· Check the quality of raw and cooked food products to ensure that standards are met.
· Monitor sanitation practices to ensure that employees follow standards and regulations.
· Check the quantity and quality of received products.
· Order or requisition food and other supplies needed to ensure efficient operation.
· Supervise and coordinate activities of cooks and workers engaged in food preparation while meeting designated payroll costs.
· Responsible for banquet organization to reach goals of fast and efficient functionality of service.
· Inspect supplies, equipment, and work areas to ensure conformance to established standards.
· Determine how food should be presented and create decorative food displays.
· Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
· Estimate amounts and costs of required supplies, such as food and ingredients while meeting food /labor cost goals.
· Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
· Instruct, as Adjunct Faculty, one course within The Hospitality Arts Program each academic year, as part of the staff-member’s standard compensation package. Staff-members will also be permitted to instruct, as Adjunct Faculty, a maximum of twice per academic year, at the request of the staff member and with the permission of both The Hotel General Manager and The Chair of the Hospitality Arts Program. Any such additional course taught will be compensated at prevailing rates for Adjunct Faculty, who are also full-time, exempt employees of the College.
· Regular and consistent attendance at work.
· Perform other related work duties as assigned.
MENTOR ESSENTIAL DUTIES/ RESPONSIBILITIES:
· Serve as professional role model.
· Attend Mentor orientation prior to the practicum.
· Understand objectives and expectations for the practicum.
· Assist students in achieving course objectives.
· Coach and nurture student in performance of skills.
· Document observations of performance & progress in timely fashion, utilizing forms provided.
· Supervise students and provide feedback on performance, as required.
· Complete evaluation tools in timely manner, evaluate and report student performance to the Hospitality Program faculty.
· Serve as a resource for students: answer questions and provide guidance during the practicum.
· Calculate student hours to ensure that the required hours for the practicum have been met.
· Meet with Hospitality Program faculty to submit student evaluations, hours, and other collaboration.
· Ensure adherence to all regulatory requirements, including the health code.
· Serve as Adjunct Faculty within the Hospitality Program a minimum of once per year, no more than once per semester.
· Be able and willing to represent the College in the most positive manner with prospective, former and current students, clients, suppliers and the community we serve.
· Exhibits and models professional conduct for students at all times and in all settings.
· Promotes trust and respect between students, faculty, college and professional staff.
· Assists students in identifying strengths and areas for improvement.
· Acts as a facilitator of learning; discusses, questions, and oversees student learning.
· Expresses high expectations of student performance concurrent with course objectives.
· Maintains confidentiality.
· Expresses and demonstrates high standards of hospitality and service at all times.
· Stays current with industry and educational trends.
· Welcome, value, and nurture people of all backgrounds, perspectives, and experiences, as well as support and promote an environment that accepts differences.
GENERAL PHYSICAL ACTIVITIES WITH OR WITHOUT A REASONABLE ACCOMMODATION:
Position involves sitting, standing, and/or walking constantly (67-100%). Constant (67-100%) talking to or listening to persons over the phone or face to face. Constant (67-100%) reaching with hands/arms, lifting, dexterity, grasping, repetitive motions, and use of hands. Constant tasting or smelling (67-100%). Climbing, balancing, stooping, kneeling, crouching, or crawling occasionally (10-33%). Exerting up to 50 pounds constantly (67-100%).
The following physical conditions and hazards may be encountered while working in this position:
· Indoor environment
Moisture and/or humidity
Moving mechanical parts
The statements contained herein reflect general details as necessary to describe the essential job duties/responsibilities and performance expectations of the job, which should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned.