I. Position Purpose

• Under the direct supervision of the Director, Food Catering and Food Truck, the Diamond

Dogz back of house (BOH) manager serves as both the operations manager and
instructional chef for the Diamond Dogz Diner, a hands-on learning lab and entrepreneurial
venture at Hocking College. The manager/chef works closely with culinary instructors to
support student learning and to ensure the diner, catering, and food truck services operate
efficiently and within industry standards.

Operational Management

• Oversee all daily operations of the Diamond Dogz Diner and Food Truck, including food

production, staffing, customer service, cash handling, and inventory management.

• Coordinate, plan, and execute catering events (on- and off-campus), ensuring quality food

and service delivery.

• Supervise BOH and FOH operations including setup, food safety, and sanitation

procedures.

• Ensure compliance with all Health Department, ODA, and municipal regulations.
• Maintain accurate records for inventory, food production, sales, and expenses.
• Direct the cleaning and maintenance of all kitchen and dining areas and related equipment.
• Attend weekly Food & Beverage team meetings to review upcoming events, guest counts,

and special requirements.

Instructional Support

• Instruct the Catering Lab each semester and provide hands-on learning experiences aligned

with course outcomes.

• Monitor and report student attendance, grades, retention, and performance.
• Participate in classroom observations and program assessment activities.
• Serve as a mentor and academic coach to culinary students.
• Support student recruitment for all Hospitality programs at Hocking College.

Collaborative and Administrative Duties

• Work in partnership with culinary instructors to staff college and external events.
• Assist in the development and implementation of kitchen operations and student-centered

teaching strategies.

• Provide timely updates to the Dean of Workforce Development, Vice President of Academic

Affairs, and Program Manager.

• Perform additional duties as assigned.

II. Qualifications – Education, Experience, and Skills

Education & Certification

• Associate Degree in Culinary Arts, Hospitality Management, or related field required.
• ServSafe Manager certification (or ability to obtain within 60 days of employment) preferred.
• Evidence of ongoing professional development.

Professional Experience

• Minimum of 3 years in food service operations, including experience in catering or kitchen

management.

• Experience working with or mentoring students preferred.

Technical Skills

• Knowledge of kitchen operations, food safety regulations, and industry-standard cooking

methods.

• Proficiency in inventory control and record-keeping.

Instructional & Interpersonal Skills

• Strong verbal and written communication skills.
• Demonstrated ability to work with diverse learners and teaching styles.
• Passion for education, mentorship, and student success.
• Ability to prioritize tasks, meet deadlines, and manage a team.

Soft Skills

• A caring, student-centered attitude.
• Flexible, collaborative team player.
• Positive, professional demeanor.
• Strong attention to detail and follow-through.

Reasonable accommodations may be requested and reviewed according to the Americans with
Disabilities Act (ADA)

I. Position Purpose

• Under the direct supervision of the Director, Food Catering and Food Truck, the Diamon

Collaborative and Administrative Duties

• Work in partnership with culinary instructors to staff college and external events.
• Assist in the development and implementation of kitchen operations and student-centere