*Adjunct Faculty, Craft Brewing*
Date: December 22, 2020
Title: *Adjunct Faculty, Craft Brewing*
Position number: 766
Work Schedule: Winter and Fall Semester*- Hiring immediately to begin January 2021*
Reports to: Associate Dean, School of Workforce Development and Secchia Institute for Culinary Education Program Director
The College is interested in seeking candidates to teach in our new *Craft Brewing, Packaging, and Service Operations Certificate* program.
In this certificate program, students gain extensive laboratory and operational experiences during fieldwork in our student-operated brewery and taproom, and through an internship at a brewery or brewing-related operation.
Students' coursework, while operating the open-to-the-public brewery and taproom, will focus on fermentation principles such as introductory brewing microbiology, introductory brewing biochemistry, and sensory analysis. Courses include introductory and advanced brewing production, product analysis, product distribution, marketing/sales, taproom management, sensory evaluation, beverage/ operations management, and sustainability.
Other coursework topics are beer and food pairing, hands-on packaging, labeling, merchandising, marketing, operations management, and laws and tax regulations that govern the brewing industry. Upon completion of the Craft Brewing, Packaging, and Service Operations Certificate students will have an understanding of chemicals, wort production, fermentation, temperature, time and mechanical actions used in varied Clean in Place (CIP) processes, centrifugation and carbonation principles, automated brewing systems with Programmable Logic Controller (PLC) interfaces, plant operations and equipment including bulk CO2 distribution, glycol chiller operation, air compressor operation, and steam generation.
A criminal background check will be conducted on all finalists before employment with Grand Rapids Community College.
*Essential Job Functions*
* Teach courses related to the *Craft Brewing, Packaging, and Service Operations Certificate* program.
* Maintain accurate course records and submit related reports as requested.
* Comply with State and Federal tax reporting requirements of Brewpubs producing less than 5,000 barrels per year.
* Assist with preparation of Quarterly Brewer's Report of Operations.
* Effectively assess student performance.
* Create a safe and inclusive learning environment for students.
* Utilize multiple strategies to facilitate learning, i.e., small group work, labs, workshops, etc.
* Incorporate new technologies and methods that enhance teaching and learning into his/her instructional methods.
* Support the Department and College through other work customarily expected of adjunct faculty members.
*Education and Credentials*
* Bachelor's Degree in a related field is required. Master's Degree preferred.
* ServSafe Alcohol Certified Proctor preferred, but not required.
* ServSafe Sanitation Certified preferred, but not required.
* Certified Cicerone, Certified Beer Server, or Beer Judge Certification (BJCP) preferred. (There are professional development opportunities for Adjunct Faculty to earn these certifications.)*Experience*
* At least 2 years' relevant experience in the craft brewing industry.
* Successful teaching experience preferred, but not required.
* Successful teaching experience at a community college preferred, but not required.
* Experience working with adults from diverse backgrounds and with varying academic skills.
* Experience working with online educational platforms such as Blackboard is preferred, but not required.
* Excellent written and oral communication skills.
* Demonstrated initiative and problem-solving abilities.
* Ability to perform routine and unexpected duties with minimum supervision.
* An understanding of and appreciation for the community college philosophy and student population.
* An interest in working with diverse student populations who represent a wide range of age, ethnicity, national origin, and ability.
* Interest in and willingness to work with changing instructional technologies used in and out of the classroom.
* Willingness and availability to work a flexible schedule.
* High energy level with enthusiasm and interest in helping and supporting students, staff, and the general public.
* Ability to work under pressure while possessing mature judgment and flexibility in regards to interruptions and schedule changes.
* Must use good judgment in handling sensitive or difficult situations pleasantly and professionally.
Demonstrate, assist, and/or support students with:
* Physical Strength - lift large bags/ boxes of ingredients, pots, pans, etc., up to 50 lbs. Ability to walk, bend, stoop, kneel, stretch, and reach. Ability to stand for long periods.
* Mobility - stand, lift, reach, bend, stretch, and provide support and stability while moving expeditiously around the dining room, kitchen, and storage areas for up to five hours at a time-sufficient independent mobility including the ability to maneuver in restricted spaces. Move quickly in an emergency.
* Visual Discrimination - sufficient vision to differentiate movements and distinguish colors, read printed material at close range (12 inches or less).
* Coordination - sufficient motor skills, eye-hand coordination skills, manipulative skills, and sensory function in one upper extremity may be needed to assist and demonstrate culinary procedures and practices.
* Manual Dexterity - sufficient fine motor skills to manipulate objects and people safely.
* Taste - ability to distinguish between and among flavors, spices, temperature, and mouthfeel (smoothness, pungency, etc.) of food and beverages.
* Smell - ability to distinguish between and among odors and scents as to their appeal and level of intensity.
* Touch - ability to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, as well as temperature, stability, etc.
* Hearing - ability to hear verbal orders and warnings such as those needed to direct production or call out dangerous situations such as carrying hot liquids or sharp knives.
* Classroom environment in an academic setting.
* Ability to work in high traffic, noisy, indoor environment.
* Ability to work flexible hours.
*Method of Application*
To apply for this position, please visit our website at [www.grcc.edu/jobs](https://apptrkr.com/get_redirect.php?id=2510925&targetURL=http://www.grcc.edu/jobs) Grand Rapids Community College is only accepting online applications for this position. Please include your resume and cover letter in one document, unofficial transcripts, and three letters of recommendation. Individuals with diverse backgrounds are encouraged to apply. Grand Rapids Community College is an Equal Opportunity Employer.
Grand Rapids Community College creates an inclusive learning and working environment that recognizes each person's value and dignity. It is the policy and practice of GRCC to provide equal educational and employment opportunities regardless of age, race, color, religion, marital status, sex/gender, pregnancy, sexual orientation, gender identity, gender expression, height, weight, national origin, disability, political affiliation, familial status, veteran status or genetics in all programs, activities, services, employment and advancement including admissions to, access to, treatment in, or compensation in employment as required by state and federal law. GRCC is committed to reviewing all aspects of GRCC programs, activities, services, and employment, including recruitment, selection, retention, and promotion, to identify and eliminate barriers to prevent discrimination on the basis of the listed protected characteristics. The College will not tolerate any form of retaliation against any person for bringing charges of discrimination or participating in an investigation. Further information may be obtained from the EEO Office or the Office of General Counsel, 143 Bostwick Avenue NE, Grand Rapids, MI 49503-3295.
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