Culinary Coordinator

Requisition ID: req3617

Job Title: Culinary Coordinator

Department: Hospitality Management

Location: Columbus Campus

Employment Type: Staff

Employment Status: Board Approved

Bargaining Unit: Non-Bargaining Unit

FLSA Status: Exempt

Compensation Type: Annual

Compensation: $37,000

Schedule: Availability to work within opening hours with a varying schedule.

Position Summary

The Culinary Coordinator is essential in the operational aspect of the retail outlets in Mitchell Hall. As a station expert, the Culinary Coordinator supports secondary instruction to students who are placed in an experiential learning environment, and works closely with hospitality students in the areas of food preparation, setup of assigned work stations, and execution of culinary services. The Culinary Coordinator is responsible for monitoring, evaluating, and correcting students in their learning experience, ensuring students utilize acquired skills in a practical setting. The Culinary Coordinator will provide regular feedback to the hospitality faculty and department Chair, in both formal and informal meetings, to communicate progress in meeting student learning outcomes.

To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions described in this position description. Since every duty associated with this position may not be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered to be incidental in the performing of their duties just as though they were actually written out in this position description.

Core Competencies

Professionalism, Managing Work, Continuous Improvement, Customer/Student/Employee Focus, Collaboration, Quality Focus

ESSENTIAL JOB FUNCTIONS:

Operations

Prepare food for service (e.g. baked goods, chopping vegetables, butchering meat, or preparing sauces) and set up and stock assigned work stations with all necessary supplies. Cook menu items in cooperation with the rest of the kitchen staff and ensure that food is prepped, plated, and served in a timely fashion. Answer, report, and follow executive, café manager, or sous chef’s instructions. Care for workstation according to sanitation standards set forth by the health department and comply with nutrition, sanitation regulations, and safety standards. Maintain a positive and professional approach with coworkers and customers. Train, guide, and support hospitality students that are assigned to the station. Evaluate student performance and communicate with faculty as necessary. Provide guidance and enforce the hospitality departments mission policies and procedures.

Student Engagement

Serve as the station expert and engage students in a participatory instructional style as part of the experimental learning experience. Lead and monitor students in the restaurant kitchen, bakery, hot line, expo, event kitchen, and dish tank. Provide hands-on real time instruction and feed back to students. Complete student evaluations in a timely manner.

Diversity, Equity, and Inclusion

Helps to ensure the College meets its responsibility in identifying areas of opportunity and systemic concerns while reporting complaints alleging discrimination. Creates a welcoming, inclusive, equitable, and productive work and learning environment where all students, faculty members, and college employees feel valued and able to contribute to their full potential, regardless of their differences. Fosters and maintains a safe environment of respect and inclusion for faculty, staff, students, and members of the community.

Administrative

Completes student evaluations as outlined by department chairperson. Attends all required meetings to provide feedback on student learning outcome goals. Attends all required trainings and workshops. Communicates frequently with the faculty, department chair, and retail operations staff on the needs of students as they fulfill their learning requirements.

Usual Physical Requirements:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions described in this position description. While performing duties of this job, the employee regularly exhibits digital dexterity when entering data into the computer. The employee regularly sits, stands, and walks for extended periods of time. Employee converses verbally or manually with others in person and by telephone. Employee occasionally reaches with hands or arms, climbs or balances and stoops, kneels, crouches or crawls. Employee occasionally lifts or exerts force of up to 10 pounds.

Working Conditions:

Restaurant environment on all three floors of the Hospitality building and Conference Center. Regular exposure to moderate noise typical to business offices. Must travel to various Columbus State campuses and sites.

Knowledge, Skills and Abilities:

Knowledge of: participative management and supervisory practices; current restaurant industry trends; technology and equipment; local, state and federal food sanitation regulations; scheduling and logistics; basic sales techniques; and computers and software, including cloud applications, to include Microsoft Office applications (Work, Excel, Outlook, PowerPoint). Skill in: verbal and written communications; maintaining good public relations; customer service; conflict resolution; general typing; application of job software programs; solving organizational problems; time management and organization; problem-solving under pressure; and money handling. Ability to: develop and maintain effective working relationships with associates, vendors, students, telephone users and the general public; maintain confidential and sensitive information; think creatively to find solutions for business problems; perform complex tasks and prioritize multiple projects; gather, interpret and analyze statistical data and generate reports; investigate and analyze information and draw conclusions; and develop, plan, and implement goals.

Minimum Qualifications:

High school diploma or equivalency. Two (2) years hands-on experience in a professional kitchen. State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s). An appropriate combination of education, training, coursework and experience may qualify a candidate.



Additional Information: *Regular, predictable, and punctual attendance is required.