To advance the college’s mission, vision, principles, values and strategic initiatives through continuous improvement decisions.GENERAL JOB SUMMARY:
Supervises workers engaged in preparing and serving food prepared by Bakery staff. Responsible for food production and menu development for Bakery services, including Restaurant and Events. This position serves as a Mentor. The Mentor is responsible for supervising the learning experiences of students in all areas of The Hotel at Kirkwood Center and The Kirkwood Center for Hospitality Arts. The Pastry Chef will instruct, as an Adjunct Faculty, one course within The Hospitality Arts Program each academic year. UNIVERSAL CORE COMPETENCIES: Advocate for Continual Improvement- empowering each other to identify opportunities for excellence.Collaborate with Mutual Accountability- working together with a willingness to take ownership and account for our actions. Champion Service- anticipating needs and create a welcoming, diverse, and inclusive environment. Perseverance- commitment to excellence even in the face of adversity or delay in achieving success. Lead- regardless of title, through positive influence.
DUTIES/RESPONSIBILITIES:Supervise, interview, train and develop bakery staff.Maintain and develop all menus and recipes used in the bakery.Consult with guests and staff to develop guest’s visions of baked goods for banquet events.Create, oversee, and produce all wedding cakes.Check the quality of raw and cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food and other supplies needed to ensure efficient operation.Supervise and coordinate production of employees engaged in food preparation while meeting designated payroll costs.Responsible for bakery organization to reach goals of fast and efficient functionality of service.Inspect supplies, equipment, and work areas to ensure conformance to established standards. Determine how desserts should be presented and create decorative food displays. Instruct cooks and other workers in the preparation, cooking, garnishing, consistency and presentation of baked goods. Use discretion to determine amounts and costs of required supplies, such as food and ingredients while meeting food/labor cost goals. Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.Instruct, as Adjunct Faculty, one course within The Hospitality Arts Program each academic year, as part of the staff-member’s standard compensation package. Staff-members will also be permitted to instruct, as Adjunct Faculty, a maximum of twice per academic year, at the request of the staff member and with the permission of both The Hotel General Manager and The Chair of the Hospitality Arts Program. Any such additional course taught will be compensated at prevailing rates for Adjunct Faculty, who are also full-time, exempt employees of the College.Regular and consistent attendance at work.Perform other related work duties as assigned. MENTOR ESSENTIAL DUTIES/ RESPONSIBILITIESServe as professional role model.Attend Mentor orientation prior to the practicum.Understand objectives and expectations for the practicum.Assist students in achieving course objectives.Coach and nurture student in performance of skills.Document observations of performance and progress in timely fashion, utilizing forms provided.Supervise students and provide feedback on performance, as required.Complete evaluation tools in timely manner, and evaluate and report student performance to the Hospitality Program faculty. Serve as a resource for students: answer questions and provide guidance during the practicum.Calculate student hours to ensure that the required hours for the practicum have been met.Meet with Hospitality Program faculty to submit student evaluations, hours, and other collaboration.Ensure adherence to all regulatory requirements, including the health code. Serve as Adjunct Faculty within the Hospitality Program a minimum of once per year, no more than once per semester.
Be able and willing to represent the College in the most positive manner with prospective, former and current students, clients, suppliers and the community we serve.Exhibits and models professional conduct for students at all times and in all settings.Promotes trust and respect between students, faculty, college and professional staff. Assists students in identifying strengths and areas for improvement. Acts as a facilitator of learning; discusses, questions, and oversees student learning. Expresses high expectations of student performance concurrent with course objectives. Maintains confidentiality. Expresses and demonstrates high standards of hospitality and service at all times.Stays current with industry and educational trends.Welcome, value, and nurture people of all backgrounds, perspectives, and experiences, as well as support and promote an environment that accepts differences. The statements contained herein reflect general details as necessary to describe the essential job duties/responsibilities and performance expectations of the job, which should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned.
PHYSICAL ACTIVITIES WITH/WITHOUT REASONABLE ACCOMMODATION:
Position involves standing and/or walking constantly (67-100%). Constant (67-100%) talking to or listening to persons over the phone or face to face. Constant (67-100%) reaching with hands/arms, lifting, dexterity, grasping, repetitive motions, and use of hands. Constant tasting or smelling (67-100%). Climbing, balancing, stooping, kneeling, crouching, or crawling occasionally (10-33%). Exerting up to 50 pounds constantly (67-100%). Working Conditions
The following physical conditions and hazards may be encountered while working in this position:Indoor environment. Noise.Odors. Extreme temperatures. Moisture and/or humidity. Fumes. Gases. Poor ventilation .Burn hazards.Moving mechanical parts.
MINIMUM QUALIFICATIONS:High school diploma or the equivalent required. Must have a minimum of three years full-time, management experience in a related hospitality setting or the equivalent education and related work experience. Must have valid driver’s license and own transportation. PREFERRED QUALIFICATIONS, LICENSES, CERTIFICATIONS, OR REGISTRATIONS: Preference will be given to those candidates with a post high school degree. Preference will be given to candidates who have successfully completed the core assessments of the Skills Advantage WorkKeys Program. EEO AA/STATEMENT:
Kirkwood Community College shall not engage in nor allow unlawful discrimination against any employee or applicant for employment. This includes all employment practices, hiring practices, and unwelcome harassment of applicants or employees based on race, color, national origin, creed, religion, sex, sexual orientation, gender identity, age, disability, genetic information or actual or potential parental, family, marital status or veteran status. If you have questions or complaints related to compliance with the policy please contact the Vice President of Human Resources at Kirkwood Community College, 313 Kirkwood Hall, 6301 Kirkwood Blvd., SW, Cedar Rapids, IA 52404, Telephone: 319-398-5572, Email: [email protected]
or the Director of the Office for Civil Rights U.S. Department of Education, Citigroup Center, 500 W. Madison St., Suite 1475, Chicago, IL 60661-7204, Telephone: 312-730-1560, Fax: 312-730-1576, Email: [email protected]