University of Hawai‘i, Kapi‘olani Community College is seeking applications for the Culinary Institute of Pacific (CIP) Executive Director. Please see the information about the position, the duties and responsibilities, the minimum and desirable qualifications, and the job application attachments below: 

Working Title: Culinary Institute of Pacific (CIP) Executive Director
Position Number: 0089029
Hiring Unit: Culinary Institute of Pacific                
Location: Kapi‘olani Community College    
Date Posted: May 31, 2023                         
Closing Date: June 21, 2023, 11:59 pm HST

Salary: Commensurate with education and experience.
Monthly Type: 11 Month        

Full Time/Part Time: Full Time               
Temporary/Permanent: Permanent             
Other Conditions:

Excluded executive, full-time, non-tenurial, general funds to begin approximately January 2024. If selected for the position, the appointment is contingent upon verification of all minimum and additional qualifications including official transcripts, licenses, certificates, and work experience documentation.

I. Introduction:

Kapi‘olani Community College's culinary arts program offers Associate in Science degrees (AS) in Culinary Arts, Pastry Arts, and Institutional Food Service Management; Certificate of Achievement (CA) in Culinary Arts; and Certificates of Competence (CO) in Dining Room, Pastry Arts, Culinary Arts, and Culinary Competition; and a third-year Advanced Professional Certificate (APC) in Culinary Management, which articulates to a Bachelors of Applied Science (BAS) in Culinary Management from the University of Hawai‘i West O‘ahu. The culinary arts program has the finest teaching facility in the state of Hawai‘i, attracting culinary students from across the Pacific, Asia and the continental USA.

The Culinary Institute of the Pacific at Kapi‘olani Community College offers specialized educational opportunities in advanced culinary arts, culinary innovation, and cooking programs for health and wellness. The institute provides students with the knowledge, competencies and skills required to succeed in a rapidly expanding global market for culinarians. By adding research, innovation, technology, exploration, and experimentation to the learning experience, highly motivated students will have the opportunity to pursue their goals and realize their dreams.

The Culinary Institute of the Pacific at Kapi‘olani Community College is the recognized center of excellence in advanced culinary education and food innovation that will help lead Hawai‘i into a sustainable and food-secure future. The mission of the Culinary Institute of the Pacific at Kapi‘olani Community College is to offer Hawai‘i and the global community opportunities in career, technical, and cultural education/training in culinary concepts, restaurant management and food innovation. It drives the economic growth of Hawai‘i’s food and agriculture industry through advanced innovative methods, relevant curricula and efficient operations. The Culinary Institute of the Pacific at Kapi‘olani Community College achieves its mission through superior levels of advanced culinary instruction, food innovation, operational excellence, multi-industry alliances and the promotion of lifelong learning.

Hawai‘i Regional Cuisine is unique to the nation by combining the tastes of the East and West into creative dishes. Utilizing our strong ties to the resort and visitor industries, the Culinary Institute of the Pacific at Diamond Head will offer opportunities for students and trainees to become skilled culinarians knowledgeable in both Asian and Western cuisines. With a full-service restaurant onsite, the Culinary Institute of the Pacific at Diamond Head will have the capacity to realize students’ potential.

The Director is an executive position for the Culinary Institute of the Pacific at Kapi‘olani Community College, a program in advanced culinary education and culinary innovation of the University of Hawai‘i Kapi‘olani Community College. Under the general direction of the Dean, the Director works with the Culinary Arts Department and is responsible for providing leadership for and management of the following programs:

• Culinary Research, Food and Beverage Analysis and Testing, Sustainable Food Service Concepts, Food Security, Advanced Nutrition, Cooking for Health and Wellness; Beer, Wine and Spirits, and other food and beverage initiatives.
• Food innovation at the Culinary Innovation Center, including strategic partnerships for community- and employer-based initiatives, research into current consumer markets and latest technologies to develop new product concepts, and partnerships with Food Innovation initiatives in the University of Hawai‘i food innovation programs.
• Short term non-credit culinary courses for industry professionals, food enthusiasts, food entrepreneurs, and as part of a growing interest in educational tourism (edu-tourism), culinary education for visitors to Hawai‘i.
• Professional development, continuing education, workforce development certification programs, and other revenue-generating programs. Internships, externships, volunteers, and stagiaires (stages) being performed at the facility.
• Apprenticeship training in restaurant management, culinary arts and pastry arts.
• Non-credit culinary education and exchange with international institutions and organizations, in coordination with the College’s international programs.
• CIP Restaurant concept development, planning, and implementation.

