Compensation Type: Hourly
Operations
Prepares food for service (e.g. baked goods, chopping vegetables, butchering meat, or preparing sauces), setup, and stock assigned workstations with all necessary supplies. Cooks' menu items in cooperation with the rest of the kitchen staff and ensure that food is prepped, plated, and served in a timely fashion. Answer, report, and follow Executive Chef, Café Manager, or Sous Chef’s instructions.
Cares for workstation according to sanitation standards set forth by the health department and comply with nutrition, sanitation regulations, and safety standards.
Maintains a positive and professional approach with coworkers and customers. Demonstrates exemplary culinary skills based upon the American Culinary Federation 10 areas of competencies for apprentices.
Participates in the preparation, cooking, presentation, and garnishes of different styles of cooking and cuisine based upon industry quality standards. Demonstrates effective food sanitation and safety based upon current food codes; effective time management by meeting goals and deadline; effective and concise communication between staff and customers, using oral, written, and digital communications.
Applies proper planning of and creation of a variety of menu items. Demonstrates and applies budgetary and financial acumen from procurement to control and basic accounting methods. Demonstrates civic engagement within the confines of the food service industry, including being involved in events for the local American Culinary Federation Chapter. Demonstrates nutritional balanced meals.
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Administrative
Works alongside the Sous Chef and/or Executive Chef to learn and assist in inventory management, purchasing, labor cost control, food cost control, and other administrative duties which will help the apprentice become a well rounded, knowledgeable, culinary professional and expand their culinary careers. Communicates frequently with the Executive Chef to discuss and review progress made in completing the apprentice skill gallery and recording of mandatory hours related to the culinary program.
Culture of Respect
Fosters and maintains a safe environment of respect and inclusion for faculty, staff, students, and members of the community.
Minimum Qualifications
High school diploma or equivalency.
Must be continuously enrolled in the CSCC apprenticeship program throughout their employment.
Student needs to have a minimum GPA of 2.5. Must be enrolled in at least 6 credit hours per semester. Failure to enroll in a semester will result in termination.
4 unexcused absences in a semester will result in termination.
WORKING CONDITIONS
Restaurant and kitchen environment on all three floors of the Hospitality building and Conference Center. Regular exposure to moderate noise typical to kitchen and dining room operation. Regular exposure to industry standard cleaning and sanitization chemicals. Must travel to various Columbus State campuses and sites.
CSCC has the right to revise this position description at any time. This position description does not represent in any way a contract of employment.
Full Time/Part Time
Full time
Union (If Applicable)
Scheduled Hours
40
Additional Information
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