Job Description

Bistro Staff

Department: Hospitality Services – Garden Bistro

Supervisor: Food and Beverage Supervisor

Supervises: N/A

FLSA Salary Classification: Non-Exempt

Revision Date: March 2026

Availability: Ability to work a flexible schedule including nights, weekends and holiday hours.

General Summary:

Bistro Staff work in a team environment that is dedicated to providing a culinary avenue for connecting people with plants. Bistro Staff are responsible for providing friendly guest service and consistent high-quality food items in a timely manner. As a member of the Bistro team you will take orders, operate the point of sale (POS) register, and prepare food items as ordered and according to menu standards with enthusiasm and in keeping with the Garden’s Core Values.

Essential Functions:

• Take guest orders and operate the POS, in a manner that exemplifies expertise for accuracy, quality, and efficiency.
• Prepare menu items as ordered by guests in a manner that exemplifies expertise for accuracy, quality, and efficiency.
• Responsible for daily opening and closing tasks that include but are not limited to restocking the prep line and the restaurant area, including condiments, coffee/tea/drinks, supplies, etc. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling and basic kitchen safety practices and procedures. Maintaining Health Department Standards throughout each shift.
• Responsible for cleaning all appliances, storage racks, floors, walls, dish areas, grill, tables, drink areas, trash removal and returning items to proper storage for future use.
• Assists with inventory and supply management, estimating expected food consumption; requisitions, purchase supplies, and storage rotation.
• Set up, operate, and break down mobile concession locations throughout the Garden, including food trailers and temporary or satellite service stations, ensuring efficient service, adherence to food safety standards, and a positive guest experience in outdoor environments.
• Train and support new Bistro team members and staff assisting from other departments by providing guidance on food preparation, POS operation, service standards, and safety procedures to ensure consistency and quality across all service areas and performs other duties as assigned.

Requirements

Minimum Qualifications:

High School Diploma or the equivalent required with 6 months of experience in food service or an equivalent combination thereof. Ability to obtain Serve Safe Certification within first 90 days of employment.

Success Factors:

• Embrace the Garden’s mission of connecting people with plants and display core values.
• A coachable, team-oriented and collaborative mindset with good work habits and a strong desire to develop in-depth knowledge of all food safety and handling and Bistro procedures.
• Ability to connect with our guests by displaying an enthusiastic and smiling demeanor, welcoming them to the Garden and Bistro. Creating a positive guest experience through the high-level of service provided.
• Self-motivated and organized, with good math and calculation skills.
• Has the ability to easily move back and forth between different job demands.

Preferred Qualifications:

Culinary or cooking experience is strongly preferred. 21 years of age or older is preferred.

Physical Demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Physical Demands: Ability to lift and carry between 10 - 25 lbs occasionally. Required to stand or walk continuously. Must be able to bend, climb, balance, reach, stoop, or kneel within small spaces (storage closet and kitchen areas).
• Work Environment: Work is performed in a combined indoors and outdoors Café (commercial kitchen) environment, working at times in all weather conditions during special events.
• Equipment: General office equipment, tablets, POS (point of sale register), two-way radio, operation of garden shuttle and all kitchen appliances electric and gas.

s are guidelines that attempt to characterize major duties and responsibilities of employees, and are subject to change as needs and programs change. At Huntsville Botanical Garden they are considered neither inclusive nor exclusive. It is expected that up to 20% of your duties may change annually.

Employee must be able to perform the essential functions of the position satisfactorily and, if requested, reasonable accommodations will be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship.

The Huntsville Botanical Garden supports a culture of inclusion that attracts, inspires, and engages people to achieve success. The Garden is committed to hire and develop employees based on job-related qualifications irrespective of race, religion, color, national origin, sex, sexual orientation, gender identity, age, disability, or veteran status. To increase diversity in professions related to the public garden realm, we encourage applications from underrepresented minorities, persons with disabilities, and veterans.