Adjunct - Culinary Arts Chef
Salary: Depends on Qualifications
Job Type: Part-Time
Job Number: 2025-00436
Closing: 12/19/2025 8:00 AM Eastern
Location: Great Lakes Campus - 715 E Front Street, Traverse City
Division: Educational Services
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 https://www.nmc.edu/departments/human-resources/handbooks.html 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.
To apply, please visit https://apptrkr.com/6727611
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