Assistant Professor Culinary, Tenure Track

Assistant Professor Culinary, Tenure Track

Job

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 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  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.

• 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 ongoing 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…