Team Leader at Midwest Culinary Institute - Operations Department

Team Leader at Midwest Culinary Institute - Operations Department Overview: The Midwest Culinary Institute (MCI) at Cincinnati State invites applications for the position of Team Leader for the operations department.

The position is a part-time position assisting with the Hospitality programs within the Business Division.

This position reports to the Manager, Central Operations Receiving.

Team Leaders assist in the logistical procurement and distribution of products within Central Operations and the ATLC dock.

They work with the MCI faculty and staff to support the academic food and beverage lab courses and other areas of the college as needed.

The Team Leader will assist other MCI Associates and student workers fulfilling requisitions and completing inventories on time.

The Team Leader will provide backup assistance to the Manager, Central Receiving Operations as needed.

Well-qualified applicants will possess a positive attitude, strong communication skills, and work both as a team member and on their own.

Essential Duties: * Assist with inventory control under the supervision of the Manager * Assist MCI Associates and student workers in fulfilling requisitions and completing inventories on time * Open and close according to procedures as outlined by the Manager * Maintain all health and safety practices as established through ServSafe * Follow academic and MCI service standards * Inspect, store, and rotate perishable and non-perishable culinary and college deliveries * Maintain all equipment, ensuring all items are cleaned after use in the front and back of the house, kitchens, and dish rooms * Assist as needed with the distribution of fulfilled requisitions to classrooms and other areas of the college as requested * Work independently in all locations throughout the college * Communicate with faculty and staff to meet the request for classroom supplies * Other daily needs as assigned to maintain MCI procurement, distribution and stewardship Minimum Qualifications: * College Diploma or working towards degree program preferred: Optional 3-5 years' experience in culinary foodservice * ServSafe Certified or able to complete certification within three months of hire * Flexible schedule options with openings to work 18-22 hours per week between 7 am and 5:30 pm Monday through Thursday.

* Flexible schedule options with preferred early starts by 8 am.

Desired Competencies: * Must be able to lift and carry at least 25 pounds or up to 50 pounds * Must have the ability to perform physical activities that require considerable use of arms and legs for lifting, balancing, walking, stooping, and pushing * Ability to handle cold temperatures with proper attire for short periods in coolers/freezers Preferred Qualifications: * Currently enrolled or graduate of Cincinnati State with a preference for majors in Culinary Arts, Pastry Arts, Food Science or Hospitality Management programs * Experience working with computer programs * Understanding of inventory control and costing systems Details: * Reports To: Manager, Central Receiving Operations * Position Level: Part-time Position * Compensation: $15.30/hour * Job Category: Food Service/ Hospitality * Contract Affiliation: Non-Bargaining * Status: Part-time, not to exceed 29/hours per week/International Students 19/hours per week * Classification: Non-Exempt Equal Opportunity Employer ~ Committed to Creating a Diverse and Inclusive Work Environment Cincinnati State Technical and Community College, as well as its individual academic divisions, is committed to a policy of equal opportunity in all its activities and programs, including employment and promotion.

It does not discriminate on the basis of race, color, national or ethnic origin, citizenship status, religion, sex, sexual-orientation, age, physical disabilities, veteran or marital status.