Food Service Associate - Hospitality
Henry Ford College
Part-time
On-site
Dearborn, Michigan, United States
$15.02 - $17.15 USD hourly
Hospitality
Position Description Summary
Henry Ford College presents an opportunity for a part-time 10-month Food Service Associate.
The part-time, 10-month Food Service Associate (FSA) is a member of the Hospitality Department. The food service associate contributes to the teaching and learning process in the hospitality studies labs by carrying out tasks both in front and back of the house. The FSA cleans and organizes the dining and kitchen area, equipment, dishwashing, and tools.
This is a 10-month, 37.5 hours per week position.
Hours: (Benefit-eligible)
Monday: 8:00 am - 2:30pm
Tuesday: 10:00 am - 4:00 pm
Wednesday: 11:00 am - 4:00 pm and 5-9:30 pm
Thursdays: 11:00 am - 4:00 pm and 5:00 pm -9:30 pm
Fridays: 8:00 am - 3:30 pm
Core Competencies and Qualifications
- Earned high school diploma or equivalent
- Experience in a fast-paced restaurant/deli/pizzeria
- Certified in ServSafe
- Demonstrated organizational skills with the ability to recognize and follow through on prioritiesin a timely manner.
- Demonstrated 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, and communicate via email.
- Perform other related tasks as assigned by the Hospitality Studies program's lead instructor.
- Spend Time Walking—Continually or almost continually.
- Lift upt to 40 pounds.
- Work in cold temperatures (coolers, freezers).
- Work in hot temperatures (kitchen, dish room)
- Work in wet areas (dish room, scullery).
- Bend, lift, and work on a ladder or step stool.
- Work with food service chemicals.
- Work with all types of food items (seafood, nuts, meats).
Building Relationships: Seeks opportunities to make contacts and build relationships, including
through organizational events, social events, external organizations, and professional activities.
Operations Support: Knowledge of procedures to ensure production or delivery of products and
services, including tools and mechanisms for distributing new or enhanced software.
Attention to Detail: Is thorough when performing work and conscientious about attending to detail.
Agility: Bends, stretches, twists, or reaches out with the body, arms, or legs.
Accountability: Holds self and others accountable for measurable high-quality, timely, and cost-
effective results. Determines objectives, sets priorities, and delegates work. Accepts
responsibility for mistakes. Complies with established control systems and rules.
Helping: Pitches in to help support when workload is high; minimizes disruptions and helps others
overcome bureaucratic work obstacles; works with leaders in other organizational units to keep work
flowing smoothly.
Interpersonal Skills: Shows understanding, friendliness, courtesy, tact, empathy,
concern, and politeness to others; develops and maintains effective relationships with others; may
include effectively dealing with individuals who are difficult, hostile, or distressed; relates
well to people from varied backgrounds and different situations; is sensitive to
cultural diversity, race, gender, disabilities, and other individual differences.
Listening: Receives, attends to, interprets, and responds to verbal messages and other cues such as body language in ways that are appropriate to listeners and situations.
Additional Unique Competencies
Dependability and Reliability - Behaves consistently and predictably; is reliable, responsible and dependable infulfilling 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 problemsEssential Duties and Responsibilities including but not limited to
- Clean kitchen lab equipment as assigned, report equipment repair or maintenance as needed.
- Utilize proper personal protective equipment (safety glasses, gloves, etc.) while working with food service cleaningchemicals.
- Label and properly secure all food service chemicals when removed from original containers.
- Prepare areas for anticipated deliveries using FIFO.
- Secure food and supplies in appropriate areas.
- Launder kitchen towels throughout the day, maintain cleanliness of washing and storage areas.
- Other tasks and assignments as directed.
- Maintain satisfactory sanitation in the kitchen and serving area.
- Maintain proper level of stock at the food stations and serving area.
- Prepare and keep all necessary paperwork and documentation relating to bulk and packaged food and equipmentmaintenance.
- Assist other positions as needed or directed.
- Perform other duties as assigned.
Additional Information
While we have attempted to capture the core functional responsibilities in the role, this position description is not meant tobe all inclusive. Therefore, performing additional job-related duties not listed above may be required as assigned.
For applicants viewing this ad from an external site, please go to hfcc.edu/jobs to apply.