Part-time Coordinator, Bistro

Caldwell Community College and Technical Institute•Caldwell Campus, NC

1d•Hybrid

About The Position

Responsible for overseeing the daily culinary operations of the bistro, ensuring the preparation and presentation of high-quality food in a clean, efficient, and customer-focused environment. This position manages menu execution, food quality, inventory control, kitchen safety, and staff coordination while maintaining exceptional standards of hospitality and service. Requires strong knowledge of food preparation techniques, menu development, and kitchen operations.

Requirements

Detailed knowledge food preparation techniques, menu development, and kitchen operations.
Knowledge of the mission, goals and objectives of the college.
Knowledge of safe work practices and procedures.
Knowledge of English usage, spelling, grammar and punctuation.
Knowledge of current trends, research, and development in the area of computer technology.
Knowledge of pertinent federal, state, and local laws, codes and regulations.
Knowledge of modern office procedures, methods and computer equipment & software.
Knowledge of basic accounting and mathematics principles.
Knowledge of alpha and numerical filing systems.
Ability to organize, direct and supervise kitchen staff during operations.
Ability to work independently in the absence of supervision.
Ability to interpret, explain, and enforce departmental policies, procedures, laws and regulations.
Ability to understand and follow oral and written instructions.
Ability to 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.
Ability to respond to difficult requests and inquiries from students, faculty, staff, and patrons.
Ability to effectively handle a work environment and conditions which involve kitchen and office spaces, while working closely with others.
Exposure to extreme temperatures, cleaning solutions, and food allergens is likely.
Ability to maintain the environments by maintaining equipment and supplies, ensuring overall cleanliness, functionality, and conformance to OSHA standards to provide a safe work environment.
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.
Ability to 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.
Ability to maintain mental capacity, which permits making sound decisions and using good judgment, demonstrating intellectual capabilities, and evaluating programs and personnel’s effectiveness.
Minimum of 2–3 years of experience in a commercial kitchen.
Actively obtaining a Culinary Degree.
ServSafe certification required.

Nice To Haves

Supervisory experience preferred.
Associate's Degree in Culinary Arts or higher degree preferred.

Responsibilities

Supervise and coordinate kitchen staff during daily operations.
Prepare, cook, and present menu items according to established recipes and quality standards.
Supervise all aspects of food production and service by providing orientation and training for service staff to meet quality and safety standards.
Manage daily prep schedules, production schedules, and overseeing kitchen staff during food production.
Schedule and assign duties to ensure adequate staffing levels.
Recruit and schedule kitchen staff and work-based learning students to provide the level of required service.
Manage food inventory and order supplies as needed.
Monitor food costs, waste, and portion control to meet budget goals.
Receive and inspect deliveries to ensure quality and accuracy.
Ensure compliance with all local, state, and federal health regulations by maintaining a clean, organized, and sanitary kitchen environment.
Operate the point-of-sale (POS) system and accurately process customer transactions.
Balance cash drawers and assist with daily sales reconciliation.
Ensure that time sheets are completed accurately for part time college employees.
Collect all service related invoice/receipts and forward all billing information to appropriate Catering Group staff.
Meet with the J.E. Broyhill Catering Group management team for menu planning and innovation.
Complete security check at the end of each day of operation.
Perform work duties at various off-site locations as business needs dictate.
Provide information to maintain and update the website portfolio and social media sites.
Participate in professional development activities and required employee training.
Other duties as assigned.