GRCC’s Secchia Institute of Culinary Education (SICE) is seeking a dynamic expert in charcuterie and meat fabrication to teach in our department in the Fall and Winter semester(s) at our downtown campus. The adjunct faculty member must be interested in working with a diverse student population that includes a wide range of age, ethnicities, national origins, and abilities.
The adjunct faculty member must engage in innovative teaching strategies, effectively assess student-learning outcomes, and demonstrate a commitment to lifelong learning and professional development. We are interested in candidates who have demonstrated commitment to excellence by providing leadership in the industry.
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. We were the first in Michigan and fourth in the nation to be certified. Our program accolades include the best public post-secondary culinary program in the nation by the National Restaurant Association; rated sixth in the country by Chef to Chef; and designated best value by Chef Educators.

EDUCATION CREDENTIALS

• Bachelor’s degree in any field and associate’s degree or relevant certificate in culinary arts.
• Preferred: A master’s degree in a related field.

WORK EXPERIENCE

• A minimum of 2 years of relevant work experience demonstrating subject matter expertise in charcuterie, meat fabrication, and production of condiments and garnishes (4,000 hours) is required (Perkins Act).
• Community college teaching experience or experience teaching adult learners is preferred but not required.
• Responsible for conducting all aspects of producing menus, costing, recipe development, and purchasing.
• Participate in professional development and/or continuous improvement activities to remain current in the field.
• Demonstrated evidence of training and managing employees.
• ServSafe Sanitation and First Aid, AED, and CPR are required within the first year of employment.

SKILLS

• Excellent pedagogical skills.
• High energy level with enthusiasm for and interest in supporting students, faculty and staff, and the community.
• Maintaining absolute confidentiality (understanding FERPA and HIIPA laws and requirements).
• Ability to effectively use data.
• Excellent leadership and organization skills.
• Excellent verbal, written, and interpersonal communication skills; work effectively with diverse populations.
• Demonstrated initiative and problem-solving abilities.
• Ability to develop and deliver effective presentations.
• Demonstrate professionalism, courtesy, and proper appearance for a foodservice operation.
• Working knowledge of Learning Management Systems (BlackBoard or Canvas preferred).

• Teach theory and practical charcuterie skills such as sausages, pâtés, terrines, cured and smoked foods.
• Teach the production of condiments and garnishes such as relishes, compotes, pickles, chutneys, mustards, and kinds of ketchup to complement all flavors of a dish.
• Teach protein fabrication skills and guide students through selecting top-quality meats, fish, and poultry while understanding the nuances of quality and yield grades.
• Support procedures associated with the critical importance and maintenance of safe and sanitary practices and sanitation regulations.
• Collaborate with SICE chefs to maintain high food and beverage service standards commensurate with GRCC/SICE banquets and events.
• Embed concepts of sustainability practices within the curriculum.
• Demonstrate a commitment to a student-centered learning environment.
• Maintain accurate course records and submit related reports as requested.
• Effectively assess student performance.
• Create a safe and inclusive learning environment for students.
• Utilize multiple strategies to facilitate learning, i.e., small group work, workshops, etc.