Caterer Helper Job Description Sample
Redwood Camp Caterer
Casual Part-Time 0-30 hours weekly Position Objective: The Redwood Camp Caterer is responsible for providing excellent meal service to our guests at Redwood Camp by catering food and beverages from Conference Center to Redwood Camp in a welcoming, seamless and professional manner with the goal of maintaining Mount Hermon’s Standards of Excellence. The ultimate aim is to bless and minister to guests, in a manner consistent with MHA’s mission, vision and values. Key Job Accountabilities:
Responsible for transportation, preparation, and serving of meals from Conference Center kitchen to Redwood Camp
Set-up and prepare the Redwood dining hall for meal service
Maintain a clean, organized, and well-stocked kitchen
Communicate with Conference Center kitchen staff ensuring appropriate food quantities are provided and all special dietary needs are accommodated
Communicate and partner with the Redwood host to ensure all dining and meal details, needs, concerns, and issues are addressed and resolved in a timely manner
Clean up and restock the Redwood dining area after each meal service
Ensure guest satisfaction and provide a memorable visit through provision of exceptional guest service (friendly, safe, efficient, thorough, ministry minded)
Communicate with other Redwood Caterers and the Assistant Dining Manager about Redwood food service operations and needs
Facilitate and maintain clean and sanitary food service areas and equipment, communicating facility needs to the maintenance department
Other duties as assigned, including working in Conference Center dining when not needed at Redwood Supervisory
A mature follower of Jesus, still growing and developing in their faith. Fully in accord with Mount Hermon Association, Inc.’s (“MHA”) mission, vision, values and statement of beliefs. Committed to living these out personally, and instilling them in the organization. Of strong moral character and integrity. Education/Certifications/Licenses:
High school graduate Work Experience: + 1 year of food service experience (preferably catering), or other comparable experience Knowledge, Skills and Abilities:
Ability to be self-motivated and work effectively and efficiently without direct supervision
Ability to take directions and complete tasks as assigned
Ability to effectively prioritize tasks and problem solve
Ability to be flexible and adjust as needs and priorities change
Able to work well with co-workers, supervisors, guests, and other Mount Hermon staff and departments
Ability to maintain professionalism at all times
Ability to be focused and on-task at all times
Customer service oriented – passionate about serving Mount Hermon’s guests and staff
Possess a positive and cheerful demeanor
Reliable, dependable, and hardworking
Highly detail oriented, yet able to keep the big picture in mind and respond accordingly Physical Demands:
Able to lift 50 pounds
Able to walk and be on your feet for up to 8 hours a day
Work primarily indoors with occasional shifts worked outside Additional Requirements/Skills
Possess a California Driver’s License.
Able to work Friday evening and weekends during the school year; able to work Monday through Friday during summers
Able to work most major holidays and holiday weekends with the exception of Christmas.
Adherence to the basic principles as expressed in Mount Hermon’s Mission, Vision, Values and Commitment statements.
Adherence to company dress code and professional standards for personal grooming and appearance. Other: This job description reflects essential functions of this position. It does not restrict management’s right to reassign duties and responsibilities to this job at any time. ID: 2016-1228 External Company URL: www.mounthermon.org
Caterer / Cook (Full-Time, 32 Hrs. Per Wk.)
Job Summary Under the immediate direction of the Nutritional Services Specialist and/or Nutritional Services Cafeteria & Catering Supervisor prepares meals for patient room service, dining room service and special functions. Monitors dining room service and special functions catered by Nutritional Services ensuring proper quality and quantities of food are maintained. Other duties as assigned.
Minimal Acceptable Job Qualifications
Licensure: Not Applicable
Experience: Previous experience in institutional or restaurant food service with training in the preparation of food, service, and in principles of sanitation and safe food handling and equipment is required.
Education: Minimum of a high school diploma or its equivalent.
Certification: ServSafe certification within 6 months of employment. Basic understanding of food/sanitation.
