JOB DESCRIPTION
JOB
TITLE: Catering Assistant PAY LEVEL: Grade 2
REPORTS TO: Catering
Coordinator DAYS PAID: 182
DIVISION: Student Nutrition
WAGE/HOUR STATUS: Nonexempt
DATE REVISED: 08/28/09 TERMS OF
EMPLOYMENT: Non-Contract
PRIMARY
PURPOSE
Prepare, deliver and serve
catered menu items to District catering customers while maintaining first-class
standards for service, safety and sanitation.
QUALIFICATIONS
Minimum Education/Certification
and Experience:
o
High School
Diploma or GED
o
Two years
experience in catering
o
Current Food
Handlers card
o
TASN Certified
Level 4 (Must achieve TASN certification Level 4 within 4 years)
SPECIAL KNOWLEDGE/SKILLS
o
Knowledge of
methods and principals of quantity food cookery
o
Knowledge of
operation and care of institutional preparation equipment
o
Strong
organizational, communication and interpersonal skills
o
Ability to
multi-task
o
Ability to
exhibit positive guest relations while providing quality customer service
o
Must have vehicle
and be able to drive
o
Irregular hours
required
o
Computer literate
o
Preference given
to applicants with cake decorating experience
MAJOR
RESPONSIBILITIES AND DUTIES
o
Assists the
Catering Coordinator in the planning, preparation, delivery, set-up and
tear-down of district catering events.
o
Checks daily
function sheets for catering events. Assists in the organization of equipment
and supplies for scheduled events.
o
Prepares or assists
in the preparation of requested menu items according to recipes using
appropriate utensils and equipment.
o
Delivers
and assures delivery of food and supplies to designated location in a timely
manner.
o
Assembles
and assures the assembly of menu items at designated area of service
according to customer request and service standards.
o
Assures
timeliness, accuracy, presentation and customer satisfaction of each catered
event.
o
Records
food temperatures of potentially hazardous foods before the point
of catered service.
o
Portions
and serves menu items as needed according to service standards and utilizing
appropriate serving utensils.
o
Exhibits
positive guest relations and quality customer service at all times. Adheres to
department policies and procedures (personal appearance/dress code, work
performance, attendance and punctuality, etc.).
o
Assures
that the process of breaking down food and supplies is completed at the end of
each event. Assures the disposal of trash and garbage is done according to
department standards and procedures.
o
Delivers
or assists in the delivery of all catering utensils, equipment and supplies
back to catering kitchen.
o
Assists
in the restocking, storing and labeling of unused food items and supplies in
the catering kitchen.
o
Assists
with the pre-prepping of food and menu items as needed for the following day.
o
Oversees
the maintenance, cleanliness and orderliness of catering work and storage areas
and inspects these areas to assure compliance with sanitation standards. Responsible for maintaining accurate
inventory of dry and frozen food, disposables and small equipment.
o
Attends
food shows with the Director of Student Nutrition to expand catering menu and
recipes.
o
Performs
record keeping and other documentation functions.
o
Performs
other tasks as assigned by the Director of Nutrition Services and the District
EQUIPMENT USED
o
Includes
but not limited to oven, steamer, slicer, tilt skillet, fryer, serving
equipment, refrigerator and freezer, knife, serving utensils and dish machine.
PROFESSIONAL GROWTH AND DEVELOPMENT
o
Develop
professional skill and knowledge appropriate to the job assignment
o
Participate
in staff development for the division
o
Attend
workshops offered by Region XI and TASN
WORKING CONDITIONS
o
•Mental
Demands
§
Ability
to communicate effectively (verbal and written), the ability to cope with
emotional situations and stress
o
•
Physical Demands/Environmental Factors
§
Occasional
lifting of 20-60 pounds (food cases); frequent lifting of 1-20 pounds (pans of
food, equipment); frequent bending, stooping, pushing and pulling; occasional
reaching above shoulder level; sweeping, mopping and general cleaning
activities. Position requires constant attention to detail. Irregular hours,
required.
o
•
Must have regular and consistent attendance
Submit resume
to Gaylan Mathis, Director of Student Nutrition. Potential prospects will be asked to bring a
small portfolio demonstrating cake decorating ability.
Non MISD
employees must submit MISD employment application.