Administrative Support Specialist - Operations (Casual Hire)

Description

University of Hawai i, Kapi olani Community College, Culinary Arts is seeking applications for the Administrative Support Specialist Operations (Casual Hire).

Please see the information about the position, the duties and responsibilities, the minimum and desirable qualifications, and the job application attachments below :

Important note : Applicants seeking short-term or part-time work with the University of Hawai'i may apply for Casual Hire positions, which include administrative, professional, and technical (APT) or instructional-type positions.

Because of the temporary nature of these appointments, Casual Hire employees are not eligible for most benefits as provided to regular BOR and Civil Service employees (i.

e. paid holidays / leave). Casual Hire appointments may last for up to 89 days for full-time employees, and up to 1 calendar year for part-time employees.

Working Title : Administrative Support Specialist Operations (Casual Hire)

Position Number : Casual Hire

Hiring Unit : Culinary Arts

Location : Kapi olani Community College

Date Posted : March 4, 2024

Closing Date : March 7, 2024

Salary : Range - $28.85 to $29.42 per hour

Schedule : Up to 40 hours per week

Temporary / Permanent : Temporary

Funding : Special

Continuation is dependent on satisfactory performance, program needs, and renewal of funds.

Duties and Responsibilities :

• Responsible for operational oversight of the culinary storeroom, Ka Ikena AM & PM, 200 Grille, grants, UHF & external events supporting the program (outreach, tours, competitions, etc).
• Included duties are oversight of cash handling, reconciliation operational activities, processing outlet payment documents, verifying transmittals, generating expenditure / sales reports for instructors, and lead for PCI compliance.
• Liaise with the Business Office to manage encumbrances, mapping storeroom requisitions to various accounts, invoicing, and monitoring collection of accounts receivables.
• Supervise and manage storeroom procurement staff and paid student employees.
• Responsible for reports related to kitchens, storeroom, and equipment R&M.
• In addition, the position is responsible for the management and programing of the Point of Sales (POS) system, training and assisting instructors on technical and operational requirements, and guiding students in the use of the POS system in the academic setting.
• Scheduler for culinary events and serve as the primary contact with auxiliary services for facilities usage.

Minimum Qualifications :

Possession of a baccalaureate degree in business, culinary arts, food service or hospitality management and 4 years of progressively responsible professional experience with responsibilities for food service industry, business or hospitality industry;

or equivalent education / training or experience.

• Considerable working knowledge of principles, practices and techniques in the managing of food service operations 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 food service operations.
• 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.
• Any equivalent combination of education and / or professional work experience which provides the required education, knowledge, skills and abilities as indicted.

Desirable Qualifications :

• Experience as a working chef for a commercial or institutional food service operation, restaurant manager, hotel management supervisor with food and beverage experience,
• Institutional food service manager and those with managerial experience with work experience in a business related to the hospitality industry;
• Purchasing and procurement management experience;
• Knowledge of and experience with inventory management systems;
• Knowledge of basic food safety and sanitation, principles as well as HACCP;

INCOMPLETE APPLICATIONS WILL NOT BE CONSIDERED (Read the "