124732 OPERATIONS MANAGER I

Job Purpose:

Direct and oversee the daily operations, administrative functions, facilities coordination, and program support activities of Culinary Hospitality Innovation in support of Culinary Arts academic and continuing education program offerings. This position ensures the efficient delivery of culinary instruction, maintains compliance with institutional and industry standards, manages program resources and budgets, supports faculty and staff, and fosters partnerships with industry stakeholders.

Job Functions:

Provide instructional support, oversee daily operations and purchasing, maintain safety compliance and facility upkeep, and actively pursue ongoing personal and professional development. Coordinate with CIC faculty to ensure professional standards are being met in all courses. Serve as an active instructor for CHI Direct daily operations of CHI kitchen Manage cleanliness of kitchen, inventory, and costing Follow all state procurement regulations as directed by the purchasing department Ensure compliance with all applicable state and federal laws Remain current on theories and practices related to subject field Maintain professional relationships with students and colleagues Ability to lift and move supplies up to 50 pounds.

Teaching:

Coordinate with CIC faculty to ensure professional standards are being met Participate in course development for new and existing courses Provide classroom and hands-on instruction for assigned culinary courses. Provide regular evaluation and feedback Maintain records of grades and attendance and submit them within deadlines of each class

Operations and Purchasing:

Ensure classrooms, teaching kitchens, labs, and equipment are properly maintained and operational in accordance with the Department of Agriculture Health standards Manage and maintain food inventory, recipe costing, and pricing Maintain and conduct annual inventory of equipment Follow all state procurement regulations as directed by the purchasing department Summer Camp Operations Coordinate week themes with Program Coordinator & CIC Create Lab Packets with CIC Prepare order lists & equipment lists for classes Order weekly with Restaurant Depot and obtain other items locally Prepare classes daily with mise en place and equipment Reset the kitchen daily Daily cleaning of kitchen, auditorium, and laundry Safety Compliance and Maintenance Maintain the MSDS and OSHA training logs Maintain yearly food retail license with the Department of Agriculture Coordinate equipment repairs and preventive maintenance schedules. Ensure compliance with health, safety, sanitation, and food handling regulations, including ServSafe certifications Purchase and manage janitorial supplies Personal and Professional Development Support special events, recruitment activities, and community outreach initiatives. Remain current on theories and practices related to subject field Maintain professional relationships with students and colleagues xhibit effective oral and written skills Service to College Assist with building workforce and Industry partnerships Support apprenticeship, internship, and workforce development initiatives. Promote a culture of collaboration, customer service, safety, and continuous improvement. Perform administrative duties as designated by the Department Head