Associate Financial Analyst

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Southwest Applied Technology College
Culinary Arts Instructor/Program Coordinator
Program Director
DEPARTMENT: Instructional/Academics
PURPOSE: The Culinary Program Coordinator is responsible for the day-to-day operations of the college
culinary program and for general health and safety of students, staff and patrons. The coordinator assists in
establishing the program budgets, and is responsible for administering the approved budget to maximize the
program effectiveness and to achieve the College’s goals. Will develop and improve the program
curriculum and coordinate with SUU and area secondary schools to maintain a high school to college
pathway. Will work closely with area employers and the culinary program occupational advisor committee.
Will work with other College staff members to conduct outreach and recruiting, and to build the program’s
reputation in the SWATC service region. May supervise staff and make hiring recommendations.
1. Provides instruction, monitors progress and advises students.
2. Responsible for the upkeep, maintenance, cleanliness and security of the Culinary Arts areas,
including daily cleanup and organization of the classroom, kitchen and serving areas.
3. Instructs, demonstrates and promotes job readiness.
4. Provides leadership to the Occupational Advisory Committee.
5. Provides leadership in developing, implementing, and incorporating Occupational Advisory
Committee input on curriculum.
6. Oversees department budget.
7. Fosters a productive learning and training environment.
8. Encourages and exemplifies professionalism and good work habits and leadership.
9. Maintains and implements a classroom management plan consistent with College policy.
10. Interacts with students in an atmosphere of professional communication, while maintaining required
student boundaries.
11. Develops partnerships and creates relationships with area employers.
12. Builds and maintains a program that is supported by students and industry.
13. Coordinates student recruitment and program promotion with the Public Relations/Marketing
14. Works cooperatively as a leader within the College community. Serves on committees and
participates in off-campus events.
15. Actively participates as a team member and acts as Team Leader as assigned.
QUALIFICATIONS/BASIC JOB REQUIREMENTS: To perform at a proficient level and to be
fully qualified, a person would be expected to have:
Culinary Program Coordinator
Must hold a minimum of Associate Degree in a related field, or Bachelor Degree preferred.
A minimum of 4 years related work experience is required.
Must hold related industry certifications needed to meet the instructional requirements of the program.
Must possess the ability to communicate effectively; to develop effective team working relationships with
supervisors, co-workers, students, and the public to accomplish the College Mission; to work independently
and manage work assignments in a high interpersonal contact environment; to deal effectively with stress
caused by work load and time deadlines.
Must pass a criminal background check.
ENVIRONMENTAL FACTORS: While performing the duties of this job, the employee is
occasionally exposed to cleaning chemicals, and the hazards associated with equipment in a production
kitchen environment. The noise level in the work environment is usually moderate.
The above statements are intended to describe the general nature and level of work being performed by
employee being assigned to this classification; they are not intended to be construed as an exhaustive list
of all responsibilities, duties and skills required of personnel so classified.
Culinary Program Coordinator