This role will primarily support the execution of over 1,000 annual catering events. There may also be opportunities to assist with other Dining Services operations as needed, based on business demands and individual availability.
Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.
Essential Functions:
- Assist with the setup, service, and breakdown of catered events, ensuring that all tasks are completed efficiently and to high standards.
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Organize dining spaces by setting up tables, chairs, and linens, ensuring the layout aligns with the event’s theme or the client’s preferences.
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Deliver exceptional service to event guests and clients, ensuring their needs are met and that events run smoothly.
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Assist with food preparation in accordance with departmental standards, following ServSafe guidelines for food safety and cleanliness.
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Assist with food service during events, maintaining serving areas, buffet lines, and bar areas. Clear remaining food, beverages, and serving items, and wash dishes as needed.
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Communicate with Event Leads or the Catering Event Manager regarding last-minute requests or arising issues.
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Follow inventory and stocking protocols to ensure supplies are properly stored and organized.
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If 21 or older, individuals may be eligible to bartend at catered functions both on and off-campus.
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Handle cash, credit card, or University ID transactions as required during events.
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Adhere to the uniform dress code designated for each event.
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Provide support across Dining Services when catering work is not available.
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Additional duties may be assigned.
Work Schedule: Shifts are available based on Dining Services needs, which can consist of day, evening, and weekend shifts. This is a part-time, non-benefit eligible position with a maximum of 29 hours per week and fewer than 999 hours per anniversary year. This position does not guarantee 29 hours per week; schedules are determined based on the needs of the venue and may vary accordingly.
Pay Range: The range for this position is $17.75 - 18.10 per hour.
Offers are based on factors such as qualifications and relevant experience.
Minimum Qualifications:
- Must be at least 21 years of age or older to meet state age requirements to serve alcohol.
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High school diploma or GED preferred.
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ServSafe certification or willingness to acquire within a year of employment date.
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Ability to multitask in a fast-paced work environment.
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Must be able to follow verbal and written directions and provide responses in writing.
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Ability to use computers to read and respond to emails and to use basic applications is also required.
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Must be committed to following departmental standards and guidelines to ensure the safety of self and others.
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Must be able to pass an extensive background check.
Application Instructions:
Review of applications will begin immediately and continue until the position is filled. Optional materials include:
Physical Requirements
Fine Motor Manipulation: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
Grasping: Applying pressure to an object with the fingers and palm.
Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
Kneeling: Bending legs at knee to come to a rest on knee or knees.
Crouching: Bending the body downward and forward by bending leg and spine.
Standing: Remaining upright on the feet, particularly for sustained periods of time.
Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
Working Conditions:
The worker is subject to both environmental conditions: Activities occur inside and outside.
The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
Type of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Non-Exempt, Part Time, Non-Benefit Eligible
