Supplemental- Oleson Center Kitchen Manager
Salary: $18.73 Hourly
Job Type: Part-Time
Job Number: 2025-00485
Closing: 11/28/2025 8:00 AM Eastern
Location: Boardman Lake Campus - 2200 Dendrinos Drive, Traverse City
Division: Strategic Initiatives
Summary & Qualifications:
Summary
This position manages the Oleson Center kitchen and supports all culinary programming through Extended Education & Training. All supplies, cleaning, storage, and organization in the kitchen will be managed by this position. In addition, this position and works with the Chef instructor in preparing, and carrying out Extended Education & Training classes and special events. The culinary manager will assist the chef in setting up for classes, will guide kitchen assistants, and assist students (both independently and as directed to by the instructor) during class as needed, ensuring that the kitchen is in order and sanitized before and after class. The ideal candidate will be self guided, energetic, highly dependable, and show attention to detail. This position requires a flexible schedule, and availability to work nights and weekends as needed.
This is a grant funded position that expires after two years. The estimated hours per week is 25.
REQUIRED
• Education: High School diploma or GED.
• Minimum of one-year experience in commercial kitchen or related area.
• ServeSafe Sanitation Certificate or equivalent.
PREFERRED
• Minimum of two years of training at the Great Lakes Culinary Institute or similar institution.
• Related work experience in preparing baked goods and savory food products.
• Experience working with volunteers or students.
• TIPS Certification - Training provided by NMC if needed.
Essential Responsibilities
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
• Manage calendar of classes
• Maintain a high level of organization in the kitchen and pantry
• Manage deep cleaning of kitchen on a regular basis
• Manage, assign, and communicate with assistants for each class
• Assist instructor/chef and assistants with classroom set up
• Model, teach, and ensure that assistants and students utilize good safety and sanitation practices
• Assist students with basic culinary skills as needed
• Manage and monitor kitchen inventory; usage and replacement of equipment and pantry supplies
• Lead instructor and assistants with classroom clean up
• Lock and unlock classroom, kitchen and storage areas
• Ensure the classroom, kitchen and storage areas meet expectations of the next class
• Pour beverages at the beginning of each class
• Supervise assistants and manage assistants in registration system, stand in for assistants when they cancel
• Coordinate assistant schedules
• Assist for the duration of a class, as an assistant, if needed (All hours compensated.)
• Take the lead on managing the needs of the kitchen space; this includes work orders with facilities and other troubleshooting tasks
• Manage communication about the culinary program and events with internal and external stakeholders via registration system, texting platform, gmail, google calendar and other digital tools
• Assist culinary program manager with program creation in registration system
SUPERVISORY RESPONSIBILITIES
This job has no supervisory responsibilities.
Work Environment
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE
High school diploma or general education degree (GED). One to two years related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
COMPUTER SKILLS
To perform this job successfully, an individual should have knowledge of Computer skills, including knowledge of Internet, email, calendaring software Internet software.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
To apply, please visit https://apptrkr.com/6678952
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