Culinary Operations Coordinator

2 weeks ago

Milwaukee, Wisconsin, United States Milwaukee Area Technical College Full time
Salary: $23.43 Hourly

Location: Milwaukee, WI

Job Type: Full-Time - School Year

Division: Retention & Completion

Department: Food Services

Description

Milwaukee Area Technical College (MATC) stands as Wisconsin's largest and most diverse technical institution, providing over 170 high-quality programs that connect students to careers in a short span of one to two years. The college offers an economical pathway to a four-year degree and is dedicated to transforming lives, industries, and communities by equipping students for the careers of tomorrow. MATC's diverse workforce, with 42% employees of color, is committed to serving the student body and addressing equity gaps in higher education for both students and staff. We are in search of dedicated individuals who share our mission of service.

Key Responsibilities
  • Oversee and coordinate extensive food preparation tasks, including cleaning, peeling, and cutting vegetables, as well as mixing ingredients and preparing entrees for display cooking.
  • Assist in menu planning while adhering to budget constraints, including generating innovative menu ideas to enhance sales.
  • Delegate tasks to Culinary Assistants and Student Workers to ensure timely completion of daily production requirements.
  • Review vendor invoices and inventory transfers daily to ensure accuracy in financial transactions.
  • Conduct inventories and requisitions for food and supplies based on projected supply and demand to maintain cost efficiency.
  • Train and mentor kitchen staff in proper equipment usage, procedures, and techniques, providing constructive feedback to enhance learning in food preparation and sanitation practices.
  • Manage cash register operations, ensuring accurate cash handling and maintaining a variance of one percent or less in daily deposits.
  • Follow recipes accurately and retrieve them from an electronic database as needed.
  • Uphold strong moral and ethical principles in all actions, demonstrating honesty and integrity.
  • Maintain sanitary conditions in the food service area, including dishwashing and equipment maintenance.
  • Plan and coordinate the use of leftover foods, ensuring proper refrigeration and storage.
  • Regularly replace and rotate stock to ensure freshness.
  • Foster positive working relationships with staff, faculty, and administrators.
  • Deliver exceptional customer service while addressing concerns and resolving issues for students, faculty, and staff.
  • Relay orders and messages as necessary.
  • Anticipate needs for recipe production and inventory ordering to meet demand.
  • Collaborate in the instruction of culinary students.
  • Perform additional related duties as required to support the efficient operation of the division and institutional objectives.
Qualifications

Compliance with all relevant state, federal, and accreditation standards, as well as MATC policies and procedures is essential.

Required Education & Experience: High School Diploma or G.E.D equivalency and three (3) years of experience in large-scale food preparation, with at least one (1) year in a specialized area.
Required License/Certification: Serve Safe certification within thirty days of hire as mandated by Federal/State Food Code.

Competencies The ideal candidate demonstrates innovation, optimizes processes, ensures accountability, collaborates effectively, communicates well, instills trust, maintains a customer focus, is action-oriented, values diversity, prioritizes self-development, and shows compassion.
Knowledge, Skills, and Abilities
  • Proficient in the use of various commercial kitchen equipment.
  • Advanced understanding of knife skills, cooking techniques, sauce preparation, and vegetable processing.
  • Knowledge of large-scale food production standards and the ability to create fine dining options.
  • Familiarity with personal hygiene and sanitation standards and the ability to uphold these standards.
  • Skilled in basic mathematical functions applicable to culinary math and recipe scaling.
  • Able to thrive in a fast-paced environment.
  • Capable of understanding and following oral and written instructions and making independent decisions when necessary.
  • Ability to lift, push, pull, or carry objects as required.
  • Excellent customer service skills to establish and maintain effective working relationships with MATC staff, faculty, students, and the community.
  • Effective communication skills, both oral and written, reflecting professionalism.
  • Self-motivated with the ability to work independently and as part of a team.
  • Proficient in using computers and Microsoft Office Suite, with the ability to complete online mandatory training.
  • Able to manage multiple tasks and time efficiently.
  • Capable of assigning, coordinating, and directing the work of food service personnel to ensure task completion.
  • Demonstrated ability to work effectively with individuals from diverse backgrounds and promote a positive work environment.
Physical Demands The role requires the ability to lift up to 25 lbs., carry and push up to 20 lbs., and pull up to 50 lbs. Candidates must be able to climb stairs and ladders, maintain balance, stoop, kneel, crouch, reach, hear, and speak. The position involves sitting 50% of the time, standing 25% of the time, and walking 25% of the time.

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