Summary
Provides leadership for food production and educational assistance to students in kitchen and retail food service settings, who are involved in all levels through sophomore-level college course work.
 
Distinguishing Career Features
The Culinary Production Coordinator is contained in a career path for instructional support that includes laboratory classroom, scheduled production lab, and retail operations.  The Culinary Production Supervisor provides leadership over culinary kitchen operations and curriculum.  The Culinary Production Coordinator requires the ability to perform advanced laboratory classroom demonstrations that involve simulations, experiments, reactions, as well as support all levels of coursework in the assigned majors in a laboratory setting
 
Essential Duties and Responsibilities
Specific duties may vary among departments and jobs.  Incumbents typically perform a substantial portion or all of the following kinds of duties:
 

• Coordinates day-to-day kitchen and retail dining service operations.  Reviews instruction and menu details and prepares lists of food items and quantities, and supplies that support culinary classes.  Orders food items for scheduled delivery that assures proper quality. 
• Coordinates all receivables and inspects food deliveries.  Inspects, accepts, and stores food items.  Labels and stores food items to comply with HACCP and DHS standards while utilizing current software and available technology. 
• Maintains recipes for dining operations utilizing current software and technology. 
• Coordinates staff and culinary arts and food service management students on, but not limited to, restaurant operations, food chemistry, cooking and presentation, inventory, and retail sales. 
• Coordinates the fulfillment of daily requisitions for dining services and for culinary arts and food service management labs. 
• Monitors food production, providing technical assistance to staff and culinary arts and food service management students on assembling food orders and for compliance with health and sanitation regulations.  
• Conducts periodic inventory of equipment and supplies.  Orders pre-approved supplies based on projected demand and current inventory levels.  Works with vendors for acceptable prices and delivery times. 
• Assists with development of the dining operations and the culinary program food production budgets, referencing anticipated curriculum, potential revenue, expenses, and special events.  Reviews inventory to stay within budgets, advise management of concern when necessary. 
• Assistant the instructor in reviewing the laboratory work of students for quality, appropriate quantity, and presentation esthetics.  
• Assists instructors by providing data, preparing laboratory presentations, and performing in-class demonstrations of culinary processes, operations, and the role of computers. 
• Gives live laboratory demonstrations to students concurrent with lecture format, explaining and culinary materials and examples of problems.  Supports the instructor in discussions and question-answer sessions to stimulate critical thinking. 
• Participates in summarizing daily dining retail service operations, balances cash, and other receipts, and prepares deposits.  Participates in quarterly cash audits.  
• Monitors the performance of restaurant equipment, performs minor repairs and arranges for major repairs and preventative maintenance.  Assembles up-to-date manuals for all equipment. 
• Trains and leads student work-study and other employees.  Assists student and other temporary help in the use of computers and equipment.  May monitor the attendance. 
• Assists instructors in training students and employees in the use of retail systems such as point-of-sale, food cost, and pricing.  Assists students in understanding computer-aided point-of-sale systems. 
• May administer laboratory tests and quizzes, and review tests with students.  Answers student questions clearly and without improper criticism or bias.  
• Performs other related duties as assigned that support the objectives of the position.

Minimum Qualifications
 
Knowledge and Skills:
The position requires working knowledge of a full range of culinary arts curriculum, food chemistry, institutional food production and presentation, restaurant operations, quality, and safe food handling.  Requires in-depth knowledge of computer-aided software for restaurant point-of-sale and common office productivity applications.   Requires special knowledge in programming price and cost information into point-of-sale applications.  Requires working knowledge of hospitality and restaurant management.   Requires working knowledge of the equipment used in culinary operations, as well as safety and sanitation.  Requires knowledge of and skill in using proper English grammar, vocabulary, syntax, spelling and punctuation.  Requires well-developed human relation skills to convey concepts to students and to facilitate a small group learning processes, assist with instruction, and provide positive customer service.
 
Abilities:
Requires the ability to carry out all the responsibilities of the job including culinary art and food service management laboratory instructional support for students of diverse backgrounds, abilities and skill levels.  Requires the ability to oversee retail and restaurant operations.  Requires the ability to give demonstrations to a laboratory classroom-sized groups.  Requires the ability to relate positively to students in a food production and lab instruction environment, develop and maintain positive working relationships with staff, vendors, and external agencies encountered during the course of work.  Requires the ability to independently solve general business problems in connection with restaurant operations.  Requires the ability to listen actively and effectively, identify and solve problems; facilitate learning for students, and build student confidence, in a laboratory setting.  Requires the ability to speak clearly and concisely and follow oral and/or written instructions. Requires the ability to perform the tasks of various complexities in the dining retail operations positions. Requires the ability to work cooperatively and productively with others, including students.
  
Education and Experience:
The position requires an Associate's Degree in Culinary Arts or Restaurant Management and one year of experience performing cooking and operations in an institutional or similarly large volume food preparation environment.
 
