Catering Wait Staff - Tier 3 $16.25/ hour
: Job Details :

Tuesday-Wednesday 8:00am-4:30pm, Thursday-Saturday flex start times based on scheduled events.Occasionally for large weekends on campus the schedule will adjust to include the entire weekend. These weekends include: opening weekend, siblings weekend, family weekend, homecoming, alumni weekend, Cortaca weekend, Open Houses, Graduation, President Circle, Foundation Board. May not be needed for all events. Guaranteed 35 hours/week while campus is fully openQualificationsHigh School Diploma or Equivalent Preferred SkillsComputing skills to make cash change, take inventory, create # of pieces for a portion by performingadding, subtracting, multiplication and divisionAbility to read on a level to comprehend product labels, recipes and safety instructionsMay require the legal right and ability to drive a company vehicle. Driver's license must not have any highrisk factors as defined by the Company's vehicle insurance company.Ability to interact with customers, coworkers, and vendors in a diplomatic mannerAbility to work effectively as a team memberAbility to perform a variety of tasks in a variety of locations and determine the order and sequence withlimited daily supervisory direction.Physical RequirementsLift 20 lb. routinelyLift once a day to 10 times a week 50 lbsStoop, bend, push, pull throughout a shiftPerforms duties standing for several hours daily DutiesTake proper food and equipment temperatures.Enters customer purchases into the point of sales (POS) system. Processes the transaction with the propertender - cash, meal plan, debit account, or credit card. Enters all transactions according to meal plan,discount and tax policies. Reviews all credit cards, meal cards and biometric scans to verify the customer.Makes proper change, if necessary.When the POS system is off-line, manually record the customer information and purchase for laterprocessing.Answers customer questions about meal plan and purchasing policies. Notifies customers of balances whenthey inquire or when the balance appears low. Notifies the manager or supervisor on duty of anyirregularities with customers and or sales.Cash drawers beginning bank of change is counted and recorded in a private location. At the end of eachoperating day, the cash drawer is counted and recorded. A beginning bank is placed into the safe andbalance is sent to the Cash Office.Reviews all Event Orders Sheets for future and current day's catering events. Packs service items for futureevents completing a packing sheet and documenting boxes, tubs, or bags. Folds and sorts linen, rolls silverware, polishes and assembles equipment and dish ware, and gathers decorations for events. On the day ofthe event, verify packing sheets and packs all final items. Review the culinary planning record for all thefood that must be taken to the event. Gather food items abiding by HACCP guidelines for time andtemperature. Prepare beverages and ice for travel. Pack vehicle or carts for transport. ensure safe foodtemperature and arrangement while in transit. May transport other personnel. Set up and arrange tables,chairs, service equipment. Prepare with linens and drapes. Arrange food and beverages according tostandard display diagrams. Turns on heat sources and ice downs to maintain temperatures during servingtime. Replenish as needed. Serve food and beverages to customers according to proper fine diningetiquette.Breaks down the event by completing event summary and culinary planning record, discarding all food,returning table and chair arrangement to original formation; transport all equipment and dish ware to thecatering kitchen. Cleans floors, equipment and dishes as needed.Responds to the needs of events planners and special customer request with resources available on handor may be procured in remote locations.Serves alcohol following the guidelines for set up, pouring, identification of customer's age, and refusingintoxicated customers. Maintains security of alcohol at all times.Maintains stock to manager's pars such as juice, tea, china and paper products in various locations.Assists other dining services workers during busy periods and breaks periods.Takes ownership for the work station utilizing student employee support.