Catering Assistant

Under the supervision of the Nutritional Services Director or Supervisor, the Catering Assistant performs a variety of food services, including serving food to employees, and visitors. Also is responsible for the cleanup and stocking of the cafeteria and food preparation areas.

• Maintains a clean work environment consisting of counters and equipment
• Communicates with event planner to confirm location, time, special diets, and food preferences.
• Plans menus and recipes for special events
• Communicates ingredient needs to Supervisor
• Has all ingredients necessary to compose recipes on day of event
• Prepares recipes in a timely
• Delivers and sets up food and beverages at events
• Serves hot foods hot and cold foods cold
• Monitors quality and temperature of food served
• Clears soiled dishes/trays; loads dishes/trays onto cleaning racks; rinses dishes/utensils
• Disposes of trash/garbage in the appropriate manner
• Puts clean dishes and utensils away.
• Washes specified items by hand: dispensers, chafing dishes, catering trays
• Delivers requested items on time to special events
• Helps when needed in Cafe as well as tray line needs
• Puts away stock inventory; notifies supervisor when stock item needs ordered.
• Maintains a good working relationship within the department and with other departments.
• Treats fellow employees and visitors with respect and dignity.
• Observes infection prevention and control practices at all times; processes food items according to safe food handling procedures.
• Operates equipment safely and correctly.
• Supports and maintains a culture of safety and quality.

Regulatory Requirements:

• High School Graduate and/or Food Service and Hospitality Degree.