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
- Set up and decorate events as directed and break down events both on site and around campus and community.
- Pick up and deliver items as needed for events.
- Flexible schedule to accommodate variety of hours needed to coordinate events.
- Contribute to the success of the department and be willing to work alongside other programs to ensure success.
- Do other work as requested by supervisor.
- Cooperate with supervisor in adjusting job duties as circumstances require.
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.