POSITION DESCRIPTION
TITLE:
FLSA STATUS:
Manager, Student Culinary Services
Exempt
CATEGORY:
GRADE:
Professional
D
JOB SUMMARY: Coordinate and supervise the hospitality events and food service activities of the
students participating in the Culinary Services Program for El Paso Community College. Manage the day
to day operations of both the 1309 Restaurant and Dine and Dash outlets.
ESSENTIAL FUNCTIONS:
YEARLY
PERCENT OF
TIME
25%
1.
Manage the day to day operations of the 1309 Restaurant and the Dine and
Dash outlets. Supervise cooking and other kitchen students/personnel and
coordinate their assignments to ensure economical and timely food
production.
2.
Review financial transactions and monitor budget to ensure efficient
operation, and to ensure expenditures stay with budget limitations.
15%
3.
Establish and enforce sanitation standards for restaurants and catering events.
15%
4.
Review menus, determine food, labor, and overhead costs, and assign prices
to menu lists.
10%
5.
Plan and participate in planning menus and utilization of food surpluses
taking into account probable number of guests, marketing conditions,
popularity of various dishes, and recency of menu.
10%
6.
Confer with customer for catering requests and provide prompt, courteous,
and informative feedback to customers regarding their events and food
products.
10%
7.
Communicate customer feedback and information to Culinary Arts Program
Coordinator and Dean of program. Make recommendations for program
improvements or changes.
10%
8.
Other duties as assigned.
5%
REPORTING RELATIONSHIP: Dean of Math, Science and Career Technical Education.
SUPERVISORY RESPONSIBILITIES: Direct supervision of staff assigned.
ESSENTIAL QUALIFICATIONS:
EDUCATION: Bachelor’s degree in Food Service Industry, Hospitality, Management, Business
Administration or a related field.
Effective: 08/01/09
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EXPERIENCE: Five (5) years directly related experience.
SPECIAL SKILLS AND ABILITIES:
1.
Skills/Abilities:
Ability to work effectively with a diverse population having sensitivity to cultural
issues;
Leadership and teambuilding skills;
Ability to communicate effectively both oral and written;
Strong interpersonal and organizational skills;
Must possess a solid understanding of foodservice industry standards of sanitation,
safety, cooking methods, customer relations and foodservice management;
Proficient knife skills;
Basic knowledge of ChefTec Software.
2.
Equipment Used: Should be proficient and have a mastery of standard foodservice
equipment, personal computers, fax, telephone, copier and other equipment associated with
both general office environment and the food service industry including Point of Sales (POS)
systems.
3.
Software Used: A variety of spreadsheet, word-processing, database, e-mail, and presentation
software.
PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential
functions.
While performing the duties of this Job, the employee is regularly required to stand and taste or
smell. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with
hands and arms; stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally
required to sit and climb or balance. The employee must frequently lift and/or move up to 50
pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by
this job include close vision, distance vision, color vision, peripheral vision, depth perception and
ability to adjust focus.
INTERPERSONAL SKILLS:
Alternative or combined skills in understanding, and/or influencing people are important in
achieving job objectives, causing action, understanding others, or changing behavior; and, skills of
persuasiveness or assertiveness, as well as sensitivity to the point of view of others.
WORKING CONDITIONS:
The work environment characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly exposed to moving mechanical
parts. The employee is frequently exposed to wet and/or humid conditions and extreme heat. The
employee is occasionally exposed to high, precarious places; fumes or airborne particles; toxic or
caustic chemicals; outside weather conditions; extreme cold; risk of electrical shock and vibration.
The noise level in the work environment is usually loud.
Effective: 08/01/09
Page 2 of 4
POSITION TITLE:
MANAGER, STUDENT CULINARY SERVICES
PHYSICAL REQUIREMENTS & WORKING CONDITIONS: The physical demands, work
environment factors and mental functions described below are representative of those that must be met by
an employee to successfully perform the essential functions of this job. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential functions.
PHYSICAL ACTIVITIES:
Amount of Time
None
Under 1/3
1/3 to 2/3
Over 2/3
Stand
X
Walk
X
Sit
X
Use hands to finger, handle or feel
X
Reach with hands and arms
X
Climb or balance
X
Stoop, kneel, crouch, or crawl
X
Talk
X
Hear
X
Taste
X
Smell
X
WEIGHT and FORCE
DEMANDS:
Up to 10 pounds
Up to 25 pounds
Up to 50 pounds
Up to 100 pounds
More than 100 pounds
WORK ENVIRONMENT:
Wet or humid conditions(nonweather)
Work near moving mechanical
parts
Work in high, precarious places
Fumes or airborne particles
Toxic or caustic chemicals
Outdoor weather conditions
Extreme cold(non-weather)
Extreme hot (non-weather)
Risk of electrical shock
Work with explosives
Risk of radiation
Vibration
None
Over 2/3
X
None
Amount of Time
Under 1/3
1/3 to 2/3
X
Over 2/3
X
X
X
X
X
X
X
X
X
X
VISION DEMANDS:
No special vision requirements
Close vision (clear vision at 20 inches or less)
Distance vision (Clear vision at 20 feet or more)
Color vision (ability to identify and distinguish colors)
Peripheral vision
Depth perception
Ability to adjust focus
Effective: 08/01/09
Amount of Time
Under 1/3
1/3 to 2/3
X
X
X
X
X
Required
X
X
X
X
X
X
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NOISE LEVEL:
Very quiet
Quiet
Moderate
Loud
Very Loud
Exposure Level
X
I certify that I have received a copy of this job description. I have read and understand the duties and
responsibilities of this position.
X
Employee Signature
Effective: 08/01/09
Date
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