Coordinator of Operations for Hospitality Programs
Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $18.75 - $26.75
Work Schedule
Standard Hours
Benefits
NC State Health Plan
NC State Retirement Plan
paid leave
Paid holidays
Cafeteria Plan
educational benefits
Longevity
TRICARE supplement benefits
Job Description
Fayetteville Technical Community College (FTCC) is a leading educational institution committed to providing quality vocational and technical education to a diverse student population. Located in Fayetteville, North Carolina, FTCC offers a wide range of academic programs focused on addressing the workforce needs of the local community and beyond. One of its core strengths lies in its Business Programs Team, which includes specialized hospitality and culinary arts programs designed to prepare students for successful careers in food service management, culinary arts, baking and pastry arts, and hospitality management. The college prides itself on fostering a collaborative environment that supports student learning through innovative instructional methods and hands-on experiences in well-equipped laboratories and kitchens. With a strong commitment to equity, inclusivity, and continuous improvement, FTCC provides students with access to experienced faculty, industry partnerships, and extensive resources that enhance their educational journey and professional development.
FTCC is currently seeking a highly organized and skilled professional to fill the full-time position of Coordinator of Operations for Hospitality Programs. This role is integral to the smooth day-to-day functioning of the Culinary Arts, Baking & Pastry Arts, and Hospitality Management programs. The Coordinator will be responsible for managing various operational components such as instructional laboratory support, purchasing, inventory control, equipment maintenance, facilities management, compliance with regulatory standards, and event coordination. At a starting annual salary of $51,665, this position offers a valuable opportunity to contribute significantly to the success of hospitality programs by ensuring that all operational resources align with departmental goals, fiscal accountability, and instructional priorities.
The Coordinator will work closely with the Department Chair and instructional faculty to maintain efficient and compliant kitchen and laboratory environments that promote student learning. This includes developing standardized operating procedures, performing routine inspections to verify safety and readiness, and ensuring adherence to health and regulatory standards such as ServSafe certifications and local health ordinances. The role also involves coordinating purchases and inventory management to optimize resource use and reduce waste, as well as overseeing departmental events from planning to execution, including collaboration with external partners. Additionally, the Coordinator will provide supervision and guidance to student assistants and work-study participants, maintaining an emphasis on operational excellence and compliance with safety protocols.
Beyond core duties, the Coordinator acts as a liaison with the Cumberland County Health Department, maintaining inspection-ready records and ensuring adherence to first aid, OSHA, workers' compensation, and emergency response procedures. This position demands a proactive approach toward continuous improvement through professional development and staying current with industry best practices and technological advancements. Overall, the role is vital in supporting FTCC's commitment to delivering outstanding hospitality education and operational excellence that empowers students and aligns with institutional mission and community needs.
FTCC is currently seeking a highly organized and skilled professional to fill the full-time position of Coordinator of Operations for Hospitality Programs. This role is integral to the smooth day-to-day functioning of the Culinary Arts, Baking & Pastry Arts, and Hospitality Management programs. The Coordinator will be responsible for managing various operational components such as instructional laboratory support, purchasing, inventory control, equipment maintenance, facilities management, compliance with regulatory standards, and event coordination. At a starting annual salary of $51,665, this position offers a valuable opportunity to contribute significantly to the success of hospitality programs by ensuring that all operational resources align with departmental goals, fiscal accountability, and instructional priorities.
The Coordinator will work closely with the Department Chair and instructional faculty to maintain efficient and compliant kitchen and laboratory environments that promote student learning. This includes developing standardized operating procedures, performing routine inspections to verify safety and readiness, and ensuring adherence to health and regulatory standards such as ServSafe certifications and local health ordinances. The role also involves coordinating purchases and inventory management to optimize resource use and reduce waste, as well as overseeing departmental events from planning to execution, including collaboration with external partners. Additionally, the Coordinator will provide supervision and guidance to student assistants and work-study participants, maintaining an emphasis on operational excellence and compliance with safety protocols.
Beyond core duties, the Coordinator acts as a liaison with the Cumberland County Health Department, maintaining inspection-ready records and ensuring adherence to first aid, OSHA, workers' compensation, and emergency response procedures. This position demands a proactive approach toward continuous improvement through professional development and staying current with industry best practices and technological advancements. Overall, the role is vital in supporting FTCC's commitment to delivering outstanding hospitality education and operational excellence that empowers students and aligns with institutional mission and community needs.
