Sep 06 2018
Job Description



Kapiolani Community College.  Regular, Part-Time (25% FTE), RCUH Non-Civil Service position with the Kapiolani Community College, located in Honolulu, Hawai‘i.  Continuation of employment is dependent upon program/operational needs, satisfactory work performance, availability of funds, and compliance with applicable Federal/State laws. 




DUTIES:  Works closely with the instructor/coordinator in culinary and visitor industry training programs for public and contract classes in the implementation of programs.  Assists in the conceptualizing and designing of training programs, which includes developing curriculum, formulating and monitoring related budgets; marketing; registration and related services to support the program.  Maintains positive relationships with various communities in the college and university system, visitor industry, government and general public through liaison activities.  Assists with the overall marketing efforts of the program that includes the development of the program schedule.  Assists with the recruitment and the evaluation of the part-time continuing education instructors including evaluation of the programs as assigned.  Conducts workshops, short-term training, and other related activities including computer training.  Prepares contract, grant agreements and applications; supervises project activities.  Maintains records of programs and prepares related information and reports for planning and budgetary purposes. 


PRIMARY QUALIFICATIONS: EDUCATION/TRAINING:  Associate’s Degree from an accredited community college in Culinary Arts. (At least four (4) years of experience in teaching full-time for a culinary program may substitute for an Associate’s Degree).  EXPERIENCE:  At least one (1) year of progressively responsible experience with responsibilities for coordinating culinary non-credit programs.  ABIL/KNOW/SKILLS:  Considerable working knowledge of principles, practices, and techniques in the culinary/pastry arts 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 culinary/pastry arts.  Considerable knowledge of the principles and practices of the culinary industry, visitor industry, or community college continuing education non-credit programs.  Considerable knowledge of the methods, materials, procedures, and techniques utilized in the educational support of developing, implementing, and/or marketing training programs for the public and contract classes.  Demonstrated ability to resolve a wide range of complex problems using 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.  Ability to understand and follow complex oral and written instructions.  Ability to prepare and maintain comprehensive records and to prepare routine reports.  Ability to establish and maintain rapport with students, faculty, and the public served.  Ability to develop and administer programs.  Ability to communicate effectively verbally and in writing and problem solving.  Must possess a valid driver’s license (and if use of personal vehicle on the job is required, must also have valid personal driver’s insurance equivalent to Hawai‘i’s No-Fault Driver’s Insurance) and maintain throughout the duration of employment.  PHYSICAL/MEDICAL REQUIREMENTS:  Post Offer/Employment Condition:  Must be able to obtain tuberculosis (TB) clearance. POLICY AND/OR REGULATORY REQUIREMENTS:  As a condition of employment, employee will be subject to all applicable RCUH policies and procedures and, as applicable, subject to University of Hawai‘i's and/or business entity's policies and procedures.  Violation of RCUH's, UH's, or business entity's policies and/or procedures or applicable State or Federal laws and/or regulations may lead to disciplinary action (including, but not limited to possible termination of employment, personal fines, civil and/or criminal penalties, etc.).  


SECONDARY QUALIFICATIONS:  Considerable knowledge of computer usage in the management and delivery of educational programs.  Experience in coordinating culinary/pastry arts non-credit courses.  Experience in marketing courses and/or programs to individuals, businesses and governmental agencies.  Industry experience in Culinary and/or Pastry Arts. 


INQUIRIES:  Ronald Takahashi 734-9485 (Oahu). 


APPLICATION REQUIREMENTS: Please go to www.rcuh.com and click on “Job Postings.” You must submit the following documents online to be considered for the position: 1) Cover Letter, 2) Resume, 3) Salary History, 4) Supervisory References, 5) Copy of Degree(s)/Transcript(s)/Certificate(s). All online applications must be submitted/received by the closing date (11:59 P.M. Hawai‘i Standard Time/RCUH receipt time) as stated on the job posting. If you do not have access to our system and the closing date is imminent, you may send additional documents to rcuh_employment@rcuh.com. If you have questions on the application process and/or need assistance, please call (808)956-8344 or (808)956-0872. 


CLOSING DATE:  September 15, 2018. 


RCUH’s mission is to support and enhance research, development and training in Hawai‘i, with a focus on the University ofHawai‘i.


Equal Opportunities Employer – Minorities/Women/Disability/Veteran.