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  Hours of Work: This position requires a variable work schedule and some weekends may be required. Typically, the schedule will be Monday – 1:00 p.m. to 8:30 p.m.; Thursday and Friday – 1:30 p.m. to 8:30 p.m.; Saturday and Sunday – 9:00 a.m. to 7:30 p.m. The work schedule may be adjusted to meet institutional and Dining Services needs.
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  Screening will begin ASAP and continue until the position(s) is filled.
• Start date to be determined, but as soon as practicable after the hiring/interview process

• Educational Benefits for the employees and dependents
• Tuition Reimbursement
• 15 – 18 Paid Holiday/Closure Days
• Two Paid Personal Days
• Healthcare/Dental/Vision/Life Insurance
• Generous Retirement Benefits - 14.62% Employer Paid/4% Employee Paid
• Paid Vacation and Sick Leave
• Onsite Childcare Center
• Professional Development Opportunities

Other tasks may be assigned based on contemporary institutional need.

• Support daily operations for Dining Services through appropriately utilizing resources, supporting operational areas, removing barriers for team success, and adapting to daily operational changes
• Support the implementation and operation of an efficient and self-sustaining campus dining, and food/beverage retail program
• As required, provide operational supervision and leadership of daily operations and dinning services staff
• Direct weekend operations and supervise staff work, while promoting a culture of exceptional quality and customer service
• Utilize industrial equipment (ovens, broilers, grills, fryers, kitchen equipment etc.) to prepare ingredients and cook food products utilizing a variety of preparation and cooking methods
• Handle, store, prepare and cook food products in compliance with safe food handling standards, recipes, department policy, and to established cooking temps for the applicable food product
• Maintain, clean, and inspect equipment, food preparation areas, and storage area to meet and exceed safety, sanitization, and department standards
• Maintain ingredients, inventory, and food storage in clean and organized manor while maintaining compliance for storage standards
• Ensure freshness and quality of ingredients and food products through inspecting, testing, and monitoring ingredients and products
• Open and/or close facilities in accordance with procedures and standards
• Foster a warm and welcoming dining and retail environments that support and enhance a dynamic sense of community for all stakeholders
• Support inventory and schedule management to ensure proper supplies and staffing are available to deliver expected quality of services on established schedules
• Conduct all operations with a culture of safety, safe food preparation and handling, and in compliance with all local, county, state and federal regulations
• Monitor equipment and facility for safety, maintenance and repair.
• Dining Services is a collaborative and adaptable team, this position may be asked to support other team members within in their applicable area of responsibility, especially during high facility utilization (i.e. helping food prep, stocking food lines, cleaning of work area, supporting inventory stocking/management, etc.)

• Proficient working knowledge and ability with personal computing applications
• Demonstrated ability to communicate and interact effectively with a diverse audience of staff, colleagues and customers
• Proficient culinary skills and abilities set to meet the demands of the described dining environment and operations
• Ability to effectively lead and manage a diverse staffing structure of non-exempt - hourly employees
• Knowledge and skill with industrial kitchen equipment
• Ability to manage multiple demands without faltering, and maintaining a positive, proactive approach to the operation
• Excellent customer service skills
• Ability to effectively and professionally execute the essential functions of this position with proven capabilities in establishing appropriate professional rapport, communicating with courtesy and tact, accurately determine other’s needs, collect necessary information, and follow-through when requested
• Ability to travel when necessary

To successfully perform the essential functions of this position, an employee must be able to:

• Maintain appropriate composure and necessary confidentiality with regard to both past and current employee, student, and donor data; documents; issues; etc., and respect privacy needs of employees, students, donors
• Work in an industrial kitchen setting including but not limited to working with/on industrial cooking equipment, sharp objects, in confined spaces, complex machines, slippery surfaces, and chemicals; appropriate safety precautions, equipment, and procedures must be utilized at all times
• Exposure to potential hazardous materials, chemicals, and flammable materials; appropriate personal protection equipment (PPE) must be utilized
• Follow OSHA, regulations, and college safety practices and procedures at all times
• May be required to climb ladders, maneuver in confined spaces, squat, crawl, bend, twist, kneel, sit, stand, and extend arms over head
• Comply with highly inflexible deadlines is required to successfully perform the essential functions of this position; there will be multiple occurrences of sudden, urgent task completion required
• Work a variable work schedule may be required including long workdays, evenings, weekends and response to emergencies as needed
• Interact with employees and/or students, past employees and/or students, members of the general public, and others who express opinions, may exhibit strong emotions, which will require the employee to interact professionally, diplomatically, and appropriately in such situations
• Frequently be required to move around the assigned work areas as well as within hallways, meeting rooms, and other parts of the campus facilities
• Multiple/daily instances of prolonged sitting, standing, and personal computer use, which would include keyboard and/or mouse usage as well as viewing a computer monitor
• Frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds; a team lift technique is required for lifts exceeding 50 pounds

NOTE: This position description is a general description; it is not intended as an employment contract, nor is it intended to describe all duties someone in this position may perform. All employees of the College are expected to perform other tasks as assigned by their respective supervisor/manager regardless of job title or routine job duties.

• Highschool Diploma, GED, or equivalent
• Two years of experience food service industry
• Ability to work flexible hours and/or extended hours as may be needed

• Associate degree in Food Service Management, Culinary Arts, Hospitality, Hotel/Restaurant Management, or related field; Culinary Certifications, or a combination of four years of training and years of experience directly related to managing a food service operation
• Two years of experience in food service as a Senior Cook or equivalent