Educational Specialist

Educational Specialist (Culinary Arts)

Position Number: Hiring Unit: Culinary Arts Location: Kaua'i Community College Closing Date: September 23, 2026 Band: B Salary: salary schedules and placement information Monthly Type: 11 Month Full Time/Part Time: Full Time Temporary/Permanent: Permanent Other Conditions: Full time, 11-month, general funds, to begin approximately December 2026, pending position clearance, availability of funds, and actual staffing requirements. Renewal of appointment contingent on satisfactory performance and availability of funds. Position may be converted from 9 to 11 months or 11 to 9 months based on operational needs.

Duties and Responsibilities (**denotes essential functions):

• ** Responsible for the accounting of culinary funds. Reviews and analyzes budgets, recommends changes and/or revisions, with final approval of the program coordinator, to ensure compliance with University, State, and federal policies and procedures.
• ** Reconciles College records with the University of Hawaii computer reports. This includes both payroll & current expenditures.
• ** Explains fiscal reports to faculty & staff and provides additional reports and information as necessary and requested.
• **Prepares the laboratory for classes by setting up the food supplies and equipment used for class and the food service operation (e.g. preparing the grill, broilers, deep fat fryers; set-up pantry on hot lines and cold lines, etc.).
• **Assists instructors with the supervision of students in areas of their laboratory work while the instructor(s) work with other student groups, orienting students to the safety hazards and precautions to be exercised in the laboratory and assessing and evaluating students.
• Prepares instructional materials, standardizing and testing recipes, conducts food demonstrations for students, prepares menus to coincide with class instruction, and recommends procurement of supplies and equipment.
• Performs work in summer that is necessary to prevent disruption of courses during the regular school year, which may include repair and maintenance (scheduling, procuring, overseeing), budget and procurement of equipment, supplies, and food, etc.
• Instruct students in the use and care of food service equipment and in the application of food service theories and procedures. Maintains and operates the storeroom through overseeing the ordering, receiving, issuing, storing, and inventorying of supplies. Responsible for the hiring, scheduling, training, and supervising student assistants for the food service operation.
• Ensures implementation and compliance with established guidelines, policies, and procedures for cashiering and the controlled handling of receipts.
• Monitors cash balances for culinary program funds. Verifies that accounts are being reconciled.
• Works with the Business Office to resolve discrepancies.
• **Maintains accurate records related to accounts receivables Ensures timely submissions and provides information necessary for billing to the Business Office.
• Monitors outstanding Accounts Payables and ensures timely follow-up and remittance. Assists in the reconciliation of Accounts Payable with the Business office.
• Assists with cafeteria logistical and financial operations, including cashiering.
• Using input from Faculty, ensures expenditures are proper and reasonable and appropriate supporting documents are available. Certifies the availability of funds to support such purchases.
• Maintains physical inventory and inputs and reconciles computer inventory program with physical.
• Prepares requisitions, purchase orders and super quotes for materials, supplies, equipment, and scheduled maintenance. Research/contact vendors for procurement.
• Maintains the Culinary program HazMat binder (MSDS), chemical procurement, storage, disposal, training, inspections, and other HazMat procedures to ensure compliance (Environment Health and Safety Office).
• Investigates, recommends, and oversees actions necessary for safety certification, policy compliance, and accreditation related to physical spaces, equipment, supplies, and budgets. Helps maintain and facilitate a clean, safe environment.
• Assist the office assistant for the Applied Workforce Technology division, as needed, e.g. travel, purchasing, etc.
• Attend culinary meetings
• Other duties as assigned

Minimum Qualifications

Education and Professional Work Experience

Possession of a baccalaureate degree in Business Administration, Accounting, Hotel and Restaurant Management or related field and 3 year(s) of progressively responsible professional experience with responsibilities for financial accounting, Culinary/Food and/or Beverage management; or any equivalent combination of education and/or professional work experience which provides the required education, knowledge, skills and abilities as indicated.

Knowledge, Skills, and Abilities

• Considerable working knowledge of principles, practices and techniques in the accounting and/or business management in food and beverage 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 accounting and/or food beverage management.
• 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.

Supplemental Minimum Qualifications

• Methods, materials, procedures utilized in the food services program

Desirable Qualifications

• Experience working in a community college setting. Knowledge of restaurant operations.
• Familiar with cost-control software.