Adjunct Faculty – Pastry Chef-State of Nebraska

Job Description

Job Title: Adjunct Faculty – Pastry Chef

Company: State of Nebraska

Location: Dearborn, MI

Pay: $53.88 – 58.53 per hour

AI Pay Analysis: The hourly rate of $53.88 to $58.53 for the role of “Adjunct Faculty – Pastry Chef” in Dearborn, MI, appears to be competitive and aligns with industry standards for similar educational positions in culinary arts. Adjunct faculty salaries can vary based on credentials, experience, and the specific institution, with rates typically ranging from $40 to $70 per hour depending on the region and institution type. Given that this rate falls within the higher end of that spectrum, it reflects the demand for skilled pastry chefs with teaching qualifications and is likely attractive for candidates considering adjunct roles. Overall, the compensation is reasonable for the dual roles of teaching and demonstrating expertise in pastry arts.

Job description:
Position Description Summary
Henry Ford College invites applications for the position of Adjunct Faculty in Pastry (ACF Certified). The adjunct instructor in Hospitality Studies is tasked with delivering both lab and classroom instruction for Hospitality Studies courses within the Culinary Arts and Hotel/Restaurant Management curriculum, ensuring adherence to ACFEF accreditation standards. The instructor will report administratively to the Associate Dean of the School of Business, Entrepreneurship and Professional Development (BEPD).

Core Competencies and Qualifications
– An Associate degree in Culinary Arts or Pastry Arts, or a bachelor’s degree in a related field is required.
– ACF certification at the chef level must be obtained within three years of hiring.
– Prior training and teaching experience are required.
– Proven experience in high-quality establishments, demonstrating proficiency in disciplines such as Beginning Baking, Hotel & Restaurant Desserts, Professional Cake Decorating, and Advanced Baking & Pastry is essential.
– A minimum of five years of recent industry experience is required.

Essential Duties and Responsibilities
Reporting directly to the Associate Dean for the School of Business, Entrepreneurship, and Professional Development, and working collaboratively with Academic Affairs and other departments, the Adjunct Faculty for Baking and Pastry will:
– Uphold the highest scholarly and ethical standards within the discipline.
– Engage in professional development to identify and apply effective teaching strategies that enhance student learning.
– Foster academic integrity and ensure that evaluations accurately reflect student performance.
– Show respect for students as individuals and promote a respectful atmosphere in both classroom and online learning environments.
– Treat all students fairly and respectfully, irrespective of race, color, religion, national origin, sex, age, weight, height, marital status, familial status, protected disability, sexual orientation, political affiliation or belief, or any other status protected by law.
– Exhibit mastery of course material by coming to class prepared, which includes the creation of all necessary handouts, exams, and instructional materials prior to class commencement.
– Teach courses in alignment with the descriptions outlined in the Course Master, adhering to Department and standardized course policies while acknowledging that teaching methodologies may vary among instructors.
– Be available for student consultations and provide guidance aimed at promoting student learning and success.
– Attend and conduct all scheduled classes and final examinations, grading and returning student work promptly.
– Maintain accurate records of student attendance and grades; timely submission of required reports to the appropriate office is essential.
– Develop and distribute an effective course syllabus, following college policies and incorporating essential elements from the course master, while adhering to the established syllabus throughout the term. Participation in the college’s course evaluation process is required.
– Stay informed about the college’s support services for students, recommending their use when appropriate, and attend scheduled staff meetings.
– Demonstrate professionalism and appropriateness in interactions with students and staff, thereby fostering a scholarly atmosphere.
– Notify the Dean or Associate Dean as soon as feasible if unable to attend a scheduled class and plan personal vacations in accordance with the College’s calendar.
– Conduct assessments of student learning and report findings accordingly.
– Evaluate components related to production processes or final product quality, determining necessary adjustments to processes when required.
– Interpret complex plans, drawings, diagrams, blueprints, and instructions to effectively troubleshoot systems, components, or parts.
– Document product or performance results thoroughly, detailing testing methods and potential issues.
– Enhance expertise by attending workshops, classes, conferences, and training sessions in electronics and engineering regularly.
– Oversee and monitor students’ usage of tools and equipment.
– Observe and evaluate student performance to discern progress and suggest areas for improvement.
– Assess the training needs of students or workers and administer various tests to measure progress and training efficacy.
– Maintain detailed records related to student grades, attendance, and training activities.
– Conduct on-the-job training sessions to instill principles and techniques related to designated subjects.
– Integrate academic and vocational curricula to equip students with a diverse skill set.
– Collaborate in curriculum development and design course content and instructional methods.
– Create teaching aids such as instructional software, multimedia visual aids, or study materials.
– Participate in conferences, seminars, and training sessions to remain updated on industry advancements and integrate relevant information into the classroom.
– Perform other duties as assigned.

Additional Requirements
– The adjunct instructor will spend approximately three-fourths of their time standing.
The instructor is responsible for the overall coordination, planning, preparation (including curriculum development and instructional material preparation), presentation, and evaluation of classroom instruction and related activities. Teaching duties may be assigned during the day, evening, or weekend.

Skills and Traits
– Leadership Skills: The ability to lead kitchen staff effectively, assign tasks, hire appropriately, and motivate workers in high-pressure environments.
– Hand-Eye Coordination: Mastery of precision tools and techniques is essential for food preparation.
– Sense of Taste and Smell: A keen ability to ensure food quality and safety is imperative.
– Time Management Skills: Essential for maintaining efficiency in fast-paced kitchen settings.
– Business Acumen: Understanding the restaurant business, including expense management and waste minimization, is crucial.

Rewards
Henry Ford College takes pride in offering a variety of comprehensive and industry-leading programs and resources designed to support the health and well-being of our team members and their families. We recognize that our employees are our most valuable asset, and we are pleased to offer the following benefits and wellness options to eligible Part-time Faculty (AFO):

– Office of Retirement Services (ORS): Employees have the option of choosing between Defined Benefit and Defined Contribution Plans, contributing between 0% and 13%, in addition to HFC contributions, based on their chosen plan.
– Employment Assistance Program: HFC provides work-life balance services, including counseling, coaching, and legal & financial consultation.

Job Posting Date: Thu, 09 Jan 2025 05:43:58 GMT

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