Assists in the preparation of food, beverage, and event spaces necessary for the Bistro. Requires a knowledge of food service operation, cook-to-order service, and presentation. Essential and other responsibilities and duties may include, but are not limited to the following:

Essential Functions:

Completes all tasks associated with the prep list and production schedule implemented from the Lead Cook, Bistro. Prepares ingredients for recipes used in kitchen production. Stocking and labeling all ingredients that have been prepped. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting, and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use. Maintains inventory list for par stock to be ordered. Ensures all food deliveries are correct and stocked in their appropriate areas. Maintains a clean workstation, including sanitizing equipment, washing dishes, and following all rules and procedures. Maintains compliance with all sanitation regulations to include daily cleaning and organization of all service areas. Meets with the J.E. Broyhill Catering Group management team.

Marginal Functions:

Operate the point-of-sale (POS) system and accurately process customer transactions. Balance cash drawers and assist with daily sales reconciliation. Participates in professional development activities and required employee training (Ex. acquire ServSafe Certification). Coordinates with the Lead Cook and Director to ensure correct presentation and service of the menu. Other duties as assigned. This position description covers the most essential functions and duties associated with this position. The President or appropriate supervisory personnel may assign additional duties. The College reserves the right to alter duties, responsibilities, conditions, working hours, and job title with or without notice.

Knowledge of:

Detailed knowledge of food service operation, and presentation, banquet/catering food and beverage service. The mission, goals and objectives of the college. Safe work practices and procedures. English usage, spelling, grammar and punctuation.

Ability to:

Ability to organize, prep, and execute a variety of recipes for service. Interpret, explain, and enforce departmental policies and procedures. Understand and follow oral and written instructions. Establish and maintain effective working relationships with those contacted in the course of work. Ability to communicate effectively, in oral and written form, with a wide range of people

Environmental Conditions:

The employee should have the ability to effectively handle a work environment and conditions which involve a kitchen, office, and classroom workspace, and working closely with others. Exposure to extreme temperatures, cleaning solutions, and food allergens is likely. The employee must maintain the environments by maintaining equipment and supplies, ensuring overall cleanliness, functionality, and conformance to OSHA standards to provide a safe work environment.

Physical Conditions:

Physical and marginal functions require the ability to maintain physical condition appropriate to the performance of assigned duties and responsibilities, which may include the following; standing, walking, or sitting for extended periods, moderate lifting and carrying, general manual dexterity, operating assigned equipment, and extended exposure to computer screens. The employee must maintain effective audio-visual discrimination and perception needed to make observations, read and write, operate assigned equipment, communicate with others, and handle varied tasks simultaneously. Additionally, the employee must maintain mental capacity, which permits making sound decisions and using good judgment, demonstrating intellectual capabilities, and evaluating programs and personnel's effectiveness.

Scheduling Conditions:

This is a part-time position working a maximum 25-hours a week, with a varied schedule, which requires availability for nights and/or weekends, on any Caldwell Community College & Technical Institute site (or arranged off-campus site) as needed.

Traveling Conditions:

Local travel between the Caldwell campus, Watauga campus, or any off-campus sites may be needed. Out of state travel is limited, but may be required for training and conferences.

Experience:

Enrolled in a Culinary Arts program or one year experience in the food service industry is required.

Training:

High School Diploma or equivalent required. ServSafe certification is preferred.