Temporary Assistant Professor Culinary, Restaurant Operations

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 Faculty Association contract (Page #109)
Benefits: Full Time
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.

Work Experience

• Minimum of two (2) years of industry experience as a manager, service expert, or hospitality trainer in fine dining establishments, upscale casual, boutique hotel restaurants, private clubs, luxury resorts, or high-volume contemporary dining venues, with documented responsibility for training and mentoring staff for service excellence; five (5) years preferred.
• Demonstrated knowledge of coffee and tea service, including origin, preparation, and presentation techniques; familiarity with various brewing methods (e.g., espresso, pour-over, drip coffee), and the ability to instruct on service rituals and customer education. Candidates holding or willing to pursue professional development or certifications such as Specialty Coffee Association (SCA), Barista Level 1 or 2, Tea Association of the USA Certified Tea Specialist, or equivalent are strongly preferred.
• Candidates with expertise in industry-standard software applications, including POS systems, reservation platforms like OpenTable, and room and event management systems.
• Demonstrated teaching experience at the community college level or with adult learners, including experience facilitating hands-on training in hospitality environments.
• Evidence of staff training and employee development, particularly in guest service roles and restaurant operations.
• International travel or global hospitality experience preferred, with an ability to incorporate cross-cultural perspectives into service training.

Skills

• High energy level with enthusiasm for and interest in supporting students, faculty and staff, and the community.
• Excellent leadership and organization skills.
• Excellent verbal, written, and interpersonal communication skills; work effectively with diverse populations.
• Demonstrated initiative and problem-solving abilities.
• Ability to develop and deliver effective presentations.
• Ability to effectively use data.
• Ability to maintain confidentiality (understanding of FERPA and HIPAA laws and requirements.)
• Demonstrate professionalism, courtesy, and proper appearance for a food service operation.
• Working knowledge with LMS (Canvas preferred).

Physical Demands

• Physical Strength - lift large bags/ boxes of ingredients, etc., up to 40 lbs. Ability to walk, bend, stoop, kneel, stretch and reach and the ability to stand for long periods.
• Mobility – stand, lift, reach, bend, stretch, and provide support and stability while moving expeditiously around the dining room, kitchen, and storage areas for up to five hours at a time; the ability to maneuver in restricted spaces and in an emergency.
• Visual Discrimination - sufficient vision to differentiate movements and distinguish colors; read printed material at close range (12 inches or less).
• Coordination - sufficient motor skills, hand-eye coordination skills, manipulative skills, and sensory function in one upper extremity may be needed to demonstrate and assist service procedures and practices.
• Manual Dexterity - sufficient fine motor skills to manipulate objects safely.
• Taste - can distinguish between and among flavors, spices, temperature, and mouthfeel (smoothness, pungency, etc.) of food and beverages.
• Smell - ability to distinguish between and among odors and scents as to their appeal and level of intensity.
• Touch - ability to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, temperature, stability, etc.
• Hearing - ability to hear verbal orders and warnings such as those needed to direct production or identify dangerous situations such as carrying hot liquids or sharp knives.

Mental Demands

• Exercise discretion and good judgment in handling sensitive or difficult situations.
• Ability to cope effectively with the emotional demands associated with various learning environments.
• Adhere to the code of ethics, safety regulations and use sound judgment regarding the safety of self and others.

Working Conditions

• GRCC will comply with any mandated health and safety requirements. Compliance information is available on our policies website.
• Ability to work in a high traffic, noisy, indoor environment.

BENEFITS

• Health Coverage: Six health insurance plan options, including one with no health insurance premiums.
• Wellness Program: Access resources for physical and mental wellbeing, and an onsite gym membership.
• Continuous Learning: Career development and educational opportunities.
• Retirement Plans: Secure your future with our retirement options, including the state retirement plan or a 401A with a 12% employer contribution.

METHOD OF APPLICATION

GRCC is only accepting online applications for this position at https://www.grcc.edu/jobs. Submit a cover letter resume, and unofficial transcripts for full consideration. The opportunity to apply for this position will close at the end of the day on the close date referenced at the top of this job posting. Individuals with diverse backgrounds are encouraged to apply. Grand Rapids Community College is an equal opportunity employer. Visa sponsorship is not available.

HIRING PROCESS
GRCC uses an Evidence Based Selection Process, where we make data driven hiring decisions to help mitigate bias throughout the hiring process. As part of this process, candidates will participate in reference checks and interviews.

NONDISCRIMINATION STATEMENT

Grand Rapids Community College creates an inclusive learning and working environment that recognizes the value and dignity of each person. It is the policy and practice of GRCC to provide equal educational and employment opportunities regardless of age, race, color, religion, marital status, sex/gender, pregnancy, sexual orientation, gender identity, gender expression, height, weight, national origin, disability, political affiliation, familial status, veteran status or genetics in all programs, activities, services, employment and advancement including admissions to, access to, treatment in, or compensation in employment as required by state and federal law. GRCC is committed to reviewing all aspects of GRCC programs, activities, services and employment, including recruitment, selection, retention and promotion to identify and eliminate barriers in order to prevent discrimination on the basis of the listed protected characteristics. The college will not tolerate any form of retaliation against any person for bringing charges of discrimination or participating in an investigation. Further information may be obtained from the EEO Office or the Office of General Counsel, 143 Bostwick Avenue NE, Grand Rapids, MI 49503-3295.