The Opportunity: This position exists to direct enterprises that allow Culinary students hands-on practice and experience with key skills that they are learning in the program: a bakery, a cafe, a food truck, a coffee shop, and catering operations. The position works with faculty to not only manage the day-to-day operations of the programs, but to chart the program’s long-term future by planning the move into a new building, researching and prioritizing major equipment purchases, and responding to input from the advisory committee. Community and vendor relations are key components of the role: this position coordinates program participation in community and campus events that build visibility, supports marketing efforts, and is responsible for building and maintaining relations with producers and vendors, especially those with local, sustainable options.

This position is full-time, working 40 hours a week, 11 months per year, working September through June and half-time in July and August. This position is located at the SVC Mount Vernon Campus and reports to the Executive Dean of Workforce.

• Equitable student outcomes in access, achievement, and community;
• Our Guiding Principles;
• Decisions based on strategy and evidence;
• The development of our employees;
• A diverse and inclusive college community where everyone belongs.

• An unrelenting focus on our mission to improve the lives of our students and to strengthen our diverse community.
• Support for innovative teaching, learning, and scholarship.
• Exciting opportunities for personal and career growth.
• Diverse cultural and environmental benefits of rural, suburban and urban lifestyles.
• Friendly, supportive, and diverse work environments.
• Excellent benefits including competitive leave packages and an array of health, dental, vision, and retirement plans to meet your current and future needs.

Directing Kitchen Lab and Associated Operations

• Provide leadership to the Kitchen Lab and five auxiliary operations: the Backdoor Bakery, Cardinal Cafe, Student Grounds Coffeeshop, Mobile Food Lab, and catering operations;
• Hire, train, schedule, manage, and evaluate performance for the Coffee Shop Manager and 6-8 part-time employees;
• Adjust schedules quarterly;
• Track and approve payroll;
• Assure that all operations have sufficient product and that they run efficiently;
• Create and manage opening and closing procedures. Oversee usage and maintenance of all facilities, ensuring compliance with safety and sanitation guidelines and with best practices in customer service;
• Coordinating permitting, inspections, and general relations with the Skagit County Health Department;
• Spearheading the work to gather feedback from faculty and staff and coordinate with architects and vendors to plan the new Library/Culinary building and prepare the program for the move;
• Coordinating with other SVC units: Facilities, HR, Marketing, Food Pantry, Business Office, etc.;
• Assist with data collection needed for American Culinary Foundation accreditation. Serve as a lab aide: cook, bake, and prep when needed.

• Work with vendors and place orders based on cost, availability, and sustainability;
• Work directly with producers to source local and sustainable products;
• Review and modify menus and case options based on available options;
• Review inventory and product usage;
• Work with faculty and staff to determine program needs and plan upcoming purchases of product, supplies, and equipment;
• When needed, shop for and transport hard-to-source products to SVC.

• Work with a wide variety of community-based organizations, employers, and other stakeholders;
• Identifying and recruiting new members to the Culinary Advisory Committee;
• Coordinate and support campus and community events that improve program visibility. This work often requires working in the early mornings, evenings, or weekends.;
• Recruit guest speakers for classes and events;
• Support efforts to build and sustain employer partnerships to open internship and cooperative education opportunities.

• Oversee daily cash and credit card reconciliation for all 5 auxiliary enterprises;
• Invoice for receivables, issue purchase orders and vouchers for payables;
• Track expenditures and revenue;
• Create short-term and long-term fiscal plans;
• Oversee multiple revenue budgets and state budgets, as well as a Foundation account;
• Help faculty apply for equipment funds and grants.

• Culinary operations;
• Purchasing and inventory management;
• Budgeting and financial management;
• Event coordination and community engagement strategies.

• Organizational and operational planning;
• Culinary and food preparation;
• Communication and interpersonal skills.

• Develop and implement operational procedures;
• Support program development initiatives;
• Build and maintain relationships with community partners, vendors, and industry professionals;
• Maintain compliance with health, safety, and sanitation regulations.

Minimum Qualifications

• Associate Degree in Culinary Arts, Baking & Pastry, Business/Management, or a related field and three years of leadership in the food service and hospitality industry; OR high school diploma or GED with six years of leadership in the food service and hospitality industry;
• Experience hiring, training, coaching, and scheduling employees;
• Experience baking and/or cooking professionally;
• Documented history of building relationships with vendors, suppliers, and/or community partners;
• Budget management experience.

• Experience working in several different types of establishments—restaurants, bakeries, cafes, coffee shops, fine dining, etc.;
• History of leading or co-leading a business, venture, enterprise, franchise, or department, etc., including planning for growth and helping create budget plans;
• Experience working in an educational institution, especially a community college;
• Familiarity with leading event planning and event management, or the catering of events;
• Connections with local farmers and restaurants in the region and/or a strong track record of building and sustaining relationships with producers, professional associations, etc.;
• Bachelor’s degree in Business, Hospitality Management, Culinary Arts, or a related field—or equivalent industry experience.

Salary and Benefits:

• Annual salary rate for this eleven-month, 100% full-time position is $71,500 - $75,166 annually ($6,500 - $6,833 monthly), depending on experience.
• Contracts are written annually for the period of July 1 to June 30. This position will be filled as soon as practical after a candidate is identified and the salary will be pro-rated for the remaining contract period.
• This position is exempt from civil service. This position is eligible for overtime.
• Salary, retirement, medical, and insurance benefits are provided in accordance with state regulations and may be subject to change in accordance with legislative mandates. Additional information on benefits can be found at https://fortress.wa.gov/hca/pebbhealthplan/compare.aspx.

1. Meet the minimum qualifications and;
2. Submit a complete application to the online recruitment system at www.skagit.eduthat includes the following:
   • The online application, which includes answers to all supplemental questions and contact information for at least three (3) professional references;
   • A current resume; (Attachment: Resume);
   • A letter of interest addressing the minimum, desired qualifications, and your education and experience as it supports the responsibilities of this position; (Attachment: Cover Letter).

• Prior to employment, a background check including criminal record history will be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant's suitability and competence to perform in the position.
  
  Additionally, pursuant to RCW 28B.112.080, applicants must declare whether they are the subject of any substantiated findings of sexual misconduct in any current or former employment or are currently being investigated for, or have left a position during an investigation into, a violation of any sexual misconduct policy at the applicant’s current or past employer. By law, post-secondary education institutions cannot hire an applicant who refuses to declare the existence or non-existence of an investigation or findings subject to this statute.

• In the interest of providing a healthy, safe and secure educational and work environment, and in order to meet the requirements of federal legislation, it is the policy of Skagit Valley College to maintain an alcohol and drug-free workplace for our employees and students.
• If hired you will be required to provide proof of identity and documentation of U.S. Citizenship or appropriate authorization to work in this position as required by the Immigration Reform Control Act of 1986.
• Completion of academic degree(s) will be verified through receipt of official transcripts at the time of hire.