Adjunct Faculty-Personal Chef Certificate Courses

Adjunct Faculty-Personal Chef Certificate Courses

Job ID: 1692

June 18, 2024

Department: Employee Group: https://www.grcc.edu/faculty-staff/human-resources/employee-groups-resources/employee-groups/adjunct-faculty

Schedule: Fall, Winter, and Summer Semesters

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

Reports to: Associate Dean, School of Workforce Development

Posting Closes: Open until filled

SUMMARY

GRCC's Secchia Institute of Culinary Education (SICE) is seeking a passionate and experienced Personal Chef Instructor to teach the personal chef business classes in our department in the Fall and Winter semester(s) at our downtown campus. The adjunct faculty member must be interested in working with a diverse student population that includes a wide range of age, ethnicities, national origins, and abilities.

The adjunct faculty member must engage in innovative teaching strategies, effectively assess student-learning outcomes, and demonstrate a commitment to lifelong learning professional development. We are interested in candidates who have demonstrated commitment to excellence by providing leadership in the industry.

GRCC's Secchia Institute of Culinary Education is an award-winning culinary program accredited by the American Culinary Federation as an exemplary program for over 30 years. We were the first in Michigan and fourth in the nation to be certified. Our program accolades include the best public post-secondary culinary program in the nation by the National Restaurant Association; rated sixth in the country by Chef to Chef; and designated best value by Chef Educators.

GRCC will conduct a criminal background check on all finalists prior to employment.

Only adjunct faculty living in the state of Michigan can teach classes for GRCC.

ESSENTIAL FUNCTIONS

• 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. • Incorporate new technologies and methods that enhance teaching and learning into his/her instructional methods. • Regular attendance during normal scheduled hours is required. Being present is essential for serving customers and performing the essential functions of this position. • 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. • Demonstrate a commitment to a student-centered learning environment. • Incorporate new technologies and methods for enhanced teaching and learning into instructional methods. • Support procedures associated with sanitation regulations, responsible beverage service, and sustainability. • Maintain professional certifications if applicable. • Demonstrate sensitivity