Adjunct Faculty - Personal Chef Certificate Courses

The Secchia Institute of Culinary Education (SICE) at GRCC is looking for an experienced Personal Chef Instructor to teach the Personal Chef Business classes. 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 GRCC’s Academic Calendar.

Requisition ID: 46
Employee Group: Adjunct Faculty
Schedule: Fall Semester
Compensation: 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

• Maintain accurate student records and provide reasonable accommodations as per ADA guidelines as approved by Disability Support Services to meet student’s needs.
• 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.
• 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.
• Support procedures associated with sanitation regulations, responsible beverage service, and sustainability.
• Maintain professional certifications if applicable.
• Assist the Program Director in the preparation of reports and other required documents.
• 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.
• Teach courses and fulfill adjunct faculty responsibilities, including fostering a stimulating classroom environment, following syllabus templates, and using department-approved textbooks.
• Perform tasks normally expected of adjunct faculty members.
• Comply with GRCC policies and the Faculty Association Contract.

JOB SPECIFICATIONS

Qualifications

• Bachelor’s degree Culinary Arts or related field required. (If a Bachelor's degree is not in Culinary Arts, a Culinary or Baking and Pastry degree/certification is required.)
• Master’s degree in Culinary Arts or related field preferred.
• ACF Certified Executive Chef or Pastry Chef not necessary, but preferred.
• ServSafe Sanitation and First Aid, AED, CPR required within f