ESSENTIAL FUNCTIONS:
Reporting directly to the Catering Manager and secondarily to the Catering Operations Manager, the Catering Captain performs the following essential duties and responsibilities:
Assist the Catering Operations Manager with providing clear instructions to the temporary Wait Staff and Runners at their individual events.
Must be ServSafe California Food Handler certified, and successfully recertify every 3 years.
Communicate directly with clients to ensure the requirements of their events are satisfied. Respond promptly to client needs and questions and request assistance from the Catering Operations Manager or the Catering Office when necessary.
Schedule and arrange for the timely deliveries of catering orders.
Communicate with the Catering team and review catering orders to ensure accuracy and timeliness.
Ensures that all equipment, utensils, and supplies for catering events are assembled correctly and accurately in advance for the deployment of the catering event. This includes that these items are brought by this position in advance of the event.
Clean and organize the production station daily.
Assist in supporting College events where catering is requested.
Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices.
Serve as Catering/Kitchen team backup to cover absences and peak periods with duties such as dishwashing, prep, and cleaning tables.
Perform special projects/tasks/duties and provide assistance as assigned
QUALIFICATIONS:
Education: Any combination of education, training and/or experience equivalent to High School Diploma or GED that provides the required knowledge, skills and ability. High School Diploma or GED is preferred.
Licenses/Certificates: Must take and successfully pass the ServSafe California Food Handler Certification within 30 days of hire and successfully recertify every 3 years. A valid driver’s license is required. Must take and successfully pass a functional capacity test after job offer and prior to hire.
Experience: Catering or restaurant experience at an academic institution is preferred.
REQUIRED KNOWLEDGE AND CRITICAL SKILLS:
This position must possess the knowledge, skills and abilities to be able to successfully perform the essential functions of the job or must be able to demonstrate how the essential functions will be performed (with or without reasonable accommodation) using other knowledge, skills and abilities not listed below.
Deploy professional skills in catering services, in collaboration with colleagues, to best promote the College’s strategic interests.
May supervise temporary and part time catering staff members.
Provide superior customer service and adapt to the desires of a diverse clientele.
Must safely operate kitchen equipment to cook and cut.
Must safely use and work with various cleaning supplies to ensure good sanitation.
Demonstrate effective, accurate and clear communication with strong verbal, written, interpersonal, reading, phone, and customer service skills. Follow all written and verbal instructions, asking questions as needed for clarification of projects/tasks/duties/assignments.
Operate computers proficiently with basic Microsoft Office software (such as Word, Excel, Outlook) and associated professional software. Use assigned technology/devices/equipment to achieve annual goals and maintain confidentiality.
Handle all activities and confidential information with patience, discretion, good judgment, and tact while working with people from a wide variety of backgrounds.
Prioritize and perform multiple projects/tasks, meet deadlines/timelines, respond to others in a timely manner, and work both independently and as a collaborative member of the College with a high standard of integrity and ethics, in support of the College’s strategic vision and the division’s/department’s annual goals.
Use strong organizational and time management skills to complete work with accuracy and a keen attention to detail in a highly visible, deadline-driven environment.
Operate the College’s vehicles safely for campus-related work and meet all insurance-related requirements.
Must safely lift and control up to 50 lbs and stand for long periods of time.
REQUIRED HOURS:
The regular hours for this part time position are 20 hours per week, 5 days per week, on a variable schedule. Overtime, holiday, weekend and evening work hours will be required. Regular hours may vary due to needs of the College or division.
HOURLY RATE:
The hourly rate for this role is between $17.30 and $23.94 with a competitive benefits package. The specific factors that the College will consider when offering a salary to an individual will include, but not be limited to: education, training, relevant prior experience, and performance in prior roles.
ADA/OSHA:
This job description defines the essential job duties of this position. The College expects that employees hired for this position can perform the essential functions of this job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act (ADA) and the Occupational Safety and Health Administration (OSHA).