Other: 1. Must be able to stand for extended periods of time. 2.
Must be able to read, speak and write English. 3. Must be able to lift 30 pounds, and push/pull wheeled carts up to 100 pounds. 4. Must possess excellent interpersonal, communication skills. 5.
Position requires constant contact with cleaning chemicals, sharp utensils, heat/steam, hot grease, wet floors. 6. Must be able to work in congested areas where quick pace is extended. 7. Must demonstrate strong knowledge of institutional food production operations in a service environment, including the Indiana Department of Health regulations, food presentation techniques, inventory storage and retrieval, tray line and ware washing activities, as well as utilized and applicable regulations. 8.
Must be willing to accept additional responsibility as needed. 9. Must demonstrate proper body mechanics to ensure safety.
A banquet server is a person or a group of people who perform serving duties at dinners and events. His/her job description entails carrying trays, setting up for events, serving guests, and cleaning up after the event.
The Onin Group is a Birmingham-based, privately held group of companies focused on people. Our core business is staffing, where we are among the top two percent of domestic staffing companies in sales volume and rank as one of SIA's fastest growing largest staffing firms year after year. Onin Staffing is ranked #17 on SIA's list of Largest Industrial Staffing Firms in the US.
Caterer Assistant- Prn- St. Elizabeth- CHI Health
Description: CHI Health is a regional health network with a unified mission: nurturing the healing ministry of the Church while creating healthier communities.
Headquartered in Omaha, the combined organization consists of 15 hospitals, two stand-alone behavioral health facilities and more than 150 employed physician practice locations in Nebraska and southwestern Iowa. More than 12,000 employees comprise the workforce of this network that includes 2,820 licensed beds and serves as the primary teaching partner of Creighton University's health sciences schools. In fiscal year 2014, the organization provided a combined $149.3 million in quantified community benefit including services for the poor, free clinics, education and research.
With locations stretching from Kearney, Neb. to Missouri Valley, Iowa, the health network is the largest in Nebraska and serves residents of Nebraska and southwest Iowa. For more information, visit online at Contact Information Removed . Visits patients to confirm daily menu selection, all patient food and diet related needs. Communicates diet-related needs to clinical team members.
Accurately completes patient tray process: menu selections, tray assembly, tray delivery to patients and pickup as assigned, special request and off-time meal deliveries. Must transport ReTherm cart (and/or room service transport cart) to and from the Food and Nutrition department, patient rooms and various hospital locations. Works cooperatively with team members, patients, and patient unit staff; coordinating customer services.
Ensures Patient Satisfaction score for the department is met. Ensures accurate and timely processing of patient information from written and verbal communication. Communicates appropriately to the diet office staff.
Promotes customer satisfaction by courteous, confidential service. Resolves all customer requests in a timely manner. Conducts Hospitality Rounds following each meal.
Provides caring and responsive service to patients on a daily basis. Inventories, gathers, and delivers floor stock to units as designed by each facility. Qualification: Certifications: Food Handler Permit if required by county.
Education: None Preferred
Minimum of 1 year of direct patient care in a hospital setting and/ or 1 year minimum in food service is preferred. Knowledge equivalent to a high school education.
We are seeking a Caterer to join our team! You will be responsible for providing customers with a memorable dining experience.
- Supervise and coordinate all culinary activities
- Oversee guest services and resolve issues
- Ensure a high quality of ingredients and food preparation
- Train and manage kitchen personnel
- Create and adjust staff schedules to meet restaurant needs
- Adhere to all safety and sanitation regulations
- Previous experience in food service or other related fields
- Strong leadership qualities
- Ability to thrive in a fast-paced environment
- Excellent written and communication skills
- Strong attention to detail
Caterer North Central Baptist Hospital (281&Loop1604) Full Time 40 Days
Under general supervision directs the preparation of and assists with cooking of food as needed Completes established competencies for the position within designated introductory period. Other related duties as assigned.
