Coordinator II, Hospitality

The Hospitality Department Coordinator II is responsible for the organization and operation of the hospitality and culinary laboratories within the Hospitality Department. The position works directly and indirectly with Hospitality Department Faculty, reporting to the Hospitality Department Chair.

Examples of

Duties & Responsibilities:

• Provides assistance to the faculty and students in the laboratory with daily classroom lab support, set-up, organization and sanitation.
• Cleans, organizes, prepares, and equips the food laboratories for classroom instruction on a daily basis, which may include lifting, moving, and set-up of food, supplies, and equipment.
• Maintains facilities in compliance with safety and sanitation requirements, including communication with Facilities Management and Pest Control Operators.
• Responsible for vendor relationship management; research vendors and solicit price quotations for food, supplies, and equipment on a regular basis or as needed to ensure competitive pricing.
• Responsible for the procurement process for the acquisition of departmental and classroom-related food, supplies, and equipment.
• Responsible for placing, receiving, and storing all product orders, maintaining records of delivery, and following generally accepted HACCP and sanitation procedures.
• Responsible for scheduling all repairs and general maintenance of equipment.
• Prepares invoices for payment, submitting to the Controller's Office for processing. Separates and tracks purchases from each invoice, and prepares a report reflecting departmental vs. Food For Thought expenses.
• Regularly monitors departmental and Food For Thought budgets; adjusting encumbrances as needed.
• Assists in the departmental budget process, working with the Department Chair.
• Conducts physical inventory in the Food For Thought food lab and develops a monthly profit and loss statement.
• Conducts physical inventory in the Department lab. Calculates and reports monthly food cost expenses by class for all laboratory-based classes, communicating these reports with lab instructors.
• Prepares for the chairperson a semiannual financial statement of classroom expenses, which will include money allocated by class.

Secondary Functions:

• Provides assistance with departmental specialty events.
• Provides assistance with summer culinary camps.
• Recruits, hires, trains, supervises, and maintains work records for student aides and culinary/hospitality assistants.
• Performs other duties and responsibilities assigned by the Hospitality Department Chair.
• Adheres to the College Code of Conduct.
• Contributes to, supports, and maintains an equitable, inclusive, and collaborative College environment.
• Maintains technological competencies utilized by the College.
• Commits to the philosophy of a comprehensive community college.
• Commits to professional growth. This includes seeking ongoing training in diversity, equity and inclusion to better serve students.

Required Qualifications:

• Earned a bachelor's degree in culinary arts/hospitality management or a related field from a regionally accredited higher education institution or equivalent work experience.
• Food service/general purchasing experience.
• Serv Safe Certification.
• Ability to lead and manage support staff and student workers.
• Must have excellent communication, customer service, and basic computer skills.
• Familiarity with general culinary terms and procedures.
• Must have the ability to work independently.
• Valid Driver's License.

Preferred Qualifications:

• Teaching or training experience.
• American Culinary Federation certification.
• Bilingual and able to read, write, and speak Spanish or other languages, proficiently.

Salary: Salary is determined based on experience, internal equity, and college budget.…