Part-time Coordinator, Bistro

Part-time Coordinator, Bistro

Salary

$18.38 Hourly

Location

Caldwell Campus, NC

Job Type

Part Time

Job Number

FA26-AS02

Department

Chief of Staff

Opening Date

08/11/2026

Closing Date

12/13/2026 11:59 PM Eastern

• Description
• Benefits

Description

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.

Examples of Duties

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

Essential Functions:

• 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.

Marginal Functions:

• Must be able and willing to 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. (Ex. acquire ServSafe Certification)
• 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 food preparation techniques, menu development, and kitchen operations.

The mission, goals and objectives of the college.

Safe work practices and procedures.

English usage, spelling, grammar and punctuation.

Current trends, research, and development in the area of computer technology.

Pertinent federal, state, and local laws, codes and regulations.

English usage, spelling, grammar and punctuation.

Modern office procedures, methods and computer equipment & software

Basic accounting and mathematics principles.

Alpha and numerical filing systems.

Ability to:

Ability to organize, direct and supervise kitchen staff during operations.

Work independently in the absence of supervision.

Interpret, explain, and enforce departmental policies, procedures, laws and regulations..

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

Respond to difficult requests and inquiries from students, faculty, staff, and patrons.

Environmental Conditions:

The employee should have the 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.

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 of 25-hours a week, with a tentative schedule of 7:00am-2:00pm Monday through Thursday. Other hours 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 2-3 years of experience in a commercial kitchen; supervisory experience preferred.

Training: Actively obtaining a Culinary Degree required. Associates Degree in Culinary Arts or higher degree preferred. ServSafe certification required.

Use the links below for additional information about benefits available to our full-time employees.

• Health Insurance: https://www.shpnc.org/new-employee-resources
• Retirement: https://www.myncretirement.com/non-retirees/new-employees
• Supplemental: https://piercegroupbenefits.com/client/caldwellcommunitycollegeandtechnicalinstitute/

Additionally, full-time employees are eligible for the following:

• 12 paid holidays
• At least 3 weeks' vacation (earned over the course of the year)
• Transfer of up to 40 hours of vacation leave will be accepted
• 1 personal observance day
• 2.5 weeks' sick leave (earned over the course of the year)
• Tuition reimbursement of $500 a semester and/or one free class at CCC&TI
• Gym Membership Discounts at the Catawba Valley YMCA and Quest for Life
• 401K and 457b retirement savings plans through Empower
• Membership options with SEANC and SECU
• Local restaurant discounts

Employer Caldwell Community College and Technical Institute

Address 2855 Hickory Blvd.

Hudson, North Carolina, 28638

Phone (828) 726-2269

Website http://www.cccti.edu