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Home My WebLink AboutCRA-R-22-0011 BACKUPHospitality Employee Advancement & Training Inc. 871 NW 167th Street Miami, FL 33169 heat(a)unitehere.org April 10, 2022 James McQueen Interim Executive Director Southeast Overtown/Park West Community Redevelopment Agency 819 NW 2nd Avenue, 3rd Floor Miami, Florida 33136 Re: HEAT Proposal to Continue Partnership Training Hospitality Applicants for Good Culinary Jobs Dear Mr. McQueen: Thank you for the opportunity to submit a proposal to continue our partnership with the CRA to provide culinary skills training to Overtown residents and hospitality employees. This letter will serve as a summary of the attached proposal. Hospitality Employees Advancement and Training, Inc. (HEAT) is a non-profit which provides culinary and hospitality training in partnership with UNITE HERE Local 355, union hospitality employers in South Florida, and the Overtown CRA. HEAT conducts culinary skills training at the Overtown Performing Arts Center kitchen. What makes HEAT's program unique is that HEAT tailors its training to meet the needs of participating employers and assists graduates with job placement in union jobs that provide free family health insurance, good wages, a pension, and recall rights after layoffs, a particularly important benefit during recovery from the pandemic. There is no cost for Overtown residents and employees of contributing employers to attend training classes. In this proposal, HEAT is requesting $150,000 for fiscal 2022 and $200,000 for fiscal 2023 to fund student recruitment, culinary instruction and cooking supplies for a year and a half of culinary courses. Details are in the proposal budget. HEAT is a start-up training program that began in the Fall of 2018 and conducted five, 8-week classes for line cooks. 45 students have graduated, with 16 of them residents of Overtown. From the 2018 and 2019 courses, HEAT graduated 24 students, including 6 Overtown residents all of whom were placed in cooking jobs at the Fontainebleau Resort or Marlins Stadium. Our 2020 class graduated 7 Overtown residents in the midst of job placement, however the industry shutdown within days of graduation. Our 2022 class graduated 8 students, with 3 from Overtown who are interviewing for jobs currently. Examples of Overtown residents include Michelle Phillips, an Overtown resident who attended class while her husband was in a coma, graduated and was profiled by the Miami Herald upon graduation and after a year on the job at the Fontainebleau; Gina Antoine, an Overtown native with six children who started work the day of graduation at Marlins as Concession Cook; and Elijah Drinks- Covenas, Overtown native who was unemployed for over a year, who was hired as a Premium cook at Marlins upon graduation, the highest level cook. In 2019, the Overtown CRA approved a grant to HEAT for $300,000 and executed a license agreement for use of the OPAC kitchen and classroom facilities. The funds were fully utilized by September 30, 2020. Because of pandemic employment changes, hospitality employers are facing shortages of skilled workers, especially cooks, providing a heightened opportunity to train and place Overtown residents in these high -quality jobs as we resume classes. We look forward to continuing our partnership with your team, and to providing any additional information that will assist you in this process. I can be reached at heat@unitehere.org or 631-834-4681. Sincerely, af-� 04_oc-� Courtney Alexander Treasurer, HEAT Hospitality Employee Advancement & Training Inc. 871 NW 167th Street Miami, FL 33169 heat(a)unitehere.org HEAT Training Center Proposal to Southeast Overtown/Park West Community Redevelopment Agency April 10, 2022 Contact: Courtney Alexander, Treasurer, 631-834-4681 Background: The Hospitality Employees Advancement and Training, Inc. (HEAT) is the non-profit training center affiliated with UNITE HERE Local 355. HEAT provides educational and training opportunities, employer and employee outreach, and job placement services to support current and future hospitality industry employees and their employers. HEAT has entered a partnership with hotels, casinos, stadiums, and airport food service and retail stores in South Florida to help build a skilled hospitality industry workforce for the present and the future, and with the Southeast Overtown/Park West Community Redevelopment Agency to train residents for good, union hospitality jobs. HEAT conducts culinary skills training and is developing a series of hospitality job training programs to develop or enhance the skills and education of incumbent and prospective hotel and hospitality industry employees. HEAT also conducts outreach programs to publicize its training and class offerings and surveys Participating Employers' employment needs. Upon completion of