Hospitality Lab Operations Coordinator

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

Job summary

Monroe Community College is seeking a coordinated and experienced Hospitality Department Coordinator II to oversee the organization and operation of hospitality and culinary laboratories in Rochester, NY. The role reports to the Hospitality Department Chair and collaborates with faculty to support classroom instruction.

The position requires a bachelor’s degree in culinary arts or related field, ServSafe certification, and strong budget and vendor management skills.

Qualifications

• 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

• Provides daily lab support and setup for hospitality labs.
• Cleans, organizes, and equips food laboratories for instruction.
• Maintains facilities in safety and sanitation compliance per HACCP.
• Handles procurement and vendor price quotations for supplies.
• Places, receives, and tracks all product orders; maintains records.
• Monitors budgets and assists in departmental budgeting; prepares monthly cost reports.
• Prepares invoices for payment and tracks expenses by class.

Skills

ServSafe Certification

Leadership

Communication

Customer service

Independent work

Driver's license

Education

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

Job description

Monroe Community College is seeking a coordinated and experienced Hospitality Department Coordinator II to oversee the organization and operation of hospitality and culinary laboratories in Rochester, NY. The role reports to the Hospitality Department Chair and collaborates with faculty to support classroom instruction.

The position requires a bachelor’s degree in culinary arts or related field, ServSafe certification, and strong budget and vendor management skills.