Manager Instructional Kitchen

Houston, TX
Mar 07, 2017
Institution Type
Community College
The Organization

Houston Community College (HCC) is an open-admission, public institution of higher education offering a high-quality, affordable education for academic advancement, workforce training, career development and lifelong learning to prepare individuals in our diverse communities for life and work in a global and technological society. We're proud to say that 98 percent of our graduates step into a job in their field of study immediately upon graduation. One of the largest community colleges in the nation, HCC has served the Greater Houston area for over four decades. Accredited by the Southern Association of Colleges and Schools, and the Schools Commission on Colleges, we offer 300+ associate degree and certificate programs to 75,000+ students across 13 Centers of Excellence and online each semester. We are proud to be No.1 among all community colleges in the nation in providing associate degrees to minorities and No.1 in educating international students, with 10.4 percent of our student population from outside the USA. Our vision is to become the Employer of Choice in support of our mission for Student Success by attracting, retaining and motivating the best employees.

The Team

We recognize the contributions of each and every HCC employee to our Mission, Vision and Goals. Whether you're looking for a change, or taking the next step on your career trajectory, we have exciting opportunities that will challenge and enrich you, and contribute to your professional growth.

Play a central role at HCC as you keep our everyday operations running like clockwork. You'll get the chance to make things happen and work closely with inspiring leaders across different parts of the institution. Whether your role is supportive, administrative, financial, or something else, you'll be part of a dynamic team that not only provides HCC students with cutting-edge academic and career tools, but also takes care of its people.

We are currently seeking a Manager Instructional Kitchen who will advance the institution's proud tradition of excellence in academics, student life and community service.

The Opportunity

You: Creative. Innovative. Dedicated to service. Detail oriented.

Your mission: In this exciting role, you'll support the culinary and pastry labs as well as the overall operations for all back of the house and kitchen areas.

A typical day: Your days will be full of variety and learning new things as you manage college lab assistants & work study students; Coordinate schedules with faculty and hospitality classes; Support faculty by demonstrating/training students in proper operation of commercial cooking/dishwashing equipment to culinary and hospitality students as required for accreditation compliance; Manage semesterly inventory of equipment and lab/student supplies - creates par order; assists in distribution of student supplies at semester start; Manage onsite and travel to vendors for food purchases.

Next steps: If this sounds like the type of fun and fast-paced job you've been looking for, take the next step toward a rewarding career and submit your application today!


Houston is a city with limitless possibilities:

• Third-largest city in the U.S. and home to 54 Fortune 500 companies, second only to New York City's 55.

• 145 languages are spoken here.

• Overall after-taxes living costs are 5.6 percent below the average for all 308 urban areas recently surveyed.

• Houston is a major-league sports town, and don't forget the annual Houston Livestock Show & Rodeo.

• The weather is great! Mild winters ensure that outdoor activities can be enjoyed year-round.

• World-renowned medical care. The Houston metro area has long been known for its first-rate health care system, with many Houston area hospitals consistently ranking among the nation's top institutions.

• With over 150 museums and cultural institutions in the Greater Houston area, museums are a large part of Houston's cultural scene.

Houston is the Culture & Culinary Capital of Texas with more than 7,500 restaurants and eating establishments covering 60+ cuisines.

If this sounds like the role for you and you're ready to join an amazing team, please apply right away.

It is the policy of the Houston Community College System to provide equal employment opportunities without regard to race, color, religion, sex, gender identity and expression, national origin, age, disability, sexual orientation or veteran's status. Individuals with disabilities, who require special accommodations to interview, should contact the Employment Services Office at (713) 718-8565.

HCC values its employees and their contributions, promotes opportunities for their professional growth and development, and provides a positive working and learning environment that encourages diversity, innovation and creativity, and inclusion.

