Salary: $35,360.00 – $65,429.00 Annually
Location : Beaufort County, SC
Job Type: FTE – Full-Time
Job Number: 150424
Agency: Technical College of the Lowcountry
Division: Academic Affairs – Culinary Arts Institute
Opening Date: 06/05/2023
Closing Date: Continuous
Class Code:: KB25
Position Number:: 61138438
Normal Work Schedule:: Other
Normal Work Schedule (Other):: Monday-Thursday 8:00am to 5:30pm; Friday 8:00am to 11:30am
Pay Band: Band 5
Opening Date: 06/05/2023
EEO Statement: Equal Opportunity Employer
Agency Specific Application Procedures:: Any request for reasonable accommodations to apply for this position should be directed to Human Resources by calling 843-525-8253. A resume and official college transcript for all degrees earned ARE REQUIRED for this position and may be attached to the online application or faxed to 843-525-8262. A resume cannot be substituted for completing work history and education sections of the application. Incomplete submissions will not be considered. We regret that due to the volume of applications we receive, we are unable to respond to candidates individually regarding the status of their application or the status of the interview process.
Veteran Preference Statement: South Carolina is making our Veterans a priority for employment in state agencies and institutions.
Job Responsibilities
Administers all non-academic functions of the Clist Café, Bistro Foodseum, other assigned outlets, and catering operations to achieve the goals of the college. Responsibilities include but are not limited to:
- Responsible for the daily operations and management of the Clist Café, Bistro fine dining restaurant, Foodseum culinary area, and other assigned food service outlets, and catering operations, including reservations, phones, P.O.S. system, scheduling, assists with special events/dinners, etc. Participates in division or college-wide meetings as necessary; acts as an ambassador of the food service outlets, CIS programs and for the College.
- Oversees financial operations of outlets, including control processes for payroll, cash management, and budget with an emphasis on labor costs. Create detailed reports on weekly, monthly and annual revenues and expenses. Recruits, hires, supervises, evaluates, and terminates café, dining room, catering/outlet staff (including student workers) as necessary.
- Actively markets the café, restaurant outlets and programs using various traditional and social media channels. Creates and maintains policies and standard operating processes and procedures for café, restaurant, retail and catering operations.
- Monitors and ensures compliance. Establishes standards for production, quality, sanitation, and maintenance. Performs frequent inspections to ensure that industry and food standards are maintained; inspects dry stores and refrigerated food to ensure optimum storage conditions. Cleans equipment and utensils. Handles all the aspects of gathering the paperwork and required materials to make sure all the licensing is up-to-date and compliant with health and fire regulations, as it pertains to food preparation and serving, as well as building maintenance. Schedules meetings with inspectors and handle any corrections that need to be made. Keeps sanitation or food subsidies records, as required by the government.
- Provides the highest level of customer service to all internal and external stakeholders at TCL. (8) Fosters and cultivates a team-based environment with faculty, students and staff. Stays abreast of current trends and products; provides front of the house (“FOH”) operations guidance and training to students, staff and instructors as needed. Communicates FOH and catering needs to instructors, administration, staff and students and acts as a liaison between clients and CIS team. Represents the Culinary Institute at open houses and various on and off campus events.
- Supports the Dean with new projects and performs other duties as assigned.
Minimum and Additional Requirements
A high school diploma and supervisory experience in quantity and quality cooking.
Skills, Knowledge, Abilities: (a) strong organization, communication and leadership skills; (b) ability to exhibit high profile, customer-oriented, professional demeanor; (c) knowledge of restaurant, control and operational systems; (d) ability to function in fast-paced environment to make effective decisions in crisis situations; (e) ability to adapt to differences and changes in programs, colleagues, students and customers; (f) ability to function independently; (g) knowledgeable of industry-specific computer applications and basic technical skills; i.e., e-mail, Microsoft office and familiar with P.O.S. systems; (h) possess and maintain current ServSafe Manager’s Certification. Ability to stand for long periods of time, lift up to fifty (50) pounds, manage multiple tasks at once and work for extended time periods including early mornings, late evenings or weekends based on business needs.
Preferred Qualifications
A associate’s degree or higher in Hotel/Restaurant Management or related field from a regionally accredited institution with a minimum of three (3) years of related industry experience managing a restaurant with on premise catering and/or multiple foodservice outlets and supervising multiple employees.
Additional Comments
The Technical College of the Lowcountry seeks to be the first choice for higher education in South Carolina’s Low Country Region. The college is a public, open door, two-year comprehensive College of higher education. The College is dedicated to serving the diverse educational, workforce development, and personal enrichment needs of the rural counties of Beaufort, Colleton, Hampton, and Jasper. In an atmosphere of shared values, the College encourages creativity, innovation, and resourcefulness among its students, faculty, staff, and administrators. South Carolina is making our Veterans a priority for employment in state agencies and institutions.
The Technical College of the Lowcountry is committed to a policy of equal opportunity for all qualified applicants for admissions or employment without regard to sex, race/color, religion, national origin, age, disability, service in the uniformed services (as defined by state and federal law), veteran status, political affiliation or belief, marital or family status, pregnancy, childbirth, or related medical conditions, including but not limited to, lactation, genetic information, genetic identity, gender expression, or sexual orientation.
Benefits for State Employees
The state of South Carolina offers eligible employees generous benefits, including health and dental insurance; retirement and savings plan options; and paid vacation and sick leave. Plus, work-life balance programs such as telecommuting and flexible work schedules are available to employees of some state agencies.
Insurance Benefits
Eligible employees may enroll in health insurance, which includes prescription coverage and wellness benefits. Other available insurance benefits include dental, vision, term life insurance, long term disability and flexible spending accounts for health and child care expenses.
Retirement Benefits
State employees are also offered retirement plan options, including defined benefit and defined contribution plans. Additionally, eligible employees may elect to participate in the South Carolina Deferred Compensation Program, which is a voluntary, supplemental retirement savings plan offering 401(k) and 457 plan options.
Workplace Benefits
State employees may also be eligible for other benefits, including tuition assistance; holiday, annual and sick leave; and discounts on purchases, travel and more.
Note: The benefits above are available to most state employees, with the exception of those in temporary positions. Employees in temporary grant and time-limited positions may be eligible for all, some or none of these benefits as benefits are associated with each position type. For these positions, contact the hiring agency to determine what benefits may be available.