Job Details

NOTICE TO APPLICANTS:

You are applying to a job pool that is not reflective of current openings. If there is an opening throughout the 2024 - 2025 year, and you are selected for an interview, the college will contact you.

We are a district of three distinct colleges: North Seattle College, Seattle Central College, and South Seattle College, and five specialty training centers, which makes us the largest and most diverse community college district in the state of Washington. We are leaders in change and innovation.

As a Seattle Colleges employee, you will have the opportunity to contribute to the passionate work of Equity, Diversity and Inclusion as we work against systemic racism. Additionally, you will gain the rewarding experience of contributing to the success of an open-access learning institution that prepares students for life and work, fostering a diverse, engaged and dynamic community.

Seattle Colleges staff and faculty also enjoy a competitive benefits package, professional development opportunities and enrichment experiences in areas of their choice including, committee, workgroup, and affinity group opportunities.

Seattle Culinary Academy supports Seattle Central's Culinary Arts AAS and Specialty Desserts and Breads Certificate and AAS programs. Seattle Culinary Academy's Mission: To provide an innovative learning environment that is responsive to industry while establishing a foundation of skills that allows our students to excel in culinary and baking careers and at the same time fosters stewardship of the environment.

Essential Functions

The salary range for part time faculty is $7,110.33 - $10,649.33 (P1: A1- E7). Target start rate of pay for this position is $7,110.33 - $8,226.33 (for a 5-credit single-class workload per quarter)

What you will be working on:

The chef/instructor prepares, delivers and maintains current and relevant curriculum to provide a strong foundation to professional cooking and baking. Instruction combines theory and application, classroom lectures and practical hands-on training in preparation for a career in the food industry. Applicant must be able to deliver instruction relevant to the course(s) assigned, including culinary, pastry, sustainability, hospitality, and related management. They must also be able to teach, appraise and work within a diverse academic environment that values the cultural, ethnic, and socioeconomic wealth of students, faculty, and staff within the college community; including students for whom English is not their primary language.

Depending on courses assigned, faculty may also be required to:

• Organize practical and technical instruction and lectures on working in the food industry; food and supply requisitioning; kitchen safety and safe food-handling practical training; equipment and kitchen maintenance; development and delivery of science-based cooking theory, technical demonstration, time management, laboratory instruction and supervision.
• Be familiar with the technical specifics of commercial kitchen equipment.
• Compile, administer, and grade examinations and practical lab competencies in a timely manner.
• Have scheduled office hours and requisite administrative duties as outlined in contract.
• Comply and enforce sanitation principles and policies as defined by current state health department codes, as well as uphold the Seattle Culinary Academy¿s Standards and Procedures.
• Plan and participate in annual professional development and education to stay abreast of new development in the food service industry.
• Participate in program and curriculum development and revision to keep the program current and to meet workforce and industry needs.
• Measure and assess course outcomes, program outcomes, and Seattle Central College Student Learning Outcomes as listed on the official course outlines of record.
• Participate in campus and district committees.

• Bachelor's degree or at least two years of related training at an accredited institution.
• A minimum of 5 years of practical culinary experience including a minimum of 2 years as an executive chef, pastry chef or working in a leadership or teaching role. The type of culinary operation will be strongly considered. Background should be from high volume corporate or independent restaurants/hotels, catering, and/or leaders in industry.
• Successful applicants should have knowledge in sanitation, safe food-handling practices, nutrition and HACCP, as well as experience managing food costs, including recipe costing, ordering, and responsible waste management . Candidates will have a firm understanding of farm-to-table philosophy as well as the value of locally sourced, seasonally grown products from independent or corporate farmers.
• The applicant must be able to fulfill Washington State and Seattle Colleges District professional technical education instructor certification requirements and must also hold or obtain a Washington state food handler's permit and current CPR/ first aid certification. They must also have basic computer and multi-media skills.
• Experience/capacity to teach, appraise and work within a diverse academic environment that values the cultural, ethnic, and socioeconomic wealth of students, faculty, and staff within the college community; including students for whom English is not their primary language.
• Sensitivity to the needs, problems and challenges associated with the diversity of the community college student population whose background may include first generation, single parent, ESL, varied financial means, varied learning styles and physical capabilities, and racial, gender, ethnic, religious, cultural and language identities.
• Possess and demonstrate appreciation of and the ability to work cooperatively with an industry advisory committee as well as collaboratively with SCA faculty and staff members.
• Depending on position, candidate must have demonstrated ability and expertise in the food service industry pertaining to:
  • The preparation of desserts, breads and fermentation, chocolate, Viennoiserie, confections, bakeshop ingredients, and other aspects of baking and pastry work including sanitation, equipment safety, and kitchen operations.
  • The preparation of meats, fish and shellfish, dairy, eggs, vegetables, fruits, starches, legumes, herbs, and spices, and other aspects of culinary including sanitation, equipment safety, and kitchen operations.
  • Other specialties relating to a specific course or courses.

• Ability to perform range of physical motions, exerting up to 50 pounds; lifting and carrying up to 50 pounds; standing, walking, sitting for long periods of time, kneeling, squatting, and stooping; and traversing up and down stairs.