Adjunct Faculty- Spanish Speaking Instructor for Culinary Courses

Department: Secchia Institute for Culinary

Location: Grand Rapids, MI

The https://www.grcc.edu/schools-departments/secchia-institute-culinary-education at GRCC is looking for a vibrant bilingual (Spanish-English) instructor to teach various lecture courses in https://www.grcc.edu/programs/culinary-arts-aaas. This role is pivotal in catering to the diverse needs of our community. The ideal candidate will excel in both education and culinary skills, ensuring consistent quality and format across all courses.

The successful candidate must exhibit a passion for continuous learning and professional growth. This adjunct instructor role requires creating an engaging learning environment for a diverse student body of different ages, backgrounds, and abilities. Innovative teaching methods, thorough assessment of student learning, and active community engagement are vital aspects of this role.

Adjunct needs are determined on a semester by semester basis, as are the number of sections offered each semester. GRCC classes are held at a variety of times, Monday through Saturday in different modalities such as Hybrid, Online, In-person & Virtual. For semester start and end dates, see https://www.grcc.edu/about-grcc/leadership-administration/provost/academic-calendar.

Requisition ID: 13

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

Schedule: Fall Semester

Compensation: https://www.grcc.edu/faculty-staff/human-resources/employee-groups-resources/employee-groups/adjunct-faculty/adjunct-faculty-pay-rates

Reports to: Associate Dean - School of Business and Industry

Posting Opens: 7/24/2024

Posting Closes: Open until filled

ESSENTIAL FUNCTIONS

• 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 Safety, CA 200 Hospitality Management, CA 210 Principles of Food Science, and CA 213 Food Purchasing and Cost Control.

• Embed concepts of sustainability practices within the curriculum.

• Maintain accurate student records and provide reasonable accommodations as per ADA guidelines as approved by Disability Support Services to meet students needs.

• 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.

• 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.

• Collaborate with SICE chefs to maintain high standards of food and beverage service commensurate with GRCC/SICE banquets and events.

• Support the college's Strategic Plan through departmental and college action projects as appropriate.

• Perform tasks normally expected of adjunct faculty members

• Follow the required syllabus template.

• Comply with GRCC policies and the Faculty Association Contract.

JOB SPECIFICATIONS

Qualifications

• Bachelor's degree Culinary Arts or related field required.

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