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Walla Walla Community College (WWCC) is seeking applicants for a Director of Culinary Arts position at the Walla Walla campus.

At Walla Walla Community College, we inspire all students to discover their potential and achieve their goals by providing relevant, equitable, and innovative learning opportunities and services. We have identified three core themes that describe the fundamental aspects of the College's mission by translating it into practice: Student Success, Strong Communities, and Resource Stewardship. As an organization, we value learning opportunities, a sense of community, diversity, health and humor, excellence, integrity, teamwork, innovation, personal and professional growth, and sustainability.

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General Description:

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The Director of Culinary Arts is responsible for the academic education, advising and professional development of students and accreditation maintenance. The Director supervises and directs the Culinary Arts program, all campus foodservice operations (i.e. Titus Creek Bistro on/off campus catering, food truck).  The Director will have a thorough knowledge of the industry, post-secondary instruction experience and is responsible for the fiscal welfare of the program.

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Essential Functions:

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• Responsible for the overall operations of the year around Culinary Arts instructional program, including: development of and updates to newly initiated farm to fork curriculum, program promotion, recruitment of culinary arts students, recommendation of culinary arts faculty/staff, facilitating student retention, student program completion, and assist with job placement when appropriate.
• Oversee the fiscal well-being of the department (instructional program, cafe, catering) managing budgets and food cost operating margins. Develop plan to grow the sales revenues through catering, cafe and food service operations of the college.
• Maintain efficient operation of all college food service facilities. Ensure implementation and adherence to safety and HACCP sanitation procedures. Ensure routine maintenance of equipment.
• Continually update, assess and monitor current food, technical and environmental trends pertaining to the food service industry. Instruct students and staff in these practices.
• Build credibility as a representative by demonstrating personal commitment and sharing information with the community.
• Develop and maintain industry relations and participate in community organizations pertaining to the industry.
• Work with the Dean of Workforce Transfer & Trades and Culinary faculty to facilitate ongoing curriculum development and review.
• Support general classroom instruction, provide leadership to Cooperative work experience courses and provide instruction support as needed for culinary classes during the school year.
• Schedule, organize and participate in operational meetings (industry, instructional, administrative and advisory committee).
• Participate in state, regional, and national organizations as an industry leader through judging competitions, coaching teams and attending conferences.

• Effectively communicate with local, regional and national media on shows casing the
• Ability to work a flexible schedule including evenings, weekends, and holidays when
• Ability to work a year-round academic

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Competencies:

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Excellent oral and written communication

Strong interpersonal skills, ability to work as a team

Ability to clearly and effectively communicate with individuals and groups within and outside the