Executive Sous Pastry Chef/Baker

Position Details Executive Sous Pastry Chef/Baker, Operations — Johnson County Community College Type of Position: Full-time Hourly, Non-Exempt Work Schedule, Hours per week: Varies depending on department needs, typically 40 hours per week Pay Range: $23.16-$29.97 per hour, determined based on relevant years of work experience Position Summary Provide leadership throughout the kitchen and dish room and coordinate daily production for catering and retail areas. This position manages all production in the Bakery and assists other areas of Dining Services as needed. Responsibilities Plan, direct, perform, and disseminate all tasks related to short-term and long-term dining and retail services production. Assign tasks to kitchen and dish room personnel, including production, service, and sanitation duties. Closely monitor daily production and assist in any areas if needed. Ensure dining outlets receive quality product in the quantities stipulated, are properly labeled, and include a list of major ingredients or allergens. Monitor storage, production, delivery, and service to ensure compliance with all health codes and regulations. Maintain clean and sanitary working conditions and ensure the daily cleaning schedule is executed. Place orders for food and food supplies to meet the needs of the kitchen. Maintain and track physical inventory of food items on a daily and monthly basis. Oversee and direct training of new hires in specified phases of the kitchen operation and maintain ongoing training and education for existing staff. Assist in all aspects of dining services across campus when needed. Monitor and assess satisfaction trends, evaluate and address issues, and make improvements accordingly. Other duties as required by business necessity; scheduling and work locations may change as needed by management. Required Qualifications Associate's Degree (preference given to an Associate’s Degree in Culinary Arts, Hospitality Management, or related field) or 5 years of experience managing a high-volume kitchen/bakery ServSafe Food Protection Manager Certification or ability to obtain within 90 days Minimum 3 years of culinary experience, with at least 1 year in a leadership or sous chef role Ability to assist in developing menus that are nutritious and cost-effective Familiarity with sustainable sourcing and food waste reduction strategies Preferred Qualifications Experience in institutional or high-volume food service (schools, universities, healthcare) Experience addressing diverse dietary needs (vegetarian, vegan, allergen-free, religious restrictions) Reliability, accountability, and high performance standards in culinary operations Proficiency in large-scale food preparation, knife skills, station management, plating, and sanitation/safety regulations Certification from a recognized culinary institution (e.g., ACF) Application Process To be considered, an application and resume are required. Unofficial transcripts are required for all Adjunct faculty and Faculty positions. For full consideration, applicants are encouraged to apply prior to the posted review date. About JCCC Established in 1969, Johnson County Community College is dedicated to transforming lives and strengthening communities through learning. Located in Overland Park, Kansas, JCCC has a national reputation for educational excellence and student success. Equal Employment Opportunity JCCC provides equal opportunities and equal access to all individuals. JCCC does not discriminate on the basis of sex, race, color, national origin, ancestry, disability, age, religion, marital status, parental status, military status, veteran status, sexual orientation, gender identity, genetic information or other factors that cannot be lawfully considered in its programs and activities, including employment and admissions, in accordance with applicable civil rights and nondiscrimination laws. Inquiries concerning compliance may be referred to the Title IX Coordinator or Director of Human Resources as listed in the posting. How to Apply To apply, please visit: #J-18808-Ljbffr