SALARY: Click on the following link to view the Adjunct Faculty Salary Scale)
ANTICIPATED START DATE: Fall 2022 Semester
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:
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.
This is a part-time position. The work hours will be Monday- Friday during regular business hours.
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 email@example.com.