eHire - Executive Chef

Position Information

Location	Eastview Campus Note: Position will move to the new Highland campus in summer '20.
Hours	40 hour work week.
Salary	Manager 1/121 ($44,645.00 - $63,780.00)
FLSA Status	Exempt
Reports To	Department Chair, Culinary Arts
Criminal Background Check

College Profile

Austin Community College (ACC) is a public two-year institution that serves a diverse population of approximately 41,000 credit students each fall and spring semester. We embrace our identity as a community college as reflected in our mission statement. We promote student success and community development by providing affordable access, through traditional and distance learning modes, to higher education and workforce training, including appropriately applied baccalaureate degrees, in our service area.

As a community college committed to our mission, we seek to recruit and retain a workforce that:

Reflects the diversity of our community.
Values intellectual curiosity and innovative teaching.
Is attracted by the college mission to promote equitable access to educational opportunities.
Cares about student success and collaborates on strategies to facilitate success for underrepresented populations.
Welcomes difference and models respectful interaction with others.

Engages with the community both within and outside of ACC.

Our Mission

The Austin Community College District promotes student success and community development by providing affordable access, through traditional and distance learning modes, to higher education and workforce training in its service area.

For more information, see http://www.austincc.edu/about-acc/mission-statement.

Commitment to Equity and Inclusion

ACC is committed to the ongoing systemic changes needed to ensure the increased recruitment, inclusion, retention, and completion of historically underserved and underrepresented populations. Through continual strategic community engagement and professional development of administrators, faculty, staff, and students, the college demonstrates its dedication to fostering a culture and climate for equitable outcomes.

As an open-access and low-cost institution, ACC is proud to serve a diverse student body. Dedicated faculty members are excellent professors who help students achieve their educational goals and are sensitive to the diverse cultures and socio-economic backgrounds of our students. The College values and is committed to equity, diversity, and inclusion throughout the College community.

General Statement of Job

To manage the new culinary restaurant at the Highland Campus, develop menus, oversee culinary staff and students. Will also oversee production and planning of menus for ACC activities and events.

Description of Duties and Tasks

Essential duties and responsibilities include the following. Other duties may be assigned.

Manage and oversee the culinary restaurant kitchen, grab-n-go outlet, and catered events. This includes scheduling, hiring of staff, and setting and enforcing kitchen policies. Collaborate with culinary and pastry faculty to create a partnership of utilizing potential products made within classes for the outlets.
Create menus for lunch, dinner, and catered events as they arise. Costing, placing orders with Coordinator of Culinary Arts Procurement for food products and kitchen supplies, as well as overseeing and maintaining proper rotation of food products and inventory in the restaurant outlet areas. Work with Coordinator of Culinary Arts Procurement to achieve food cost goals and cost management.
Collaborate with Dining Room Manager on creating menu layouts for the restaurant services and catered events as they arise.
Work with maintenance and service personnel to maintain and repair kitchen equipment.
Ensure kitchen and surrounding areas are sanitized and clean in accordance with ACC standards and county and state health code regulations.
Instruct ACC Culinary students in culinary classes as adjunct faculty, as assigned. Evaluate student progress and provide clear, timely feedback reflecting program learning outcomes and departmental expectations. Adjunct teaching is in addition to the 40 hour work week required for this position, and work times will vary according to teaching and event needs.
May serve as back-up to Dining Room Manager.

Knowledge

Must possess required knowledge and be able to explain and demonstrate, with or without reasonable accommodations, that the essential functions of the job can be performed.

Knowledge of classical and contemporary cooking methods and styles.
Knowledge of food and kitchen safety as set by the ACC Culinary department and local, state, and federal food sanitation regulations.
Understanding of food, labor, and operational costs and how to maintain a budgeting within a food operation.
Understanding of a diverse student and staff body, and various teaching techniques to effectively serve them and address sensitive issues.
Understanding of college operations, organizations, policies, and procedures.
Knowledge of front-of-the-house operations, cash handling, customer service, and proper practices when dealing with customer concerns and requests.
Principles and practices associated with Servant-Leadership.

Skills

Must possess required skills and be able to explain and demonstrate, with or without reasonable accommodations, that the essential functions of the job can be performed.

Maintaining an established schedule which may include evenings and weekends.
Effective planning, organizing, communication, and interpersonal skills.
Culinary creativity including developing specials, menu items for catered events, and lunch and dinner service for the restaurant and grab-n-go outlet.
Culinary skills in hot and cold foods, baking, and pastry.
Maintaining a positive attitude with students, staff, and faculty. Ability to be a team player.
Ability to lead by example and provide guidance and direction to kitchen staff and students, including setting performance standards, decision-making, and honesty.

Technology Skills

Proficiency using computer applications, online resources, and other technologies for the classroom.
Proficiency using an online learning management system such as Blackboard to develop and build course content and perform administrative duties (posting office hours, syllabi, etc).
Understanding of POS systems. Ability to use the system to monitor inventory, labor, and ordering as well as sales that will make for a profitable outlet.

Required Work Experience

Five years related work experience.

Preferred Work Experience

Five years related work experience as an executive chef overseeing a minimum staff of 8 people.
A diverse background in the culinary industry which includes but is not limited to restaurants, hotels, catering operations, and any other type of food operations.
Able to work all stations within a food brigade.

Required Education

Austin Community College welcomes all interested applicants who want to teach in a community college setting and engage with a diverse population of learners. Minimal education requirements are in accordance with Southern Association of College and Schools Commission on Colleges (SACSCOC) requirements:
Bachelor's degree in Culinary Arts, Hospitality, Food Science or Hotel/Restaurant Management; OR
Associate degree in one of these areas and three years non-teaching work experience.
SACSCOC requirements may differ depending on the courses taught within the discipline.

Preferred Education

Higher level degree in Hotel/Restaurant Management or relevant industry degree from an accredited college institution that meets SACSCOC accreditation.

Special Requirements

Licenses/Certifications; Other

Current Food Handlers certification
Food Service Manager certification
Austin Public Health registration

Physical Requirements

Work is performed in a commercial kitchen and classroom setting.
Requires long periods of standing and well as walking, bending and stooping. Requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.
The work environment can be loud with many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
Occasional lifting of objects up to 50 pounds.
Ability to communicate effectively with students.

Safety

Supervise safe operation of unit. Facilitate safety inspections. Take reasonable and prudent actions to eliminate identified hazards. Ensures employees receive appropriate safety training and foster a workplace safety culture.

HR Use Only

Updated 12-16-2019