JOB SUMMARY:

Oversees the planning, set up, execution, and cleanup of food service and catering events on and off premise by supervising lower grade and student employees. Assignments may be performed independently, in accordance with standard operating procedures.

ESSENTIAL FUNCTIONS:

• Day to day hands on execution of food service functions.
• Follow customer service guidelines to ensure customer satisfaction, demonstrated by a positive attitude and smile.
• Maintains professional appearance according to uniform procedures and standards.
• Demonstrates complete understanding of department policies and procedures and supports the department’s strategic plan.
• Exhibits outstanding attendance and punctuality and takes corrective action to prevent any recurring absences.
• Develops a positive working relationship with department and organization staff while avoiding conflict.
• Displays a positive and enthusiastic approach to all assignments by following the employee code of conduct.
• Trains, schedules, and directs student workers and regular staff in all service and production aspects of food service.
• May order food items, beverages, and supplies using computerized order entry system according to established procedures; keeps records as required.
• Responsible for inventory, storage, organization, and cleaning of food service supplies and equipment.
• Performs a variety of service modes, including buffet, sit down, receptions, picnics, bartending; insures standards of food quality and presentation are achieved at all functions.
• Maintains a clean and sanitary work area, according to applicable Health Codes.
• May use simple and complex machines in preparation, cooking, and clean up tasks.
• Operates cash register/card reader according to established procedures.
• Drives a variety of service and delivery vehicles, on and off campus.
• Performs any related job duties as required or assigned.