each class, HEAT assists with job placement for Participants who complete HEAT classes. There is no cost for residents of Overtown/Park West and employees of contributing employers to attend sponsored classes. Rationale: HEAT was created to provide high -quality, soft -skill and vocational training to low-income residents of South Florida in an effort to place these residents in union -affiliated employment that includes good wages, free family health insurance and a pension. In the wake of the COVID-19 pandemic, South Florida's hospitality workers need help now more than ever. HEAT has not only provided training for future employment, but also much needed aid during the extended layoffs that resulted from the almost complete shutdown of the hospitality industry in 2020. While the industry has started to recover, thousands of hospitality workers currently remain displaced. Benefits: HEAT provides benefits to the employers, union, workers, and the community. Employers are seeking a high -skilled workforce that is not only able to do the work, but also show up on time, provide leadership, function well in a team setting, and excel in a fast -paced and customer -focused environment. HEAT and Local 355 strive to provide their members work in a positive environment with opportunities to move up the career ladder. HEAT's ability to match training of applicants to employer needs brings concrete hospitality job opportunities to communities through our partnership with the Southeast Overtown/Park West Community Redevelopment Agency. Workers and the community are best served when businesses are doing well, workers feel good about their employment and receive promotions, and contribute financially and otherwise to their community through good wages and benefits. Next Steps: HEAT is eager to take the lessons learned in the four culinary training classes we have operated and elevate our programs into U.S. Department of Labor (US DOL) registered Apprenticeships. Once HEAT's Culinary Apprenticeship is registered by the U.S. DOL, we will add new classes to our curriculum, including more advanced culinary classes, and training in lucrative tipped positions including banquet server and bartender. In addition, HEAT will conduct classes in customer service, vocational English for speakers of other languages, and interviewing skills. HEAT will also continue to provide much needed support to displaced hospitality workers as the industry recovers. Projections suggest that it will take another year or two before the hotel industry sees the kind of occupancy levels it enjoyed pre -pandemic, especially as convention business is slow to return. Proposal Budget: (budgets attached) • Fiscal 2022: $150,000 May through September 30, 2022 • Fiscal2023: $200,000 HEAT proposes a budget for the remainder of fiscal 2022 continuing through fiscal 2023. Budgeted expenses cover personnel costs, including Culinary instructor, recruitment coordinator and half-time administrator; Technical services, including accounting and contractors; Cooking materials, including consumables, uniforms, smallwares, test kits for ServSafe testing, student supplies, sanitation, and knife sets for graduating students; Insurance costs; Furniture for classroom; Outreach, including recruitment and graduation expenses; and Contingency costs. Graduates: A total of 45 students have graduated from HEAT's culinary training, 16 of whom are Overtown residents. HEAT graduated 37 students in 4 classes conducted through March 2020, when operations were suspended due to the Covid-19 emergency, which shuttered hospitality operations and reduced employment for culinary workers. HEAT graduated 8 students in March 2022, 3 of whom are Overton residents. 16 of the graduates from our 5 classes were Overtown residents. 6 Overtown residents were placed in jobs from the 2018 and 2019 classes, at Fontainebleau and Marlins Stadium. These union jobs include free family health insurance, good wages, a pension, and recall rights following layoffs, a particularly important benefit during recovery from the pandemic. Our March 2020 class graduated 7 Overtown residents in the midst of job placement, however the industry shutdown within days of graduation. 