Adjunct Faculty- Culinary Arts Charcuterie & Fabrication Skills

Job ID 1656

March 4, 2024

Department: Secchia Institute of Culinary Education

Employee Group: Adjunct Faculty

Schedule: Part Time/ Fall & Winter

Compensation: Consistent with https://www.grcc.edu/sites/default/files/docs/humanresources/2022-2025%20Faculty%20Association%20contract.docx.pdf

Reports to: Associate Dean of the School of Business and Industry

Posting Closes: Open until filled

ESSENTIAL FUNCTIONS

• Teach theory and practical charcuterie skills such as sausages, pâtes, terrines, cured and smoked foods. • Teach the production of condiments and garnishes such as relishes, compotes, pickles, chutneys, mustards, and kinds of ketchup to complement all flavors of a dish. • Teach protein fabrication skills and guide students through selecting top-quality meats, fish, and poultry while understanding the nuances of quality and yield grades. • Support procedures associated with the critical importance and maintenance of safe and sanitary practices and sanitation regulations. • Collaborate with SICE chefs to maintain high food and beverage service standards commensurate with GRCC/SICE banquets and events. • Embed concepts of sustainability practices within the curriculum. • Demonstrate a commitment to a student-centered learning environment. • Maintain accurate course records and submit related reports as requested. • Effectively assess student performance. • Create a safe and inclusive learning environment for students. • Utilize multiple strategies to facilitate learning, i.e., small group work, workshops, etc.

Marginal Job Functions

• Incorporate new technologies and methods that enhance teaching and learning into their instructional strategies. • Regular attendance during normal scheduled hours is required. Being present is essential for serving customers and performing the essential functions of this position. • Maintain professional certifications if applicable. • Demonstrate sensitivity to and understanding of students from diverse backgrounds with various abilities. • Model teamwork and actively collaborate with faculty and staff to complete tasks, meet goals, and manage projects. • Actively listen to colleagues and respect their ideas; work collaboratively to improve processes. • Contribute to program accreditation processes and reports as determined by the Program Director. • Support the department and the college through other work generally expected of GRCC adjunct faculty members. • Adhere to college processes, policies, and contractual obligations.

JOB SPECIFICATIONS

Education Credentials

• Bachelor's degree in any field and associate's degree or relevant certificate in culinary arts. • Preferred: A master's degree in a related field.

Work Experience

• A minimum of 2 years of relevant work experience demonstrating subject matter expertise in charcuterie, meat fabrication, and production of condiments and garnishes (4,000 hours) is required (Perkins Act). • Community college teaching experience or experience teaching adult learners is preferred but not required. • Responsible for conducting all aspects of producing menus, costing, recipe development, and purchasing. • Participate in professional development and/or continuous improvement activities to remain current in the field. • Demonstrated evidence of training and managing employees. • ServSafe Sanitation and First Aid, AED, and CPR are required within the first year of employment.

Demonstrate and assist/support students with:

• 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. • Mobility - stand, lift, reach, ben