, national origins, and abilities. Faculty must engage in and develop innovative teaching strategies; effectively assess student-learning outcomes; and provide service to our
students, the college, and our community at large. We are interested in candidates who have demonstrated a commitment to excellence by providing leadership in teaching and service toward building an equitable and diverse scholarly environment.
Faculty members are responsible to GRCC and to each other for the successful completion of departmental work as well as work associated with the School of Business and Industry and GRCC as a whole. In an environment where innovation is valued, each faculty member will take responsibility to perform their work in a manner consistent with both the letter and the spirit of GRCC values.

ESSENTIAL FUNCTIONS
● Willingness to teach a full range of lecture courses.
● Range of subjects being taught each semester can vary, but the right candidate will be expected to teach subject matter pertaining to CA 111 Restaurant Sanitation and Safety1, CA 112 Menu Planning and
Nutrition2, CA 200 Hospitality Management ), CA 209 Principles of Food Science, and CA 213 Food Purchasing and Cost Control ).
● Embed concepts of sustainability practices within the curriculum.
● Effectively assess, document, and advise students regarding the curriculum, their academic performance, employment, and career goals. Participate in departmental advising plans for students.
● Demonstrate a commitment to a student-centered learning environment.
● Incorporate new technologies and methods for enhanced teaching into instructional methods.
● Engage in on-going professional development to maintain expertise in the field; communicate these outcomes with faculty and administration.
● Support procedures associated with sanitation regulations, responsible beverage service, and sustainability.
● Demonstrate sensitivity to and understanding of students from diverse backgrounds with a wide range of abilities.
● Model teamwork and actively listen and collaborate with faculty and staff to complete tasks, improve processes, meet goals, and manage projects.
● Contribute to the growth and development of the SICE Program and GRCC by participating in: academic program review; curriculum development, evaluation and revision; committee membership; department and advisory committee meetings; departmental fundraising and promotional activities.
● Contribute to program accreditation processes and reports as determined by the Program Director.
● Promote the department by creating partnerships with state and local communities, businesses, and schools.
● Collaborate with SICE chefs to maintain high standards of food and beverage service commensurate with GRCC/SICE banquets and events.
● Lead, advise, and support adjunct faculty to ensure consistent standards and instructional practices within each course.
● Support the college’s Strategic Plan through departmental and college action projects as appropriate.
● Demonstrate a keen understanding of collective responsibility: SICE's successes - as well as challenges and solutions - are shared among all faculty members.

JOB SPECIFICATIONS
Education Credentials
● Bachelor’s degree Culinary Arts or related field required.
● Bachelor’s degree in Dietetics from an accredited dietetics program preferred (required to teach CA 112 Menu planning and Nutrition). If bachelor’s degree is not in Culinary Arts then a culinary arts, or baking and pastry, or personal chef certificate, or associates degree in culinary arts is required.
● Master’s degree in Dietetics or Human Nutrition from an accredited program is preferred.
● Certified ServSafe® Instructor and Registered ServSafe® Proctor required to teach CA 111 Restaurant Safety and Sanitation.

Work Experience
● Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN), or equivalent, with culinary expertise and a well-rounded background in managerial experience preferred.
● At least three years of experience in food and nutrition-related businesses, such as managing the food service operations of Hospitals, HMOs, healthcare facilities, or other food and nutrition-related businesses preferred.
● Experience managing a team of employees and ensuring their success. The ability to provide guidance, support, and training to the staff is essential. The candidate should have a documented track record evidence of effectively leading, training, managing, and motivating a team to achieve desired outcomes preferred.
● Community College teaching experience or experience teaching adult learners preferred.
● International travel/global experience and exposure preferred.
● ServSafe Alcohol, and First Aid, AED, CPR required within the first year of employment. (Must maintain professional certifications).

Skills
● High energy level with enthusiasm for and interest in supporting students, faculty and staff, and the community.
● Ability to maintain confidentiality; understanding of FERPA and HIPAA 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 with LMS (BlackBoard preferred).

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.

METHOD OF APPLICATION
GRCC is only accepting online applications for this position at https://www.grcc.edu/jobs. Submit a cover letter resume, and unofficial transcripts for full consideration. 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.

HIRING PROCESS
GRCC uses an Evidence Based Selection Process, where we make data driven hiring decisions to help mitigate bias throughout the hiring process. As part of this process, candidates will participate in reference checks and interviews.

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.

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