Adjunct Faculty - Pastry Chef

Position Description Summary

Henry Ford College presents an opportunity for an Adjunct Faculty in Pastry (ACF Certified). The adjunct instructor in Hospitality Studies is responsible for providing lab and classroom instruction for Hospitality Studies courses within the Culinary Arts and Hotel/Restaurant Management curriculum, in accordance with ACFEF accreditation standards. The adjunct instructor is administratively responsible to the Associate Dean of the School of Business, Entrepreneurship and Professional Development (BEPD).

• Associate degree in Culinary Arts or Pastry Arts or a bachelor’s degree in a related field required.
• ACF certification at chef level within 3 years after hire required.
• Training and teaching experience required.
• Experience in high-quality establishments to demonstrate competency in the following disciplines:
  Beginning Baking, Hotel & Restaurant Desserts, Professional Cake Decorating, Advanced Baking & Pastry required.
• Five years of recent industry experience required.

• Uphold the best scholarly and ethical standards of his or her discipline.
• Engage in professional development activities to identify and implement effective teaching strategies that foster student learning.
• Foster honest academic conduct and ensure that evaluations of students reflect each student’s performance.
• Demonstrate respect for students as individuals and foster a respectful atmosphere in the classroom or online learning environment.
• Treat all students with respect and fairness without regard to any protected status.
• Demonstrate mastery of course material, come to class prepared to teach the lesson, and present the material conscientiously.
• Teach courses in accordance with the Course Master and departmental or standardized course policies.
• Make oneself available for student consultations and provide guidance to promote student learning and success.
• Meet all scheduled classes and final examinations.
• Grade and return written work to students in timely manner.
• Maintain appropriate records of students’ attendance, grades; submit required reports to the appropriate office by scheduled deadlines.
• Develop and distribute an effective course syllabus following college policy guidelines and adhering to the syllabus throughout the semester.
• Be informed of college support services for students, recommend their use when advisable, and attend scheduled staff meetings.
• Behave appropriately to maintain a scholarly and professional atmosphere.
• Notify the Dean or Associate Dean promptly if unable to meet a scheduled class.
• Perform, analyze, and report assessment of student learning.
• Supervise and monitor students’ use of tools and equipment.
• Observe and evaluate students’ work to determine progress, provide feedback, and make suggestions for improvement.
• Determine training needs of students or workers.
• Administer oral, written, or performance tests to measure progress and evaluate training effectiveness.
• Prepare reports and maintain records such as student grades, attendance rolls, and training activity details.
• Conduct on-the-job training classes or sessions to teach and demonstrate principles, techniques, procedures, or methods of designated subjects.
• Integrate academic and vocational curricula so that students can obtain a variety of skills.
• Develop curricula and plan course content and methods of instruction.
• Develop teaching aids such as instructional software, multimedia visual aids, or study materials.
• Participate in conferences, seminars, and training sessions to keep abreast of developments in the field and integrate relevant information into the classroom.
• Other duties as assigned.

• Leadership skills: ability to lead kitchen staff, assign tasks, motivate workers in a high-stress environment.
• Hand-eye coordination: precision tools handling and culinary technique.
• Sense of taste and smell: ensuring food safety, correct preparation, and quality.
• Time management: managing kitchen workflow to avoid spoilage and customer dissatisfaction.
• Business acumen: understanding restaurant business, balancing expenses and profits, managing staff, minimizing waste.

Spend time standing about three-fourths of the time.