Director, International Hospitality Center and Miami Culinary Institute

December 9, 2013

Position Title: Director, International Hospitality Center and Miami Culinary Institute
Position ID: 392803 (Essential)
Job Class: Full-Time Professional Exempt Contractual
Salary: $80,000.00 - Flat Rate
FLSA: Exempt - Not Eligible for Overtime Compensation
Location: Wolfson Campus
Reports To: Associate Academic Dean, Academic Dean
Closing Date: Open Until Filled

Job Description:
The Director provides leadership, coordination, and supervision for programs developed in both credit and non-credit areas in culinary arts, hospitality, and related subject matters. This individual also plays a prominent role in the local culinary community and is expected to have national and international connections to this industry. Applicants must apply at

Duties & Responsibilities:

  • Manages and supervises the operations of the Culinary Program including hiring and supervising faculty and staff in the department
  • Coordinates with the Restaurant Manager of the retail pastry shop and the Tuyo restaurant facility to ensure opportunities for student internship/stage hours in both facilities
  • Seeks out potential donors and makes presentations to potential donors about the Culinary Arts Program
  • Develops and maintains the operating budget for the Culinary Arts Program
  • Secures and oversees inventory for the program
  • Updates and develops curriculum to provide quality programs
  • Monitors the curriculum approval process according to College and State regulations
  • Schedules culinary labs and classrooms and manages productivity
  • Establishes curriculum advisory committees and coordinates a minimum semi-annually
  • Establishes relationship with accreditation board and develops process/time line to acquire accreditation
  • Collaborates with College Admissions in developing student-recruiting materials
  • Collaborates with Campus and Facilities Management on establishing rental agreements with vendors
  • Collaborates with Continuing Education and Professional Development in developing noncredit academic programs
  • Provides direction for technology utilization for the program
  • Performs other duties as assigned

Minimum Requirements:

  • Master's Degree and five (5) years in administrative culinary experience
  • Certified Master Chef and a nationally recognized teacher in the culinary arts known in the culinary community with an established national program
  • All educational degrees must be from a regionally accredited institution
  • Knowledge and understanding of College organization, goals and objectives, and policies and procedures, as well as, knowledge of culinary educational programs, ensuring that state of the art technology in facility
  • Demonstrated leadership, organizational, and management skills, as well as, ability to identify and secure alternative funding/revenue sources
  • Knowledge of profit loss particularly as it relates to facility rental while making recommendations for facilities and space allocation issues
  • Knowledge of communication principles, marketing techniques, strategies, and processes while keeping abreast of current trends in the culinary profession
  • Knowledge of cost analysis techniques and skill in budget preparation and fiscal management
  • Knowledge of food service quality and safety standards, as well as, knowledge and understanding of all laws, regulations, standards, and conventions associated with the operation of a food service facility
  • Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments
  • Ability to develop and maintain recordkeeping systems and procedures, as well as, to manage multiple tasks and successfully meet deadlines
  • Ability to monitor and/or maintain quality control standards and resolve customer complaints and concerns
  • Ability to adapt to changing assignments and multiple priorities, as well as, to establish and maintain a steering committee
  • Ability to work and interact effectively in a multi-ethnic and multi-cultural environment with user communities of diverse backgrounds and skill levels, and work collaboratively with other departments
  • This function/position has been designated as essential. This means that when the College is faced with an institutional emergency, employees in such positions may be required to remain at their work location or to report to work to protect, recover, and continue operations at the College.

Miami Dade College is the largest, most diverse and highly regarded college in the nation. We operate eight campuses with over 6,000 employees who educate over 174,000 students from around the world. The College offers over 300 programs of study and several degree options, including vocational, associate, and baccalaureate degrees. With such a large organization, our employment needs are very diverse. From full-time professional faculty to part-time adjunct faculty and support staff, the people who comprise the MDC workforce are the innovators who help the College maintain our reputation as one of the most highly regarded colleges in the country.

Come here to learn, come here to grow, come here to make an impact!

Miami-Dade is an equal access/equal opportunity college and does not discriminate on the basis of handicap. An official online MDC Employment Application is required. Please visit our web site for application and instructions.