THANK YOU FOR YOUR INTEREST IN JOINING HEC 93!

Transcription

1 THANK YOU FOR YOUR INTEREST IN JOINING HEC 93! We are so excited that you are considering being a part of The 93rd Annual Hotel Ezra Cornell (HEC) team! The departments listed in this document are now hiring! Please read the job descriptions below to learn more about positions duties and responsibilities, preferred qualifications, and time commitments. Follow this link to access our online application: Please contact Justin Leff, jhl258@cornell.edu, with any questions about our recruitment process. Otherwise, please direct any job-specific questions to the appropriate department head (see page 52 for contact information). Applications are due by Thursday, September 14 at 5:00 P.M. All interviews will be held on a rolling basis from September 10-17, so we encourage you to submit your application as soon as possible. We look forward to reading your submission and to making HEC 93 the best ever! Page 1

2 TABLE OF CONTENTS Universal Traits for All HEC Leadership Positions... 3 Sales & Donor Relations Department Job Descriptions... 4 Design & Facilities Department Job Descriptions... 8 Human Resources Department Job Descriptions Food & Beverage Department Job Descriptions Food & Beverage Service Department Job Descriptions Culinary Department Job Descriptions Beverage Department Job Descriptions Program Department Job Descriptions Rooms Department Job Descriptions Marketing Department Job Descriptions Media & IT Department Job Descriptions Finance & Strategy Department Job Descriptions Conference Services & Procurement Department Job Descriptions Diversity & Development Department Job Descriptions Board of Directors Contact Information Page 2

3 UNIVERSAL TRAITS FOR ALL HEC LEADERSHIP POSITIONS Although every team member has different job tasks, duties, and responsibilities, the following traits are necessary for the success of any HEC leadership position: Adaptability Can handle multiple tasks and priorities simultaneously. Demonstrates cooperation in responding effectively to new or challenging situations or assignments. Attendance Present at all required events for a specific department (i.e. Homecoming) as well as the overall organization (i.e. HEC weekend). Communication Expresses thoughts clearly. Exhibits effective listening skills. Dependability Able to be counted on. Follows through with goals and objectives. Inclusiveness Respects differences in backgrounds, lifestyles, and viewpoints in regard to areas such as ethnicity, race, gender, religion, and sexual orientation. Motivation Shows initiative, anticipates needs, and takes action. Capable of being self-directed and being efficient and resourceful in fulfilling/exceeding responsibilities. Self-Development Enhances personal knowledge, skills, and abilities. Seeks and acts upon constructive feedback. Service-Minded Strives to satisfy internal and external guests/customers. Reaches out to be helpful in a timely and responsive manner. Stewardship Takes accountability in all work responsibilities. Exercises appropriate confidentiality in all aspects of work. Teamwork Builds working relationships to solve problems and to achieve common goals. Offers assistance, support, and feedback to others. Work Organization/Time Management Uses time wisely, in an organized and efficient manner, with the goal of achieving the best possible results. The aforementioned traits are only a few of many that will allow you to become a successful HEC leader. It is important to remain flexible and to work with your teammates in a cohesive and collaborative manner. *adapted from Cornell UUEP Evaluations Page 3

4 SALES & DONOR RELATIONS DEPARTMENT JOB DESCRIPTIONS Sales Assistant Director Each Sales Assistant Director will be managing one of two smaller teams within the department. Each of these teams will consist of managers that will be grouped based on the segments that they will be reaching out to such as VIP/loyal guests, groups, young alumni, campus outreach, new guest outreach, and general guest outreach. Lead Sales managers in executing targeted guest outreach based on various segments Delegate and follow-up with time-sensitive work within the Sales team Collaborate with the director and the other assistant director to brainstorm and implement new sales strategies Attend team meetings as well as separate weekly meetings with the director and the other AD to discuss outreach progress and any other important matters Attend important meetings with the Sales Director, Marketing Director, and HEC faculty advisor when needed Manage guest registrations using CVENT and analyze registration trends Help plan all Sales team events and initiatives (i.e. sales blitzes, blasts, etc.) Meet and greet guests during registration and throughout the weekend Attend at least three program events Experience in sales and outreach Strong communication, organization, and leadership skills Past involvement in HEC Attend all team meetings (~2-3 hours per month) Attend separate meetings with the director (~2-3 hours per month) Page 4

5 Sales Manager Each manager will work alone or with others to focus on reaching out to a specific guest market such as VIP/loyal guests, groups, young alumni, campus outreach, new guest outreach, and general guest outreach. Attend team meetings and report to the respective assistant director on tasks Research each guest market to determine potential guests and outreach strategies Conduct outreach to potential guests every week Participate in sales initiatives such as sales blitzes and blasts Meet and greet guests throughout HEC weekend Attend at least two program events Strong communication and organizational skills Ability to multitask and complete assignments efficiently Attend all team meetings (~2-3 hours per month) Page 5

