Food Service Associate - Hospitality; PT

Henry Ford College presents an opportunity for a part-time, Hospitality, Food Service Associate.

The part-time, 10-month Food Service Associate (FSA) is a member of the Hospitality Department. The food service associate contributes to the teaching and learning process in the hospitality studies labs by carrying out tasks both in front and back of the house. The FSA cleans and organizes the dining and kitchen area, equipment, dishwashing, and tools.

This is a 10-month, 37.5 hours per week position.

• Monday: 8:00 am - 2:30 pm
• Tuesday: 10:00 am - 4:00 pm
• Wednesday: 11:00 am - 4:00 pm and 5:00 pm - 9:30 pm
• Thursday: 11:00 am - 4:00 pm and 5:00 pm - 9:30 pm
• Friday: 8:00 am - 3:30 pm

The most successful candidate will have a career that reflects the following competencies and qualifications. However, education, experience, and training that demonstrates proficiency and the ability to perform the essential duties will be evaluated for equivalency to the education, competencies, and experience qualifications listed below.

• Earned high school diploma or equivalent.
• Experience in a fast‑paced restaurant/deli/pizzeria.
• Certified in Serv Safe.

• Demonstrated organizational skills with the ability to recognize and follow through on priorities in a timely manner.
• Demonstrated ability to handle critical situations between customers, students, instructors, and staff.
• Service orientation: actively looking for ways to help people.
• Attentiveness Monitor processes, materials, or surroundings.
• Answer telephones, check voice mail, take messages, and communicate via email.
• Perform other related tasks as assigned by the Hospitality Studies program's lead instructor.

• Building Relationships: Seeks opportunities to make contacts and build relationships, including through organizational events, social events, external organizations, and professional activities.
• Operations Support: Knowledge of procedures to ensure production or delivery of products and services, including tools and mechanisms for distributing new or enhanced software.
• Attention to Detail: Is thorough when performing work and conscientious about attending to detail.
• Agility: Bends, stretches, twists, or reaches out with the body, arms, or legs.
• Accountability: Holds self and others accountable for measurable high‑quality, timely, and cost‑effective results. Determines objectives, sets priorities, and delegates work. Accepts responsibility for mistakes. Complies with established control systems and rules.
• Helping: Pitches in to help support when workload is high; minimizes disruptions and helps others overcome bureaucratic work obstacles; works with leaders in other organizational units to keep work flowing smoothly.
• Interpersonal
  
  Skills:
  
  Shows understanding, friendliness, courtesy, tact, empathy, concern, and politeness to others; develops and maintains effective relationships with others; may include effectively dealing with individuals who are difficult, hostile, or distressed; relates well to people from varied backgrounds and different situations; is sensitive to cultural diversity, race, gender, disabilities, and other individual differences.
• Listening: Receives, attends to, interprets, and responds to verbal messages and other cues such as body language in ways that are appropriate to listeners and situations.

• Dependability and Reliability: Behaves consistently and predictably; is reliable, responsible and dependable in fulfilling obligations; diligently follows through on commitments and consistently meets deadlines.
• Problem Solving and Decision‑Making: Identify the Problem. Anticipate or recognize the existence of a problem. Identify the nature of the problem by analyzing its component parts and defining critical issues. Locate, obtain, and review information relevant to the problem.
• Self‑Management: Ability to prioritize goals, decide what must be done, and be accountable to complete the necessary actions. In the future, the need for quality self‑management will increase, as more work will be done remotely,…