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Assistant Professor Culinary, Tenure Track

Grand Rapids Community College
Michigan, United States
Salary Not specified
Posted Date
Jul 15, 2022

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Position Type
Faculty Positions, Professional Fields, Vocational & Technical Fields
Employment Level
Tenured/Tenured Track
Employment Type
Full Time
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Date: July 13, 2022

Assistant Professor Culinary, Tenure Track
Department: Secchia Institute of Culinary Education
Job ID: 1374
Work Hours/Schedule: 32 weeks (Fall & Winter Semesters)
Compensation: Consistent with Faculty Association contract
Start Date: Winter 2023
Reports to: Associate Dean, School of Business and Industry*
Posting Close Date: August 15, 2022

*GRCC Academic and Student Affairs is completing a reorganization that was effective July 1, 2022. This position will be a part of the new School of Business and Industry.


GRCC's Secchia Institute of Culinary Education (SICE) is seeking a dynamic professional to teach a variety of lecture and laboratory courses in the culinary arts. This faculty member must possess the ability to engage in and develop innovative teaching strategies; effectively assess student-learning outcomes; demonstrate a commitment to lifelong learning and professional development; possess an interest in working with a diverse student population that includes a wide range of ages, ethnicities, national origins and abilities; and provide service to our students, the college, and our community at large. We 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 addition to the major position responsibilities, it is expected that faculty demonstrate outstanding communications skills, collaborate effectively, use personal 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 in a manner consistent 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. (SICE was the first in Michigan and fourth in the nation to be certified.) Program accolades include best public post-secondary culinary program in the nation by the National Restaurant Association; rated sixth in the nation by Chef to Chef; and designated best value by Chef Educators.

Essential Job Functions

• Teach a full range of skills in garde manger, meat fabrication (from smaller animals to prime cuts of meat from large animals), charcuterie, and different presentations for buffets and platters.
• Teach other related subjects including but not limited to food science production principles, culinary mathematics, cost controls, sanitation and safety, and the purchasing function.
• Maintain a production schedule of garde manger, fabricated meats, and charcuterie products to be continuously used in other courses and retail operations.
• Teach students to perform the planning, creating, costing preparation, and service of banquet menus, set-up, and complete functions.
• Demonstrate skills in ice, vegetable, tallow, salt dough, and fruit carvings.
• Teach the organization and implementation of a system to accurately cost, price, convert, weigh, and measure quantity recipes with portion control.
• Provide instruction on the use of Cheftec or related software in order to maintain accurate records of purchases and inventories.
• Embed concepts of sustainability practices within the curriculum.
• Effectively assess, document, and advise students regarding their academic performance.
• Demonstrate a commitment to a student-centered learning environment.
• Incorporate new technologies and methods for enhanced teaching into instructional methods.
• Engage in on-going 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.
• Maintain professional certifications.
• Advise students on curriculum and academic programs, and employment and career goals.
• Participate in departmental advising plans for students.
• 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 the processes at hand.
•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.
• 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.
• 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 commensurate with GRCC/SICE banquets and events.
• Lead, advise, and support adjunct faculty to ensure consistent standards and instructional practices within each course.
• Adhere to college processes, policies, and contractual obligations.
• Support the college's Strategic Plan through departmental and college action projects as appropriate.
• Demonstrate a keen understanding of collective responsibility: SICE's successes - as well as challenges and solutions - are shared among all faculty members.
• Support the department and the college through other work normally expected of GRCC faculty members.  



• Bachelor's degree in Culinary Arts or related field with a minimum of 4,000 hours relevant work experience required. (If 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.

Work Experience

• Five years of industry experience as a chef, garde manger chef, or chef/manager in fine dining establishments with documented responsibility for training and conducting garde manger, meat fabrication (from whole or primal cuts of meat), charcuterie, and different presentations for buffets and platters and managing employees to succeed.
• Community College teaching experience or experience teaching adult learners preferred.
• Responsibility for conducting all aspects of producing menus, costing, recipe development, and purchasing.
• Demonstrated evidence of training and managing employees.
• International travel/global experience and exposure preferred.
• ACF Certified Executive Chef not necessary, but preferred.
• ServSafe Sanitation certification required.
• ServSafe Alcohol, and First Aid, AED, CPR certification required within first year of employment.