The 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. The position can purchase food and stock, makes sure everyone is trained on proper kitchen safety techniques and ensures program policies are upheld. Manager makes sure 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 ACFEF Standard.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
  1. Overall support of the culinary and pastry lab instruction by receiving, storing & issuing instructional items as well as manages the maintenance and cleaning of labs;
  2. Manages the inventory and delivery of foods; inspects item and verifies counts;
  3. Manages semesterly inventory of equipment and lab/student supplies - creates par order; assists in distribution of student supplies at semester start;
  4. Manages onsite and travel to vendors for food purchases. Must work quickly/accurately to accommodate delivery person; resolves delivery and/or availability problems;
  5. Communicates all shortages or substitutions of food items with faculty; organizes solution;
  6. Follow "Thaw Schedule" for frozen items needed for instruction;
  7. Oversee set up and breakdown of labs, demonstration stations and coolers daily as well as final "closing" procedures at end of week;
  8. Takes weekly inventory of coolers, freezers and dry storage areas and creates par orders;
  9. Gathers/processes/stores weekly requisition orders for all lab classes for the faculty;
  10. Manages college lab assistants & work study students, including: hiring, training, supervising, scheduling and approval of time sheets; Coordinates schedules with faculty and hospitality classes;
  11. 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;
  12. Demonstrates proper operation of commercial equipment to student workers and hospitality classes;
  13. Manages repair and maintenance schedule of all cooking equipment, refrigeration and freezers; oversees preventative maintenance schedule;
  14. Conducts 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. Ensures security of dining room and the back of the house and acts as key-holder in absence of full time faculty ;
  15. 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;
  16. Keeps faculty informed of food cost associated with menus to help keep instruction as cost-effective as possible;
  17. Cross-trained in managing budget to ensure sufficient funds to operate the lab areas for the entire year;
  18. Cross-trained in maintaining bookkeeping records of purchases and revenue from a la carte meals;
  19. Cross-trained in JV'ing of food items to other departments as well as auxiliary;
  20. 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;
  21. Demonstrate a positive role model for students as well as assist with instruction, as needed;
  22. Supervises team of Lab Assistants/Work Studies in filling and delivering requisitioned goods;
  23. Develops and conducts 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;
  24. Publishes menus for the simulated restaurant classroom experience and coordinates publicity with the Communications Services Office;
  25. Coordinates and manages reservations for internal and external customers for dining, special meetings meals with on campus, professional, community groups, and district-wide requests; and
  26. Supports orientation training and continued training on policies, procedures, safety, maintenance, and use of chemicals and equipment.


To perform this job successfully, an individual must be able to perform the essential duties and responsibilities listed above. The qualifications listed below are representative of the education, experience, knowledge, skills, and/or abilities required.

Minimum of an Associate's Degree, Bachelor's degree preferred (a photocopy of the transcript showing degree conferred must accompany the application).

ServSafe Certification required.


Five (5) years of experience in the Food Service/Hospitality Industry to include two (2) years of supervisor.

Culinary Arts teaching experience preferred.

  1. Excellent written and verbal communications skills required;
  2. Ability to be adaptable, dependable, and handle multiple priorities simultaneously;
  3. Must be able to demonstrate in the moment problem solving;
  4. Strong teamwork and interpersonal skills;
  5. Must be able to demonstrate a high level of service responsiveness to internal and external customers;
  6. Must be detail oriented and thorough;
  7. Operational aspects of a receiving kitchen;
  8. Inventory control techniques;
  9. Safe work practices;
  10. Principles of health, sanitation, and safety involved in the preparation of food on a large scale;
  11. Methods, equipment, and ingredients used in preparing and cooking foods;
  12. Use, care, and cleaning of kitchen equipment and utensils;
  13. Applicable Federal and state regulations regarding food safety and sanitation.
  14. Preparing and maintaining a variety of reports and records;
  15. Preparing and serving food;
  16. Monitoring and maintaining inventories;
  17. Taking and monitoring food temperatures; and
  18. Willing and able to teach day or evening classes at a number of sites around the city.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor.

This job description may be revised upon development of other duties and changes in responsibilities.


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