Coordinator Culinary Arts Lab
We are searching for candidates that meet the required qualifications and experience and are able to perform the essential duties and responsibilities.
Job Summary:
Manage all aspects of culinary teaching laboratory including but not limited to maintenance of kitchen equipment; purchasing of classroom supplies, supervision of staff, and documentation to ensure kitchen laboratory are running smoothly and efficiently in a daily operation. Oversee daily operation of purchasing and receiving area to ensure kitchen laboratories are in compliance with the City of Frisco Health and Food Safety Department. Research, make recommendations, and purchase classroom equipment and supplies.
Required Qualifications:
Essential Duties and Responsibilities
- Manage daily operations within the culinary arts laboratory and culinary storeroom and ingredient’s room to ensure the labs are kept up to the City of Frisco’s Health Code.
- Maintain equipment maintenance schedule which includes the grease trap and fryer oil equipment, de-liming the dish machine, etc.
- Oversee the process of a physical inventory for equipment and food.
- Forecast, plan and propose purchase order amounts for various vendors to the Workforce Academic Dean. Locate vendors of materials, equipment or supplies and interview them in order to determine product availability and terms of sales. Monitor and control approved culinary department budget by tracking purchase activities.
- Verify and authorize payment for culinary laboratory purchases by strictly following established procedures of the Collin College purchasing department; complete, reconcile and submit any procurement card receipts through Cougar Mart.
- Develop, execute, and maintain purchasing guidelines for food, equipment, and chemicals for the various culinary arts and pastry arts courses. Organize and keep records of purchases. Plan weekly purchase requisitions by collaborating with the culinary arts and pastry arts course instructors.
- Recruit, interview, orient, train, supervise, coach, and evaluate culinary laboratory support staff. Manage staffing schedule of all assigned full-time and part time staff on weekly basis and by semester.
- Inspect and work directly with plant operations to report any installation needed, equipment malfunctions, renovation needs, safety inspection, pest control problem, etc. Oversee equipment-vendor service contracts. Schedule routine and preventative maintenance on kitchen equipment.
- Promote the hospitality and culinary arts program and activities within Collin College and the community. Assist in updating the IHCE website if necessary.
Supplemental Functions
- Perform other duties as assigned.
- Perform all duties and maintain all standards in accordance with college policies, procedures and Core Values.
Knowledge, Skills and Abilities
- Knowledge of food and beverage for purchasing and receiving purposes
- Knowledge of City of Frisco Health Department Guidelines
- Knowledge of ACF guidelines for program accreditation
- Management and supervisory skills
- Strong organizational skills
- Ability to multi-task with efficiency
- Ability to represent the Culinary and Pastry program at Collin College in a professional manner
Physical Demands, Working Conditions and Physical Effort
Medium Work - Exerting up to 50 pounds of force occasionally, up to 20 pounds of force frequently, and/or up to 20 pounds of force constantly having to move objects. Positions in this class typically include talking, hearing, seeing, grasping, standing, walking and repetitive motions, stooping, kneeling, crouching, and reaching, climbing and balancing, plus pushing, pulling and lifting. Incumbents may be subjected to moving mechanical parts, odors, dusts, poor ventilation, chemicals, oils, extreme temperatures, inadequate lighting and intense noises, gases and workspace restrictions. In addition, incumbents may be subjected to vibrations, chemicals and oils. Occasional exposure to unpleasant environmental conditions and/or hazards. Occasional outside work. Frequent physical effort required.
Requirements
Associate degree in Culinary, Hospitality or similar degree from an accredited institution required.
Experience working in a food service setting.
One (1) year supervisory, training, and or management experience.
Licenses and Certifications
Food Protection Management Certification.
**This position is Security Sensitive, therefore, candidates will be subject to a criminal background check.**
The above description is an overview of the job. It is not intended to be an all-inclusive list of duties and responsibilities of the job as duties and responsibilities may change with business needs. Collin College reserves the right to add, change, amend, or delete portions of this job description at any time, with or without notice. Reasonable accommodations may be made by Collin College in its discretion to enable individuals with disabilities to perform the essential functions.
Required & Preferred Qualifications (if applicable):
The intent of this job description is to provide a representative summary of the types of duties and responsibilities that will be required of the positions given this title and shall not be construed as a declaration of the specific duties and responsibilities of any particular position. Employees may be requested to perform job-related tasks other than those specifically presented in this description. Fair Labor Standards Act (exempt/non-exempt) is designated by position. The employer actively supports Americans with Disabilities Act and will consider reasonable accommodations.
***This is a Security Sensitive position. Therefore, candidates will be subject to a criminal background check.***
Compensation Type:
Salary
Employment Type:
Full time
Hiring Minimum
$47,300.00
Hiring Maximum
$56,760.00
Compensation is determined based on experience.
**Application submission deadline is 12am of the date listed.**
04/24/2025
Collin College is an Equal Opportunity Employer and does not discriminate on the basis of any characteristic protected by applicable law.