6 Donor Relations Assistant Director The Donor Relations Assistant Director will be supervising the Donor Relations managers within the department. The AD will be working with the Donor Relations team on acquiring, receiving, reviewing, and distributing all donations for functions, events, and departments leading up to and during HEC weekend. Supervise the Donor Relations managers in executing targeted donor outreach based on various department needs (i.e. rooms amenities, F&B donations, etc.) Delegate and follow-up with time-sensitive work within the Donor Relations team Develop and organize a Google Sheet to keep track of outreach actions and their subsequent results Collaborate with the director in order to brainstorm and implement new donor outreach strategies Attend team meetings and separate weekly meetings with the director to discuss donor outreach and donations Create a donor sponsorship package and brainstorm benefits that HEC can provide Attend important meetings with the Sales Director, Marketing Director, and HEC faculty advisor when needed Meet and greet donors throughout the weekend Communicate with other departments to observe how donations are being utilized and ensure that donated products are being highlighted as promised Experience in fundraising and outreach Strong communication, organizational, and leadership skills Past involvement in HEC Attend all team meetings (~2-3 hours per month) Attend separate meetings with the Director (~2-3 hours per month) Page 6

7 Donor Relations Manager Each Donor Relations manager will work to develop relationships with donors and assist in the donation procurement process. Attend team meetings and report to the Donor Relations Assistant Director Assist with donor outreach and donation procurement for the weekend Develop relationships with donors and serve as a liaison between the donors and HEC Conduct outreach to potential donors every week and follow-up with donor responses in a timely manner Brainstorm donor benefits that HEC can provide Meet and greet donors throughout HEC weekend Attend at least two program events Experience in fundraising and outreach Strong communication and organizational skills Attend all team meetings (~2-3 hours per month) Page 7

8 Design Assistant Director DESIGN & FACILITIES DEPARTMENT JOB DESCRIPTIONS The Design Assistant Director will be responsible for designing HEC and SHA promotional events throughout the school year, as well as supervising individual HEC event teams. The AD will work alongside the Design & Facilities Director to brainstorm themes, execute designs, and collaborate on event logistics for events leading up to and during HEC weekend. Brainstorm concepts and execute designs for events outside of HEC weekend o Work with the F&B team to align design elements with menu features o Work with the Procurement department to order the proper supplies Familiarize oneself with the materials and supplies within design storage o Aim to best utilize existing materials and minimize additional costs o Assist in organizing the design storage and maintaining inventory records Assist individual HEC design teams at all stages leading up to HEC weekend o Research design elements that complement the proposed theme o Provide input and suggestions on how to best execute a design element o Supervise teams when using outside resources (i.e. AAP school studio) Collaborate with the director in gathering all requested materials from design storage o Label and place requested materials in an organized fashion based on needs o Keep the HEC design storage room clean and organized Assist individual teams in implementing and executing every design element o Maintain communication with the director to ensure event setups are on track o Collaborate closely with each event manager to assign tasks to volunteers Serve as the event ambassador and articulate the overall design concept to guests Strong communication, organizational, and leadership skills Possess time management and multitasking abilities Proficient in Microsoft Word, Excel, and PowerPoint Experience in interior design, DIY, constructing objects and/or strong interest in technical machinery (i.e. laser printing, 3D printing, wood handing, metal welding, etc.) Attend all team meetings (~2 hours per month) Assist with planning and executing HEC promotional events (~5 hours per month) Approximately 30 working hours during HEC weekend Page 8

9 Design Event Manager As Design Event Manager, you will lead a team to brainstorm event design concepts, present your selected proposal, collaborate with other departments on event logistics, and execute each design element for your assigned event. You will also gain a holistic view of HEC by assisting other design teams throughout the weekend to the best of your ability. Lead in brainstorming concepts and executing designs for one s assigned HEC event o Present overall look-and-feel of your proposed theme and provide rationale on how this theme fits in with the overall HEC theme o Research design elements that align with your proposed theme Generate a detailed plan on how to execute each design element Place inventory requests/orders in an accurate and timely manner o Utilize outside resources if needed (i.e. AAP school studio) o Construct and assemble materials in a timely manner Familiarize oneself with the materials and supplies within design storage o Aim to best utilize existing materials and minimize additional costs Maintain cross-departmental event team communication leading up to HEC weekend o Work with the F&B department to align design elements with menu features o Work with the Service department to align event setup and service flow o Work with the Procurement department to order the proper supplies Devise action plan for all team members and student volunteers o Assign specific tasks to each individual and specify timing o Execute each design element as planned o Ensure both setup and cleanup are completed within the time limit Serve as the event ambassador and articulate the overall design concept to guests Strong communication, organizational, and leadership skills Possess time management and multitasking abilities Proficient in Microsoft Word, Excel, and PowerPoint Strong interest in design Attend all team meetings (~2 hours per month) Communicate and touch base with event team members (~2 hours per month) Communicate with F&B and Service event managers (~1 hour per month) Approximately 15 working hours during HEC weekend Page 9

