Course Coordinator

**The Course Coordinator - Hospitality & Commercial Cookery, is responsible for the day-to-day operations of MCIE’s training kitchens and for supporting the delivery of quality training and assessment conducted in the kitchens.**

An individual holding this position will support the Head of Department - Hospitality and Business to implement MCIE policies and procedures, ensuring MCIE’s compliance with the Standards for RTOs, ESOS Standards, Funding contracts and all relevant legislation. They must ensure the department’s operations supports quality and compliance initiatives, student engagement, quality program delivery and industry liaison. And must ensure their actions lead to the efficient, ethical, compliant and viable conduct of MCIE’s Training activities.

**Role and responsibilities**

**2. **Support Hospitality and Cookery course validation activities designed to ensure all resources support compliant practice.

**3. **Support assessments validation activity according to the 5 year validation plan.

**4. **Ensure all resources and assessments are reviewed and maintained according to MCIE’s continuous improvement policy

**5. **Liaise with employers and host employers who support MCIE’s Hospitality and Cookery students

**6. **Consult with Hospitality business owners and managers on the industry relevance of MCIE’s Hospitality and Cookery courses

**7. **Participate in external audits conducted by authorised parties as directed by the HoDH&B

**8. **Participate in and support regular internal audits checking compliance against established standards, contractual requirements and MCIE policies and procedures

**9. **Support the HoD conduct regular Hospitality and Cookery team member meetings /and Industry Sector meetings to share knowledge and gain input to improve quality systems and procedures and to ensure courses meet current industry standards

**10. **Support and participate in the review and development of policies and procedures as requested by your HoD

**11. **To lead and direct the Hospitality, Cookery and Business operations in the absence of the Head of Department, Hospitality and Business

**12. **Monitor student performance and outcomes and support the collection of student satisfaction data relating to the delivery of courses offered by MCIE - report progress to the HoD.

**13. **Implement course training budgets as advised by your Head of Department

**14. **Implement appropriate and approved training delivery models

**15. **Support the HoD to ensure that all staff understand and support the achievement of the company objectives - “Vision, Mission and Values” a. Participate in performance management and recognition as directed by your HoD

**16. **Support the coordination of the operations of Hospitality and Cookery contracted trainers across all delivery locations

**17.** Lead and manage the MCIE Hospitality and Business Department including:
**18. **Manage staff leave and absences to ensure human resources are adequate to cover course delivery

**19. **Support excellent customer service standards. Use and analyze customer service survey data to improve departmental performance as data is provided

**20. **Share survey results with staff and proactively use data to stimulate improvements in customer service

**21. **Provide timely and accurate advice and information to relevant staff in a professional manner

**22. **Ensure all communications are responded to promptly

**23. **Provide regular feedback and reports on Hospitality and Business Department performance to the Head of Department - Hospitality and Business.

**24. **Ensure open and effective communications with other operations managers and staff

**25. **Act as a communication reference point on matters associated with the establishment and delivery of Hospitality and Cookery training programs

**KEY PERFORMANCE INDICATORS**:
**1. **Manage the purchasing and inventory of the MCIE training kitchens

**2. **Ensure all classes conducted have access to the materials and resources required to successfully deliver the course content according to the session plans and recipes provided.

**3. **Ensure the facilities and equipment of the kitchens are maintained in good working order, including tagging of electrical equipment, extraction fan and grease trap cleaning, on a regularly recurring schedule.

**4. **Ensure the efficient and viable conduct of commercial cookery operations within the MCIE training kitchens.

**5. **Support the recruitment, performance, and currency of trainers and assessors for the Hospitality and Cookery programs as requested by the HoD.

**6. **Respond to student requests and ensure students are appropriately supported during their study with MCIE.

**7. **Support the HoD during the monitoring of student engagement and progress and in the conduct of interventions according to the Student Intervention policy and procedure.

**8. **Ensure the quality, currency and industry relevance of the