Assistant Catering and Laboratory Manager (Shelby/Hoover)

Alabama Community College System•Birmingham, AL

43d•$39,759 - $57,251

About The Position

The Assistant Catering and Laboratory Manager will be responsible for the operation and care of food laboratories, dining room, and all equipment/supplies in the rooms. The position reports to the Purchasing Manager/Instructor for Culinary/Hospitality. This is not a teaching position.

Requirements

Associate degree in Culinary/Hospitality required
Five years of full-time catering experience required
Must be ServeSafe Certified
Must be eligible for ACF Certification at CSC level or higher
Current knowledge in one's area of responsibility or discipline
Proficiency in the use of equipment in the culinary lab
Ability to carry out written and oral directions
Excellent oral and written communication skills
Ability to lift 50 pounds
Ability to work a flexible schedule and perform catering duties on the college's campuses
Ability to assist with catering events and in the Bistro
Ability to oversee and help with lab set up and catering/events
Strong organizational skills for planning, setting up, producing, and completing catered events.
Ability to work without direct supervision
Ability to maintain cleaning standards required by the Health Department

Responsibilities

Responsible for the care of all equipment, chinaware, glassware, flatware, serving pieces, and linens.
Responsible for maintaining and monitoring food safety standards required by the state health department, including proper cleaning of coolers, freezers, and dry storage.
Responsible for preparing the weekly market order for consumable laboratory supplies, shopping at approved grocery stores as needed for items not delivered by approved vendor orders and proper storage of supplies.
Assist the catering manager with the production of catering events and making available the required supplies for the labs.
Work closely with both the restaurant chef and catering chef in kitchen activities, i.e. putting on events, cleaning, distribution of food supplies, and point-of-sales system.
Supervise and work with work-study students.
Assist Culinary Instructor with class lab set up, prep, and cleaning during and after lab.
Assist with menu planning for the production of events and catering.
Knowledge of table setups, buffet management and food production.
Work closely with all labs, Bistro, and Catering to reduce food waste.
Organize and prepare production schedules for catering events.
Assist the Catering Manager with food orders, requisitions, and paperwork for billing for events.
Perform institutional responsibilities that contribute to the fulfillment of the College's mission.
Follow institutional policies and procedures that fulfill the terms of one's employment.
Fulfill other duties and responsibilities as assigned by the President, Vice President, or Academic Dean.
Serve on college committees as assigned.