Mentors

Joining a ProStart® program is a great way for local businesses to show that they care about their community and the future of foodservice. Employers get a chance to work with young people who really want to learn the business. In turn, employers become role models for students as they embark on a professional hospitality career. Here, then, are the major roles and responsibilities for ProStart® employers.

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The ProStart® Employer
Start-up:
  1. Select work experience, jobs rotations, and structured learning opportunities that spark student learning and show all aspects of an operation.
  2. Identify one or more experienced employees as ProStart® mentors.
  3. Develop employee support and understanding of the ProStart® program.
  4. Have selected employees attend mentor training.

Ongoing:

  1. Provide students with meaningful work that supports their classroom learning and The Student Workplace Competency Checklist.
  2. Pay students according to advisory board guidelines.
  3. Provide a worksite mentor for each student.
  4. Oversee mentors to make sure they carry out program goals and evaluations.
  5. Develop working relationships with ProStart® teachers and program coordinator.
  6. Adhere to all legal responsibilities and liabilities.
  7. Recruit other local employers to join the ProStart® program.
  8. Provide letters of recommendation for deserving students.
The ProStart® Mentor
ProStart® mentors are the key to successful workplace learning. They are the folks "in the trenches," encouraging and challenging student to get the most of their internships. They teach students the basic hands-on skills of foodservice. They also pass on "insider's knowledge" - all the little things that make a superstar employee shine!

A ProStart® mentor needs to:
  1. Attend mentor training and apply work experience to what students learn in the classroom.
  2. Provide consistent, concrete, and caring support and guidance.
  3. Set high expectations for the student.
  4. Keep in touch with students' teacher/program coordinator to discuss students' progress.
  5. Report serious concerns, behavior issues, or special student needs to teacher/program coordinator.
  6. Use the student Workplace Competency Checklist to ensure that students have a well-rounded work experience.
Mentoring & Workplace Tools

View the Food Allergy Training Video!



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