Culinary Coordinator – Lab Asst.

Metropolitan Community College (Kansas City)•Omaha, NE

64d•$17

About The Position

The Culinary Coordinator provides critical support and service to the Culinary Arts programs classroom support, storeroom operations, events and catering operations and Open Kitchen Workshop operations. Coordinators will assist in daily operations, inventory and upkeep in building safety, sanitation and standardized operating procedures. ESSENTIAL POSITION FUNCTIONS: • Maintain, and evaluate ingredient and equipment inventory throughout the building. • Assist in building, setting-up and execution of requisitions. • Receive, and properly store incoming orders. • Provide a broad array of special project support for the Culinary Department, on an as needed basis. • Assess, prioritize, and coordinate tasks and projects to meet various needs and deadlines. • Performs a variety of administrative tasks as necessary to complete a project, including copying, faxing, filing, data entry, and editing. • Works as a team member to implement plans and execute projects, if needed. • Assists with the project management or progress evaluation, as necessary. • Communicates and collaborates with appropriate College offices, faculty, or staff. • Consistently and dependably attends work, activities, and functions as scheduled or assigned. KNOWLEDGE, SKILLS AND ABILITIES: • Basic Culinary Skills and organization • Can lift 25 pound or more independently • Understanding of Safety and Sanitation basics • Basic skills in project management. • Basic computer skills in, but not limited to, Word, Excel, Power Point, Publisher & current Windows program. • Strong ability to take and give information verbally and written. • Ability to work independently, with minimal supervision, in a team environment. • Ability to be flexible and respond immediately, as needed. • Ability to maintain professionalism, patience, and understanding in various situations. MINIMUM QUALIFICATIONS FOR EDUCATION AND EXPERIENCE: • Food handlers Certification equivalent or higher. • General Education Diploma • Valid driver’s license • Must pass a background check. The specific statements shown in each section of this description are not intended to be all inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. Metropolitan Community College recognizes that an individual with a disability may require an accommodation to enable the candidate to successfully perform a job function. Consideration will be given to reasonable accommodations. Metropolitan Community College is a comprehensive, full-service public community college supported by the taxpayers of Dodge, Douglas, Sarpy and Washington counties. Its purpose is to provide high quality educational programs and services, primarily in career preparation and general education, to people of all ages and educational backgrounds. MCC was created in 1974 when the Nebraska State Legislature consolidated the original eight technical community college areas into six. That year, the programs, personnel, assets and liabilities of the former Omaha Nebraska Technical Community College Area merged with the Eastern Nebraska Technical Community College Area under a new name: the Metropolitan Technical Community College Area. In 1992, the Legislature voted to change the name to Metropolitan Community College Area. Metropolitan Community College affirms a policy of equal education, employment opportunities and nondiscrimination in providing services to the public. Read our full policy here https://www.mccneb.edu/nondiscrimination Metropolitan Community College offers a wide array of benefits to faculty and staff. Review our Benefits at a Glance here https://pa-hrsuite-production.s3.amazonaws.com/3306/docs/44786.pdf If you need assistance using this site, please contact MCC's Human Resources Office at 531-MCC-2420 or [email protected]

Requirements

Basic Culinary Skills and organization
Can lift 25 pound or more independently
Understanding of Safety and Sanitation basics
Basic skills in project management.
Basic computer skills in, but not limited to, Word, Excel, Power Point, Publisher & current Windows program.
Strong ability to take and give information verbally and written.
Ability to work independently, with minimal supervision, in a team environment.
Ability to be flexible and respond immediately, as needed.
Ability to maintain professionalism, patience, and understanding in various situations.
Food handlers Certification equivalent or higher.
General Education Diploma
Valid driver’s license
Must pass a background check.

Responsibilities

Maintain, and evaluate ingredient and equipment inventory throughout the building.
Assist in building, setting-up and execution of requisitions.
Receive, and properly store incoming orders.
Provide a broad array of special project support for the Culinary Department, on an as needed basis.
Assess, prioritize, and coordinate tasks and projects to meet various needs and deadlines.
Performs a variety of administrative tasks as necessary to complete a project, including copying, faxing, filing, data entry, and editing.
Works as a team member to implement plans and execute projects, if needed.
Assists with the project management or progress evaluation, as necessary.
Communicates and collaborates with appropriate College offices, faculty, or staff.
Consistently and dependably attends work, activities, and functions as scheduled or assigned.