Licenses and Certificates:
May require a valid driver license.  Requires a Food Handler's License and ServeSafe Certificate.

Physical Abilities:
Incumbent must be able to function effectively indoors and out of doors in a kitchen classroom/laboratory environment engaged in work of an active nature.  Requires sufficient ambulatory ability to stand for extended periods of time at workstations, lift and move medium-to-heavy weight materials up to 75 pounds, reach using hand-eye coordination for utensils and equipment, and use a computer keyboard and other office equipment.    Requires sufficient arm, hand, finger dexterity in order to use a personal computer keyboard and other office equipment.  Requires auditory ability to project voice and carry on conversations.  Requires visual acuity to read numbers and words and to observe students perform tests and assignments.

Working Conditions 
Work is performed indoors and may be out of doors, where safety considerations exist from physical labor, hot surfaces, sharp objects, and handling of medium weight, yet, awkward materials. May work in and out of cold temperature environments.

This is a regular, full-time, 12-month per year, classified position. The normal hours of work will be 11:30 am to 8:00 pm, Monday through Friday, with the flexibility to work a varied weekly schedule, including the ability to work weekends when necessary to meet the demands of the job.

• Regular attendance is considered an essential job function; the inability to meet attendance requirements may preclude the employee from retaining employment.
• The person holding this position is considered a mandated reporter under the California Child Abuse and Neglect Reporting Act and is required to comply with the requirements set forth in Coast Community College District policies, procedures, and Title IX. (Reference: BP/AP 5910 ) The Coast Community College District celebrates all forms of diversity and is deeply committed to fostering an inclusive environment within which students, staff, administrators, and faculty thrive.
• Individuals interested in advancing the District's strategic diversity goals are strongly encouraged to apply. Reasonable accommodations will be provided for qualified applicants with disabilities who self-disclose.

Applications must be received no later than the posted closing date. There are NO EXCEPTIONS. Electronic applications may be completed by visiting http://www.cccd.edu/employment. ; Once you have completed an electronic application, you may apply to open positions within the Coast Community College District by submitting the application and all other required materials. Required materials differ for each open position and must be complete when submitted for a specific posting. Instructions for completing applications and applying to posted positions are available online or by calling Applicant Processing at (714) 438-4714.
 
All application materials become the property of the Coast Community College District and will NOT be copied or returned. Information for TDD users is available by calling (714) 438-4755.

Application Requirements: 
To be considered for employment you must submit a complete application packet. A complete application packet includes:
1. A complete online Classified/Management Employment Application.
2. A current resume. (Attached as a separate document.)
3. A cover letter highlighting your qualifications for the desired position. (Attached  as a separate document - PDF is recommended.)
4. Answers to Supplemental Questions. (clear and detailed responses required as they will be carefully evaluated to determine the most qualified candidate(s) to be invited for an interview; please do not paste your resume, or put "see resume" or "N/A", or leave blank).
 
To ensure consistency and fairness to all applicants, please do not submit materials in addition to those requested.  Additional materials will not be considered or returned.  Be sure to complete all questions and sections of the application. For questions which may not apply, indicate "n/a" (not applicable). If you do not know an answer, please indicate so, but do not leave any space blank.
 
All applications will be screened under a process of utmost confidentiality by a committee of representatives from the college community. Please note: Possession of the minimum qualifications does not ensure an interview.
 
Any documents that you are unable to attach can be faxed to (714) 782-6065. Faxes must clearly indicate the job you are applying to and your name.

Disability Accommodations:
If you require accommodations in the Application or Examination Process, please notify Human Resources by calling (714) 438-4714 OR (714) 438-4713.

The Coast Community College District is a multi-college district that includes Coastline Community College, Golden West College, and Orange Coast College. The three colleges offer programs in transfer, general education, occupational/technical education, community services and student support services. Coastline, Golden West and Orange Coast Colleges enroll more than 60,000 students each year in more than 300 degree and certificate programs.
Since its founding in 1947, the Coast Community College District has enjoyed a reputation as one of the leading community college districts in the United States. Governed by a locally elected Board of Trustees, the Coast Community College District plays an important role in the community by responding to needs of a changing and increasingly diverse population.
 
Coast Community College District is an Equal Opportunity Employer
 
The Coast Community College District is committed to employing qualified administrators/managers, faculty, and staff members who are dedicated to student learning and success. The Board recognizes that diversity in the academic environment fosters awareness, promotes mutual understanding and respect, and provides suitable role models for all students. The Board is committed to hiring and staff development processes that support the goals of equal opportunity and diversity, and provide equal consideration for all qualified candidates. The District does not discriminate unlawfully in providing educational or employment opportunities to any person on the basis of race, color, sex, gender identity, gender expression, religion, age, national origin, ancestry, sexual orientation, marital status, medical condition, physical or mental disability, military or veteran status, or genetic information.