10 HUMAN RESOURCES DEPARTMENT JOB DESCRIPTIONS Human Resources Assistant Director The Human Resources Assistant Director will primarily be responsible for the recruitment, training, and retention of all HEC members. Specifically, the AD will work alongside the HR Director to help develop engagement events for the student body and assist in the creation of team member appreciation initiatives. Lead in the development and implementation of engagement events for the student body (at least two per semester) o Work with the Marketing department to promote the occasions o Work with the Procurement department to order the proper supplies o Work with the Executive Chef to develop menus and recipes o Decorate the venues and supervise the staffing of the events Facilitate the creation of team member appreciation initiatives Help coordinate ivolunteer (the HEC weekend sign-up platform) Maintain inventory records Provide support on any other duties or tasks that are assigned by the director Manage the distribution and tracking of uniforms, nametags, and radios Direct students to their appropriate volunteer shift locations Keep the HR room clean and organized Strong communication, organizational, and leadership skills Possess time management and multitasking abilities Proficient in Microsoft Word, Excel, and PowerPoint Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Approximately 20 working hours during HEC weekend Page 10

11 Human Resources Manager Human Resources Managers will primarily be responsible for assisting the HR Director and Assistant Director with the recruitment, training, and retention of all HEC members. Specifically, the managers will help to develop engagement events for the student body and create team member appreciation initiatives. Help to develop and implement engagement events for the student body o Work with the Marketing department to promote the occasions o Work with the Procurement department to order the proper supplies o Work with the Executive Chef to develop menus and recipes o Decorate the venue of the event Assist in organizing team member appreciation initiatives Provide support on any other duties or tasks that are assigned by the director Help distribute and track uniforms, nametags, and radios Direct students to their appropriate volunteer shift locations Keep the HR room clean and organized Strong communication, organizational, and leadership skills Possess time management and multitasking abilities Proficient in Microsoft Word, Excel, and PowerPoint Attend all team meetings (~2 hours per month) Assist with engagement/team member appreciation events (~2 hours per month) Approximately 15 working hours during HEC weekend Page 11

12 FOOD & BEVERAGE DEPARTMENT JOB DESCRIPTIONS Food & Beverage Assistant Director Statler Liaison The F&B Assistant Director Statler Liaison will primarily be responsible for managing relationships and holding meetings with The Statler Hotel staff. The AD will also assist the F&B Director with food and beverage-related tasks throughout the year. Facilitate and maintain Statler Hotel employee relationships Help coordinate Function Flow Maintain Food & Beverage inventory and storage records Provide support on any other duties or tasks that are assigned by the director Assist in directing the flow of each F&B event Ensure the efficient and smooth operation of each F&B event Break down F&B events and return all items to proper storage Statler Food & Beverage employee 2+ years of HEC experience Passionate about F&B and HEC Possess time management and multitasking abilities Proficient in Microsoft Word, Excel, and PowerPoint Attend all team meetings (~1 hour per week) Approximately 40 working hours during HEC weekend Page 12

13 Food & Beverage Assistant Director Executive Assistant The F&B Assistant Director Executive Assistant will primarily be responsible for performing a variety of administrative duties. The AD will also assist the F&B Director with food and beverage-related tasks throughout the year. Attend F&B meetings and take detailed minutes Organize and schedule appointments and meetings Write and distribute s and other F&B correspondences Provide support on any other duties or tasks that are assigned by the director Assist in directing the flow of each F&B event Ensure the efficient and smooth operation of each F&B event Break down F&B events and return all items to proper storage Passionate about F&B and HEC Excellent oral and written communication skills Proficient in Microsoft Word, Excel, and PowerPoint Attend all team meetings (~1 hour per week) Approximately 40 working hours during HEC weekend Page 13

14 Food & Beverage Assistant Director Employee Dining The F&B Assistant Director Employee Dining will be responsible for directing the Employee Dining team. The AD will work independently with supervision from the F&B Director and the Executive Chef. He or she will also assist the F&B Director with other food and beveragerelated tasks throughout the year. Lead the Employee Dining team Create unique menu items for Employee Dining Generate the Employee Dining budget Propose new initiatives to allow Employee Dining students to interact with guests Provide support on any other duties or tasks that are assigned by the director Direct the Employee Dining team and volunteers Keep Mac s Café and Terrace clean and organized Maintain F&B inventory Strong communication, organizational, and leadership skills Passionate about F&B and HEC Proficient in Microsoft Word, Excel, and PowerPoint Attend F&B team meetings (~1 hour per week) Lead Employee Dining team meetings (~2 hours per month) Approximately 40 working hours during HEC weekend Page 14

