Teaching Kitchen Coordinator

UMass Amherst; Ohio; On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dynamic Teaching Kitchen Coordinator to oversee operations in a vibrant educational environment. This role involves managing food procurement, ensuring compliance with health regulations, and coordinating with faculty and students to create an engaging learning atmosphere. The ideal candidate will possess strong organizational skills and a passion for nutrition education, making a significant impact on students' learning experiences. If you thrive in a collaborative setting and are eager to contribute to innovative food-based research and programming, this opportunity is perfect for you.

Qualifications

• Bachelor's degree in Nutrition or related field with food service experience.
• 1 year of experience in kitchen management or food service management.

Responsibilities

• Oversee daily operations of the Teaching Kitchen and manage food inventory.
• Ensure compliance with health regulations and maintain kitchen safety standards.
• Assist faculty with scheduling and managing student teaching assistants.

Skills

Food Safety Regulations

Communication Skills

Organization Skills

Problem-Solving Skills

Microsoft Office Proficiency

Education

Bachelor's Degree in Nutrition

2-Year Degree in Restaurant Management

Certified Dietary Manager

Tools

Database Management Software

Job description

POSITION OBJECTIVE

Working under general supervision, the Teaching Kitchen Coordinator will oversee daily operations for the department of Nutrition's Teaching Kitchen, which is the core for food and nutrition-based research, educational programming for undergraduates, graduate and medical students, and department events at Case Western Reserve University. As the primary point person for the teaching kitchen, the coordinator will ensure high standards of quality in food procurement, organization of the kitchen equipment and supplies, sanitation and kitchen safety practices. The kitchen coordinator has the overall responsibility for all necessary aspects of a smooth functioning teaching kitchen, including coordination with faculty who teach in the kitchen, management of the food supplies, inventory, equipment, waste management, safety and sanitation protocols and compliance, and some student scheduling.

ESSENTIAL FUNCTIONS

Oversee all testing kitchen operations. Manage inventory; order food, grocery shop as necessary, and order related supplies for food-based research, educational programming, and general food-inclusive events organized by the department of nutrition. Oversee student teaching assistants as they set up workstations, perform routine clean-up, and laundry. Organize and follow a budget based on food costs and current usage, track areas of food waste and food loss, and adjust food orders accordingly. Calculate recipe quantities to determine adequate quantities of food and supplies required to meet the needs for scheduled research, classes and events without creating excess waste. (31%)
Maintain compliance and regulations. Ensure the food inventory, storage, purchase and handling of foods are compliant with all Ohio Department of Health (ODH) regulations. Maintain equipment resources for manufacturer suggested cleaning schedule/materials, and ensure guidelines are followed appropriately to keep all equipment functional. Plan a schedule for inspections of food service equipment to maintain safe operating conditions. Perform scheduled inspections of cleanliness, and quantities and labeling of food items and supplies, to maintain safety and quality standards. Perform/schedule/oversee routine general inspections for pest control, hood and vent cleaning, grease trap cleaning, cleaning of refrigeration, freezers, dishwasher, cabinet and floor maintenance; identify maintenance issues to address and resolve. (16%)
Maintain contracts and ensure that all aspects of contractual agreements with suppliers/vendors are cost effective, and being met. Negotiate and manage a food service equipment maintenance, repair, and replacement plan with suppliers/vendors. Negotiate and source suppliers/vendors pricing and delivery terms for food items and kitchen wares. Negotiate and oversee suppliers/vendors for sanitation of the teaching kitchen. (6%)
Utilize extensive knowledge of safety, sanitation and food handling procedures for `Mise En Place¿ to properly setup and arrange kitchen equipment and ingredients required for classes, research and events scheduled in the teaching kitchen. Work independently and/or with students to organize and set up food workstations as needed to meet research and educational programming needs. (16%)
Determine and oversee the cleaning schedule with university staff and student teaching assistants to ensure sanitation and food safety of the teaching kitchen is maintained and compliant with Ohio Department of Health regulations. Ensure that routine sanitation is completed after each class, cross-check that workspaces, kitchen areas, and garbage collection sites are clean, and equipment has been properly returned to original storage sites. (15%)
Assist teaching kitchen faculty and staff with creation of the weekly student employee work schedule to ensure the kitchen is adequately staffed for classes, research and events. (11%)

NONESSENTIAL FUNCTIONS

Perform other duties as assigned. (5%)

CONTACTS

Department: Daily contact with department faculty and staff to exchange information.

University: Weekly contact with Facilities, Travel and Expense, Procurement, faculty and staff in other departments throughout the School of Medicine and Case Western Reserve University to exchange information.

External: Regular contact with vendors, faculty and staff, external organizations and affiliations, and the university Development team as necessary to exchange information.

Students: Daily contact with students (undergraduate, graduate, medical school) to exchange information.

SUPERVISORY RESPONSIBILITY

No direct supervisory responsibility.

QUALIFICATIONS

Education/Experience: Bachelor¿s degree in Nutrition with food service and food safety classes and 1 year of experience; or Restaurant Management 2-year degree and 3 years of kitchen management or food service management experience; or certified dietary technician, or Certified Dietary Manager and 3 years of experience required.

REQUIRED SKILLS

Working knowledge of local and state health and safety regulations for food safety and sanitation.
Excellent oral and written communication skills and interpersonal skills; must demonstrate the ability to effectively and professionally communicate and work with various individuals from a broad spectrum of disciplines, technical and educational backgrounds within the department, school and university, and with individuals outside the university.
Good/strong organization skills; ability to multi-task, prioritize and meet deadlines. Must demonstrate attention to detail and accuracy, time management skills, and follow-through.
Ability to work effectively independently and collaboratively within a team. (Must be highly motivated, responsible, dependable and a self-starter).
Effective problem-solving skills; must demonstrate, sound judgment and good decision-making.
Must demonstrate flexibility and ability to work under pressure; must be able and willing to (work in a fast-paced, changing environment) conform to shifting priorities, demands and timeline.
Proficiency in Microsoft Office and database management.
Must demonstrate willingness to learn new techniques, procedures, processes, and computer programs as needed.
Demonstrated history of successful support, education, and advocacy for all students, aligned with the values, mission, and messaging of the university, while adhering to the staff policy on conflict of commitment and interest.
Ability to meet consistent attendance.
Ability to interact with colleagues, supervisors and customers face to face.

WORKING CONDITIONS

Standard teaching kitchen working environment. Employee will perform significant fine finger dexterity, lifting, bending, stooping, carrying, pushing, pulling and/or extended walking and standing. Ability to lift 10+ pounds and stand for long periods of time. Flexibility in work hours; some evening work (twice monthly during the academic year) and occasional weekends may be needed. Reliable transportation for occasional food pickup. Teaching kitchen coordinator is expected to work onsite, as this is not a hybrid position. This position does not involve demonstration of culinary skills for any programming activities or direct participation in teaching. The teaching kitchen is not involved with catering of any type, or host events with organizations or groups outside of Case Western Reserve University.