QUALIFICATIONS:

1. Ability to speak, read, and understand the English language.
2. Free of communicable diseases.
3. Physically able to perform the assigned duties. Frequently required to lift up to at least 60 lbs., bend, stoop, and reach above shoulder level. May be required to work in cold and refrigerated areas. Occasionally required to drive automatic equipment or vehicles, climb ladders, stairs, ramps and scaffolds.
4. Continuously required to work with machinery, walk and stand.
5. Minimum 3 years’ hotel, high volume banquet or catering experience preferred.
6. Supervisory experience preferred.
7. Associate's degree in culinary arts or equivalent work experience preferred.

TERMS OF EMPLOYMENT:                      

260 days 

SALARY/PAYGRADE:

$20.51/HS9

Additional $1.00 per hour flex pay will be added to salary, plus phone stipend.

Salary (based on verifiable job-related experience) as set by the Board of Trustees for the school year 2017-2018

ESSENTIAL FUNCTIONS:

1. Coordinate the preparation and presentation of all menu items through menu planning and related production activities.
2. Supervise kitchen staff for catering and concessions events.
3. Coordinate the presentation and preparation of all concession items and related production activities.
4. Schedule will be flexible with weekends, nights, early mornings and holidays required depending on events scheduled.
5. Supervise the sanitation and safety of the food production area by coordinating the cleaning and maintenance of all work areas, utensils, and equipment.
6. Consistently maintain standards of quality, cost, presentation, and flavor of foods.
7. Lead and train production staff.
8. Candidate must be self-motivated and able to work well with others.
9. Meet prescribed deadlines through personal and unit organization.
10. Use basic computer skills including MS Office.
11. Attend the Sanitation Certification Class required by Departmental guidelines. Comply with food handling procedures and maintain sanitation standards at or above level set by the Department.
12. Comply with safety standards established by the Department. Report job related accidents and/or injuries to immediate supervisor within 24 hours of the incident.
13. Comply with appropriate operational procedures and safety standards in the use of all equipment.
14. Support the Berry Center with regular and reliable attendance.
15. Perform other duties as assigned by the Berry Center Director or Manager of Food and Beverage Operations.

WORKING CONDITIONS:

Mental Demands/Physical Demands/Environmental Factors:

Maintain emotional control under stress. Repetitive hand motions. Frequently work prolonged or irregular hours. 

Frequently required to lift up to at least 60 pounds, bending, stooping, reaching and carrying at shoulder height. Exposure to cold or refrigerated areas. Drive delivery vehicle or van. Frequent districtwide travel.

APPLICATION INFORMATION:              

Nicole Williamson

Food and Beverage Manager

Email:  nicole.williamson@cfisd.net

DEADLINE TO APPLY:      

January 29, 2018 or until filled

Applications will be reviewed

Not all applicants will be interviewed

Hiring Managers may choose to email you regarding this application.  Please monitor your email regularly for any communication.   

SAFETY RESPONSIBILITY:

All food service employees must use good body mechanics and follow safe working procedures including  infection control.  The employee must report any unsafe condition to a manager or supervisor and demonstrate no on-the-job injuries due to a lack of good safety practices.  On-the-job accidents must be reported immediately to the manager or supervisor and an accident report completed.

DISCLAIMER: 

This job description is not an employment agreement or contract.  Management has the exclusive right to alter this job description at any time without notice.