Educational Specialist

Salary: See Position Description
Location : Kaua'i CC, Lihue, HI
Job Type: Full-Time Permanent
Job Number: 2026-01903
Department: Kaua'i Community College - Academic Affairs
Opening Date: 09/01/2026
Closing Date: 10/7/2026 4:30 PM Hawaii
Position Number:: 0081918
Description


Title: Educational Specialist (Culinary Arts)
Position Number: 0081918
Hiring Unit: Culinary Arts
Location: Kaua'i Community College
Date Posted: September 1, 2026
Closing Date: September 23, 2026
Band: B
Salary:
Monthly Type: 11 Month
Full Time/Part Time: Full Time
Temporary/Permanent: Permanent


Other Conditions: Full time, 11-month, general funds, to begin approximately December 2026, pending position clearance, availability of funds, and actual staffing requirements. Renewal of appointment contingent on satisfactory performance and availability of funds. Position may be converted from 9 to 11 months or 11 to 9 months based on operational needs.
Duties and Responsibilities (**denotes essential functions):

• ** Responsible for the accounting of culinary funds. Reviews and analyzes budgets, recommends changes and/or revisions, with final approval of the program coordinator, to ensure compliance with University, State, and federal policies and procedures.
• ** Reconciles College records with the University of Hawaii computer reports. This includes both payroll & current expenditures.
• ** Explains fiscal reports to faculty & staff and provides additional reports and information as necessary and requested.
• **Prepares the laboratory for classes by setting up the food supplies and equipment used for class and the food service operation (e.g. preparing the grill, broilers, deep fat fryers; set-up pantry on hot lines and cold lines, etc.).
• **Assists instructors with the supervision of students in areas of their laboratory work while the instructor(s) work with other student groups, orienting students to the safety hazards and precautions to be exercised in the laboratory and assessing and evaluating students.
• Prepares instructional materials, standardizing and testing recipes, conducts food demonstrations for students, prepares menus to coincide with class instruction, and recommends procurement of supplies and equipment.
• Performs work in summer that is necessary to prevent disruption of courses during the regular school year, which may include repair and maintenance (scheduling, procuring, overseeing), budget and procurement of equipment, supplies, and food, etc.
• Instruct students in the use and care of food service equipment and in the application of food service theories and procedures. Maintains and operates the storeroom through overseeing the ordering, receiving, issuing, storing, and inventorying of supplies. Responsible for the hiring, scheduling, training, and supervising student assistants for the food service operation.
• Ensures implementation and compliance with established guidelines, policies, and procedures for cashiering and the controlled handling of receipts.
• Monitors cash balances for culinary program funds. Verifies that accounts are being reconciled.
• Works with the Business Office to resolve discrepancies.
• **Maintains accurate records related to accounts receivables Ensures timely submissions and provides information necessary for billing to the Business Office.
• Monitors outstanding Accounts Payables and ensures timely follow-up and remittance. Assists in the reconciliation of Accounts Payable with the Business office.
• Assists with cafeteria logistical and financial operations, including cashiering.
• Using input from Faculty, ensures expenditures are proper and reasonable and appropriate supporting documents are available. Certifies the availability of funds to support such purchases.
• Maintains physical inventory and inputs and reconciles computer inventory program with physical.
• Prepares requisitions, purchase orders and super quotes for materials, supplies, equipment, and scheduled maintenance. Research/contact vendors for procurement.
• Maintains the Culinary program HazMat binder (MSDS), chemical procurement, storage, disposal, training, inspections, and other HazMat procedures to ensure compliance (Environment Health and Safety Office).
• Investigates, recommends, and oversees actions necessary for safety certification, policy compliance, and accreditation related to physical spaces, equipment, supplies, and budgets. Helps maintain and facilitate a clean, safe environment.
• Assist the office assistant for the Applied Workforce Technology division, as needed, e.g. travel, purchasing, etc.
• Attend culinary meetings
• Other duties as assigned

