Catering Clerks are first and foremost responsible for guest relations and satisfaction. He/She will create carry-out catering products/trays, some from scratch, some built from prepared foods. He/She may be required by management to operate catering van to deliver catering products/trays to guests.

• When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest
• Produce or gather all items for carry-out catering orders
• Deliveries in catering van assigned by management as needed
• Fill out production/transfer sheets for items needed for catering orders
• Distribute & follow up on all production/transfer sheets for other departments
• Organization & sanitation of catering work area
• Register operations
• Ensure proper food safety and sanitation procedures are performed
• Greet and speak politely with every guest on premises
• Performs other duties as requested or required by management

Key Responsibilities:

• Must be 18 years of age or older
• High School Diploma or equivalent
• Minimum of 1 year restaurant experience required
• Culinary, Restaurant or Hospitality degree preferred
• Perform all other physical aspects of the job including bending, squatting, lifting, climbing, standing for long periods of time and walking
• Must be able to work in a fast, efficient and controlled manner
• Must maintain a current Food Safety Certification
• Ability to function as a team member and get along with others