Educational Specialist (Culinary Arts, 0081918)

University of Hawaii•Lihue, HI

8d•Onsite

About The Position

This position is for an Educational Specialist in Culinary Arts at Kaua'i Community College. The role involves managing culinary funds, preparing the laboratory for classes, assisting instructors with student supervision, preparing instructional materials, conducting food demonstrations, and instructing students in the use and care of food service equipment. The specialist will also maintain the storeroom, supervise student assistants, ensure compliance with cashiering policies, monitor cash balances, reconcile accounts, and manage accounts receivables and payables. Additionally, the role includes maintaining physical inventory, preparing requisitions and purchase orders, researching vendors, managing the Culinary program HazMat binder, ensuring safety certification and policy compliance, and assisting the office assistant for the Applied Workforce Technology division. The position is full-time, 11-month, permanent, and is expected to begin around December 2026.

Requirements

Possession of a baccalaureate degree in Business Administration, Accounting, Hotel and Restaurant Management or related field and 3 year(s) of progressively responsible professional experience with responsibilities for financial accounting, Culinary/Food and/or Beverage management; or any equivalent combination of education and/or professional work experience.
Considerable working knowledge of principles, practices and techniques in the accounting and/or business management in food and beverage.
Considerable working knowledge and understanding of applicable federal and state laws, rules, regulations and theories and systems associated with accounting and/or food and beverage management.
Demonstrated ability to resolve wide ranging complex problems through the use of creative reasoning and logic.
Demonstrated ability to interpret and present information and ideas clearly and accurately in writing, verbally and by preparation of reports and other materials.
Demonstrated ability to establish and maintain effective working relationships with internal and external organizations, groups, team leaders and members, and individuals.
Demonstrated ability to operate a personal computer and apply word processing software.
For supervisory work, demonstrated ability to lead subordinates, manage work priorities and projects, and manage employee relations.
Methods, materials, procedures utilized in the food services program.

Nice To Haves

Experience working in a community college setting.
Knowledge of restaurant operations.
Familiar with cost-control software.

Responsibilities

Responsible for the accounting of culinary funds.
Reviews and analyzes budgets, recommends changes and/or revisions to ensure compliance with University, State, and federal policies and procedures.
Reconciles College records with the University of Hawaii computer reports, including payroll and current expenditures.
Explains fiscal reports to faculty & staff and provides additional reports and information as necessary.
Prepares the laboratory for classes by setting up food supplies and equipment.
Assists instructors with the supervision of students in laboratory work, orienting students to safety hazards and precautions, and assessing and evaluating students.
Prepares instructional materials, standardizes and tests recipes, conducts food demonstrations, prepares menus, and recommends procurement of supplies and equipment.
Performs work in the summer that is necessary to prevent disruption of courses during the regular school year, which may include repair and maintenance, budget and procurement of equipment, supplies, and food.
Instructs students in the use and care of food service equipment and in the application of food service theories and procedures.
Maintains and operates the storeroom through overseeing the ordering, receiving, issuing, storing, and inventorying of supplies.
Responsible for the hiring, scheduling, training, and supervising student assistants for the food service operation.
Ensures implementation and compliance with established guidelines, policies, and procedures for cashiering and the controlled handling of receipts.
Monitors cash balances for culinary program funds.
Verifies that accounts are being reconciled and works with the Business Office to resolve discrepancies.
Maintains accurate records related to accounts receivables and ensures timely submissions and provides information necessary for billing to the Business Office.
Monitors outstanding Accounts Payables and ensures timely follow-up and remittance.
Assists in the reconciliation of Accounts Payable with the Business office.
Assists with cafeteria logistical and financial operations, including cashiering.
Ensures expenditures are proper and reasonable and appropriate supporting documents are available.
Certifies the availability of funds to support purchases.
Maintains physical inventory and inputs and reconciles computer inventory program with physical.
Prepares requisitions, purchase orders and super quotes for materials, supplies, equipment, and scheduled maintenance.
Researches/contacts vendors for procurement.
Maintains the Culinary program HazMat binder (MSDS), chemical procurement, storage, disposal, training, inspections, and other HazMat procedures to ensure compliance.
Investigates, recommends, and oversees actions necessary for safety certification, policy compliance, and accreditation related to physical spaces, equipment, supplies, and budgets.
Helps maintain and facilitate a clean, safe environment.
Assists the office assistant for the Applied Workforce Technology division, as needed.
Attend culinary meetings.
Other duties as assigned.