Culinary & Catering Chef

I. Position PurposeUnder the direct supervision of the Director, Food Catering and Food Truck, the DiamondDogz back of house (BOH) manager serves as both the operations manager andinstructional chef for the Diamond Dogz Diner, a hands-on learning lab and entrepreneurialventure at Hocking College. The manager/chef works closely with culinary instructors tosupport student learning and to ensure the diner, catering, and food truck services operateefficiently and within industry standards.Operational ManagementOversee all daily operations of the Diamond Dogz Diner and Food Truck, including foodproduction, staffing, customer service, cash handling, and inventory management.Coordinate, plan, and execute catering events (on- and off-campus), ensuring quality foodand service delivery.Supervise BOH and FOH operations including setup, food safety, and sanitationprocedures.Ensure compliance with all Health Department, ODA, and municipal regulations.Maintain accurate records for inventory, food production, sales, and expenses.Direct the cleaning and maintenance of all kitchen and dining areas and related equipment.Attend weekly Food & Beverage team meetings to review upcoming events, guest counts,and special requirements.Instructional SupportInstruct the Catering Lab each semester and provide hands-on learning experiences alignedwith course outcomes.Monitor and report student attendance, grades, retention, and performance.Participate in classroom observations and program assessment activities.Serve as a mentor and academic coach to culinary students.Support student recruitment for all Hospitality programs at Hocking College.Collaborative and Administrative DutiesWork in partnership with culinary instructors to staff college and external events.Assist in the development and implementation of kitchen operations and student-centeredteaching strategies.Provide timely updates to the Dean of Workforce Development, Vice President of AcademicAffairs, and Program Manager.Perform additional duties as assigned.II. Qualifications - Education, Experience, and SkillsEducation & CertificationAssociate Degree in Culinary Arts, Hospitality Management, or related field required.ServSafe Manager certification (or ability to obtain within 60 days of employment) preferred.Evidence of ongoing professional development.Professional ExperienceMinimum of 3 years in food service operations, including experience in catering or kitchenmanagement.Experience working with or mentoring students preferred.Technical SkillsKnowledge of kitchen operations, food safety regulations, and industry-standard cookingmethods.Proficiency in inventory control and record-keeping.Instructional & Interpersonal SkillsStrong verbal and written communication skills.Demonstrated ability to work with diverse learners and teaching styles.Passion for education, mentorship, and student success.Ability to prioritize tasks, meet deadlines, and manage a team.Soft SkillsA caring, student-centered attitude.Flexible, collaborative team player.Positive, professional demeanor.Strong attention to detail and follow-through.Reasonable accommodations may be requested and reviewed according to the Americans withDisabilities Act (ADA).