Part-Time Service Lead, Catering Group

Salary
$16.95 Hourly

Description
Assist the Service Coordinator in the arrangements, serving requirements and execution of catered events by the Catering Group. Requires a detailed knowledge of food service operation, service and presentation, banquet/catering food and beverage service. 

Examples of Duties
Essential and other responsibilities and duties may include, but are not limited to, the following: 

Essential Functions: 

Assist the Service Coordinator for each event. 
Assist in overseeing the organization, service equipment inventory, access and security of Civic Center permitted kitchens.
Collect all service related invoice/receipts and forward all billing information to appropriate civic center staff. Coordinate linen orders.
Maintain compliance of all sanitation regulations to include daily cleaning and organization of all service areas.
Assist the Service Coordinator to ensure all service areas required by customers are prepared and presented as contracted, including supervising the set-up, break down and clean-up for each event(buffet, place settings, chafers, bar, linens, etc.).
Meet with prospective customers to discuss services and to customize each event. Serve as point of contact during the event for any request/need.
Assist in coordinating room utilization, service areas, and set-up information with appropriate Civic Center staff. 
Assist the Service Coordinator with daily prep schedules, production schedules, and overseeing catering staff during food production. 
Delegate daily tasks to part-time staff according to the needs of the Catering Group. 
Meet with the J.E. Broyhill Catering Group management team.

Marginal Functions:

Participate in professional development activities and required employee training. (Ex. acquire ServSafe Certification)
Assist Service Coordinator to ensure correct presentation and service of the menu.
Other duties as assigned.

This position description covers the most essential functions and duties associated with this position. The President or appropriate supervisory personnel may assign additional duties. The College reserves the right to alter duties, responsibilities, conditions, working hours, and job title with or without notice.

Qualifications and Working Conditions
Knowledge of: 

Detailed knowledge of food service operation, and presentation, banquet/catering food and beverage service.

The mission, goals and objectives of the college.

Safe work practices and procedures.

English usage, spelling, grammar and punctuation.

Current trends, research, and development in the area of computer technology.

Pertinent federal, state, and local laws, codes and regulations.

Ability to:

Ability to organize, direct and supervise a variety of catering events.

Work independently in the absence of supervision.

Interpret, explain, and enforce departmental policies and procedures.

Understand and follow oral and written instructions.

Establish and maintain effective working relationships with those contacted in the course of work.

Ability to communicate effectively, in oral and written form, with a wide range of people

Environmental Conditions:

The employee should have the ability to effectively handle a work environment and conditions which involve a kitchen, office, and classroom workspace, and working closely with others. Exposure to extreme temperatures, cleaning solutions, and food allergens is likely.  

The employee must maintain the environments by maintaining equipment and supplies, ensuring overall cleanliness, functionality, and conformance to OSHA standards to provide a safe work environment. 

Physical Conditions:

Physical and marginal functions require the ability to maintain physical condition appropriate to the performance of assigned duties and responsibilities, which may include the following; standing, walking, or sitting for extended periods, moderate lifting and carrying, general manual dexterity, operating assigned equipment, and extended exposure to computer screens. 

The employee must maintain effective audio-visual discrimination and perception needed to make observations, read and write, operate assigned equipment, communicate with others, and handle varied tasks simultaneously. 

Additionally, the employee must maintain mental capacity, which permits making sound decisions and using good judgment, demonstrating intellectual capabilities, and evaluating programs and personnel’s effectiveness. 

Scheduling Conditions:

This is a part-time position working a maximum of 25-hours a week, with a varied schedule, which requires availability for nights and/or weekends, on any Caldwell Community College & Technical Institute site (or arranged off-campus site) as needed.  

Traveling Conditions:

Local travel between the Caldwell campus, Watauga campus, or any off-campus sites may be needed. Out of state travel is limited, but may be required for training and conferences.  

Experience and Training
Experience: Minimum of two years of increasingly responsible experience arranging, coordinating, and implementing a variety of catered events. 

Training: High School Diploma or equivalent required; Associate's Degree and 2 years of industry experience is required. ServSafe certification required.