Catering Asociated

Job Summary

Performs a wide range of duties involved with preparing and/or serving foods and beverages in one or more of a variety of food service environments.

Essential Functions

• Sets up food service, kitchen, or salad area facilities, equipment, and utensils, under detailed instruction and, in accordance with specific area needs, checks food temperatures and/or prepares areas for daily operations; may operate cooking or bakery equipment as assigned.
• Conveys food and supplies from the main kitchen, bakery, and/or salad preparation area to the serving site either by carrying or by utilizing a motorized cart.
• Follows prescribed procedures for setting up hot and cold food lines; ice cream, yogurt, and/or ice machines; and chooses proper utensils, setting the steam line to the appropriate temperature for menu items.
• Prepares or assists in the preparation of hot and cold meat and vegetable dishes, beverages, salads, sandwiches, pie fillings, simple bakery items, salad dressings, and/or other similar food items, as appropriate to the position.
• Serves food items to customers from counters and/or steam tables, in accordance with specific instructions, ensuring appropriate portions are served, and adds relishes and garnishes as directed.
• Replenishes foods, silverware, glassware, dishes, and trays at serving stations; may order and replenish condiments.
• Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
• May clean, wash, and maintain work areas, including floors, facilities, pots, pans, service ware, utensils, and equipment; collect and place garbage and trash in designated containers; as appropriate to the area of operation.

Qualifications

• High School Diploma or Equivalent preferred.
• Food service experience 2-3 years required.

Knowledge, Skills, And Abilities

• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Ability to follow routine verbal and written instructions.
• Ability to read and write.
• Ability to understand and follow safety procedures.
• Ability to safely use cleaning equipment and supplies.
• Ability to lift and manipulate heavy objects.
• Knowledge of food service lines set-up and temperature requirements.
• Skill in cooking and preparing a variety of foods.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.

Physical Requirements

• Standing Frequently (34-66%)
• Walking Frequently (34-66%)
• Sitting Occasionally (3-33%)
• Lifting Occasionally (3-33%) 35lbs+ (w/assisted device)
• Carrying Occasionally (3-33%) 35lbs+ (w/assisted device)
• Pushing Occasionally (3-33%)
• Pulling Occasionally (3-33%)
• Climbing Occasionally (3-33%)
• Balancing Frequently (34-66%)
• Stooping Occasionally (3-33%)
• Kneeling Occasionally (3-33%)
• Crouching Occasionally (3-33%)
• Crawling Occasionally (3-33%)
• Reaching Occasionally (3-33%)
• Gross Manipulation (Handling) Frequently (34-66%)
• Fine Manipulation (Fingering) Frequently (34-66%)
• Feeling Constantly (67-100%)
• Foot Use Rarely (Less than 2%)
• Vision - Far Constantly (67-100%)
• Vision - Near Constantly (67-100%)
• Talking Constantly (67-100%)
• Hearing Constantly (67-100%)

Key skills/competency

• Food Preparation
• Customer Service
• Food Safety
• Inventory Management
• Teamwork
• Communication
• Problem-Solving
• Attention to Detail
• Time Management
• Physical Stamina