3 Overtown residents from our March 2022 graduation are conducting interviews for jobs currently. Examples of Overtown residents who were hired include Michelle Phillips, an Overtown resident who attended class while her husband was in a coma, graduated and was profiled by the Miami Herald upon graduation and after a year on the job at the Fontainebleau https://www.miamiherald.com/news/business/article237577134.html ; Gina Antoine, an Overtown native with six children who started work the day of graduation at Marlins as Concession Cook; and Elijah Drinks-Covenas, Overtown native who was unemployed for over a year, who was hired as a Premium cook at Marlins upon graduation. Employment changes throughout the pandemic have created significant shortages for hospitality employers of skilled workers, especially cooks, providing a heightened opportunity to train and place Overtown residents in good, union cooking jobs. Culinary Training Program: The primary training program provided by HEAT is the Culinary Training Program. Current courses consist of 160 hour line cook training and 40 hour specialty sautee skill course. The objective is for graduating students to be prepared to succeed as line cooks in large hospitality kitchens. Hospitality industry employers are facing shortages of trained cooks in the current environment, and HEAT's program can assist in preparing applicants for these positions and to succeed on the job. Line Cook Curriculum: 8 week, 160 hour course to learn introductory level line cook skills, with an emphasis on hands on learning, knife skills, and preparation of stocks, soups, salads, entrees and desserts. Food safety training and SafeSery certification are part of this training. Classes are conducted Monday — Friday, 4 hours per day. WORK PROCESS SCHEDULE OCCUPATION TITLE: COOK/LINE COOK LINE COOK Pre-Apprenticeship/160hours ( 8 weeks/4 hours day) of classroom trainning Module Topics COURSE NAME welcome to HEAT 240 Minutes Food safety & Sanitation 320 Minutes Introduction to the Culinary Industry 200 Minutes Kitchen Equipment 360 Minutes Knife Skills 480 Minutes Kitchen Math 80 Minutes Stock Cookery 480 Minutes appetizer cookery 720 Minutes Soup cookery 1680 Minutes salad cookery 960 Minutes entree cookery (butchering,sauces) 1920 Minutes desert cookery 480 Minutes final challenge (hours are including in cookery class) 960 Minutes union day/life skills training/Resume/Mock interview 960 Minutes deep cleaning 480 Minutes Break and recap 240 Minutes total hours 160 hours Sautee Specialty Course: 2 week, 40 hour training for entry level cooks to improve sauteing skills. Course is intended for graduates of the Line Cook training class or working cooks to focus on learning and practicing saute techniques. Classes are conducted Monday — Friday, 4 hours per day. WORK PROCESS SCHEDULE Specialty Class for Level entry cook 2 weeks program 5 days /week /Monday to Friday 4 Hours DAY/ 8.00 AM to 12.00 PM SUMMARY Day 1 sauteing chicken 4 Hours Day 2 sauteing red meat 4 Hours Day 3 sauteing Fish 4 Hours Day 4 sauteing Seafood 4 Hours Day 5 sauteing Veggies 4 Hours Day6 sauteing breakfast Station 1 4 Hours Day7 sauteing breakfast Station 2 4 Hours Day 8 sauteing crepe station 4 Hours Day9 sauteing saute station 4 Hours Day 10 sauteing Action station 4 Hours Workplace Sanitation Program: Workplace Sanitation, Safety and Disinfection Program prepares hospitality employees to increase safety for themselves and guests during the pandemic. These 4 — 6 hour courses are geared toward classifications such as kitchen and food, customer service, and room attendants. Select Pictures of Pre -pandemic Classes in partnership with the CRA: A. r ,�i la_4 w. ,H�ATCOLINASYTOIN' U '- t--- I. LA Proposed CRA Budget for HEAT May 2022 - Sept 2022 CRA % May 22 - Sept 22 Expenses 108,009 100% 100% 100% 100% 100% 100% 100% Personnel Expense Director of Culinary Instruction Training Center Outreach Coordinator 2nd staff trainee Half time Office Administrator .5 FTE (Hourly) Payroll Taxes @.0765 Benefits @ 1000/mo per FTE ($500 indiv/1500 fam) Work Comp Professional Services 2,500 Accountine 100% Office Equipment and Supplies 1,000 50% 27,100 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% Furniture and equipment Training/Instructional Equipment Books/Test materials/Fees (ServSafe) Consumables Disposables Perishables Safety and Sanitation Secure Storage (student materials and equipment) Small Equipment Sma I Iwa res Student Knife Kits Student Uniforms Insurance 100% 100% 100% 100% 100% 100% 28% 4,167 4,750 2,474 150,000 General Liabiltiy D&O / Professional Liabiltiy Employee Dishonesty Bond (3-year Period) Advertising/Marketing/Outreach Graphic Design Outreach & Community Activities Graduation Contingency Total Projected Expenses Proposed CRA Budget for HEAT Oct 2022 - Sept 2023 CRA % Oct 22 - Sept 23 Expenses Personnel Expense 149,979 Director of Culinary Instruction 100% Training Center Outreach Coordinator 100% Payroll Taxes @.0765 100% Benefits @ 1000/mo per FTE ($500 indiv/1500 fam) 100% Training/Instructional Equipment 40,000 Books/Test materials/Fees (ServSafe) 100% Consumables 100% Disposables 100% Perishables 100% Safety and Sanitation 100% Secure Storage (student materials and equipment) 100% Small Equipment 100% Smallwares 100% Student Knife Kits 100% Student Uniforms 100% Insurance 10,021 General Liabiltiy 100% D&O / Professional Liabiltiy 100% Employee Dishonesty Bond (3-year Period) 100% Total Projected Expenses 200,000