"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, 37.5hours per week position.

Hours: (Benefit-eligible)

• Monday: 8:00 am - 2:30pm
• Tuesday: 10:00 am - 4:00 pm
• Wednesday: 11:00 am - 4:00 pm and 5-9:30 pm
• Thursdays: 11:00 am - 4:00 pm and 5:00 pm -9:30 pm
• Fridays: 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 ServSafe.

Candidates must demonstrate proficiency in:

• 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.

Position- Specific Competencies:

• 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.

Additional Unique Competencies (Department & HFC Core Competencies):

• 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-Self-management is the 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, requiring leaders and employees to possess this valuable competency.
• Customer Experience - Anticipates and meets the needs of both internal and external customers including students, staff, and the community. Delivers high-quality services; is committed to continuous improvement.
• Innovative Thinking -Develops useful ideas that are new, better, or unique. · Introduces new ways of looking at problems.

All positions at Henry Ford College are also expected to demonstrate the following HFC Core Competencies:

• Public Service Motivation - Shows a commitment to serve the public. Ensures that actions meet public needs; aligns organizational objectives and practices with public interests.
• Respect - Demonstrates collaboration and teamwork; values diversity and inclusiveness; practices transparency; shows compassion and empathy; and remains engaged and committed to shared goals.
• Passion - Displays enthusiasm for teaching and learning; seeks diverse perspectives and ideas; creates a student-centered environment; and pursues excellence in all that we do.
• Ingenuity - Is agile, flexible, and responsive; pursues discovery and innovation; uses data and evidence to guide decisions; and continuously reimagines the future.
• Integrity - Upholds high ethical standards; maintains trust; and recognizes the impact of one's actions on the institution and community.

Reporting directly to the Associate Dean for Business and Economics, CIS, Cisco, and Cybersecurity, and Culinary Arts +Hospitality Management and working collaboratively with the Culinary Arts + Hospitality Management faculty, and Lab Technicians the Food Service Associate will:

• Maintain satisfactory sanitation in the kitchen and serving area.
• Maintain proper level of stock at the food stations and serving area.
• Prepare and keep all necessary paperwork and documentation relating to bulk and packaged food and equipment maintenance.
• Assist other positions as needed or directed.
• Clean kitchen lab equipment as assigned, report equipment repair or maintenance as needed.
• Utilize proper personal protective equipment (safety glasses, gloves, etc.) while working with food service cleaning chemicals.
• Label and properly secure all food service chemicals when removed from original containers.
• Prepare areas for anticipated deliveries using FIFO.
• Secure food and supplies in appropriate areas.
• Launder kitchen towels throughout the day, maintain cleanliness of washing and storage areas.
• Perform other duties as assigned within the scope of qualifications and training.