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.