Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,717.00 - $90,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Tuition Assistance
Employee wellness programs
Professional development opportunities
Job Description
The Washburne Culinary Institute, a prestigious part of the City Colleges of Chicago (CCC) system, is renowned for its superior culinary arts training and educational excellence. Located primarily at the Kennedy-King campus, the institute offers a variety of certificate and degree programs in Culinary Arts, Baking, and Pastry Arts. Additionally, the French Pastry School, operating from the District Office at Jackson and Franklin, provides advanced training specifically in Pastry Arts. As one of the CCC's College to Careers initiatives, the Washburne Culinary Institute maintains robust partnerships with top culinary and hospitality industry leaders. These collaborations ensure that students not only... Show More
Job Requirements
- Bachelor’s degree in business administration, hospitality management, culinary arts, or related field
- Seven years of supervisory or managerial experience in the food service industry
- Ability to work weekends as required
- Ability to walk, bend, and stand throughout work shift
- Chicago residency required within six months of hire
- Food Service Sanitation certification preferred
- Ability to work collaboratively with diverse teams
Job Qualifications
- Bachelor’s degree in business administration, hospitality management, culinary arts, or related field
- Master’s degree preferred
- Seven years of supervisory or managerial experience in the food service industry
- Proven leadership in restaurant management and catering services
- Food Service Sanitation certification preferred
- Knowledge of restaurant and foodservice management
- Knowledge of the food and beverage industry
- Knowledge of effective business practices in food and beverage establishments
- Knowledge of PeopleSoft
- Excellent interpersonal, written, and verbal communication skills
- Excellent organizational and customer service skills
- Ability to create a dynamic experiential learning environment
- Ability to work with diverse student body, faculty, and staff
- Ability to build strategic relationships
- Ability to develop operating budgets
Job Duties
- Provides direction and management oversight to managers and supervisors of operational units including executive chef, catering manager, restaurant managers, and café manager
- Develops operating budgets for each revenue outlet, collaborating with business and operations managers
- Participates in training program development to provide hands-on business and front-of-house education for students
- Develops and implements standard operating procedures for efficiency and control of operations
- Works with marketing to plan promotional activities
- Monitors purchasing and receiving procedures to ensure proper quantity, quality, and pricing
- Reviews purchasing and inventory reports to monitor expenditures and ensure accurate accounting
- Reviews catering service agreements and leasing contracts for profitability and cost control
- Monitors restaurant and café operations for safety, sanitation, and compliance standards
- Addresses and resolves complaints related to services at restaurants, cafés, and catering events
- Prepares management financial reports including cost/profit analysis
- Ensures compliance with health and sanitation regulations and maintains business licenses
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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