Minimum Qualifications

Education and Professional Work Experience

Possession of a baccalaureate degree in Business Administration, Accounting, Hotel and Restaurant Management or related field and 3 year(s) of progressively responsible professional experience with responsibilities for financial accounting, Culinary/Food and/or Beverage management; or any equivalent combination of education and/or professional work experience which provides the required education, knowledge, skills and abilities as indicated.
Knowledge, Skills, and Abilities

• Considerable working knowledge of principles, practices and techniques in the accounting and/or business management in food and beverage as demonstrated by the broad knowledge of the full range of pertinent standard and evolving concepts, principles and methodologies.
• Considerable working knowledge and understanding of applicable federal and state laws, rules, regulations and theories and systems associated with accounting and/or food and beverage management.
• Demonstrated ability to resolve wide ranging complex problems through the use of creative reasoning and logic to accurately determine the cause of the problems and the resolution of the problems in an effective, innovative and timely manner.
• Demonstrated ability to interpret and present information and ideas clearly and accurately in writing, verbally and by preparation of reports and other materials.
• Demonstrated ability to establish and maintain effective working relationships with internal and external organizations, groups, team leaders and members, and individuals.
• Demonstrated ability to operate a personal computer and apply word processing software.
• For supervisory work, demonstrated ability to lead subordinates, manage work priorities and projects, and manage employee relations.

Supplemental Minimum Qualifications

• Methods, materials, procedures utilized in the food services program

Desirable Qualifications

• Experience working in a community college setting. Knowledge of restaurant operations.
• Familiar with cost-control software.

Application Submission
Click on the "Apply" button on the top right corner of the screen to complete an application and attach the following required documents.
1) Graduate and undergraduate transcript(s) showing degree and coursework to date appropriate to the position (Copies of transcripts are acceptable; however, original official transcripts will be required at the time of hire. Academic record/grade summaries will NOT be accepted. Diplomas and copies will NOT be accepted.) Transcripts issued from an institution outside the United States of America require a course-by-course analysis with an equivalency statement from an agency having membership with the National Association of Credential Evaluation Services, Inc., verifying the degree equivalency to that of an accredited institution within the USA. Expense of the evaluation shall be borne by the applicant.

2) Cover letter including statement outlining how you meet the minimum and desirable qualifications of the position

3) Names and contact information (including e-mail address) of at least 3 professional references

4) Resume

All minimum qualifications must be met by the effective date of appointment. Separate documents and application materials must be submitted for each position. Late or incomplete applications will not be considered. Please REDACT references to social security numbers and birth date on submitted documents. All requested documents/information become the property of Kaua'i Community College and will not be returned. Letters of recommendation may be requested at a later time in the search process. Note: If you have not applied for a position before using NEOGOV, you will need to create an account.

Inquiries:
View phone number on click.appcast.io

EEO, Clery Act, ADA
The University of Hawai'i is an Equal Opportunity Institution and is committed to a policy of nondiscrimination in employment, including on the basis of veteran and disability status. For more information, visit:
Employment is contingent on satisfying employment eligibility verification requirements of the Immigration Reform and Control Act of 1986; reference checks of previous employers; and for certain positions, criminal history record checks.


In accordance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act, annual campus crime statistics for the University of Hawai'i may be viewed at: , or a paper copy may be obtained upon request from the respective UH Campus Security or Administrative Services Office.


In accordance with Article 10 of the unit 08 collective bargaining agreement, bargaining unit members receive priority consideration for APT job vacancies. As a result, external or non BU 08 applicants may not be considered for some APT vacancies. BU 08 members with re-employment rights or priority status are responsible for informing the hiring unit of their status.


Accommodation Request: The University of Hawai'i complies with the provisions of the Americans with Disabilities Act (ADA). Applicants requiring a reasonable accommodation for any part of the application and hiring process should contact the EEO coordinator directly. Determination on requests for reasonable accommodation will be made on a case-by-case basis. For further information, please refer to the following link: