Temporary Assistant Professor Culinary, Restaurant Operations

GRCC's Secchia Institute of Culinary Education (SICE) seeks a dynamic expert in front-of-the-house management to teach various lecture and laboratory courses in the field of hospitality service and management. The faculty member must be interested in working with diverse student populations from a wide range of age, ethnicity, national origin, and ability. The faculty is required to engage in and develop innovative teaching strategies; effectively assess student-learning outcomes; demonstrate a commitment to lifelong learning and professional development; and provide service to our students, the college, and our community at large. We are interested in candidates who have demonstrated 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 each other for the successful completion of departmental work, work associated with the School of Workforce Development, and the college as a whole. In addition to the significant position responsibilities, the expectation is that faculty demonstrate outstanding communications skills, collaborate effectively, use initiative to overcome obstacles, and work efficiently to meet deadlines. In an environment where innovation is valued, each faculty member will take responsibility to perform their work consistently with both the letter and the spirit of GRCC’s values.

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. It was the first in Michigan and fourth in the nation to be certified. The program accolades include the best public post-secondary culinary program in the country by the National Restaurant Association; rated sixth in the nation by Chef to Chef; and the best value by Chef Educators.

Requisition ID: 898
Employee Group: Faculty Association
Schedule: 32 weeks (Fall & Winter Semesters); Monday – Thursday, 08:45 AM to 01:45 PM PLUS activities listed in essential functions.
Contract Dates: August 2025 - April 2026 (1 Year Temporary Full Time)
Compensation: Consistent with Faculty Association contract (Page #109)
Benefits: Full Time
Reports to: Associate Dean, School of Business & Industry
Posting Opens: 04/29/2025
Posting Closes: 05/29/2025

ESSENTIAL FUNCTIONS

• Teach CA 115 – Table Service, a 4-credit, 10-contact hour course, integrating theory and hands-on practice in a 58-seat public fine-dining restaurant.
• May have the opportunity to teach additional courses in hospitality, restaurant operations, or related areas based on faculty interest, qualifications, and available overload assignments.
• Oversee student performance in front-of-house operations, ensuring compliance with safety, sanitation, responsible beverage service, sustainability practices, and SICE grooming standards.
• Instruct students in various global service styles, including American, Buffet, Banquet, Russian, English, French, Family, and Butler service.
• Facilitate skill development in guest service operations, including POS systems, reservation software (e.g., OpenTable Academy), suggestive selling, and check processing.
• Demonstrate ability to collaborate effectively with the Chef Professor of CA 114 International Cuisine in planning special events, coordinating large group reservations and editing and producing menus for service in the Heritage Restaurant
• Deliver culinary and beverage instruction in tea, coffee, and cheese, including tastings, and evaluate through written and practical assessments.
• Design and supervise structured field experiences to local industry partners to deepen student understanding of real-world service, sourcing, and hospitality operations.
• Demonstrate expertise in food service and culinary operations, including experience in full-service and fine-dining restaurants; knowledge of baking, pastry, and food production is strongly preferred.
• Assess and document student learning outcomes through diverse evaluations, including participation, exams, customer service rubrics, and practical skills demonstrations.
• Maintain up-to-date professional certifications and engage in ongoing professional development, communicating outcomes with colleagues and administration.
• Collaborate with culinary and pastry faculty to ensure high service standards across Secchia