II. Duties and Responsibilities:

Leadership and Management

1. Provides proactive and executive leadership, direction and support to establish, communicate, and achieve the vision, short- and long-term goals, and initiatives to promote the mission of the Culinary Institute of the Pacific at Kapi‘olani Community College (CIP).
2. Understands and advances the CIP’s mission in collaboration with stakeholders. Builds and sustains a learning environment that stimulates, supports and actively engages students, staff and faculty at the College.
3. Develops and maintains open communication and partnerships among the CIP, the College, the culinary arts programs on all University of Hawai‘i community college campuses, the restaurant and hospitality industry, and the community.  Responsible for building and inspiring a strong culinary presence in Hawai‘i.
4. Oversees all administrative matters related to CIP, including budget, human resources, and facilities management.
5. Responsible for setting broad CIP goals and mission; determining performance objectives and desirable results, developing strategies to achieve goals, allocating resources, and developing the budget.
6. Oversees the development of and approves CIP procedures to implement federal, state, and county rules and regulations; and UH Board of Regents, UH System, UH Community Colleges, Kapi‘olani Community College, UH Foundation and other University and College policies and procedures.
7. Coordinates and facilitates effective communication and consultation with College administrative team, culinary arts program, hospitality and tourism program, business, legal & technology program, other internal and external constituencies and governing/advisory bodies in matters relating to priorities for the CIP.
8. Meets with businesses, nonprofit organizations, community leaders, and other groups to explore various educational and training alternatives to meet their needs.
9. Engages with local, national and international food innovation organizations including the American Culinary Federation, World Association of Chefs’ Societies (WORLDCHEFS), Research Chefs Association, and the National Restaurant Association to promote CIP.
10. Provides leadership and collaboration in the development of the CIP restaurant as a food innovation learning space serving students, professionals, and dining experiences to local and international clientele.

Campus Administration

1. Confers with faculty, administration, and industry representatives to develop solid, consistent and quality programs and instruction. Further develop the existing academic activities of the Culinary Arts by integrating them into the CIP initiatives.
2. Directs non-credit programs in the CIP.
3. Fosters the professional development of the faculty and staff of the CIP.
4. Interfaces with the management company or organization that may be contracted to operate any on-campus restaurant, cafeteria, or food service operations.

Budget Management

1. Responsible for overseeing the solvency, maintenance, and expansion of the CIP’s operations while ensuring accountability, integrity, and transparency.
2. Ensures the efficient and appropriate use of various funding streams that support compatible objectives and activities.
3. Works with College administrative staff to prepare the CIP’s budget, set priorities, coordinate the budget with short- and long-range plans, and present the budget to the Chancellor and Vice Chancellor for Administrative Services.
4. Ensures that all budgetary benchmarks are met on a regular basis.

Campus and Community Development

1. Establishes internal campus communication processes to manage the transmittal of information.
2. Articulates the mission of the CIP to serve the campus and the community at large.
3. Oversees CIP fundraising, marketing, and community relations.
4. Pursues and applies for a wide variety of donations, grants and contracts, as well as serves as the Principal Investigator for those grants and contracts;
5. Cultivates industry and community relationships in support of the programs and position; plays a leadership role in fundraising and securing major gifts, equipment donations, and other private support of the programs in collaboration with the UH Foundation.
6. Works collaboratively with staff in communications, public relations, and marketing resources at the college and university to build CIP brand awareness.
7. Develops and implements a marketing plan and secures corporate sponsorships.
8. Develops a network of alumni support.

Other

1. Performs other duties as may be assigned.

III. List position numbers, official position titles, and names of immediate direct reports.

• As reflected in the most current official organizational chart.

IV. Authority and Decision-making Exercised

• The CIP executive director has the authority to make decisions related to the Culinary Institute of Pacific. The director is also a source of appeal for academic grievances, complaints, or petitions where the requests have been denied at the department level. Decisions may not conflict with prevailing laws, governmental policies applicable to the college, or with policies and procedures of the University of Hawai'i or the University of Hawai'i Community Colleges. Decisions may not be inconsistent with Kapi'olani Community College policies outside of the director's jurisdiction.

V. Direction and Review of Work Received

• Serves as an executive-level manager under the general direction of the Dean. The Executive Director is responsible for the general administration of the CIP culinary programs and works with the faculty, staff, and Dean to support and develop the current programs, create advanced training, professional in-service programs, edu-tourism and non-credit offerings.
• The director receives guidance and direction from the Dean through policies, new initiatives, and regular meetings with other administrators.
• Coordinates with the Dean and industry representatives to develop programs and instruction and receive regular feedback on programs and instructional quality/implementation. Receives annual performance assessments from the Chancellor, Dean, peers, and constituents per the campus’ administrator evaluation policies.

