"Lab Associate II - Hospitality"

Henry Ford College presents an opportunity for a Lab Associate II - Hospitality.

This position supports teaching and learning in the Hospitality Studies labs by performing tasks in the front of the house and back of the house. Cleans and organizes equipment and wares. Serves restaurant customers, handles cash and payments. Direct the students with respect to good sanitation and hygiene in the laboratory/dining room. Assists with food and supplies storage and rotation. Practices Serv-Safe standards. Provides high quality service to internal and external customers.

Hours: This is a 11-month, 37.5 hours per week position, 9 am - 5:00 pm Monday - Friday

The most successful candidate will have a career that reflects the following:

• Associate's Degree in Culinary Arts or Hotel/Restaurant Management or equivalent combination of education and experience.
• Current Serv-Safe Certifications required.
• Knowledge of Microsoft office.

Interpersonal Skills- Treats students, staff, faculty, and the community with courtesy, sensitivity, and respect. Considers and responds appropriately to the needs and feelings of different people in different situations.

Communication - Ability to carry out verbal and written directions and to effectively communicate to HFC stakeholders. Understands and adheres to HFC policies and procedures. Ability to maintain confidentiality and security of sensitive information, files, and data.

Integrity/Honesty - Contributes to maintaining the integrity of the organization; displays high standards of ethical conduct and understands the impact of violating these standards on an organization, self, and others; is trustworthy.

Continual Learning - Assesses and recognizes own strengths and weaknesses; pursues self-development.

Public Service Motivation - Shows a commitment to serve the public. Ensures that actions meet public needs; aligns organizational objectives and practices with public interests

Leveraging Diversity- Fosters an inclusive workplace where diversity and individual differences are valued and leveraged to achieve the vision and mission of the organization.

Candidates must demonstrate proficiency in:

• Organizational skills with the ability to recognize and follow through on priorities in a timely manner.
• 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, communicate via email.
• Perform other related duties as assigned by the lead instructor of the Hospitality Studies program.
• Spend Time Walking - Continually or almost continually.
• Ability to lift 40 lbs. Work in cold temperatures, (coolers, freezers).
• Work in hot temperatures (kitchen, dish room).
• Work in wet areas (dish room, scullery).
• Bend, lift, work on a ladder/step stool.
• Work with food service chemicals.
• Work with all types of food items (seafood, nuts, meats).

Additional Unique 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.

• Clean the kitchen lab equipment and report any needed repairs or maintenance.
• Utilize proper personal protective equipment (such as safety glasses and gloves) while working with hazardous materials.
• Label and properly secure all food service chemicals when removed from original containers.
• Maintain organization of dry storage, walk-in cooler, and walk-in freezer areas. Prepare areas for anticipated deliveries using FIFO.
• Secure food and supplies in appropriate areas and organize in-process and leftover food as directed.
• Launder kitchen towels throughout the day and maintain cleanliness in washing and storage areas.
• Serve customers in the restaurant; handle cash; and use the POS system.
• Maintain cash drawers and assist with daily financial accounts for the restaurant in accordance with college procedures.
• Maintain ServSafe and ServSafe Alcohol certification.
• Assist with buffet and catering setups as directed.
• Assist instructors with laboratory work and students in the culinary facilities.
• Observe, coach, and assist students in the hospitality facilities while they are performing assignments as specified by the instructor.
• Ensure safe work habits and procedures in the use of commercial food service equipment.
• Organize stations for proper sanitation of the silverware, chargers, and glassware used to set up the dining room.
• Operate and break down pop-up food service outlets.
• Please record the Record invoices, forward them to the accounts payable department, and prepare the monthly departmental report.
• Take a weekly inventory of food and supplies, order these items from suppliers, prepare Voucher Request Forms for house charges, and send them to the appropriate campus departments.
• Assist in delegating duties to the co-op and work-study students.
• Supervise the locker distribution by keeping records of lock numbers and combinations and the student the locker and lock are assigned to.
• Perform other related duties as assigned by the Lead Instructor of the Hospitality program.