Bistro Counter Server (Barista/Bartender)

Job Description
If you are passionate about food and beverages, serving people and thrive in fast-paced, high-pressure food service environments, then being our Bistro Counter Server (Barista / Bartender) may be for you. Let's turn up the energy and make every encounter unforgettable? Are you ready to jump in?

Position Summary:

Overview: We are seeking exceptional Front-of-House (FOH) operations support (Barista / Bartender) to work within Bellemeade Bistro’s foundational pillars Passion for People, Purpose, and Excellence. As our Bistro Counter Server, you will be responsible for working with FOH and BOH staff to ensure all food and beverage preparation are completed with the highest level of quality, accuracy, and efficiency, with utilization of all ServSafe protocols.

Principle Roles and Responsibilities

1. Primary Responsibilities:

• · Open and close the Bistro under the direction of the Bistro Manager utilizing the check lists provided.
• ·Brew drip coffee as needed.
• ·Accurately take and fulfill orders in a timely fashion based on both Bistro standards and customer preferences.
• ·Serving prepared food items.
• Filling the drinking water containers.
• Taking payment transactions, including cash and credit cards.
• Maintain a clean dining area, sanitizing tables and chairs, and sweeping the floor. · Preparing and serving a variety non-alcoholic beverages (specialty coffees and tea) and alcoholic beverages and cocktails according to Bistro recipes.
• Maintain an empty sink bin and dish rack by washing and putting away dishes consistently. · Bar tending and keeping the bar area clean and stocked at all times.
• Interact with team (FOH, BOH, and Management) as is necessary to be productive and to foster a positive work environment with high morale.
• Manage inventory levels (syrups, food, pastries, retail coffee, condiments, etc) supplies, and coordinate with Bistro manager to ensure timely delivery of high-quality ingredients and products.
• Check all Staffmate communications respond within a timely manner.
• ·Other functions as needed to meet the needs of Bellemeade Bistro.

2. Secondary Responsibilities:

• Create visually appealing dishes in accordance with Bistro’s standards. This includes preparing all entrees, sandwiches, or salads, whether for dine-in or takeout.
• Maintain an orderly, clean, and hygienic kitchen environment. Ensure adherence to health and safety regulations, sanitation standards, regulations per the employee conduct, safety sheets and food handling procedures in accordance with ServSafe® guidelines to maintain a clean and safe environment for customers and staff.
• Keep storage areas organized, ensure all food items are properly stored, dated and easily accessible.
• Put away all deliveries prior to the end of shift - and communicate items delivered to the Bistro Manager.
• Use and handle all kitchen equipment and machinery with care, a focus on safety and maintenance, and in accordance with established standards and manufacturer specifications. Ensure proper set-up, programming, maintenance, operation, and cleaning of the 3-tier convection oven.
• Communicate openly with Bistro manager and associates. Offer suggestions for improving BOH operation including recipes, proportioning, product utilization, and inventory. · Stock grab-n-go quantities and make as needed.
• Review and complete items on the next day’s checklist as soon as possible. · Complete daily tasks on the checklist (for the appropriate shift) with initials by who did what task, working ahead to ensure completion before the shift is over. All tasks must be completed and initiated prior to clocking out.
• Participate in menu creation and updates as needed. Provide suggestions to increase efficiency; to increase positivity of culture. Escalate any concerns to Bistro Manager as soon as possible.

Skills & Education/Knowledge Requirements

• High School diploma and/or equivalent.
• Flexibility to work various shifts with regular and reliable attendance.
• Enrolled in or graduated from a Culinary Program.
• Strong understanding of food preparation techniques and health department rules and regulations. Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits is preferred.
• Ability to safely handle and operate kitchen equipment and smallwares.
• Excellent working knowledge of many styles of cuisine.

Qualifications

• Proven experience as a short order cook / prep cook / deli cook or similar role in the hospitality industry, preferably in a high-volume Bistro/Deli/Restaurant environment.
• Strong team management player with ability to pay attention to detail, work well under pressure at a consistent and steady pace for extended time periods, and ability to closely follow procedures.
• Ability to work variable hours that may include daytime, evenings, weekends (no Sundays), and holidays.
• Solid understanding of Bistro operations, including food and beverage service, BOH/kitchen management, and health and safety regulations.
• A passion for food, innovation and continuous improvement.
• Have the ability to work in a fast-paced environment and be able to juggle and prioritize multiple, competing tasks and demands.
• Have a willingness to accept constructive criticism and not hesitate to ask questions.

Physical Demands

• Frequently stands, walks, uses hands to finger feel or handle, reaches with hands and arms. Regularly talks or hears. Occasionally sits, climbs, balances, stoops, crouches, crawls, tastes, or smells.
• Frequently lift up to 25 pounds and occasionally lift up to 50 pounds.
• Ability to bend, kneel and stand for extended periods of time.
• Ability to work in hot, cold, indoor, and outdoor environments.
• Ability to handle exposure to wet floors, temperature extremes, and loud noises.

Job Type: Part-time

Pay: $13.00 - $16.00 per hour

Expected hours: 20 – 30 per week

Shift:

• Day shift

Ability to Relocate:

• Greensboro, NC 27401: Relocate before starting work (Required)

Work Location: In person

Salary : $13 - $16