15 Food & Beverage Employee Dining Manager The F&B Employee Dining Manager will assist in the creation of menu items for all of the HEC directors, assistant directors, managers, and volunteers to consume during HEC weekend. Help brainstorm/create the Employee Dining menu items Design the Employee Dining PowerPoint presentation Provide support on any other duties or tasks that are assigned by the Food & Beverage Director or the Employee Dining Assistant Director Supervise the Employee Dining volunteers Assist in the preparation of all of the Employee Dining menu items Passionate about F&B and HEC Creative culinary mind (while also open to suggestions and mindful of practicality) Proficient in Microsoft Word, Excel, and PowerPoint Attend all team meetings (~2 hours per month) Approximately 30 working hours during HEC weekend Page 15

16 FOOD & BEVERAGE SERVICE DEPARTMENT JOB DESCRIPTIONS F&B Service Assistant Director The F&B Service Assistant Directors will be responsible for supporting the Service Director in leading the team, managing the floor for events, and ensuring that guests receive the highest level of service and quality throughout the entire HEC weekend. The ADs will work closely with the F&B Service Event Managers during the training process in order to motivate the team members to provide outstanding guest experiences. Assist in leading team training meetings with the service managers and supervisors Assist managers in the creation of floorplans and equipment lists Assist the director in the creation of Service Team training Attend all pre-hec events Provide support on any other duties or tasks that are assigned by the director Attend selected events and help with event set-up and clean-up o Assist the managers and supervisors in event execution Interact with guests Restaurant or events experience Previous involvement in HEC Experience working in The Statler Hotel Ambitious and enthusiastic Strong emphasis on having fun while working hard Strong time management skills Attend all team meetings (~2 hours every other week) Attend all pre-hec Service events (3-4 events, ~4-6 hrs. each) 6+ hours per day during HEC weekend Page 16

17 F&B Service Event Manager An F&B Service Event Manager will be responsible for overseeing and training a staff of volunteers with the help of a co-manager for one event during HEC weekend. Managers will play a key role in creating floor plans, compiling equipment lists, and staffing modules with the assistance of the Service Director and ADs. Create floor plans and equipment lists for specific events during HEC weekend with the help of a co-manager Attend all team meetings and pre-hec events Create/deliver a Function Flow presentation with the rest of the team for your event Provide support on any other duties or tasks that are assigned by the director Train a group of volunteers to execute proper service during events Assist in the set-up and clean-up of events Volunteer for other events during HEC weekend in order to gain a better understanding of how different events run Strong work ethic Willingness to explore new ideas Hospitality-minded Passion for creating high quality guest experiences Previous hospitality work experience Strong emphasis on having fun while working hard Attend all team meetings (~1 hour every other week) Attend all pre-hec service events (3-4 events, ~4-6 hrs. each) 6+ hours per day during HEC weekend Page 17

18 F&B Service Supervisor An F&B Service Supervisor will be responsible for helping to plan multiple events, and, in turn, will receive a full perspective on HEC weekend as a whole as opposed to just one specific event. Supervisors will play a key role in volunteer training and education, as well as working to ensure that the entire HEC weekend runs smoothly. Complete a winter assignment and assist managers with equipment lists and floor plans Attend all team meetings and pre-hec events Provide support on any other duties or tasks that are assigned by the director Assist volunteers in executing proper service during events Help in the set-up and clean-up of events Volunteer for other events during HEC weekend in order to gain a better understanding of how different events run Strong work ethic Willingness to explore new ideas Hospitality-minded Passion for creating high quality experiences No former hospitality experience is required Strong emphasis on having fun while working hard Attend all team meetings (~1 hour every other week) Attend all pre-hec service events (3-4 events, ~4-6 hrs. each) 6+ hours per day during HEC weekend Page 18

19 PM1 Sous-Chef CULINARY DEPARTMENT JOB DESCRIPTIONS The PM1 Sous-Chef will take over the culinary development, planning, and execution of the Friday night cocktail dinner of HEC. He or she will select and standardize the menu for the event (with the help of the Executive Chef and the Assistant Executive Chef), and will be responsible for the effective training of his or her volunteer team. The position will also require attendance and assistance with the various HEC events that take place in the fall semester. Participate in the planning and execution of HEC Culinary department events and training exercises in the fall semester Help manage, recruit, and train volunteers for HEC weekend Develop creative menus in a standardized format with the assistance of the Executive Chef and the Assistant Executive Chef Create a comprehensive plan for HEC weekend including o A standardized menu with simple-to-read instructions o A complete timeline of the event based on the speed and skill of those involved o A full assessment of the tools, materials, equipment, and space required for the event and when individuals will need them Provide support on any other duties or tasks that are assigned by the Executive Chef Prepping for and executing Friday Night Cocktail, while also helping with other events Provide instruction for volunteers and manage the inventory Passion for food and beverage Solid fundamental culinary skills Creative culinary mind (while also open to suggestions and mindful of practicality) Has experience standardizing recipes in a professional culinary format Hardworking, dedicated, and works well under pressure Proficient in general culinary skills and capable of imparting such on volunteers Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Extensive individual planning & collaboration over winter break (as many as 100 hours) Approximately 30 working hours before and during HEC weekend Page 19

