Culinary Production Coordinator
Orange Coast College
Culinary Production Coordinator
Salary: $47,978.00 - $64,684.00 Annually
Full job description and OFFICIAL application available ONLY at: https://www.governmentjobs.com/careers/cccd/jobs/2193884/culinary-production-coordinator?pagetype=jobOpportunitiesJobs
Provides leadership for food production and educational assistance to students in kitchen and retail food service settings, who are involved in all levels through sophomore-level college course work.
Distinguishing Career Features
The Culinary Production Coordinator is contained in a career path for instructional support that includes laboratory classroom, scheduled production lab, and retail operations. The Culinary Production Supervisor provides leadership over culinary kitchen operations and curriculum. The Culinary Production Coordinator requires the ability to perform advanced laboratory classroom demonstrations that involve simulations, experiments, reactions, as well as support all levels of coursework in the assigned majors in a laboratory setting
Essential Duties and Responsibilities
Specific duties may vary among departments and jobs. Incumbents typically perform a substantial portion or all of the following kinds of duties:
• Coordinates day-to-day kitchen and retail dining service operations. Reviews instruction and menu details and prepares lists of food items and quantities, and supplies that support culinary classes. Orders food items for scheduled delivery that assures proper quality.
• Coordinates all receivables and inspects food deliveries. Inspects, accepts, and stores food items. Labels and stores food items to comply with HACCP and DHS standards while utilizing current software and available technology.
• Maintains recipes for dining operations utilizing current software and technology.
• Coordinates staff and culinary arts and food service management students on, but not limited to, restaurant operations, food chemistry, cooking and presentation, inventory, and retail sales.
• Coordinates the fulfillment of daily requisitions for dining services and for culinary arts and food service management labs.
• Monitors food production, providing technical assistance to staff and culinary arts and food service management students on assembling food orders and for compliance with health and sanitation regulations.
• Conducts periodic inventory of equipment and supplies. Orders pre-approved supplies based on projected demand and current inventory levels. Works with vendors for acceptable prices and delivery times.
• Assists with development of the dining operations and the culinary program food production budgets, referencing anticipated curriculum, potential revenue, expenses, and special events. Reviews inventory to stay within budgets, advise management of concern when necessary.
• Assistant the instructor in reviewing the laboratory work of students for quality, appropriate quantity, and presentation esthetics.
• Assists instructors by providing data, preparing laboratory presentations, and performing in-class demonstrations of culinary processes, operations, and the role of computers.
• Gives live laboratory demonstrations to students concurrent with lecture format, explaining and culinary materials and examples of problems. Supports the instructor in discussions and question-answer sessions to stimulate critical thinking.
• Participates in summarizing daily dining retail service operations, balances cash, and other receipts, and prepares deposits. Participates in quarterly cash audits.
• Monitors the performance of restaurant equipment, performs minor repairs and arranges for major repairs and preventative maintenance. • Assembles up-to-date manuals for all equipment.
• Trains and leads student work-study and other employees. Assists student and other temporary help in the use of computers and equipment. May monitor the attendance.
• Assists instructors in training students and employees in the use of retail systems such as point-of-sale, food cost, and pricing. Assists students in understanding computer-aided point-of-sale systems.
• May administer laboratory tests and quizzes, and review tests with students. Answers student questions clearly and without improper criticism or bias.
• Performs other related duties as assigned that support the objectives of the position.
Qualifications and Physical Demands
Knowledge and Skills:
The position requires working knowledge of a full range of culinary arts curriculum, food chemistry, institutional food production and presentation, restaurant operations, quality, and safe food handling. Requires in-depth knowledge of computer-aided software for restaurant point-of-sale and common office productivity applications. Requires special knowledge in programming price and cost information into point-of-sale applications. Requires working knowledge of hospitality and restaurant management. Requires working knowledge of the equipment used in culinary operations, as well as safety and sanitation. Requires knowledge of and skill in using proper English grammar, vocabulary, syntax, spelling and punctuation. Requires well-developed human relation skills to convey concepts to students and to facilitate a small group learning processes, assist with instruction, and provide positive customer service.
Requires the ability to carry out all the responsibilities of the job including culinary art and food service management laboratory instructional support for students of diverse backgrounds, abilities and skill levels. Requires the ability to oversee retail and restaurant operations. Requires the ability to give demonstrations to a laboratory classroom-sized groups. Requires the ability to relate positively to students in a food production and lab instruction environment, develop and maintain positive working relationships with staff, vendors, and external agencies encountered during the course of work. Requires the ability to independently solve general business problems in connection with restaurant operations. Requires the ability to listen actively and effectively, identify and solve problems; facilitate learning for students, and build student confidence, in a laboratory setting. Requires the ability to speak clearly and concisely and follow oral and/or written instructions. Requires the ability to perform the tasks of various complexities in the dining retail operations positions. Requires the ability to work cooperatively and productively with others, including students.
Education and Experience:
The position requires an Associate's Degree in Culinary Arts or Restaurant Management and one year of experience performing cooking and operations in an institutional or similarly large volume food preparation environment.
Licenses and Certificates:
May require a valid driver license. Requires a Food Handler's License and ServeSafe Certificate.
Incumbent must be able to function effectively indoors and out of doors in a kitchen classroom/laboratory environment engaged in work of an active nature. Requires sufficient ambulatory ability to stand for extended periods of time at workstations, lift and move medium-to-heavy weight materials up to 75 pounds, reach using hand-eye coordination for utensils and equipment, and use a computer keyboard and other office equipment. Requires sufficient arm, hand, finger dexterity in order to use a personal computer keyboard and other office equipment. Requires auditory ability to project voice and carry on conversations. Requires visual acuity to read numbers and words and to observe students perform tests and assignments.
Work is performed indoors and may be out of doors, where safety considerations exist from physical labor, hot surfaces, sharp objects, and handling of medium weight, yet, awkward materials. May work in and out of cold temperature environments.
Coast Community College District is an Equal Opportunity Employer