Northwestern Michigan College
Adjunct - Culinary Arts Chef
Northwestern Michigan College, Traverse City, Michigan, United States, 49685
Summary & Qualifications
Responsible for instructing and assisting in courses offered by the Great Lakes Culinary Institute and for quality assurance of the institute’s labs. Duties include ensuring the health, safety, and security of NMC students in the culinary program, maintaining confidentiality of student information under FERPA, and representing the College publicly. Evaluate student performance in culinary courses and conduct quality assurance for food prepared and served. Provide academic advising and pursue continuing education in technical skills and educational methodology. Qualifications
American Culinary Federation certification as CCC or higher, or equivalent documented experience and education. Associate's degree in Culinary Arts. Five years of experience as a working chef in a full‑service restaurant. Supervisory experience. Professional budgetary experience. Preferred
Teaching experience. Bachelor's degree. A candidate should demonstrate a minimum of five years as an entry‑level culinarian. Candidates with an Associate's degree in culinary arts should show at least three years of experience as an entry‑level culinarian or graduation from an ACFEF Apprenticeship program. Work history must be current and limited to the past ten years. Skill level should be equivalent to or better than an American Culinary Federation Certified Sous Chef (CSC). Essential Responsibilities
Teaching Responsibilities
Adjunct faculty will teach courses in online, accelerated, livestream, hybrid, and face‑to‑face formats and will meet the responsibilities of adjunct faculty in Curriculum, Teaching Effectiveness, and Professional Qualities and Abilities. Faculty are encouraged to participate in professional development and support of College and Community initiatives. Teaching Effectiveness
Compile, administer, and grade examinations and other learning activities. Use current and emerging technologies in distance learning and in the classroom; conduct classroom research with assessment techniques. Listen to students and coach them to actively participate in the learning process. Use a variety of assessments to promote student demonstration of learning through exams, discussions, debates, presentations, simulations, and debriefings. Provide a course syllabus that includes the College Syllabus information outlined in Moodle. Maintain and regularly update Moodle gradebook and other electronic grading systems. Faculty Professional Development
Continually engage in learning and scholarship in the area of specialization as time allows. Support of College, Community Initiatives
Meet requirements for the adjunct review process. Be fully committed to the mission and values of Northwestern Michigan College. Plan, prepare, and present food in regular food labs. Maintain general Health Department requirements for the kitchen and all equipment. Serve as a role model for students considering a career in 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 inspecting seasonings, portion, and appearance of food. Supervise Daily Set‑Up
Supervise the daily set‑up for the menu; anticipate business volume and stock work; recruit and select staff; participate in training to strengthen culinary skills, customer service skills, and kitchen safety; assist with scheduling staff based on forecasted volumes. Ensure Safety and Sanitation
Develop and communicate a safety plan encompassing facility, equipment, chemicals, disasters and emergencies, employee and customer safety, and disposal of waste. Prevent 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 needs analysis, individual skills assessment, objective setting, and communication. Organization
Demonstrate ability to proactively prioritize needs and effectively manage resources. Performance Management
Motivate coworkers to sustain high performance and quality levels. Planning
Identify the most effective way of completing tasks and prepare to overcome expected difficulties. Supervisory Responsibilities
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 scheduled time and for the appropriate length of time. Make reasonable accommodations as approved by Disability Support Services to meet students’ needs in compliance with the ADA. Follow College policy on FERPA. Respond to requests including Academic Chairs, Department Heads, committee chairs, and the Records Office in a timely and thorough manner. Meet requirements of the Adjunct Performance Review Process in a timely manner 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 following the approved course syllabus criteria template. Develop and maintain course outlines reviewed and approved annually by the faculty supervisor or designee. Timely completion of all teaching observations. Provide class time for the college’s student feedback forms via Evaluation Kit or similar software forms if necessary to meet the college’s student response rate standard. Adjunct Faculty 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 mission. Non‑Teaching Responsibilities
Complete college reporting requirements that are due after the conclusion of the instructional period. Develop curriculum for 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 perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Additional Information
This position is hired through a third‑party staffing agency, EduStaff. If selected, you will be required to complete the onboarding requirements of EduStaff as part of NMC’s onboarding process.
