Temporary Assistant Professor Culinary, Restaurant Operations
Department: Secchia Institute for Culinary
Location: Grand Rapids, MI
GRCC's Secchia Institute of Culinary Education (SICE) seeks a dynamic expert in front-of-the-house management to teach various lecture and laboratory courses in the field of hospitality service and management. The faculty member must be interested in working with diverse student populations from a wide range of age, ethnicity, national origin, and ability. The faculty is required to engage in and develop innovative teaching strategies; effectively assess student-learning outcomes; demonstrate a commitment to lifelong learning and professional development; and provide service to our students, the college, and our community at large. We are interested in candidates who have demonstrated 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 each other for the successful completion of departmental work, work associated with the School of Workforce Development, and the college as a whole. In addition to the significant position responsibilities, the expectation is that faculty demonstrate outstanding communications skills, collaborate effectively, use 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 consistently 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. It was the first in Michigan and fourth in the nation to be certified. The program accolades include the best public post-secondary culinary program in the country by the National Restaurant Association; rated sixth in the nation by Chef to Chef; and the best value by Chef Educators.
Requisition ID: 898
Employee Group: Faculty Association
Schedule: 32 weeks (Fall & Winter Semesters); Monday - Thursday, 08:45 AM to 01:45 PM PLUS activities listed in essential functions.
Contract Dates: August 2025 - April 2026 (1 Year Temporary Full Time)
Compensation: Consistent with https://www.grcc.edu/sites/default/files/docs/humanresources/2022-2025%20Faculty%20Association%20contract.docx.pdf (Page #109)
Benefits: https://www.grcc.edu/faculty-staff/human-resources/benefits-insurance/medical-plans/new-hire-benefit-enrollment
Reports to: Associate Dean, School of Business & Industry
Posting Opens: 04/29/2025
Posting Closes: 05/29/2025
ESSENTIAL FUNCTIONS
• Teach CA 115 - Table Service, a 4-credit, 10-contact hour course, integrating theory and hands-on practice in a 58-seat public fine-dining restaurant.
• May have the opportunity to teach additional courses in hospitality, restaurant operations, or related areas based on faculty interest, qualifications, and available overload assignments.
• Oversee student performance in front-of-house operations, ensuring compliance with safety, sanitation, responsible beverage service, sustainability practices, and SICE grooming standards.
• Instruct students in various global service styles, including American, Buffet, Banquet, Russian, English, French, Family, and Butler service.
• Facilitate skill development in guest service operations, including POS systems, reservation software (e.g., OpenTable Academy), suggestive selling, and check processing.
• Demonstrate ability to collaborate effectively with the Chef Professor of CA 114 International Cuisine in planning special events, coordinating large group reservations and editing and producing menus for service in the Heritage Restaurant
• Deliver culinary and beverage instruction in tea, coffee, and cheese, including tastings, and evaluate through written and practical assessments.
• Design and supervise structured field experiences to local industry partners to deepen student understanding of real-world service, sourcing, and hospitality operations.
• Demonstrate expertise in food service and culinary operations, including experience in full-service and fine-dining restaurants; knowledge of baking, pastry, and food production is strongly preferred.
• Assess and document student learning outcomes through diverse evaluations, including participation, exams, customer service rubrics, and practical skills demonstrations.
• Maintain up-to-date professional certifications and engage in ongoing professional development, communicating outcomes with colleagues and administration.
• Collaborate with culinary and pastry faculty to ensure high service standards across Secchia Institute operations and events, including coordination with Dining Room and Advanced Pastry courses.
• Provide academic advising and mentorship to students on program requirements, career development, and industry readiness.
• Promote and uphold an inclusive, respectful learning environment, demonstrating cultural sensitivity and modeling professionalism at all times.
• Actively contribute to the curriculum lifecycle, including program review, course development, accreditation processes, and the analysis of student outcome data.
• Mentor adjunct faculty to maintain consistency and quality across instructional delivery.
• Participate in department and college committees' action projects and contribute to strategic planning goals aligned with GRCC's mission.
• Assist with program promotion, marketing, and community partnerships, including participation in outreach and fundraising initiatives.
• Communicate effectively and promptly with students and colleagues; model teamwork and collaborative problem-solving in all areas of professional responsibility.
• Fulfill other duties assigned to support the ongoing success of Secchia Institute programs and GRCC.
JOB SPECIFICATIONS
Educational Credentials
• Bachelor's degree in Hospitality and Tourism Management, Hospitality Management, or a related field with a minimum of 4,000 hours (two years) relevant work experience required.
• Master's degree in Hospitality and Tourism Management, Hospitality Management, or related field preferred.
• Industry recognized credentials through the Court of Master Sommeliers, Society of Wine Educators, Wine & Spirit Education Trust (WSET), or Cicerone Certification Program preferred.
• ServSafe Sanitation and First Aid, AED, CPR required within the first year of employment.
To apply, visit https://apptrkr.com/6187567
