What are the responsibilities and job description for the Catering Crew Member (Temp) position at St. Lawrence University and Careers?
Primary Responsibilities
Under the supervision of the Catering Manager and unit supervisory staff, the catering FSG is responsible for the many aspects of preparation for and execution of a special function, especially VIP functions. This includes equipment, dishes, condition of the linen, assisting in food preparation, function set-up and clean-up, customer service during the event, etc. Must maintain a high level of professionalism and customer service. This is a full-time, seasonal position. Biweekly work schedules are created and are determined by scheduled events; schedules may vary.
Primary Duties include:
Check and review the special functions, present and future.
Develop a list of dishes and equipment needed for each function.
Gather all listed items, plus linen for the function, check quality and cleanliness.
Maintain linen inventory.
Check status of production – advise management and supervisory staff.
Communicate effectively with all catering and unit staff.
Assist in food production.
Assist in food and equipment delivery.
Set-up function, including linen, table settings, buffet presentation, etc.
Guide and supervise waitstaff in preparation, service and clean up.
Assist in customer service during the event to include table service, buffet replenishing, beverage and bar services, etc.
Clear function and return event location to pre-function condition.
Assist in loading, unloading and storage of food and equipment following the event.
Help coordinate and train temporary staff.
Responsible for performing regular unit Food Service Generalist duties.
Supervision Received: General supervision by unit supervisory staff, Catering Manager, and Conference Coordinator.
Supervision Given: May coordinate and train temporary student waitstaff.
Schedule: will be driven by event requests, can and will include nights, weekends, holidays.
Average number of hours weekly: 20
Primary Duties include:
Check and review the special functions, present and future.
Develop a list of dishes and equipment needed for each function.
Gather all listed items, plus linen for the function, check quality and cleanliness.
Maintain linen inventory.
Check status of production – advise management and supervisory staff.
Communicate effectively with all catering and unit staff.
Assist in food production.
Assist in food and equipment delivery.
Set-up function, including linen, table settings, buffet presentation, etc.
Guide and supervise waitstaff in preparation, service and clean up.
Assist in customer service during the event to include table service, buffet replenishing, beverage and bar services, etc.
Clear function and return event location to pre-function condition.
Assist in loading, unloading and storage of food and equipment following the event.
Help coordinate and train temporary staff.
Responsible for performing regular unit Food Service Generalist duties.
Supervision Received: General supervision by unit supervisory staff, Catering Manager, and Conference Coordinator.
Supervision Given: May coordinate and train temporary student waitstaff.
Schedule: will be driven by event requests, can and will include nights, weekends, holidays.
Average number of hours weekly: 20
Minimum Qualifications
HS diploma (or equivalent) required. One to two years of catering and/or upscale dining & waiting experience.
Ability to properly wait on tables and serve correctly, lift 20 pounds, stand and walk for several hours at a time.
Must be detail oriented. Follow and use food production equipment, dish washing and other mechanical devices.
Contributes to the total function of the dining services operation in a positive manner.
Must be able to meet university requirements to serve alcohol.
Must meet the university’s requirements to be authorized to drive a university vehicle.
Ability to properly wait on tables and serve correctly, lift 20 pounds, stand and walk for several hours at a time.
Must be detail oriented. Follow and use food production equipment, dish washing and other mechanical devices.
Contributes to the total function of the dining services operation in a positive manner.
Must be able to meet university requirements to serve alcohol.
Must meet the university’s requirements to be authorized to drive a university vehicle.
Preferred Qualifications
- Develop positive and productive working relationships
- Effectively present information and respond to questions from managers, customers, co-workers and the campus community
- Support a positive work environment through teamwork honesty, approachable and a commitment to customer service.
Salary Range
$15.50/hr.
Appointment Timing
Less than six (6) months
Posting Detail Information
Posting Number
AT00108
Desired Start Date
Position End Date
Open Date
Close Date
Open Until Filled
Yes
Special Instructions to Applicant
- Review of applications will begin immediately and continue until position is filled.
- Please complete the online application and provide three professional references with names and phone numbers.
- Position is temp only
Salary : $16