Instructional Hospitality and Tourism Specialist - Cherry Creek Innovation Campus

FLSA: Non-Exempt

SALARY SCHEDULE: Educational Support Personnel | Link to https://www.cherrycreekschools.org/Page/2906

PAY GRADE: Range 6

BENEFITS: Our employee benefits package includes medical insurance, dental insurance, vision insurance, health savings accounts, flexible spending accounts, life insurance, accidental death and dismemberment, long-term disability, critical illness insurance, and accident insurance. Visit our website for full details.

SUPERVISOR: Hospitality and Tourism Pathway Lead

LAST UPDATED: 01/13/2022

SUMMARY: Assist hospitality and tourism pathway instructors in all areas including instruction, event coordination, administrative duties, and daily operations.

DUTIES AND RESPONSIBILITIES: The following tasks describe the basic functions of the job and represent the type of work performed. They do not constitute an exhaustive list of the duties and responsibilities performed on the job. The following frequencies and percentage of time spent are approximations only.

• Assist with the pathway’s daily operations, including grocery ordering and procurement, selecting and developing recipes and menus, mise en place, inventory control, lab planning, equipment maintenance, marketing and recruitment, lectures and class demonstrations, modifications and accommodations for students who have IEP/504 plans, and event organization and set-up and tear-down. [Daily, 70%]
• Oversee the Career and Technical Education (CTE) café and lab master cleaning schedules. [Daily, 15%]
• Open and close the kitchen learning labs each day. [Daily, 10%]
• Perform other related duties as assigned or requested. [Daily, 5%]

MINIMUM QUALIFICATIONS:

• Associate’s degree or equivalent.
• Five (5) years hospitality/tourism, event organization, food service, serving, catering, cook, baking, bartending, kitchen management, restaurant management, chef, dietitian, or nutritionist experience.
• Experience supervising food service personnel.
• Experience with high school students, including special education and diverse learners.
• High attention to detail.
• Knowledgeable to ensure all food handling, sanitation, and customer service standards are met.
• Strong understanding of safety and sanitation in the workplace and able to follow safety and sanitation rules, practice safe work habits, and utilize appropriate safety and sanitation equipment.
• Effective student, parent/guardian, and community communication skills and instructional techniques.
• Advanced interpersonal relations and teamwork skills.
• Advanced verbal and written communication skills.
• Advanced organizational skills.
• Ability to evaluate and apply regulations and policies.
• Ability to work independently and collaboratively with others.
• Ability to respond effectively to requests on short notice and to manage multiple priorities
• Ability to work independently and collaboratively with others.
• Ability to maintain confidentiality.
• Ability to effectively supervise personnel.
• Ability to manage multiple concurrent tasks.
• Ability to establish and maintain effective relationships with diverse stakeholder groups.
• Criminal background check and fingerprinting required for hire.

REQUIRED CERTIFICATES, LICENSES, AND REGISTRATIONS:

All certifications, licenses, and registrations must be valid and unexpired.

• Colorado driver’s license.
• CPR and First Aid certification.
• ServSafe Manager or Instructor/Proctor certification.
• Must meet insurability requirements of the Colorado School District Self-Insurance Pool.

PREFERRED QUALIFICATIONS:

• Bachelor's degree.
• Baking experience.
• Experience with event planning, event coordination, and event contracts.
• Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds.
• Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement.

PHYSICAL AND MENTAL DEMANDS & WORK ENVIRONMENT:

• Moderate physical effort.
• Frequent lifting up to 20 pounds.
• Extended periods of standing and/or walking.
• Constant contact and use of kitchen equipment.
• Ability to work in cooler/freezer when needed.
• Must have the physical ability to perform the job.
• Ability to stand, walk, stoop, reach, kneel, and bend.
• Ability to stand for long periods of time.
• Ability to lift, push, and/or pull objects from 5 to 20 pounds.
• Ability to work with frequent interruption and to simultaneously supervise a variety of tasks.
• Moderate noise level.