VI. Contacts and Relationships

• Creates and maintains open communication among culinary program members and other Kapi‘olani CC programs and support service units as well as other University of Hawai‘i institutions. Works closely with alumni, advisory/culinary industry representatives and the general public.

VII. Minimum Qualification Requirements:

1. Bachelor's degree from a regionally accredited institution, or equivalent combination of education and experience.
2. Five (5) years of progressively responsible industry experience in a managerial capacity.
3. Three (3) years of strong administrative experience, which may be included in the five (5) years mentioned above.
4. Demonstrated ability to develop and optimize financial resources along with knowledge of budget, human resources, and facilities management.
5. Demonstrated ability to formulate ideas, articulate those ideas and act upon clear vision.
6. Demonstrated ability to develop, promote and expand the CIP.
7. Demonstrated ability to work effectively with various constituents and decision-making bodies of a college or a large and complex activity/organization.
8. Demonstrated outstanding managerial, analytical and communication skills and extensive knowledge of policy analysis, systems analysis, modeling and computer capabilities, and principles of organizational behavior and structure.
9. Demonstrated ability to formulate an academic vision and link it with internal capacities and external constraints.
10. Demonstrated ability to establish and maintain effective working relationships with the full range of local, national and international constituencies.

VIII. Desirable Qualifications:

1. Associate of Science degree in Food Service or Master’s Degree in Business Administration, Entrepreneurship, or other related fields.
2. More than ten (10+) years of industry experience in a related field out of which at least Five (5) years of management or executive-level experience in a hotel food and beverage department or restaurant organization. 
3. Teaching and/or administrative experience in a multi-campus/site or multi-unit organization nationally or internationally.
4. Leadership Program Certification or Certification as Food & Beverage Director or Executive Chef
5. Familiarity with continuing education and training, workforce development, or international programs.
6. Demonstrated ability to build and maintain collaborative working relationships with internal stakeholders and community partnerships in the public, nonprofit, and private sectors.
7. Demonstrated understanding of issues related to Native Hawaiian or other indigenous populations, local, and global communities including Hawai‘i’s unique economic, political, business, and cultural environment.
8. Experience as an administrator or in carrying out administrative responsibilities with an emphasis on education, public administration, organization or resources management, personnel management, fiscal management, and/or grants administration.
9. Experience in continuing education and training, workforce development, or international programs, personnel supervision, resource development, budget preparation, program and student learning outcomes, educational best practices or computer usage in management of an educational institution.
10. Commitment to Kapi‘olani Community’s goal of positioning the college as a leading Native Hawaiian/Indigenous serving higher-education institution.
11. Demonstrated leadership and interpersonal skills in working with faculty and staff in a higher education environment and in building consensus.
12. Evidence of commitment to Kapi‘olani Community College’s vision of positioning itself as a model indigenous serving institution whose graduates strengthen the social, economic, and sustainable advancement of Hawai‘i and world.

INCOMPLETE APPLICATIONS WILL NOT BE CONSIDERED (Read the "To Apply" section carefully)

To Apply:

Click on the "Apply" button on the top right corner of the screen to complete an application and attach the required documents. In addition to the Application, applicants must attach the following:

1. Cover letter with a statement outlining how you meet the minimum and desirable qualifications, how your work experiences and/or formal training enable you to fulfill duties and responsibilities, and your management/leadership philosophy;
2. Current curriculum vitae;
3. Three (3) professional references including name, title, and contact info (telephone number and email addresses). References will not be contacted without prior notice to the candidate. 
4. Official graduate and undergraduate transcript(s) showing degree and coursework to date appropriate to the position (copies of official transcripts are acceptable; however, original official transcripts will be required at the time of hire.) Transcripts issued outside the United States of America require a course-by-course analysis with an equivalency statement from an agency having membership with the National Association of Credential Evaluation Services, Inc., verifying the degree equivalency to that of an accredited institution within the USA. The expense of the evaluation shall be borne by the applicant.

• Academic record/grade summaries will NOT be accepted.
• Diplomas and copies will NOT be accepted.

Incomplete applications will NOT be accepted.

NOTE:  

• The application will be incomplete if materials are unreadable, illegible, password protected, missing, or corrupted; therefore, late or incomplete applications will not be considered.  All requested documents/information become the property of Kapi‘olani Community College and will not be returned. Please do not include any self-identifying photos and redact any references to confidential information on submitted documents (social security number, date of birth, etc.). If you have not applied for a position before using NEOGOV, you will need to create an account.

Inquiries: Linda Renio, Human Resources Specialist, katsudal@hawaii.edu