HENRY FORD COMMUNITY COLLEGE

FOOD SERVICE ASSISTANT – HOSPITALITY STUDIES

Compensation and Work Schedule

The starting hourly pay rate for this part-time position is $9.66.    This is a part-time, 10-month position, 19 hours per week.  A health benefit package is not included.   Scheduled work hours are as follows:

Tuesday                          10:30 a.m. to 4:30 p.m.  (½ hr. break)

Wednesday                     12:00 p.m. to 5:00 p.m.  (½ hr. break) & 6:00 pm – 9:30 pm

Thursday                         10:30 p.m. to 4:30 p.m.  (½ hr. break)

Job Summary

In addition to all regularly assigned performance responsibilities, this position is primarily responsible for assisting instructors, instructional technicians, co-op and college work study students.  The major duties are the maintenance of equipment in the Hospitality Studies department and practicing Serv-Save regulations set by the Wayne County Health Department.

Qualifications

Academic Preparation

1. High school diploma or equivalent required.  
2. Serv-Safe Certification is highly recommended. 
3. Passing scores on English language, math skills test, and food service assistant test.

Professional Experience

1. Banquet experience – room set-up and inventory of equipment, preferred.

Personal Qualifications

1. Ability to be trained to operate equipment used in the Food Service kitchen and serving area.
2. Demonstrated ability to cooperate with management, fellow employees, and students in the program.
3. Demonstrated ability to learn the techniques and methods of food preparation.  
4. Demonstrated ability to follow verbal and written instructions.
5. Ability to lift 40 lbs.

Specific Job Duties and Responsibilities: 

1. Maintain sanitation of major kitchen laboratory equipment.
2. Under the supervision of the instructor, assist Hospitality Studies Staff with preparing foods including set up, preparation, delivery, inventory, and clean-up.
3. Maintain satisfactory sanitation in the kitchen and serving area. 
4. Maintain and organize store-rooms, walk-ins, dining service station, dish-room, and scullery area.
5. Prepare and keep all necessary paperwork and/or documentation relating to bulk food, packaged food, and equipment maintenance. 
6. Assist in positions as needed or directed. 
7. Wrap and store food and baked items at the end of the day.
8. Order cleaning supplies and cleaning equipment.
9. Daily laundry of towels.
10. Operate dish machine as needed (break-down/sort/rack/put-away and follow proper sanitation temperatures).
11. Set-up, operate, and break down Pot and Pan Washing Sinks and control sanitation temperatures.
12. Assist in occasional Hospitality Studies special events (which are outside regular scheduled hours).
13. Assist in setting up for bake sales and (Food-On-The Run) outside the Fifty-One O One Restaurant. 
14. Performing cash handling duties including running the cash register; and assist students on guest’s services pertaining to sales.
15. Inventory banquet equipment and set-up catering equipment for special events.
16. Contact local food and equipment vendors to check if specific products are in stock.
17. Perform other duties as assigned by Lead Instructor and Chef Instructors.

Application Procedure

For full consideration, all application materials must be received in the Office of Human Resources by 4:30 p.m., July 31, 2008.  The application packet must include all of the following: a cover letter, resume, and three letters of recommendation with telephone numbers.   The application packet should be sent to:

Ms. Lynn Borczon, Supervisor

Office of Human Resources

Henry Ford Community College

5101 Evergreen Road

Dearborn MI   48128

EOE