00001559 - SICE Director of Operations

Oversee, coordinate, and supervise all operational and consumable line items of the financial aspects of the Secchia Institute for Culinary Education including accounts which includes responsibility for product and financial accounting for areas of the ATC Catering, Spectrum Bakeshop, Art and Bevs Deli Bakery, Heritage, and Fountain Hill Brewery and Taproom.  Independent thinking and decision making play a major role in accomplishing tasks, managing and invoicing over $1,063,000 worth of consumable product per year within the following 11 and 15 accounts:

0056 – SICE 

0025 – Heritage

0330 – Brewery

0237 – Skills

0119 – Banquets 

0238 – Art and Bevs

0026 – Bakery

0289 – HED Merchandise

0221 – GRCC Cooks

0384 – Nations Cup

0107 – Grand Culinary Affair

In doing so, this person is influential upon the faculty, academics and operations budgeting for over $2.7 million. 

 Additionally responsible for coordinating licensing with the Kent County health Department, Michigan Liquor Control, and the Federal Tobacco Tax Bureau.  Working with the public and local and national corporations is an ongoing function of this position as it is instrumental in the coordination of GRCC Foundation events, scholarship fundraising, and corporate sponsorship.  Financial decisions concerning the present and future growth of the department is based on the knowledge of this specialized field and on-going study and research.  All of the above can be directly attributed to the position impact on the College's educational profit.                                      

Requisition ID:
Position Number: 00001559
Employee Group:  Professional, Management and Administration
Schedule: 40 hours/52 weeks
Compensation:
Benefits: Full-time Part-time Limited Benefits
Reports to:
Posting Opens:
Posting Closes: 

ESSENTIAL FUNCTIONS

• Responsible for the daily, weekly, monthly controllable line items for the Secchia Institute for Culinary Education (SICE) budget

• Process and approval of all generated invoices from SICE totaling over  $1,063,000 annually. Submit invoices to Financial Services for payment

• Solicit bids and specifications for all food service type equipment as it relates to the SICE and ATC Catering Department.  Annual equipment purchases have totaled more than $250,000 per year

• Prepare all purchase requisitions for all food service equipment with 3 quotes submitted to the GRCC Director of Purchasing

• Verbally and visually present reports to the SICE Program Director regarding weekly purchases and budget status

• Maintain availability and schedule times to meet and advise with SICE instructional staff on operational needs and concerns

• Hire, train and oversee all operational support staff for the SICE.  This consists of 10-12 people at any given time including 3 fulltime GRCC staff

• Coordinate applications and site visitations for the Michigan Liquor Control Commission,  Kent county Health Department, and Federal Tobacco Tax Bureau

• Responsible for all maintenance and repairs of all food service equipment in the Applied Technology Center, Spectrum Bakery, McCabe Marlowe House, Secchia Amphitheater, and Fountain Hill Brewery and Taproom

• Acts as a liaison between GRCC Facilities and Maintenance staff for the SICE

• Oversee the short and long term needs of food, equipment and supplies within the SICE

• Oversee the receiving, storing, inventory, computerization and distribution of all food, alcohol, and supplies for the SICE and ATC Catering.

• Direct and oversee the upkeep of the loading dock, all freezers and coolers as well as the continual sanitation practices and cleanliness of all SICE  kitchens, Fountain Hill Brewery/Taproom, and Secchia Amphitheater

• Regular attendance during normal scheduled hours is required. Being present is essential for serving customers and performing the essential functions of this position

• Performs other related duties as assigned

Supervisory Responsibilities    

• Direct supervision of 12-15 employees, interaction with nearly 1000 students and 24 instructors in the SICE academic and GRCC Cooks continuing education departments

Oversee maintenance and operations of SICE instructional labs, including:

• Equipment maintenance agreements

• Equipment maintenance repairs and replacements

• Facility renovation and repair

• Pest control

• Kent County Health, TTB and Michigan liquor licensing and inspections

• Develop and maintain HACCP and SOP

• Food and alcohol preparation and service to general public

• Tracer ES temperature recording and tracking software

Oversee storeroom functions of department including:

• Developing food and supply specifications for approximately 3,000 different items

• Maintaining regular contact with approximately forty suppliers

• Develop specifications for all large and small equipment

• Managing the ordering, receiving, storing, issuing and inventorying functions for all food and supplies

• Managing the purchasing process of all classroom instructional and operational supplies, food and equipment

• Management of a computerized inventory system; recording the product costs, product quantities and supplier information for approximately 3,000 items

• Supervision of related accounting and bookkeeping processes, including:  credit memos, invoices, statements, accounts payable, and accounts reconciliation

JOB SPECIFICATIONS

Educational Credentials

• Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience

• Demonstrated evidence of training and managing employees

• Worldwide travel/global experience and exposure preferred

• Certified in ServSafe Sanitation, Allergen, Alcohol and First Aid, AED, CPR preferred

Work Experience

•  (Need to add work experience bullet points here)

Skills

• High energy level with enthusiasm and interest in helping and supporting students, staff, and the general public

• Ability to maintain absolute confidentiality (understanding of FERPA and HIIPA laws and requirements.)

• Ability to effectively use data

• Excellent leadership and organization skills

• Excellent verbal, written and interpersonal communication skills to work effectively with diverse populations

• Demonstrated initiative and problem-solving abilities

• Ability to develop and deliver effective presentations

• Demonstrate professionalism, courtesy, and proper appearance for a foodservice operation

• Knowledge of beer, wine and spirits and its service preferred

• Knowledge of Michigan liquor laws preferred

• Knowledge of Special Food Service Software; Cheftec, Sysco Counts, GFS Exp[erience, Microsoft Office, and Internet Explorer

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations

Physical Demands

• Physical Strength - lift large bags/ boxes of ingredients, pots, pans, etc., up to 40 lbs. Ability to walk, bend, stoop, kneel, stretch and reach. Ability to stand for long periods of time

• Mobility – stand, lift, reach, bend, stretch, and provide support and stability while moving expeditiously around the dining room, kitchen, and storage areas for up to five hours at a time. Sufficient independent mobility including the ability to maneuver in restricted spaces. Move quickly in an emergency

• Visual Discrimination - sufficient vision to differentiate movements and distinguish colors, read printed material at close range (12 inches or less)

• Coordination - sufficient motor skills, eye-hand coordination skills, manipulative skills and sensory function in one upper extremity may be needed to assist and demonstrate culinary procedures and practices

• Manual Dexterity - sufficient fine motor skills to manipulate objects and people safely

• Taste - ability to distinguish between and among flavors, spices, temperature and mouth feel (smoothness, pungency, etc.) of food and beverages

• Smell - ability to distinguish between and among odors and scents as to their appeal and level of intensity

• Touch - ability to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, as well as temperature, stability, etc. 

• Hearing - ability to hear verbal orders and warnings such as those needed to direct production or call out dangerous situations such as carrying hot liquids or sharp knives

Mental Demands

• Must use good judgment in handling sensitive or difficult situations in a pleasant and professional manner

• Ability to cope effectively with the emotional demands associated with various learning environments

• Adhere to the code of ethics, safety regulations, and use sound judgment in regards to safety of self and others

Working Conditions

• GRCC will comply with any mandated health and safety requirements. Compliance information is available on our policies website

• Ability to work in a high traffic, noisy, indoor environment

• Ability to work flexible hours