Description

Lead Cook, Catering Group

Salary
$35,721.00 - $41,674.00 Annually

Description
Assists in the preparation of food, beverage, and events spaces necessary for the Catering Group. Requires a knowledge of food service operation, service and presentation, banquet/catering food and beverage service.

Examples of Duties
Essential and other responsibilities and duties may include, but are not limited to the following:

Essential Functions:

Ensures implementation of all tasks associated with the prep list and production schedule as developed by the Coordinator, Catering and Service.

Assists with delegating tasks associated with prep schedules and production to prep cooks and dishwashers.

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; wash, peel, cut, and shred fruits and vegetables; and trim or cut meat, poultry, or fish for culinary use.

Coordinates with the Coordinator, Catering and Service to ensure the correct presentation and service of menus.

Maintains inventory list for par stock to be ordered.

Assists with receiving food deliveries, linen orders, and maintaining inventory. Forwards all billing receipts and invoices to the Coordinator, Catering and Service or Catering Director.
Maintains a clean workstation, including sanitizing equipment, washing dishes, and following all company 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:

Assists with ensuring all service areas required by customers are prepared and presented as contracted, including the execution of set-up, break down, and clean-up for each event (buffet, place settings, chafers, bar, linens, etc.).
Ensures opening and securing the facility at the beginning and end of each shift for catered events and/or catering production.
Participate in professional development activities and required employee training.
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.

Qualifications and Working Conditions
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 a variety of catering events related to food production.

Work independently in the absence of supervision.

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 and office 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, sitting, kneeling or stooping for extended periods, heavy 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 full-time position working 36-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 and Training
Experience: Minimum of two years in the food service industry is required.

OR

Training: Associate's Degree in Culinary Arts. ServSafe certification is required.