20 AM1 Sous-Chef The AM1 Sous-Chef will take over the culinary development, planning, and execution of the Friday Breakfast Buffet of HEC. He or she will select and standardize the menu for the event (with the help of the Executive Chef and the Assistant Executive Chef), and will be responsible for the effective training of his or her volunteer team. The position will also require attendance and assistance with the various HEC events that take place in the fall semester. Participate in the planning and execution of HEC Culinary department events and training exercises in the fall semester Help manage, recruit, and train volunteers for HEC weekend Develop creative menus in a standardized format with the assistance of the Executive Chef and the Assistant Executive Chef Create a comprehensive plan for HEC weekend including o A standardized menu with simple-to-read instructions o A complete timeline of the event based on the speed and skill of those involved o A full assessment of the tools, materials, equipment, and space required for the event and when individuals will need them Provide support on any other duties or tasks that are assigned by the Executive Chef Prepping for and executing Friday Breakfast Buffet, while also helping to meet the needs of other events Provide instruction for volunteers and manage the inventory Passion for food and beverage Solid fundamental culinary skills Creative culinary mind (while also open to suggestions and mindful of practicality) Has experience standardizing recipes in a professional culinary format Hardworking, dedicated, and works well under pressure Proficient in general culinary skills and capable of imparting such on volunteers Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Extensive individual planning & collaboration over winter break (as many as 100 hours) Approximately 30 working hours before and during HEC weekend Page 20

21 AM2 Sous-Chef The AM2 Sous-Chef will take over the culinary development, planning, and execution of the Saturday Breakfast Buffet of HEC. He or she will select and standardize the menu for the event (with the help of the Executive Chef and the Assistant Executive Chef), and will be responsible for the effective training of his or her volunteer team. The position will also require attendance and assistance with the various HEC events that take place in the fall semester. Participate in the planning and execution of HEC Culinary department events and training exercises in the fall semester Help manage, recruit, and train volunteers for the HEC weekend Develop creative menus in a standardized format with the assistance of the Executive Chef and the Assistant Executive Chef Create a comprehensive plan for the HEC weekend including o A standardized menu with simple-to-read instructions o A complete timeline of the event based on the speed and skill of volunteers o A full assessment of the tools, materials, equipment, and space required for the event and when individuals will need them Provide support on any other duties or tasks that are assigned by the Executive Chef Prepping for and executing the Saturday Breakfast Buffet, while also helping to meet the needs of other events Provide instruction for volunteers and manage the inventory Passion for food and beverage Solid fundamental culinary skills Creative culinary mind (while also open to suggestions and mindful of practicality) Has experience standardizing recipes in a professional culinary format Hardworking, dedicated, and remains calm/works well under pressure Proficient in general culinary skills and capable of imparting such on volunteers Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Extensive individual planning & collaboration over winter break (as many as 100 hours) Approximately 30 working hours before and during HEC weekend Page 21

22 AM3 Sous-Chef The AM3 Sous-Chef will take over the culinary development, planning, and execution of the Saturday Lunch of HEC. He or she will select and standardize the menu for the event (with the help of the Executive Chef and the Assistant Executive Chef), and will be responsible for the effective training of his or her volunteer team. The position will also require attendance and assistance with the various HEC events that take place in the fall semester. Participate in the planning and execution of HEC Culinary department events and training exercises in the fall semester Help manage, recruit, and train volunteers for the HEC weekend Develop creative menus in a standardized format with the assistance of the Executive Chef and the Assistant Executive Chef Create a comprehensive plan for the HEC weekend including o A standardized menu with simple-to-read instructions o A complete timeline of the event based on the speed and skill of volunteers o A full assessment of the tools, materials, equipment, and space required for the event and when individuals will need them Provide support on any other duties or tasks that are assigned by the Executive Chef Prepping for and executing the Saturday Lunch, while also helping with other events Provide instruction for volunteers and manage the inventory Passion for food and beverage Solid fundamental culinary skills Creative culinary mind (while also open to suggestions and mindful of practicality) Has experience standardizing recipes in a professional culinary format Hardworking, dedicated, and remains calm/works well under pressure Proficient in general culinary skills and capable of imparting such on volunteers Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Extensive individual planning & collaboration over winter break (as many as 100 hours) Approximately 30 working hours before and during HEC weekend Page 22

