Characteristic Duties:
Provides support to instructors with lab, lab preparation (including services in The Dining Room) and student projects.
Assists faculty in lab set up and assists students with safety procedures in classroom. Guides students in tutorial setting.
Provides cleaning and minor adjustments of department equipment. Schedules maintenance appointments as necessary, either through third party providers or Harper facilities.
Assists in identifying equipment needed for departmental relevancy and safety, both consumable and capital expenses.
Supports faculty in selecting and ordering supplies, both perishable and shelf stable.
Ensures the maintenance of the laboratories and storage areas by inventorying, ordering, unpacking, and storing of supplies and equipment.
In partnership with the Program Coordinator, monitors departmental budget and purchase orders.
Participates in program workshops, information sessions, recruitment and special events to assist with the promotion and visibility of the Hospitality Program.
Provides an initial point of contact for the college community for directing inquiries to appropriate program faculty.
Provides direction to student aides to ensure maximum efficiency in their daily tasks.
Monitors and assists in the maintenance of industry credentials and certifications.
Ensures that all equipment, tools and supplies are in order and secure before leaving the laboratory.
Performs clerical assignments, such as making copies, filing documents, preparing reports, etc., and other duties as assigned by the Program Coordinator.
Performs related duties as assigned.
Working Conditions/Physical Requirements:
Work is primarily indoors in a kitchen setting. A major portion of the work is physical including standing, stooping, using step stool to stock supplies, traveling between classrooms and buildings as well as organizing kitchen and kitchen equipment. Must be able to lift and transport a minimum of 50 lbs. Some evening and weekend work may be required.
Equipment/Tools Used:
Works with standard commercial kitchen tools and appliances to aid in student project development and perform light maintenance and adjustments on departmental machinery and equipment. Utilizes computers and standard office equipment.
Supervision:
Under the general supervision of the Program Coordinator and reports to the CTP Operations Manager. The Program Coordinator will provide oral and written instructions and guidance. Assists and supports any hospitality and culinary instructors.
Minimum Acceptable Qualifications:
Education: Certificate in Hospitality Management, Culinary Arts or related field preferred. Associate degree in one of the mentioned areas or equivalent work experience and/or certification/degree preferred.
Experience: Working knowledge and demonstrated skills in using specific food preparation equipment and previous experience working in a commercial kitchen. Experience in inventory control, order planning and safe food storage. At least 2 years work experience in Hotel or Restaurant industry. Working knowledge of Microsoft software, including Excel and Word required. Familiarity with Oracle, Banner, Adobe Professional, and/or Microsoft Teams preferred. Experience in higher education setting preferred. ServSafe certified preferred.
