Edmonds Community College is committed to diversity, equity and social justice. The college values its talented, diverse workforce and seeks to attract, hire, and support employees who consistently and actively embrace diversity and equity. We are intentional about social justice – the active engagement toward equity and inclusion that addresses issues of institutional, structural, and environmental inequity, power and privilege.
Under the direction of the Food Service Director, this position helps provide management and leadership for the Brier Grill and catering department. The position assists the Food Service Director with developing strategic direction for all of Food Services, works with the Culinary Arts program to provide instructional opportunities in institutional cooking for student (does not instruct) and supervises all part time kitchen food services staff. This position is responsible for all operations including quality control, food cost, customer service, marketing and organizational management as assigned by the Food Director.
The position ensures quality, effective, safe, sanitary, and quality food services for staff, students and the community in campus restaurants and at catering events. The position also meets daily with the Food Service Director to monitor and plan catering events as well as financial information. The position also works with other campus departments to ensure quality catering and excellent customer service. The position meets regularly with the other Food Service Managers as well as the Food Service Director to discuss operational and strategic planning, budgets, supervisory issues and quality control. The position works closely with the other Food Service Managers.
A principal challenge of the position is to ensure high-quality and yet affordable food services.
Under the direction of the Food Service Director, the Food Service Manager and the Dean of the Business Division, the position is responsible for the following:
Serves as the Co-Kitchen Manager of the Brier Grill and all Campus Catering (back of the house) for the closing shift. This entails ordering; creating and executing prep lists; prep schedules; preparation; delivery, etc.
Serves as the liaison only (no instruction) with the Culinary Arts program to ensure Culinary students are involved in quality activities while they are working in the Brier Grill and on catering events. Meets daily with Culinary Arts instructor to discuss restaurant and catering needs; large upcoming events; personnel, etc.
Ensures that all food products and dry goods are of high quality through ordering, receiving, stocking, proper rotation and inventory.
Provides supervision, support and on-going communication with all part time kitchen food services employees who report to this position. This includes all kitchen part time hourly employees in the restaurant and in catering.
Maintains equipment and oversees a yearly maintenance schedule including hood cleaning, grease removal, refrigeration repairs, oven repairs all maintenance programs and repair programs. Coordinates with Fiscal Manager to determine equipment replacement purchases.
Orders food and maintains an accurate inventory levels.
Responsible for the development of daily and weekly specials by maximizing product utilization.
Responsible for the creation of all catering and special menus in collaboration with the Catering Manager.
Oversees the supervision and guidance of all part-time kitchen employees on a daily basis with; knife skills, restaurant and catering prep work, equipment usage, all kitchen “stations”, menu development, receiving and storage, stocking and proper rotation, all cooking techniques, etc.
Responsible for adhering to the sustainability policy on campus. Commitment to guiding and preparing the Brier Grill and Triton Catering to being 100% compostable and recyclable.
Responsible for sourcing local, sustainable products for the Brier Grill and Catering.
Overseeing the production and introduction of new healthy and organic menu items.
Assure that Brier Grill kitchen is efficiently and effectively managed
Demonstrates effective leadership and decision making in managing food services
Works collaboratively with Culinary Arts staff and faculty
Reaches out to campus community to get feedback about food services; demonstrates responsiveness in meeting food service needs of campus community
Contributes to the on-going improvement, efficiency, growth and effectiveness of Food Services
Contributes to the growth and enhancement of all Food Services including Culinary Arts
Attends food service meetings on a regular basis and assumes a leadership role in the division during their shift.
This is a 9-months per academic year exempt position (from September through May of the following year) reporting to the Food Service and Catering Director.
For information on how to apply, please see Application Procedures and Required Documents, below.
PHYSICAL WORK ENVIRONMENT
Work is primarily performed in an institutional kitchen and in an office. Attendance at meetings and working with multiple areas on campus are required. Position must be able to lift 50 pounds.
The salary will be based on the current administrative/exempt salary schedule, with placement based on education and related experience. It is pro-rated at 32 hours per week for 9 months per academic year. The college provides an outstanding exempt employee benefits package that includes 24 vacation days per year (pro-rated at 32 hours per week, for 9 months per academic year), a unique study leave benefit, and excellent medical, dental, life insurance and retirement plans.
CONDITIONS OF EMPLOYMENT:
You must document your citizenship or employment authorization within three days of hire.
You must have a current Food Handler’s permit and ServSafe Food Manager certification.
Position is subject to a criminal background check. Prior to a new hire, a background check including criminal history will be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant’s suitability and competence to perform in the position.
All new positions are contingent upon funding.
APPLICATION PROCEDURES AND REQUIRED DOCUMENTS:
All applicants must apply online. No paper submissions or emailed materials will be accepted. Your online application must include the following to be complete:
Responses to supplemental questions (part of the online application). (These questions reflect the required and desired qualifications and are used in the screening process. Please provide thorough responses.)
Names and contact information for three references.
If you are a veteran and wish to claim veteran’s preference, please scan and attach your DD214 Member-4 form.
Established in 1967, Edmonds Community College is a public, two-year, state community college.
It strengthens our diverse community by helping students access educational and career opportunities in a supportive environment that encourages success, innovation, service, and lifelong learning. It serves more than 20,000 students annually, including more than 1,400 international students from 62 countries. The college offers 68 associate degrees and 58 professional certificates in 29 programs of study. Its highest enrolled programs are the Associate of Arts/Associate of Science degrees, Paralegal, Allied Health (pre- nursing degree), Business/Accounting, Construction Management, and Culinary Arts. The college is located in the center of the growing south Snohomish County communities of Edmonds, Lynnwood, Mountlake Terrace, Brier, Mill Creek, Mukilteo, and Woodway. For more information, visit www.edcc.edu.
EEO/AFFIRMATIVE ACTION STATEMENT:
Edmonds Community College is an equal opportunity employer and assures equality of treatment in educational and employment opportunities without regard to race, color, religion, national origin, sex (gender), disability, sexual orientation, age, citizenship status, marital status, veteran status, or genetic information. Applicants with disabilities who require assistance with the recruitment process may call 425-640-1470 or 425-640-1832, and accommodations will be made to the extent reasonably possible. The Human Resources Office is accessible to persons with disabilities.
Associate Degree in Culinary Arts or equivalent education/experience/training
One year of kitchen management and high volume catering experience.
Two or more years of kitchen management and high volume catering experience.
Demonstrated the ability to collaborate and communicate well with staff, faculty and students in a higher education setting.
Ability to work effectively with populations representing diverse backgrounds, life experiences and abilities.
Additional Salary Information: See Compensation section of announcement for details on salary and benefits.