Equipment Use/Knowledge/Skills/Abilities

• High energy level with enthusiasm for and interest in supporting students, faculty and staff, and the community.
• Ability to maintain confidentiality; understanding of FERPA and HIPAA 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 system(s) (BlackBoard preferred).

Physical Demands

• Demonstrate and assist/support students with:
• Physical Strength - lift large bags/ boxes of ingredients, pots, pans, etc., up to 40 lbs. Ability to walk, bend, stoop, kneel, stretch, and reach. Ability to stand for long periods of time.
• Mobility – stand, lift, reach, bend, stretch, and provide support and stability while moving expeditiously around the dining room, kitchen, and storage areas for up to five hours at a time. Sufficient independent mobility including the ability to maneuver in restricted spaces. Move quickly in an emergency.
•Visual Discrimination - sufficient vision to differentiate movements and distinguish colors, read printed material at close range (12 inches or less).
• Coordination - sufficient motor skills, hand-eye coordination skills, manipulative skills, and sensory function in one upper extremity may be needed to demonstrate and assist culinary procedures and practices.
• Manual Dexterity - sufficient fine motor skills to manipulate objects safely.
• Taste - ability to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food and beverages.
• Smell - ability to distinguish between and among odors and scents as to their appeal and level of intensity.
• Touch - ability to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, as well as temperature, stability, etc.
• Hearing - ability to hear verbal orders and warnings such as those needed to direct production or call out dangerous situations such as carrying hot liquids or sharp knives.

Mental Demands

• Exercise discretion and good judgment in handling sensitive or difficult situations.
• Ability to cope effectively with the emotional demands associated with various learning environments.
• Adhere to the code of ethics, safety regulations, and use sound judgment in regards to safety of self and others.

Working Conditions

Grand Rapids Community College will comply with any mandated health and safety requirements. Employees will be directed to our GRCC Policy(s) for compliance information.
Ability to work in a high traffic, noisy, indoor environment.


Grand Rapids Community College provides an excellent benefits experience for our GRCC family. Our benefit package is designed to enhance employees' health and well-being. Part-time employees have different benefits outlined in the specific collective bargaining agreements and handbooks. Below is an overview of these benefits, additional details are available on the Human Resources/Benefits website:

• Six health insurance plan options (includes a high deductible plan with a health savings account option).
• A unique dental & vision reimbursement program (includes coverage for adult orthodontia & lasik eye surgery).
• Employer sponsored retirement plans as well as voluntary retirement savings plans (403b or 457 plans)
• Tuition benefits at GRCC for you, your spouse and your dependents.
• Tuition reimbursement at other higher education institutions for you.
• Generous time off that includes sick, vacation and personal leave banks.
• Paid holidays and holiday shutdown period in late December!


Grand Rapids Community College is only accepting online applications for this position at Submit a cover letter, resume, unofficial transcripts, and three professional reference letters for full consideration. The opportunity to apply for this position will close on August 15, 2022 at 11:59PM. Individuals with diverse backgrounds are encouraged to apply. Grand Rapids Community College is an equal opportunity employer. Visa sponsorship is not available.

Grand Rapids Community College creates an inclusive learning and working environment that recognizes the value and dignity of each person. It is the policy and practice of GRCC to provide equal educational and employment opportunities regardless of age, race, color, religion, marital status, sex/gender, pregnancy, sexual orientation, gender identity, gender expression, height, weight, national origin, disability, political affiliation, familial status, veteran status or genetics in all programs, activities, services, employment and advancement including admissions to, access to, treatment in, or compensation in employment as required by state and federal law. GRCC is committed to reviewing all aspects of GRCC programs, activities, services and employment, including recruitment, selection, retention and promotion to identify and eliminate barriers in order to prevent discrimination on the basis of the listed protected characteristics. The college will not tolerate any form

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