(Casual Hire) Culinary Laboratory Coordinator

University of Hawaii•Palamanui - Kailua-Kona, HI

2d•Onsite

About The Position

Applicants seeking short-term or part-time work with the University of Hawaii may apply for Casual Hire appointments, which include administrative, professional, and technical (APT) or instructional-type positions. Because of the temporary nature of these appointments, Casual Hire employees are not eligible for most benefits provided to regular Board of Regents or Civil Service employees. Casual Hire appointments may last for up to 89 days for full-time employees, and up to 1 calendar year for part-time employees.

Requirements

Possession of a baccalaureate degree in hospitality, food service, business administration and 1 year(s) of progressively responsible professional experience with responsibilities for food service management; or equivalent education/training or experience.
Functional knowledge of principles, practices and techniques in food service management demonstrated by knowledge, understanding and ability to apply concepts and terminology.
Functional knowledge and understanding of principles, theories, federal and state laws, rules, regulations and systems associated with food service management.
Demonstrated ability to recognize problems, identify possible causes and resolve the full range problems that may commonly occur in the food service management.
Demonstrated ability to understand oral and written documentation, write reports and procedures, and communicate effectively in a variety of situations.
Demonstrated ability to establish and maintain effective working relationships with internal and external organizations, groups, team members, and individuals.
Demonstrated ability to operate a personal computer and apply word processing software.

Nice To Haves

AAS degree in Food Service or four years military managerial experience in food service production, or American Culinary Federation Cook Certification.

Responsibilities

Act as a laboratory assistant for the food service students while they are working in the cafeteria; instruct students in the use and care of food service equipment.
Teach proper use and maintenance of the equipment; provide supervision of the students' work by correcting mistakes and providing assistance in correct procedures; demonstrate and teach good work habits.
Instruct students in the precautions and safety hazards of the kitchen and the operation of the equipment.
Under faculty supervision, prepare instructional materials; standardize and test recipes to maintain quality standards; conduct food demonstrations to students.
Prepare menus to coincide with the instructional program.
Recommend procurement of the necessary ingredients and/or equipment items.
Maintain the stores; document the inventory.
Monitor and direct health/safety activities in the instructional labs in compliance with DOH, laws, and regulations.
Issue cash boxes, deliver cash deposits, and reconcile daily sales.
Coordinate activities associated with special food demonstrations and public events.
Operate the culinary arts operation within budgetary limits.
Run off-campus errands such as banking and picking up supplies.
Assignments may include day, evening and/or weekend work.
Performs other duties as assigned.