Culinary Arts Recruitment Coordinator

Position Title: Culinary Arts Recruitment Coordinator Status: Part-Time Department: Culinary Arts Division: Academic Affairs Classification: Exempt Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The student population at the college is diverse in ethnicity, gender, language, age and background. Joliet Junior College is an AA/EO employer and strongly encourages applications from candidates who would enhance the diversity of its staff. Position Summary The coordinator serves in a supervisory and campus resource capacity by providing information and support to instructors, students and community members. Supervises deposits and Financial Services reporting for culinary auxiliary operations and front desk clerical staff. Leads and supervises City Center front office staff, including coordinating front desk coverage and providing ongoing support. Develops and implements individualized training plans for new hires, monitors adherence, and takes corrective action as needed to support job retention. Assists campus security officers in monitoring and handling any safety-related issue or emergency. Coordinates and conducts Culinary Arts Department recruitment presentations, cooking and baking demonstrations, and other classroom instructional/teaching activities for secondary and community partners. Schedules, organizes and manages all tours, open house events, classroom lectures and culinary demonstrations for Chef for a Day participants at JJC. Supports instructional faculty and students and provides support in the operation and monitoring of lab processes, equipment and activities in the Culinary Arts Program. Advises Department Chair and Dean of any incidents occurring that impact classes and events at the Campus. Works independently and exercises good judgment in resolving problems and communicates any concerns to the appropriate individuals. Must become familiar with college policies and procedures and with the broad range of classes and events held at the Campus. ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES Serve as the campus coordinator; oversee building functions and provide appropriate assistance, clarify and enforce college policies. Prepare reports and updates to the Department Chair and Dean as appropriate. Serve as the campus resource person for students, instructors, and other building users including tenants; answer questions and direct patrons; perform and/or facilitate services. Collaborate with departments and facility support staff on services, classes, procedures, equipment, etc. to enhance and improve the campus environment and program operations. Contact high schools and post-secondary partners to coordinate and conduct outreach, recruitment and culinary presentations. Participate in Culinary Arts recruitment, career and college fair activities at area high schools, middle schools, and other career and college program exploration events. Work with the Culinary Department to create and update informational and marketing materials. Instruct and monitor students to ensure proper sanitation and safety, recipe production, cooking procedures, knife techniques, and baking practices. Organize all Chef for a Day logistics and culinary facility tours including discussing needs with instructor, preparing menus, demonstrations, and requisitioning all ingredients and supplies needed from Culinary Purchasing Manager. Direct and practice emergency situations such as fire evacuations, bomb threats, weather alerts, personal illnesses, etc. Participate in achieving departmental and college goals and objectives. Maintain the Culinary Arts Department website and update as needed to keep it current with program and event information. Regularly monitor and manage Culinary Arts Department social media context during the academic year. Incorporate Core Values of Respect, Integrity, Collaboration, Humor & Well-Being, Innovation and Quality into day-to-day activities. Perform related duties as assigned. MINIMUM QUALIFICATIONS Bachelor’s Degree in Business, Management, Culinary, Hospitality, or related field. In lieu of Bachelor’s Degree, must have Associate’s Degree in Culinary, plus four (4) years relevant work experience. Project management, excellent oral and written communication and presentation skills along with the ability to be a team player. Ability to handle a multiplicity of tasks and responsibilities simultaneously and efficiently; work independently and exercise good judgment in establishing effective priorities among competing task demands. Proficient computer skills, including Microsoft Word, Excel, Access, and Outlook, with ability to update and maintain the campus’s webpages. Knowledge of or willingness to learn college policies and procedures, especially campus safety and security protocols. Ability to relate well with students, the public, and community and business leaders. Must be able to work flexible hours during scheduled lab times and evening or Saturday hours as needed. Ability to establish and maintain cooperative and effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence. Demonstrated commitment to the college’s core values of respect and inclusion, sustainability, integrity, collaboration, humor and well-being, innovation and quality. PREFERRED QUALIFICATIONS Master’s Degree. Teaching and/or administrative experience in a college or university setting. Knowledge of marketing, recruitment techniques, adult education, cultural diversity theories, computer applications, and use of social media. Possess (or currently in process of earning) a current FSSMC sanitation license for the State of Illinois. English and Spanish verbal and written communication proficiency. Demonstrated multicultural competence. PHYSICAL DEMANDS Normal culinary lab and commercial kitchen physical demands. Ability to travel between campus locations and to and from community events. Must complete physical. Must be able to lift up to 50 lbs. Standard culinary lab equipment. Able to stand for extended periods and perform normal work related activities and duties within a functioning commercial kitchen environment. Must be able to perform essential professional cooking and baking methods activities and hands on technique demonstrations such as knife skills, mixing methods, cooking methods, etc. WORKING CONDITIONS Duties are performed indoors in the usual office and/or outdoor environment. #J-18808-Ljbffr