Culinary Arts Adjunct Faculty

Grays Harbor College; Washington; On-site; USD 45,000 - 56,000; Part time

Job summary

Grays Harbor College in Aberdeen, Washington invites applications for adjunct faculty in the Culinary Arts Program to deliver courses including Mise en Place, Introduction to Baking, Culinary Methods, and Breakfast Production.

This part-time, non-tenure-track position has a per quarter load hour rate of $961.83 and $87.44 per contact hour; department is bargaining unit represented. Teaching duties include lab instruction, sanitation, and use of Canvas/Navigate 360.

Qualifications

• Ability to contribute to a positive, inclusive, and student-centered learning environment.
• Current knowledge of industry standards, trends, and best practices in Culinary Arts.
• Knowledge of inventory control processes, including FIFO and documentation.
• Ability to stock and track food, supplies, and small wares in alignment with program needs and budget guidelines.
• Skilled in operating equipment and culinary teaching tools.
• Knowledge of college policies, procedures, and safety requirements in instructional spaces.

Responsibilities

• Develop and deliver instruction, perform demonstrations, and hands-on learning experiences in assigned Culinary Arts courses and/or lab sections.
• Prepare instructional spaces, including kitchen labs, prior to class; this includes ingredient preparation, equipment setup, sanitation.
• Maintain a clean, organized lab environment in accordance with safety standards.
• Assist students during lab activities to support skill development and assessment.
• Collaborate with program faculty to support curriculum alignment and continuous improvement.
• Reinforce and monitor compliance with HACCP/ServSafe.

Skills

Culinary lab instruction

Food safety knowledge

Equipment operation

Inventory control

Budget and purchasing

Student support and feedback

Communication with students

Tools

Canvas

Navigate 360

Job description

Grays Harbor College is accepting applications for adjunct faculty in our Culinary Arts Program.

COURSES TO BE DELIVERED:

• CUL 120 – Mise en Place
• CUL 130 – Introduction to Baking
• CUL 121 – Culinary Methods
• CUL 199 – Breakfast Production

This is a part-time, non-tenure-track position and not eligible for benefits. The part-time compensation for classroom instruction shall be $961.83 per quarter load hour ($87.44 per contact hr). Faculty positions at Grays Harbor College have been designated as bargaining unit positions represented by the Grays Harbor College Federation of Teachers, Local 4984. The faculty union and the college have a bargaining unit agreement (referred to as the contract) that is posted on the GHC website at https://www.ghc.edu/hr/labor-relations

About the College

Grays Harbor College serves the communities of Grays Harbor and Pacific counties on the Pacific coast of Washington. Located in Aberdeen, Washington at the base of the beautiful Olympic Peninsula, the College is less than an hour away from scenic Pacific Ocean beaches and close to both the Olympic and Mount Rainier National Parks. Grays Harbor provides the perfect landscape to enjoy the abundance of excellent outdoor activities such as camping, hiking, biking, fishing, clam digging, surfing, boating, and various kayak/canoe paddling opportunities. Grays Harbor College is located on the ancestral lands of the Chehalis, Chinook, Quinault and Shoalwater Bay Peoples. For more information about working for the college and living in Grays Harbor visit https://www.ghc.edu/hr

Grays Harbor is committed to providing excellent educational opportunities. We prioritize student learning, promote student and faculty success, foster an inclusive environment, manage our resources, and connect with the community. We strive to create a culturally relevant environment on campus and in the community by learning and practicing equity-mindedness and promoting faculty, staff, and student diversity.

TEACHING:

• Develop and deliver instruction, perform demonstrations, and hands-on learning experiences in assigned Culinary Arts courses and/or lab sections in alignment with approved curriculum and course outcomes.
• Prepare instructional spaces, including kitchen labs, prior to class; this includes ingredient preparation, equipment setup, sanitation compliance.
• Maintain a clean, organized, and fully operational lab environment in accordance with college safety standards and health regulations and ensure all equipment and kitchen/lab space is clean and sanitized for the next class.
• Assist students during lab activities to support skill development and successful completion of assigned tasks; student learning through practical evaluations, assignments, and other approved assessment methods.
• Collaborate with program faculty to support curriculum alignment, consistency, and continuous improvement.
• Reinforce and monitor compliance with food safety and sanitation standards (e.g., HACCP, ServSafe).

INSTRUCTIONAL TECHNOLOGY:

• Utilize the College’s learning management system (Canvas) for course communication, grading, and content delivery; support students in the use of instructional technologies, including the College’s learning management system (Canvas) and student support system Navigate 360.

ASSESSMENT:

• Provide timely and constructive feedback to students to support academic and professional growth.
• Maintain accurate records of attendance, grades, and student progress in accordance with college policies.
• Support student success through accessibility, communication, and availability outside of scheduled class time as appropriate.

VOLUNTARY PARTICIPATION:

• Department and division meetings, trainings, and professional development activities; program recruitment, retention, and community outreach efforts.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to contribute to a positive, inclusive, and student-centered learning environment.
• Current knowledge of industry standards, trends, and best practices in Culinary Arts.
• Knowledge of inventory control processes, including receiving, labeling, storage, rotation (FIFO), and documentation.
• Ability to assist with stocking and tracking of food, supplies, and small wares in alignment with program needs and budget guidelines.
• Skilled in operating equipment and culinary teaching tools, ability to identify equipment issues and report to program faculty for maintenance or repair.
• Knowledge of college policies, procedures, and safety requirements in all instructional spaces and commitment to compliance of all policies.

In addition to the GHC online Application you will need to submit the following materials.

• Letter of application addressing your qualifications for the position.
• Resume
• Contact information for 3 professional references.

Background checks - Prior to a new hire, a background check including criminal record history will be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant’s suitability and competence to perform in the position. Applicants considered for this position will be required to disclose if they are the subject of any substantiated findings or current investigations related to sexual misconduct at their current employment and past employment. Disclosure is required under Washington State Law.

Grays Harbor College does not discriminate on the basis of race, color, national origin, sex, disability, sexual orientation, gender identity, creed, religion, marital status, veteran status, genetics, or age in its programs, activities, and employment. The following person has been designated to handle inquiries regarding the non-discrimination policies:

• Title II/Section 504 and Title IX Coordinator – Erin Tofte, Associate Vice President of Human Resources

For further information on notice of non-discrimination, visit https://ocrcas.ed.gov/contact-ocr for the address and phone number of the office that serves your area, or call 1-800-421-3481.