23 Breakouts Sous-Chef The Breakouts Sous-Chef will take over the culinary development, planning, and execution of all of the breakout sessions of HEC (the grab-and-go items that guests consume between different HEC events). He or she will select and standardize the menu for the events (with the help of the Executive Chef and the Assistant Executive Chef), and will be responsible for the effective training of his or her volunteer team. The position will also require attendance and assistance with the various HEC events that take place in the fall semester. Participate in the planning and execution of HEC Culinary department events and training exercises in the fall semester Help manage, recruit, and train volunteers for HEC weekend Develop creative menus in a standardized format with the assistance of the Executive Chef and the Assistant Executive Chef Create a comprehensive plan for HEC weekend including o A standardized menu with simple-to-read instructions o A complete timeline of the event based on the speed and skill of volunteers o A full assessment of the tools, materials, equipment, and space required for the event and when individuals will need them Provide support on any other duties or tasks that are assigned by the Executive Chef Prepping for and executing the culinary portions of all of the breakout sessions, while also helping with other events Provide instruction for volunteers and manage the inventory Passion for food and beverage Solid fundamental culinary skills Creative culinary mind (while also open to suggestions and mindful of practicality) Has experience standardizing recipes in a professional culinary format Hardworking, dedicated, and remains calm/works well under pressure Proficient in general culinary skills and capable of imparting such on volunteers Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Extensive individual planning & collaboration over winter break (as many as 100 hours) Approximately 30 working hours before and during HEC weekend Page 23

24 Cocktails Sous-Chef The Cocktails Sous-Chef will take over the culinary development, planning, and execution of all of the cocktail events of HEC. He or she will select and standardize the menu for the events (with the help of the Executive Chef and the Assistant Executive Chef), and will be responsible for the effective training of his or her volunteer team. The position will also require attendance and assistance with the various HEC events that take place in the fall semester. Participate in the planning and execution of HEC Culinary department events and training exercises in the fall semester Help manage, recruit, and train volunteers for HEC weekend Develop creative menus in a standardized format with the assistance of the Executive Chef and the Assistant Executive Chef Create a comprehensive plan for HEC weekend including o A standardized menu with simple-to-read instructions o A complete timeline of the event based on the speed and skill of volunteers o A full assessment of the tools, materials, equipment, and space required for the event and when individuals will need them Provide support on any other duties or tasks that are assigned by the Executive Chef Prepping for and executing the culinary portions of all of the cocktail events, while also helping to meet the needs of other events Provide instruction for volunteers and manage the inventory Passion for food and beverage Solid fundamental culinary skills Creative culinary mind (while also open to suggestions and mindful of practicality) Has experience standardizing recipes in a professional culinary format Hardworking, dedicated, and remains calm/works well under pressure Proficient in general culinary skills and capable of imparting such on volunteers Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Extensive individual planning & collaboration over winter break (as many as 100 hours) Approximately 30 working hours before and during HEC weekend Page 24

25 Culinary Steward The Culinary Steward will oversee the logistical and organizational aspects of the HEC Culinary team. In addition to helping with the events whenever possible, he or she will work closely with the Executive Chef and the sous-chefs to record, deliver, and track all of the tools, raw materials, and prepared items for the Culinary team. This position will not require any recipe creation, but will expose the individual to the key logistical features of the team. Participate in, and serve as a steward for, the HEC Culinary meetings and training exercises in the fall semester Act as the steward for the HEC Culinary fall semester events o Manage the Culinary team orders and receive/check inventory for the events o Identify and separate HEC equipment from The Statler Hotel s equipment o Organize materials into the space available Work with the sous-chefs during or immediately after winter break in order to make comprehensive equipment lists Coordinate with the Procurement and Food & Beverage Service departments in order to keep track of inventory and make it available to the Culinary team Manage the Culinary department transfer logs Coordinate with the Procurement and Food & Beverage Service departments in order to keep track of inventory and make it available to the Culinary team Organize Culinary team-prepared ingredients onto rolling carts, and oversee the transportation and safe storage of those ingredients Keep track of all of the necessary equipment and ingredients, and act as a resource for the sous-chefs and volunteers to help them locate anything that they might need Passion for food and beverage Well-organized and friendly attitude Willing to learn about the layout of The Statler Hotel s back-of-house as well as the rules that govern the materials that are shared between The Statler Hotel and SHA Remains calm/works well under pressure Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Plan and collaborate over winter break about ingredient/equipment needs (~8 hours) Approximately 30 working hours before and during HEC weekend Page 25

26 Tournant ( Spare Hand of the Chef ) The Tournant will take on the responsibilities of keeping track of all of the various culinary event specifics and assisting the Executive Chef. He or she will act as a resource for the culinary volunteers and will serve as a second pair of hands for the Executive Chef and the sous-chefs in the kitchen. His or her primary role will be to keep track of the timelines for events and to help the sous-chefs prioritize/distribute volunteers. Participate in the HEC Culinary meetings and training exercises in the fall semester Create and manage a group chat for the culinary volunteers to keep them informed about fall semester events and engaged in HEC Act as the Tournant for the HEC Culinary fall semester events o Learn and keep track of the timelines and recipes for the events o Help the Executive Chef and other members of the Culinary management team whenever possible o Assist volunteers with staying productive and on-task o Help make the Culinary team family meal when necessary Keep an organized list of culinary volunteers and help in recruiting efforts Help the sous-chefs experiment with their selected recipes over winter break Keep track of the timelines for the various events Communicate with the sous-chefs in regard to their staffing and production needs Inform volunteers about the tasks that they can do in order to be productive Assist the sous-chefs whenever possible Passion for food and beverage Well-organized and friendly attitude Solid culinary skills and a capability to assist in a wide range of savory and baking tasks Excellent at following up with people and managing team communications Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Plan and collaborate over winter break about timelines and recipes (~8 hours) Approximately 30 working hours before and during HEC weekend Page 26

