Adjunct - Culinary Arts Chef

Salary: Depends on Qualifications

Job Type: Part-Time

Job Number: 2022-00260

Closing: Continuous

Location: Great Lakes Campus - 715 E Front Street, Traverse City

Division: Educational Services

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

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.

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 in addition to NMC's onboarding.

For full job description and to apply, please visit:  https://apptrkr.com/5387761

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