Adjunct Faculty — Culinary Arts Butchery Instructor

SALARY: Click on the following link to view the Adjunct Faculty Salary Scale)

ANTICIPATED START DATE: Fall 2022 Semester

SUMMARY:
The Adjunct Culinary Arts Butchery Instructor is responsible for instructing and assisting in butchery 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 obtaining ongoing continuing education in both technical skills and educational methodology.

EDUCATION, EXPERIENCE, CERTIFICATES, AND LICENSES:

Required:

• Associate’s degree in Culinary Arts OR a minimum of seven years relevant teaching experience
• Five years of experience as a working chef with supervisory and fiscal responsibilities
• Three years of experience as a butcher with experience in whole animal butchery
• Current ServSafe Certificate
• American Culinary Federation certification as CC or higher, or certifiable with documented experience and education
• Versed in classic and modern butchery techniques
• Able to safely operate a band saw

Preferred:

• Bachelor's Degree

SUPERVISORY RESPONSIBILITIES:
None

BENEFITS:
All adjunct faculty are eligible for retirement benefits including an employer-provided match through the Michigan Public Schools Employee Retirement System (MPSERS) and tuition benefits during the following academic year based on the contacts taught in the previous academic year.

WORK HOURS:
This is a part-time position. The work hours will be Monday- Friday during regular business hours.

TO APPLY:
Open until filled. All applicants are required to apply online by visiting jobs.nmc.edu in order to be considered. Please include a copy of your cover letter, resume, American Culinary Federation certification, valid ServSafe certification, and unofficial college transcripts. Official transcripts will be required of all finalists. For assistance, call 231-995-2612 or email hr@nmc.edu.