Closes: Monday, July 22, 2019
Target Start Date
Expected Work Hours
An Associate degree in Culinary Arts, Food Service Management, Hospitality Management or related field. A high school diploma with extensive experience in the food service industry, well documented in the application packet, may be considered in lieu of the degree requirement.
Current ServSafe certification or obtained within the first 60 days of employment.
Communication, both oral and written, and computer skills necessary.
Must be proficient in Microsoft Office (Word, Excel, and PowerPoint).
Experience dealing with food service purveyors, ordering, and inventory is recommended.
Fayetteville Technical Community College is seeking qualified applicants for this full-time position. Potential candidates should have a background in the food service industry with experience and knowledge in food products, professional culinary standards, and culinary equipment. Quality customer service skills are essential. Qualified candidates will possess excellent computer skills, demonstrate evidence of flexible work experiences and a willingness to change; be open-minded, fair, and possess the ability to see multiple perspectives; be willing to take risks and accept responsibility for professional and personal growth.
Purchase food, kitchen supplies, and equipment for the Culinary Arts program.
Prepare purchase orders according to procurement procedures.
Establish a rapport with vendors, the business community, and other departments within the College.
Coordinate deliveries of food, supplies, and equipment.
Manage storage facilities to include, but not limited to: receiving, stocking, storing, and security of food and other supplies.
Write specifications for kitchen equipment.
Track inventory and prepare inventory control reports.
Submit maintenance and housekeeping requests for equipment, kitchen, and dining room.
Coordinate lab setup and supplies for culinary classes with instructors.
Maintain sanitation and safety in culinary facilities per local health ordinances and ServSafe standards.
Assist with Culinary Arts and other college functions/events.
Manage, organize, and maintain detailed paper and electronic records and files.
Complete special projects and assignments as required and perform related duties as assigned.
Continually develop and improve skills through professional development.
Assist instructional staff with preparation for demonstrations; set up laboratory facility and prepare necessary materials and equipment.
Provide general information and assistance to students on equipment operation, use and location of materials, and safety procedures.
Monitor students involved in instructional laboratory work assignments; enforce policies and procedures.
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