Events Coordinator & Assistant Manager of the Field to Table Café Market - 80358

Events Coordinator and Assistant Manager of the Café/Market SCC is seeking an Events Coordinator and Assistant Manager of the Café/Market to provide leadership over events at the Field to Table Institute. This position provides leadership in working with the culinary and agriculture programs in identifying products and packaging for the café/market. This position oversees all aspects of The Field to Table Institute events-planning, production, and evaluation while ensuring excellence in culinary quality, student integration, and customer experience. As a coordinator, you will also teach in the Culinary Program. Essential Duties And Responsibilities Oversee planning, preparation, and execution of culinary events, banquets, pop-up dinners, and catering functions while maintaining high standards of quality and professionalism. Coordinate event logistics with internal departments and external partners to ensure seamless operations. Manage event budgets, inventory, purchasing, and compliance with all health, sanitation, and safety regulations. Develop and recommend an annual calendar of events for the Field-to-Table Institute. Ensure accurate documentation, recordkeeping, and budget management for all culinary and event operations. Track and report event participation and revenue data, preparing summaries and presentations for leadership. Teach a minimum of one class per semester. Integrate local, seasonal, and sustainable ingredients into instructions to support the Field-to-Table mission. In collaboration with FTI administrators and staff in both the agriculture and culinary programs, identify, produce, and assist with packaging products for the Field to Table Institute. Serve as Assistant Manager of Café/Market. Provide leadership as needed, help maintain inventory, supervise students, and interact with the public. Build and maintain relationships with local farms, food producers, restaurants, and hospitality partners. Coordinate community outreach activities, events, and culinary demonstrations to promote SCC's Field-to-Table initiatives. Collaborate with FTI leadership and staff to maintain a safe and organized teaching environment aligned with OSHA and ServSafe standards. Represent the college at open houses, advisory board meetings, and recruitment events. Encourage student participation in sustainability projects, competitions, and professional development opportunities. In collaboration with the Executive Director, develop and implement strategies to drive revenue growth, control expenses, and improve profitability. May require evening and weekend hours for community education, college events, or café/market operations as assigned. Other duties as assigned. Minimum Qualifications Associate or Bachelor's degree in Culinary Arts, Baking & Pastry, or Hospitality Management. Minimum 5 years of professional culinary experience, including banquet, catering, or event management. Prior teaching or training experience in a culinary or hospitality environment preferred. Familiarity with curriculum design and best practices in culinary education. Strong commitment to experiential learning and sustainability principles. Equivalent combinations of education and relevant professional experience may be considered. St. Charles Community College is an Equal Opportunity Employer. #J-18808-Ljbffr Inside Higher Ed