"Instructional Kitchen Manager"

JOB SUMMARY

The Instructional Kitchen Manager is responsible for supporting the culinary and pastry labs as well as the overall operations for all back of the house and kitchen areas.

Purchases food and stock, makes sure everyone is trained on proper kitchen safety techniques and ensures program policies are upheld.

Ensures the kitchen is properly cleaned on a regular schedule, food is disposed of properly, and the kitchen meets all sanitary standards, as defined by the following American Culinary Federation (ACFEF) Standard.

ESSENTIAL FUNCTIONS

Overall support of the culinary and pastry lab instruction by receiving, storing and issuing instructional items as well as manages the maintenance and cleaning of labs.

Oversee set up and breakdown of labs, demonstration stations and coolers daily as well as final “closing” procedures at end of week.

Manage semester inventory of equipment, food, and lab/student supplies – creates par order; assists in distribution of student supplies at semester start.

Communicate all shortages or substitutions of food items with faculty; organizes solution.

Manage onsite and travel to vendors for food purchases.

Must work quickly/accurately to accommodate delivery person; resolves delivery and/or availability problems.

Take weekly inventory of coolers, freezers and dry storage areas and creates par orders.

Gather/process/store weekly requisition orders for all lab classes for the faculty.

Manage college lab assistants & work study students, including: hiring, training, supervising, scheduling and approval of time sheets; Coordinates schedules with faculty and hospitality classes.

Support to faculty by demonstrating/training students in proper operation of commercial cooking/dishwashing equipment to culinary and hospitality students as required for accreditation compliance.

Demonstrate proper operation of commercial equipment to student workers and hospitality classes.

Manage repair and maintenance schedule of all cooking equipment, refrigeration and freezers; oversees preventative maintenance schedule.

Conduct inspections at the start & conclusion of each lab class to ensure that students are in full uniform and the dining room and kitchen areas meet all sanitation requirements and all equipment and supplies are accounted for.

Ensure security of dining room and the back of the house and acts as key-holder in absence of full time faculty.

Support to faculty by instructing A la Carte students in the basics of dining room set up, guest service and proper execution of fine dining meal service.

Cross-train in managing budget to ensure sufficient funds to operate the lab areas for the entire year.

In the event of funding made available to program for equipment needs, the IKM will work with faculty to research and obtain quotes from vendors to submit to program chair/director.

Develop and conduct recruitment activities off campus and on campus including guided tours and information sessions for high school students and group presentations for educators and at other venues.

Publish menus for the simulated restaurant classroom experience and coordinates publicity with the Communications Services Office.

Coordinate and manage reservations for internal and external customers for dining, special meetings meals with on campus, professional, community groups, and district-wide requests.

Support orientation training and continued training on policies, procedures, safety, maintenance, and use of chemicals and equipment.

May need to travel to various HCC locations to teach assigned courses during irregular hours, including evenings.

Perform other duties, tasks and assignments as required.

QUALIFICATIONS

Education & Experience

• Associates Degree
• Bachelors degree preferred (a photocopy of the transcript showing degree conferred must accompany the application)
• 5 years of experience in the Food Service/Hospitality Industry required, including 2 years as supervisor
• Culinary Arts teaching experience preferred

Licensing & Certification

• Valid Texas Driver License
• ServSafe Certification required

Special Skills

• Food Services Health, Sanitation and Safety Principles
• Federal and State Food Safety and Sanitation Regulations
• Food Preparation and Cooking Methods, Ingredients and Methods

Competencies

• Delivering High Quality Work
• Accepting Responsibility
• Serving Customers
• Supporting Organizational Goals
• Driving Continuous Improvement
• Acting with Integrity
• Thinking Critically
• Managing Change
• Communicating Effectively

Working Conditions

General Office. Must be able to perform all job requirements with or without reasonable accommodations; remain in a stationary position during shift; move items weighing up to 25 pounds; position self to operate job equipment; apply established protocols in a timely manner. Must access, input and retrieve information from technology devices; communicate with others to accomplish job requirements. May be required to work after hours to include weekends and holidays.

SECURITY SENSITIVE:
This job class may contain positions that are security sensitive and thereby subject to the provisions of Texas Education Code § 51.215