27 Pastry Sous-Chef The Pastry Sous-Chef will assist the Executive Baking & Pastry Chef of HEC. He or she will help develop the menu for all HEC events, recruit and train baking and pastry volunteers, and help execute the baking and pastry portions of the events. Participate in the planning and execution of HEC Culinary department events and training exercises in the fall semester Help manage, recruit, and train volunteers for HEC weekend Develop creative menus in a standardized format with the assistance of the Executive Baking & Pastry Chef Help create a comprehensive plan for the HEC weekend including o A standardized menu with simple-to-read instructions o A complete timeline of the event based on the speed and skill of volunteers o A full assessment of the tools, materials, equipment, and space required for the event and when individuals will need them Provide support on any other duties or tasks that are assigned by the Executive Baking & Pastry Chef Prepping for and executing the baking and pastry portions of all of the events, while also helping to meet the needs of other events Provide instruction for volunteers and manage the inventory Passion for baking and pastry Solid fundamental baking skills, preferably with experience in the field of pastry Creative culinary mind (while also open to suggestions and mindful of practicality) Has experience standardizing recipes in a professional culinary format Hardworking, dedicated, and remains calm/works well under pressure Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Extensive individual planning & collaboration over winter break (as many as 80 hours) Approximately 30 working hours before and during HEC weekend Page 27

28 Head Baker The Head Baker will assist the Executive Baking & Pastry Chef of HEC. He or she will help develop the bread menu for all of the HEC events, recruit and train baking and pastry volunteers, and help execute the bread baking portions of the events. Participate in the planning and execution of HEC culinary department events and training exercises in the fall semester Help manage, recruit, and train volunteers for HEC weekend Develop creative menus in a standardized format with the assistance of the Executive Baking & Pastry Chef Help create a comprehensive plan for HEC weekend including o A standardized menu with simple-to-read instructions o A complete timeline of the event based on the speed and skill of volunteers o A full assessment of the tools, materials, equipment, and space required for the event and when individuals will need them Provide support on any other duties or tasks that are assigned by the Executive Baking & Pastry Chef Prepping for and executing all of the bread baking portions of the events, while also helping to meet the needs of other events Provide instruction for volunteers and manage the inventory Passion for baking Solid fundamental baking skills, preferably with experience in the field of bread baking Creative culinary mind (while also open to suggestions and mindful of practicality) Has experience standardizing recipes in a professional culinary format Hardworking, dedicated, and remains calm/works well under pressure Attend all team meetings (~2 hours per month) Assist with all engagement/team member appreciation events (~3 hours per month) Extensive individual planning and collaboration over winter break (as many as 80 hours) Approximately 30 working hours before and during HEC weekend with early hours Page 28

29 Bar Team Training Manager BEVERAGE DEPARTMENT JOB DESCRIPTIONS The Bar Team Training Manager will be responsible for the training and selection of the group of bartenders for HEC weekend. He or she will work together with the other two training managers as well as the Beverage Director and the two Bar Team ADs throughout the school year on training/selection and crafting specialty cocktails for HEC weekend. Responsibilities During Fall Semester: Develop and implement the training program as scheduled by the Bar ADs Familiarize yourself with the students who are attending the training sessions, and look for those who might be good fits for the team Interview potential bartenders with the Beverage Director and the Bar ADs Work with the Beverage Director and the Bar ADs to select the bartenders for HEC Collaborate with the department heads to develop specialty cocktails for HEC Weekend Bartend/serve at fall semester events, such as the Homecoming Alumni Brunch Responsibilities During Spring Semester: Develop and implement the training program as scheduled by the Bar ADs Get to know those who were selected as bartenders to create a welcoming atmosphere Organize team bonding events Finalize specialty cocktails for HEC weekend Set up the bar area before events, and help other teams as necessary Keep track of the team make sure everyone is occupied and contributing in some way Assist bartenders during the event (i.e. make sure that they have enough supplies, etc.) Interact with guests generate conversations about the beverages that you are serving Clean up/break down the bar area at the end of events, and help other teams if needed Strong communication, organization, and leadership skills Possess time management and multitasking abilities Previous bartending experience, preferably with the HEC Bar Team Standard bar knowledge (i.e. basic cocktails, standard ingredients, measurements, etc.) Attend all training sessions (~4 hours per week) Attend all Bar Team management meetings (~1 hour a week, varies during the year) Full HEC weekend availability (Thursday, March 15 through Sunday, March 18) Page 29

