Adjunct - Culinary Arts Chef

We are committed to enhancing and cultivating a diverse, equitable and inclusive environment through actions that foster a sense of belonging and safety for all members of the NMC community. 

Summary & Qualifications:

Summary

Responsible for instructing and assisting in courses offered by the Great Lakes Culinary Institute; quality assurance for Great Lakes Culinary Institute labs, providing for the health, safety, and security of NMC students involved in the culinary program; maintaining the confidentiality of the student information as required by the Family Educational Rights and Privacy Act; serving as a public representative of both the College and the Great Lakes Culinary Institute. Evaluating students’ performance in various Great Lakes Culinary Institute courses; quality assurance for food planned, prepared, and served by the Great Lakes Culinary Institute. Responsible for academic advising and for obtaining ongoing continuing education in both technical skills and educational methodology.

Qualifications

Required:

• American Culinary Federation certification as CCC or higher, or certifiable with documented experience and education.
• Associate’s degree in Culinary Arts
• Five years’ experience as a working chef in a full-service restaurant
• Supervisory Experience
• Professional budgetary experience

Preferred:

• Teaching Experience
• Bachelor’s degree

A candidate should show a minimum of five years as an entry level culinarian. Candidates with an Associate’s degree in culinary arts should show a minimum of three years of experience as an entry level culinarian or has successful graduated from an ACFEF Apprenticeship program. A candidate’s work history should be current and is limited to the past 10 years. Skill should be equivalent or better than those required for an American Culinary Federation (ACF) Certified Sous Chef™ (CSC™) is a chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef. A CSC™ chef has working knowledge and skills to achieve revenue, profit and customer satisfaction goals by overseeing the preparation of the menu and managing a shift or station in a foodservice operation.

Essential Responsibilities

(Visit our website to see the NMC Adjunct Resource Guide for further details.)

Specifically, adjunct faculty have these responsibilities; other duties may be assigned.

Teaching Responsibilities

When teaching any courses including but not limited to online, accelerated, livestream, hybrid and face-to-face formats, the adjunct instructor will meet the responsibilities of adjunct faculty in the areas of Curriculum, Teaching Effectiveness, and Professional Qualities and Abilities. Adjunct faculty are encouraged to participate in Professional Development and in areas that Support of College and Community Initiatives.

Teaching Effectiveness

• Compiles, administers, and grades examinations and other learning activities
• Uses current and emerging technologies in distance learning and in the classroom; conducts classroom research with classroom assessment techniques
• Listens to students and coaches them to actively participate in the learning process
• Uses a variety of assessments to promotes student demonstration of learning through exams, discussions, debates, presentations, simulations, and/or debriefings
• Provides a course syllabus to the students that includes the College Syllabus information outlined in Moodle
• Maintains and regularly updates Moodle gradebook and/or other electronic grading systems

Faculty Professional Development

• Continually engages in learning and scholarship in the area of specialization as time allows

Support of College, Community Initiatives

• Meets requirements for the adjunct review process
• Is fully committed to the mission and values of Northwestern Michigan College
• Responsible for planning, preparing and presenting food in regular food labs.
• Responsible for maintaining general Health Department requirements for the kitchen and all equipment.
• Serve as a role model for students considering a career in some aspect of the culinary field.
• Evaluate students’ performance in various food labs.
• Recommend to the Great Lakes Culinary Institute Director any changes or corrections in the program.

Manage all Aspects of Food, Products and Equipment • Work with Executive Chef to develop menu. • Ensure adherence to company standards of food quality. • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.

Supervise the daily set-up for the menu; anticipate business volume and stock work • areas accordingly. • Recruit and select staff. • Participate in trainings to strengthen culinary skills, customer service skills and kitchen safety. • Assist with scheduling staff based upon forecasted volumes.

Ensure Safety and Sanitation • Develop & communicate a safety plan encompassing facility, equipment, chemicals, disasters & emergencies, employee & customer safety and disposal of waste. • Ensure proper sanitation by preventing time/temperature violations and cross-contamination. • Demonstrate proven risk management practices.

Cooking • Consistently demonstrate culinary techniques and knowledge while preparing safe, nutritious and appetizing food.

Delegation • Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication. Organization • Demonstrate ability to proactively prioritize needs and effectively manage resources. Performance Management • Demonstrate ability to relate to, communicate with and motivate coworkers to sustain high performance and quality levels. Planning • Skillfully in determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.

SUPERVISORY RESPONSIBILITES 

None.

Adjunct Faculty General Responsibilities

• Attend and comply with all HR required Faculty member training
• Report grades by college deadlines
• Keep accurate student academic records
• Meet classes during the time scheduled and for the appropriate length of time
• Make reasonable accommodations as approved by Disability Support Services to meet students' needs in compliance with the Americans with Disabilities (ADA)
• Follow College policy on the Family Educational Rights and Privacy Act (FERPA)
• Respond to requests including, but not limited to Academic Chairs, Department Heads, committee chairs, and the Records Office in a timely and thorough manner
• Meet requirements of the Adjunct Performance Review Processs in a timely manner and with the intention of maintaining teaching effectiveness, professional development, and support of College/ community initiatives
• Assess student learning outcomes and make improvements based on the assessment results
• Develop and distribute course syllabi for each course taught to each student that follows the approved course syllabus criteria template
• Develop and maintain course outlines which are reviewed and approved annually by the faculty supervisor or her/his designee.
  • Timely completion of all Teaching Observations (see earlier explanations of requirements). A-1st year only)
  • Provide class time for the college's student feedback forms via Evaluation Kit or similar software forms if necessary to meet the colllege’s student response rate standard

Adjunct Faculty are encouraged to:

• Attend Commencement
• Attend Opening Conferences and other NMC employee meetings
• Attend the three NMC Professional Development Days per academic year
• Participate in activities designed to promote attainment of the College vision and its mission

Non-Teaching Responsibilities

• Complete college reporting requirements that are due after the conclusion of the instructional period
• Develop curriculum for their courses in preparation for the coming academic year
• Make a reasonable effort to participate in college and committee meetings
• Monitor and respond to college communications in a timely manner

Work Environment

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Skills ;

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills

Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability 

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Physical Demands 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste and/or smell. The employee is frequently required to stand and walk. The employee is occasionally required to sit and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions. The noise level in the work environment is usually moderate.

Place of work