Schedule Information: Monday 8:00am – 1:00pm and Tuesday – Thursday 10:00am – 3:00pm
Hours Per Week: 20
Benefits: Prorated Sick & Vacation; Holiday Pay; and 2 Harper Tuition Waivers per semester
Duties of Position: Responsible for upkeep and organization of the facilities and instructional supplies of the Hospitality Management Programs, including the preparation, distribution, storage, inventory and requisition of departmental supplies and materials. Works with faculty and students in an instructional setting. Coordinates the use of all culinary equipment.
Provides assistance to instructors with lab and Dining Room preparations and student projects.
Assists faculty in lab set up and assists students with safety procedures in classroom.
Provides light cleaning and minor adjustments of department equipment. Schedules maintenance appointments as necessary
Assists in identifying equipment needed for departmental relevancy and safety, both consumable and capital expenses.
Assists 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.
Maintains the Hospitality Program webpages with updates of weekly Dining Room menus and other departmental notices.
Manages The Dining Room reservations for on- and off-campus guests.
Assists in disseminating federal, state & college rules and regulations related to the industry.
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 department chair.
Performs related duties as assigned.
Working Conditions: 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, and organizing kitchen equipment. Must be able to lift and transport a minimum of 40 lbs. Some evening and weekend work may be required.
Educational Requirements: Certificate in Hospitality Management, Culinary Arts or related field preferred. Associate degree in one of the mentioned areas or equivalent work experience preferred..
Experience Requirements: 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 spreadsheet and word document software required. Familiarity with Oracle, Banner, Adobe Professional, and/or Microsoft Teams preferred. Experience in a higher education setting preferred.
Application Review Dates: Applications are accepted until the position is filled though priority will be given to applications received on or before: August 24, 2023.
Required Documents: ***A resume and cover letter are required to complete the application process***
* Official transcripts required upon hire
* Employment is contingent upon Criminal Background Check.
* Employment sponsorship is not available.