30 Wines Team Training Manager The Wines Team Training Manager will be responsible for the training and selection of a team of wine servers for HEC weekend. He or she will work together with the other two training managers as well as the Beverage Director and the Wines Team ADs throughout the school year on training/selection and coming up with wine/food pairings for HEC weekend. Responsibilities During Fall Semester: Develop and implement the training program as scheduled by the Wines AD Familiarize yourself with the students who are attending the training sessions, and look for those who might be good fits for the team Interview potential servers with the Beverage Director and the Wines AD Work with the Beverage Director and the Wines AD to select the wine servers for HEC Collaborate with the Beverage Director, Wines AD, and other managers to develop wine pairings for HEC Weekend Responsibilities During Spring Semester: Develop and implement the training program as scheduled by the Wines AD Get to know those who were selected as wine servers to build a welcoming atmosphere Organize team bonding events Finalize wine pairings for HEC weekend Set up the wines area before events, and help other teams as necessary Keep track of the team make sure everyone is occupied and contributing in some way Assist wine servers during the event (i.e. make sure they have enough supplies, etc.) Interact with guests generate conversations about the beverages that you are serving Clean up/break down the wines area at the end of events, and help other teams Strong communication, organization, and leadership skills Possess time management and multitasking abilities Previous wine/food and beverage experience, preferably with the HEC Wines Team Standard wine knowledge (i.e. how wine is made, wine regions, basic varietals, etc.) Attend all training sessions (~2 hours per week) Attend all Wines Team management meetings (~1 hour a week, varies during the year) Full HEC weekend availability (Friday, March 16 through Sunday, March 18) Page 30

31 Program Manager PROGRAM DEPARTMENT JOB DESCRIPTIONS The Program Managers will be responsible for helping to plan educational, leisure, and student activities for HEC weekend. This position requires working alongside the Program Director and the Assistant Program Director to organize the weekend's events and to coordinate with speakers. Help plan educational, leisure, and student activities for HEC weekend Act as a point of contact for speakers, coordinating their travel arrangements, complimentary rooms, and conference registrations, as well as catering to their needs Run Hotel Ezra Conversation events and work with the Program Director and the Assistant Program Director to ensure that the events run smoothly Contact potential speakers for both HEC and Hotel Ezra Conversations Communicate with the Program Director regarding speakers needs and information Meet weekly with the Program team to discuss changes to the program and next steps Be available throughout all of HEC weekend (Thursday, March 15-Sunday, March 18) Ensure that events are running smoothly and coordinate transitions between events Communicate with the speakers about the times and locations of their events Place the microphones on speakers Ensure that all speaker needs are met Keep the programs running on schedule, and make sure that guests know when the next program event is starting Communicate with the rest of the team from the tech booth Strong communication, organizational, and leadership skills Able to respond to s professionally within a 24-hour window Attend all team meetings (~4 hours per month) Respond to speaker s and coordinate speaker needs (~10 hours per month) Approximately 30 working hours during HEC weekend Page 31

32 Guest Floor Assistant Director ROOMS DEPARTMENT JOB DESCRIPTIONS The Guest Floor Assistant Director will be responsible for helping to hire and train the Guest Floor Managers (GFMs) and Room Designers. He or she will also assist in the procurement and development of guest amenities. The Guest Floor Assistant Director will have a strong impact on conference attendees hotel experiences, but less guest-facing interactions will be required. Research and develop amenities to provide a memorable experience for guests Interact with potential donors for amenities Manage the GFMs and Room Designers (a team of 6-10 individuals) Lead team meetings and practical training sessions Design the training materials for GFMs and Room Designers Supervise the guest floors of The Statler Hotel during HEC weekend as well as the Housekeeping office and Rooms office Provide support for all other departments in regard to Rooms-specific questions Strong Rooms experience, preferably in housekeeping Strong interpersonal skills (i.e. able to interact with full-time staff of The Statler Hotel) Pay close attention to detail Possess a sense of urgency Attend all team meetings (~4 hours per week) Approximately working hours per day during HEC weekend Page 32

33 Guest Experience Manager The Guest Experience Managers (GEMs) will be in charge of all of the communications with guests, and they will be tasked with being the first line of interaction between HEC and its attendees. GEMs will work in a team environment and will be responsible for providing support to all other HEC departments in regard to hotel operations knowledge during HEC weekend. Attend weekly meetings Attend training sessions to learn about The Statler Hotel s operations Work to enhance the HEC experience and its theme Interact with the assigned guests, relaying information and serving as a point of contact Meet and interact with guests, specifically those who you were communicating with throughout the school year Help other teams and volunteers throughout HEC weekend, completing whatever tasks are necessary in order to provide the best possible guest experiences Rooms division experience, specifically front-of-house Strong interpersonal skills, both written and oral Able to motivate others and maintain a great attitude Creative and genuine in terms of dedication to guests Attend all team meetings (~1 hour per week) Administrative tasks such as communicating with guests (~1-2 hours per week) Approximately 6-8 working hours per day during HEC weekend Page 33