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Responsible for instructing and assisting in courses offered by the Great Lakes Culinary Institute and for quality assurance of the institute’s labs. Duties include ensuring the health, safety, and security of NMC students in the culinary program, maintaining confidentiality of student information under FERPA, and representing the College publicly. Evaluate student performance in culinary courses and conduct quality assurance for food prepared and served. Provide academic advising and pursue continuing education in technical skills and educational methodology. Qualifications
American Culinary Federation certification as CCC or higher, or equivalent documented experience and education. Associate's degree in Culinary Arts. Five years of experience as a working chef in a full‑service restaurant. Supervisory experience. Professional budgetary experience. Preferred
Teaching experience. Bachelor's degree. A candidate should demonstrate a minimum of five years as an entry‑level culinarian. Candidates with an Associate's degree in culinary arts should show at least three years of experience as an entry‑level culinarian or graduation from an ACFEF Apprenticeship program. Work history must be current and limited to the past ten years. Skill level should be equivalent to or better than an American Culinary Federation Certified Sous Chef (CSC). Essential Responsibilities
Teaching Responsibilities
Adjunct faculty will teach courses in online, accelerated, livestream, hybrid, and face‑to‑face formats and will meet the responsibilities of adjunct faculty in Curriculum, Teaching Effectiveness, and Professional Qualities and Abilities. Faculty are encouraged to participate in professional development and support of College and Community initiatives. Teaching Effectiveness
Compile, administer, and grade examinations and other learning activities. Use current and emerging technologies in distance learning and in the classroom; conduct classroom research with assessment techniques. Listen to students and coach them to actively participate in the learning process. Use a variety of assessments to promote student demonstration of learning through exams, discussions, debates, presentations, simulations, and debriefings. Provide a course syllabus that includes the College Syllabus information outlined in Moodle. Maintain and regularly update Moodle gradebook and other electronic grading systems. Faculty Professional Development
Continually engage in learning and scholarship in the area of specialization as time allows. Support of College, Community Initiatives
Meet requirements for the adjunct review process. Be fully committed to the mission and values of Northwestern Michigan College. Plan, prepare, and present food in regular food labs. Maintain general Health Department requirements for the kitchen and all equipment. Serve as a role model for students considering a career in 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 inspecting seasonings, portion, and appearance of food. Supervise Daily Set‑Up
Supervise the daily set‑up for the menu; anticipate business volume and stock work; recruit and select staff; participate in training to strengthen culinary skills, customer service skills, and kitchen safety; assist with scheduling staff based on forecasted volumes. Ensure Safety and Sanitation
Develop and communicate a safety plan encompassing facility, equipment, chemicals, disasters and emergencies, employee and customer safety, and disposal of waste. Prevent 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 needs analysis, individual skills assessment, objective setting, and communication. Organization
Demonstrate ability to proactively prioritize needs and effectively manage resources. Performance Management
Motivate coworkers to sustain high performance and quality levels. Planning
Identify the most effective way of completing tasks and prepare to overcome expected difficulties. Supervisory Responsibilities
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 scheduled time and for the appropriate length of time. Make reasonable accommodations as approved by Disability Support Services to meet students’ needs in compliance with the ADA. Follow College policy on FERPA. Respond to requests including Academic Chairs, Department Heads, committee chairs, and the Records Office in a timely and thorough manner. Meet requirements of the Adjunct Performance Review Process in a timely manner 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 following the approved course syllabus criteria template. Develop and maintain course outlines reviewed and approved annually by the faculty supervisor or designee. Timely completion of all teaching observations. Provide class time for the college’s student feedback forms via Evaluation Kit or similar software forms if necessary to meet the college’s student response rate standard. Adjunct Faculty 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 mission. Non‑Teaching Responsibilities
Complete college reporting requirements that are due after the conclusion of the instructional period. Develop curriculum for 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 perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Additional Information
This position is hired through a third‑party staffing agency, EduStaff. If selected, you will be required to complete the onboarding requirements of EduStaff as part of NMC’s onboarding process.
#J-18808-Ljbffr