Job Requirements
- An Associate's degree in Culinary Arts, Food Service Management, Hospitality Management or related field
- A high school diploma with 5 years of extensive experience in the food service industry, well documented in the application packet, may be considered in lieu of the degree requirement
- Two years of increasingly responsible experience working in the food service industry
- Current ServSafe certification or obtained within the first 60 days of employment
- First Aid and Safety certification or obtained within the first 60 days of employment
Job Qualifications
- An Associate's degree in Culinary Arts, Food Service Management, Hospitality Management or related field
- Two years of increasingly responsible experience working in the food service industry
- Current ServSafe certification or obtained within the first 60 days of employment
- First Aid and Safety certification or obtained within the first 60 days of employment
Job Duties
- Develop and maintain standardized operating procedures, documentation, and administrative systems that support departmental and kitchen operations, event coordination, compliance, reporting, and continuous improvement
- Analyze operational problems, evaluate solutions, and recommend actions that support departmental goals, instructional priorities, and operational efficiency
- Research, evaluate, and recommend equipment, operational technologies, and industry best practices that improve kitchen operations, purchasing, inventory management, compliance, fiscal accountability, and student learning
- Coordinate and maintain departmental safety, sanitation, and regulatory compliance procedures for instructional laboratories, food storage areas, support spaces, and approved culinary/hospitality events in accordance with local health ordinances, ServSafe standards, college policies, and departmental procedures
- Conduct routine inspections of instructional laboratories, food storage areas, equipment, and support spaces to verify operational readiness and compliance
- Maintain a professional relationship with the Cumberland County Health Department and keep current, inspection-ready records of permits, training documentation, employee health agreements, and related compliance materials
- Maintain current knowledge of basic first aid, OSHA requirements, workers' compensation procedures, student injury protocols, and emergency response procedures
- Maintain departmental first aid supplies and determine when to contact Security, emergency medical services, or 911
- Assist the Department Chair with coordinating classroom, kitchen, laboratory, storage, and dining room space utilization to support instructional schedules, sanitation needs, equipment reset, inventory access, and departmental activities
- Coordinate preparation and setup of instructional laboratories for departmental courses, including materials, food products, supplies, equipment, and workspaces needed for demonstrations, labs, and meal services
- Provide guidance and assistance to students regarding safe equipment operation, location and use of materials and supplies, facility procedures, and applicable safety and sanitation practices
- Provide day-to-day direction and operational supervision for student assistants, work-study students, and work-based learning students assigned to departmental operations
- Address routine task-related concerns and refer academic, instructional, behavioral, or course-related concerns to the appropriate faculty member and/or Department Chair
- Coordinate preventive maintenance, repair, housekeeping, facilities, and security requests for departmental equipment, instructional laboratories, kitchens, storage areas, dining spaces, and support areas
- Maintain records, track work orders, communicate status updates, and recommend equipment replacement or operational improvements in collaboration with the Department Chair
- Coordinate purchasing of food, supplies, equipment, and operational resources in collaboration with the Department Chair, ensuring purchases support instructional needs, approved budgets, college procurement procedures, and responsible use of departmental resources
- Collect and consolidate faculty food and supply requests, compare requests against current inventory, and prepare vendor orders, purchase orders, requisitions, and shopping lists to reduce duplication, waste, and unnecessary purchasing
- Coordinate vendor orders, receiving, deliveries, and local purchasing as needed, using approved wholesale vendors whenever possible and limiting retail purchasing to small-quantity, urgent, or unavailable items
- Prepare purchase orders, requisitions, and related procurement documentation in accordance with college purchasing procedures, approved budgets, and departmental operational needs
- Manage departmental food storage facilities and inventory systems, including safe receiving, labeling, date marking, rotation, thawing, storage, security, inventory accuracy, loss prevention, removal of expired or outdated products, and waste reduction
- Coordinate departmental linen and related rental supply needs, including ordering, inventory, delivery, cleaning, storage, distribution, return, and replacement planning to support instructional and operational activities
- Collaborate with the Department Chair to monitor purchasing activity, inventory management, operational budgets, instructional enterprise revenue, and event-related expenditures
- Prepare recurring operational and financial reports, as assigned, to support fiscal accountability and operational decision-making
- Coordinate approved departmental events in collaboration with the Department Chair, instructional faculty, the Foundation, college departments, and external partners, including event requests, budgets, timelines, logistics, documentation, execution, closing procedures, expense documentation, and post-event follow-up
- Independently coordinate and execute assigned departmental events on occasion, including setup, food preparation, service coordination, breakdown, and closing procedures, as determined by the Department Chair and consistent with approved event procedures
- Review and process approved requests for use of departmental laboratories, kitchens, dining spaces, and support areas through the college room management system in accordance with space availability, sanitation requirements, staffing capacity, and instructional priorities
- Represent departmental programs at public schools, college events, outside agencies, community organizations, and industry partner events
- Support recruitment and outreach activities by coordinating materials, supplies, food preparation, setup, breakdown, and related logistics in collaboration with the Department Chair and instructional faculty
- Provide excellent customer service and maintain professional working relationships with students, faculty, staff, vendors, contractors, college departments, community partners, and external agencies
- Participate in professional development opportunities related to assigned responsibilities to maintain current knowledge, strengthen skills, and support continuous improvement of departmental operations
- Perform related duties as assigned
Job Criteria
Experience
No experience required
Job Location
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