Title : Baking and Pastry Arts Adjunct Instructors
Agency : J. Sargeant Reynolds Community College
Location : Richmond (City) - 760
FLSA : Exempt
Hiring Range : Salary commensurate with the education and experience of the applicant.
Full Time or Part Time : Part Time
Job Description :
Reynolds is one of the largest community colleges in Virginia and serves Virginia’s capital city and five nearby counties.
Annually, our four campus sites serve approximately 13,000 credit students and provide training for 7,400 students through the Community College Workforce Alliance.
Reynolds is committed to hiring and retaining a racially diverse, culturally competent staff at all levels of the organization who reflect the demographics of our students.
We also believe in providing an ongoing investment in our faculty and staff to deepen their skills and competencies to serve the full range of our student population.
Part-time adjunct teaching faculty-ranked appointment.
For full consideration, the cover letter, resume or curriculum vitae, and unofficial transcripts must be received with the online application submission.
Minimum Qualifications :
Associate's degree in Baking and / or Pastry Arts with demonstrated competency in practical baking and pastry arts; a minimum of two (2) years of full-time related occupational experience in pastry techniques to include : artisan breads, chocolate and sugar work, and show pieces, healthy baking, wedding and specialty cakes, custards, plated desserts, quantity baking, introductory and advanced culinary skills and savory food preparation, storeroom operations.
Current ServSafe Certification. Preferred Qualifications :
Bachelor's degree in Pastry Arts, Culinary Arts, or Foodservice Management. Considerable practical baking and pastry experience within the past five (5) years, and two (2) years of recent, progressive and direct supervisory experience in a baking and / or pastry business is preferred.
Previous post-secondary teaching experience within the field is also preferred. Eligibility to certify as a Certified Executive Pastry Chef (EPC) and Certified Culinary Educator (CCE) via American Culinary Federation is also preferred.
Demonstrated ability to incorporate technology routinely into instructional and faculty responsibilities, including use of Canvas (LMS) Learning Management System.
Demonstrated ability in Hazard Analysis and Critical Control Points (HACCP) and environmental hygiene. Demonstrated ability to communicate and work effectively with multi-cultural populations that support diversity, cultural understanding and inclusion.
Demonstrated ability to use a personal computer and current Microsoft Office programs and point-of-sale (POS) technologies.
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