Assistant Director of Hospitality Operations

Profile

Work type:
Full Time Administrative
Location:
Indianapolis, IN
Categories:
Administrative/Professional, Food Services
General Description of Position:
This position serves as support to the Associate Director of Hospitality Operations with ordering, organizing, and accounting for all goods purchased to support Hospitality operations and directing part-time staff in preparing perishable and non-perishable goods for lab classes and Hospitality departmental activities.
Major Responsibilities:
Primary functions include:
Engage in behaviors that create an inclusive environment in which all people are valued and supported.
Meet with hospitality faculty to determine lab class needs in advance and organize the information to facilitate the ordering process for the Associate Director of Hospitality Operations.
ChefTec software use in determining appropriate supplies needed to support lab-based courses in alignment with learning objectives.
Supervising the receiving, storing and issuing of supplies ordered for Hospitality operations and making sure the supplies are inventoried and allocated for their intended use.
Direct proper distribution of products to the appropriate labs so they are used for their intended purposes.
Assists in coordinating new hire HR process for part-time and work study staff.
Recording and reporting of revenue from departmental revenue centers in coordination with the Ivy Tech business office.
Receiving invoices for items ordered, and reporting the invoices as expenses in coordination with the Ivy Tech business office.
Provide monthly inventory to Associate Director of Hospitality Operations for use in departmental budget reporting.
Provide lab support for Hospitality classrooms and labs including maintaining a safe, clean, and orderly lab environment with appropriate equipment and supplies.
Monitoring lab equipment and reporting maintenance needs in alignment with facilities support standards.
Conduct routine lab inspections to make sure lab supplies are being stored properly and that lab cleaning and supply storage meets the standards of the Marion County Health Department.
Follow departmental processes for determining lab needs, utilizing the ChefTech system; maintaining and implementing changes required to determine lab needs in advance of classes to facilitate accurate purchasing processes.
Supervise part-time and/or work study support staff to maintain instructional supplies in lab areas and provide work performance feedback to the lab support staff.
This is not to be construed as an exhaustive list. Other duties logically associated with this position may be assigned. All responsibilities will be conducted within the parameters of the Family Educational Rights and Privacy Act (FERPA), other applicable regulatory requirements, and professional standards.
Minimum Qualifications:
Associate degree in Hospitality/Culinary studies preferred.
Minimum 3 years commercial food service experience required
ServSafe Food Protection Manager Certification required
Must be able to lift 50lbs. and able to stand and work for up to 8 hours at a time
Other Requirements:
Must demonstrate ability to promote an inclusive environment that reflects the broad diversity and backgrounds represented by our students and employees and which every individual feels respected and valued.
Special Instructions to Applicants:
Advertised:
20 Apr 2023
US Eastern Daylight Time
Applications close:

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