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DINING SERVICES - Stu-Serv Reg Dng Serv Catering

Job Classification

  Student-Regular

Position summary

Assist in the implementation of all special events and catering for Dining Services.  This individual will be responsible for carrying out the events planned by the Manager at the point of service. They will supervise students assigned to work events and work with the Executive Chef, Cooks, and delivery personnel to ensure timely delivery, décor to the specifications of the guest, and the highest quality of food.
 

Qualifications summary

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 

Duties and responsibilities



Supervisory responsibilities

N/A

Qualifications

Must be able to read, write and speak English fluently.  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively to customers or employees of organization. 

Technical competencies

N/A

Interpersonal interactions

N/A

Physical demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
 
While performing the duties of this job, the employee is regularly required to sit. The employee is required to talk or hear. The employee is required to stand, walk, use hands to finger, handle, or feel and taste and smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision.
 

Work environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
While performing the duties of this job, the employee comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate.  Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.