Assistant Professor Culinary, Bakery & Pastry, Tenure Track

Assistant Professor Culinary, Bakery & Pastry, Tenure Track

Job

Posting Date:
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

GRCC's Secchia Institute of Culinary Education (SICE) is seeking a dynamic expert in baking and pastry arts to teach a variety of lecture and laboratory courses. The faculty member must have an interest in working with a diverse student population of wide age, ethnicity, national origin and ability; engage in and develop innovative teaching strategies; assess student‑learning outcomes; demonstrate a commitment to lifelong learning and professional development;

and provide service to students, the college and the community. We seek candidates who have shown leadership in teaching and a commitment to building an equitable and diverse scholarly environment.

• Teach theory and practical baking and pastry skills, including the execution, preparation and decoration of quick‑service and fine restaurant baked goods.
• Teach pastry, chocolate work, and sugar work consistent with commercial bakery production.
• Maintain a production schedule of baking and pastry items continuously used in other courses and in GRCC's on‑site restaurants, Heritage and Foodology.
• Teach the organization and implementation of an accurate system to cost, price, convert, weigh and measure quantity recipes with portion control.
• Provide instruction on the use of Cheftec or related software to maintain accurate records of purchases and inventories.
• 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.
• Effectively assess, document, and advise students regarding the curriculum, their academic performance, employment, and career goals; participate in departmental advising plans.
• Engage in ongoing professional development to maintain expertise in the field and communicate 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.
• Contribute to the growth and development of the curriculum in the Secchia Institute for Culinary Education.
• 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 and curriculum development, evaluation, and revision; serve on committees, department, and advisory meetings.
• Participate in departmental fundraising and promotional activities.
• 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 for 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.

• Bachelor's degree in Culinary Arts or related field is required; if not in Culinary Arts, a culinary or baking and pastry degree/certification, or completion of a culinary arts or baking and pastry apprenticeship is required.
• Master's degree in Culinary Arts or related field preferred.

• Five years of industry experience as an executive pastry/baking chef or bakery chef/manager required.
• Community College teaching experience or experience teaching adult learners preferred.
• Involvement in quantity baking/pastry production within a fine‑dining establishment or bakery, with documented…