Job Title: Culinary Arts Operations Manager

Job Grade: 213

Campus Location: WSCC-Sevier County Campus (Employees are assigned to a “home” location but may occasionally or regularly be required to work at other WSCC locations.)

Job Purpose: The purpose of this position is to manage the Bistro Operations and Retail Bakery Management classes, coordinate and oversee special events & catering for the Culinary Arts program, and advise students majoring in Culinary Arts/Business at the Sevier County campus. Also assists in culinary arts classes and in student recruitment as needed.

Essential Job Functions:

• Oversees Bistro and Retail Bakery operations by coordinating with course instructors to integrate weekly instruction in the development of menus. Establishes and maintains production timelines, assigns tasks to students, and supervises their training and performance in both the bistro and bakery. Delivers high-quality customer service, supports food preparation, sets menu pricing, and ensures compliance with safety and sanitation standards specified by the board of health and supported through internal procedures.
• Coordinates on-site and off-site non-student focused catering events for the culinary arts department to enhance student learning and community involvement. Coordination of events includes reserving space and logging details for events, coordinating materials and personnel, and supervising the event.
• Develops and coordinates student-focused special events and class-driven meals within the department to enhance student learning and community involvement. Reserves space and logs details for events, coordinates materials and personnel, and supervises the event.
• Advises Culinary Arts students during orientation sessions and before each semester to support academic planning and success. Assists with student recruitment efforts both on campus and at off-site events. Acting club advisor for the Culinarians Guild.
• Coordinates and maintains inventory for Bistro and Bakery Operations, initiates weekly food orders, and organizes products in correct locations.
• Monitors and maintains American Culinary Federations (ACF) accreditation standards for the Culinary Arts program to include completion of annual reports and accreditation paperwork. Participates in advisory board meetings.
• May perform other duties as required.

Required Qualifications:

• An Associate’s degree in Culinary Arts or Food Science OR at least 3 years of related experience in related field working with food.
  
• Must hold a valid National Restaurant Association ServSafe certification
  
• Two years of experience in training and supervising foodservice individuals or small groups.
  
• One year of experience in working on a food line.
  
• Experience in planning meetings, catered and special events.
  
• Experience with the operation and reporting functions of Point-of-Sale Systems and Catering/ Space/ Event Management Software.
  
• Advanced knowledge of culinary art techniques and management skills
  
• Ability to operate commercial restaurant equipment, such as a grill, fryer, mixer, dishwasher, oven, steamer, or other kitchen appliances.
• Also operates point of sale system and event audio/visual equipment
  

Preferred Qualifications:

• Bachelor’s Degree in Culinary Arts and/or a foodservice/science related discipline
  
• Food service experience as a chef or cook in the preparation of foods and creation of menu items
  
• 3 plus years of experience working on a food line
  
• Experience in inventory management or event planning
  

Behavioral Core Competencies:

• Works effectively as team member to achieve goals and objectives.
  
• Shares information readily with others and listens effectively, showing openness to new ideas
  
• Treats team members with dignity and trust and shows respect for all.
  
• Displays a high degree of personal effectiveness; pursues objectives with consistent determination. Willing and prepared to accept personal responsibility for actions, both positive and negative.
  
• Treats team members with respect. Willingly responds to requests for assistance from team members.
  
• Respects the College’s rich heritage and historical achievements by embracing important changes that advance the College’s mission while honoring the past.
  
• Exercises discretion and forethought in the efficient utilization of organizational resources, showing respect for the organization’s generous benefactors and supporters.
  

Leadership & Supervisory: The incumbent is responsible for monitoring the work of students workers working for the culinary department events held by the department. The position operates with general direction from the supervisor, though most tasks are guided by broad policies and procedures. Employee often participates in setting objectives. Work is evaluated on short to intermediate-term results but not on the procedures used to accomplish those objectives.

Environment & Working Conditions: The position operates primarily in a kitchen, which could experience temperature fluctuations, noise, and some potential hazards. Mishandling of equipment could lead to cuts or burns from kitchen equipment. Chemicals used for cleaning could also result in skin irritation.

Physical Demands (including requirements for travel or working nights/weekends/holidays):

• The employee spends most of the day standing and moving around the kitchen as needed to prepare meals, cater events, or supervise students.
• Travel to some off-site locations for events is required for this position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties of this job.

REQ#501088

Posting Closes: Friday, July 11, 2025