Bistro Institute for the Culinary Arts

Bistro – Institute for the Culinary Arts [Job Name]

Position Description

Departmen Day Bistro – CHRM 1140 A la Carte, Bistro – CHRM 2130 t(s) Reports to Course Instructor and Student Manager(s)

Job summary

[Describe primary functions of the job.]

Summary of essential job functions

Opening Checklist:

Prep for Service:

Station Set-Up:

Prep for next day’s service:

Sanitation/Closing Checklist

Minimum requirements

CHRM 1030 (Day Bistro) CHRM 1999 (Bistro)

Abilities required

Standing, bending, pushing, lifting (up to 25 pounds); on a continuous basis for length of lab/shift.

Disclaimer The above statements are intended to describe the general nature and level of duties being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of students so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.