Coordinator II, Hospitality

Monroe Community College; City of Rochester (NY); On-site; USD 60,000 - 66,000; Full time

Benefits offered by this job

Flexible Work Policy

Remote-work options within NY

Job summary

Monroe Community College seeks a Hospitality Department Coordinator II to organize and operate the hospitality and culinary laboratories under the Hospitality Department. The role collaborates with faculty and reports to the Department Chair, focusing on lab setup, safety, budgeting, and procurement.

Responsibilities include vendor management, inventory, invoicing, and event support, alongside supervising student workers.

Qualifications

• Earned a bachelor's degree in culinary arts/hospitality management or related field.
• Food service/general purchasing experience.
• ServSafe Certification.
• Ability to lead and manage support staff and student workers.
• Excellent communication, customer service, and basic computer skills.
• Familiarity with general culinary terms and procedures.
• Ability to work independently.
• Valid Driver's License.

Responsibilities

• Assist faculty and students in the laboratory with daily lab support, setup, organization and sanitation.
• Prepare and sanitize food laboratories for instruction daily.
• Maintain facilities in safety and sanitation compliance.
• Manage vendor relationships and solicit quotes for food, supplies, and equipment.
• Procure departmental and classroom food, supplies, and equipment.
• Place, receive, and store product orders; track deliveries.
• Schedule repairs and maintenance for equipment.
• Prepare invoices and track department vs. expenses.
• Monitor budgets and assist in the departmental budget process.
• Conduct physical inventory and develop monthly P&L statements.
• Report monthly food cost expenses to instructors.
• Prepare semiannual financial statements for the chair.
• Support departmental events and summer culinary camps.
• Recruit, hire, train, supervise student aides.
• Adhere to College Code of Conduct and promote inclusive environment.
• Maintain technological competencies used by the College.

Skills

Leadership & supervision

Communication

Customer service

Computer skills

Culinary terminology

Independent work

Driver's license

Education

Bachelor's degree in culinary arts / hospitality management or related field

ServSafe Certification

American Culinary Federation certification

Job description

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. Thisincludes seeking ongoing training in diversity, equity and inclusion to better serve students.

Requirements:

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.
• ServSafe 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.

Additional Information:

Salary: Salary is determined based on experience, internal equity, and college budget. This position has a range of $60,000 to $65,508 and is based on these factors.

MCC offers a Flexible Work Policy for benefit-eligible employees. Types of flexible work arrangements include flextime/staggered shifts, remote work/telecommuting, and compressed work schedule. The availability of flexible work arrangements varies by division, department, and position, based upon business and operational needs. Limitations to flexible work arrangements are outlined in the official policy.

Physical Demands and Working Conditions:The physical demands and working conditions described below are representative of those that must be met by an individual to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This position is primarily on your feet for long periods of time; the position requires regularly moving and lifting items up to 50 pounds and does require a valid NYS driver's license. There is regular travel to local procurement establishments utilizing a personal vehicle.

Prohibition of Remote Work Outside New York State: Remote work locations outside New York State are not authorized by the College due to out-of-state tax and regulatory implications. In limited circumstances, prompted by business or operational needs, the College may approve requests to work remotely outside of New York State, on a short-term, temporary basis.

Monroe Community College prohibits discrimination based on race, color, religion, sex, sexual orientation, pregnancy, familial status, gender identity or expression, age, genetic information, national or ethnic origin, physical or mental disability, marital status, veteran status, domestic violence, victim status, criminal conviction, or any other characteristic or status protected by state or federal laws or College policy in admissions, employment, and treatment of students and employees, or in any aspect of the business of the College.