Schedule: Availability to work within opening hours (including weekends and holidays).
For three decades, Columbus State Community College has been among the nation's top destinations for an education in hospitality management and culinary arts. We've propelled graduates to extraordinary careers in restaurants, hotels, resorts, community health programs, and nearly every corner of the hospitality, tourism, and food and nutrition industries.
The hospitality management and culinary arts industries are booming nationwide with an expected job growth of more than 13% by 2024. For central Ohio, that is more than 43,000 new hospitality jobs in the coming years, 13,000 of which will emerge in Columbus.
Columbus State's culinary arts program is ranked among the nation's top 20 culinary programs. Our hospitality programs are led by a nationally recognized chef in residence, and our graduates are sought for jobs in Columbus and around the globe.
The new 80,000-square-foot Mitchell Hall facility will feature new teaching kitchens with state-of-the-art equipment, student-run restaurants, a teaching amphitheater, an event hall and conference center space, and a culinary education garden. Our students will be directly engaged with all areas in Mitchell Hall while working toward two-year Associate of Applied Science (A.A.S.) degrees or certificate programs. A.A.S. degrees include Culinary Apprenticeship; Baking and Pastry Arts; Hotel, Tourism, and Event Management; and Nutrition and Dietetics. Some of our certificate programs available include Baking; Culinary; Dietary Manager; and Mixology.
Columbus, Ohio is also home to The Ohio State University and more than 30 other colleges and universities as well as the headquarters of multiple Fortune 500 companies. Columbus is one of America's fastest-growing cities, offering a wealth of cultural experiences, dining, entertainment, shopping opportunities, and more. That's why Central Ohio residents find living here so fulfilling, both professionally and personally.
Supervises assigned area of responsibility and staff by tracking, assigning and delegating tasks, providing direction, resolving work problems, communicating job expectations, training employees, and developing professional growth opportunities. Collaborates with academic program colleagues to incorporate students into Restaurant operations to provide experiential learning opportunities.
Conducts pre/post meetings with staff and other assigned groups. Conducts annual employee evaluations, provides ongoing feedback and coaching, and effectively recommends pay increases, promotions and other personnel actions. Approves leaves and authorizes overtime as appropriate. Administers disciplinary actions upon approval and in collaboration with Human Resources. Interprets, explains, carries out and enforces the College's policies.
CAFE PLANNING & EXECUTION
Collaborate with the Executive Chef to produce diversified menus in accordance with the restaurant's vision. Contribute recipes and dishes for seasonal menu development. Produce high quality dishes that follow established menus. Plan the food design in order to create a perfect match between the dish's aspect and its taste.
Maintain a clean kitchen and abide by all state food safety and sanitation laws.
Knowledge, Skills and Abilities:
Knowledge of: participative management and supervisory practices, current bakery industry trends, technology and equipment; public institution purchasing principles, procedures, regulations, and standards; local, state and federal food sanitation regulations; finance and accounting, budgeting and cost control procedures; planning, standard methods and techniques used in baking; scheduling and logistics; basic sales techniques; computers, software, including cloud applications, to include Microsoft Office applications (Work, Excel, Outlook, PowerPoint); operational knowledge of food service equipment and maintenance requirements; materials, ingredients and supplies used in baking.
Skill in: verbal and written communications; maintaining good public relations; customer service; conflict resolution; general typing; application of job software programs; solving organizational problems; time management and organization; problem-solving under pressure; pastry and/or cake decorating.
Ability to: develop and maintain effective working relationships with associates, vendors, students, telephone users and general public; maintain confidential and sensitive information; think creatively to find solutions for business problems; perform complex tasks and prioritize multiple projects; gather, interpret and analyze statistical data and generate reports; read and interpret weights and measures tables; calculate percentages, ratios and proportions; prepare financial and operational reports, statements, and/or projections; investigate and analyze information and draw conclusions; develop, plan and implement goals.
Three (3) years' experience in a kitchen leadership position. Five (5) years' experience in food preparation. Must become ACF certified within 12 months if not already. Willingness to become Tips certified within six months. State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).
Preferred Qualifications: American Culinary Federation CSC or CCC Certification. ServSafe certification. Associate's degree in Culinary, Business Management or a related field.
Additional Information: The intent is that this position will start June 17th.
Internal Number: req2452_1555340250
About Columbus State Community College
Columbus State Community College has been meeting the diverse educational needs of the Central Ohio community for more than 50 years. The college is proud to be an important contributor to the growth and progress of the region and to serve as the front door to higher education in Central Ohio. From the first graduating class in 1965 through this year, 50,000 students have earned associate degrees in 50-plus technical fields and academic transfer programs. Columbus State also offers Associate of Arts and Associate of Science degree programs whose coursework fulfills the freshman and sophomore year requirements for bachelor’s degree programs offered by four-year colleges and universities throughout the state. Specific transfer agreements with more than 40 colleges and universities are in place at Columbus State, and new direct-to degree partnership programs are being developed all the time. Columbus State now has two campuses serving Central Ohio educational needs. The Columbus Campus is located on 85 acres in downtown Columbus. The 108-acre, full-service Delaware Campus welcomed its first students in 2010. Additionally, Columbus State offers classes at nine convenient regional learning centers throughout Central Ohio.