The North Carolina Center for the Advancement of Teaching (NCCAT) is seeking applicants for a Food Services Assistant within the Cullowhee Center’s Dining Services Department.

Salary Grade: NC01
Recruitment Range: $31,200 – $34,776
Position: 65009147
Exam Plan: 23-00793

The North Carolina Center for the Advancement of Teaching (NCCAT) is dedicated to serving pre-K through 12th grade schoolteachers in order to enhance the learning of the children of North Carolina. The Center’s primary purpose is to provide high quality professional learning through residential, regional, school-based, and online programming. Program content is based on current needs of teachers and state initiatives.

The Culinary services unit is responsible for the preparation and serving of meals for NCCAT participants and guests. This unit is also responsible for maintaining a kitchen and dining area that is in complete compliance with the North Carolina Department of Environment, Health and Natural Resources: Division of Environmental Health. Primary responsibilities include dishwashing and dining room maintenance, food preparation assistance, food presentation, stocking, and complying with sanitation regulations and policies.

Note: To receive credit for your work history and credentials, you must list the information on the State of North Carolina application in the Education and Work Experience sections of the application form. Any information omitted from the application cannot be considered for qualifying credit. NC DPI welcomes attached or incorporated resumes, cover letters and reference information, but these items will not be used for screening for qualifying credit. Please make sure the application is completed in full. "See Resume" or "See Attachment" will NOT be accepted.

For current State employees, please note that as of June 1, 2018, promotional and RIF priority and salary administration will be made based on the new Statewide NC Classification System.
As of April 2019, Executive Order #93 (Prohibiting the Use of Salary History in the State Hiring Process) became effective. This Executive Order prohibits state agencies from requesting salary history from applicants or relying on previously obtained prior salary information in determining an applicant’s salary.

EEO Statement:
The State of North Carolina and the Department of Public Instruction provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

To receive credit for all of your work history and credentials, you must list the information on the application form. Any information listed under the text resume section or on an attachment will not be considered for qualifying credit. Qualified candidates must document on the application that they possess all of the following:

• 
  Basic knowledge of preparation, cooking and baking procedures.
• Basic knowledge of appropriate methods of cleaning and sanitizing equipment and small wares.
• Basic knowledge of serving line procedures, food serving procedures and food handling.
• Ability of use of interpersonal skills using tact, patience, and courtesy.
• Ability to perform moderately heavy physical labor for extended periods of time.
• Ability to maintain professional, cooperative working relationships with employees and/or patients.
• Ability to maintain high sanitation standards as outlined in the NC Food Code.
• Ability to follow oral and written instructions.
• Ability to complete department records as required.

Education and/or experience in food service that is directly related to the job and consistent with accepted practices of the trade.