MINIMUM EDUCATION: High School Graduate or equivalent MINIMUM EXPERIENCE: 1 year in catering, waiting, serving or food service. REQUIRED CERTIFICATIONS/LICENSURE: ANSI Accredited Texas Food Handler or ANSI Accredited Food Manager course or Certified Food Manager from the San Antonio Metropolitan Health District
Job:Maintenance, Food Service,Housekeeping and Security
Organization:North Central Baptist Hospital
Title:Caterer North Central Baptist Hospital (281&Loop1604) Full time 40 Days
Cook / Caterer - Relief
Cook / Caterer
New Sonoma County Entities Requisition # R267734
SUMMARY: Responsible for the preparation and service of safe, healthy, nutritious, and high quality foods for patients, visitors, physicians and other hospital staff. Plans for and organizes catering and cafeteria meals.
Hours are variable to meet the needs of patients and customers. Works under minimal supervision.
MINIMUM QUALIFICATIONS: Education High school education or equivalent preferred Experience Restaurant or Institutional cooking experience Training Culinary training preferred License/Certification ServSafe Certification preferred
RESPONSIBILITIES: 1. Practices safe food handling by following established policies and procedures and maintains ServSafe Certification to stay current with new knowledge.
Checks and documents temperatures, manages other Critical Control Points as identified in recipes and task flows, and stores food and supplies correctly (rotated, covered, labeled and dated). Avoids cross-contamination by knowledge and practice of infection control techniques such as handwashing, glove use, and cleanliness and sanitation of all utensils, cutting boards, counters, cleaning cloths and equipment between uses. 2. Demonstrates basic understanding of normal and therapeutic nutrition by providing balanced meals and following recipes, especially for patient menu. Uses established portion sizes, appropriate service methods, combinations of foods offered, texture considerations and garnishes for all age groups and customer types to ensure accuracy of service and attractiveness of food.
Knowledge of culinary techniques used to manage specific cultural preferences, allergies, and vegetarianism, i.e., Vegan, Lacto-ovo, Kosher, peanut allergy, milk allergy, etc. 3. Plans for and executes pre-meal preparation, ordering and stocking, ensuring that supplies are available and prep-work is complete for the efficient preparation of the next meal or shift. 4. Uses established sanitation and cleaning procedures (including appropriate chemical use and protective equipment) for warewashing.
Maintains work areas and equipment and follows established cleaning schedules. 5. Responsible for setting up service lines (trayline steamtable, cafeteria and buffets), ensuring smooth operations by starting service on time, ensuring garnish and plate presentation are correct and providing appropriate serving utensils for established portion sizes. (Fulton: responsible for delivery of carts) 6. (Fulton) Responsible for daily distribution and pick-up of patient menus, assisting patients if necessary, and establishing good rapport with patients. Demonstrates knowledge of normal and therapeutic diets by appropriately processing menus.
Maintains current patient diet profiles; receives and accurately records diet information received via phone, fax or computer. 7. (Fulton) Responsible for opening and accurately operating cash register throughout the day; provides good customer service when helping customers at the food counter; establishes excellent relations with co-workers, visitors, and maintains cafeteria service area in attractive manner. Knowledge / Skills / Experience: • Culinary skills including quantity food production, skillful blending of seasonings, cooking techniques and use of cooking equipment • Artistic ability used for presentation of food on plates, trays, and tables. • Efficient and organized with the ability to prioritize. • Knowledge of food safety regulations and techniques. ServSafe certification maintained. Relief
Nutrition Services The people of St.
Joseph Health have worked for 53 years to improve health and quality of life in California's North Bay region, starting in Sonoma County, where the Sisters of St.
Joseph of Orange opened the doors of Santa Rosa Memorial Hospital in 1950. Today, we continue the mission begun by the Sisters and continued through the St.
Joseph Health Ministry of extending the healing ministry of Jesus to those we serve through an integrated spectrum of primary, urgent, acute, outpatient, palliative care and regional referral services.
Sonoma County entities aligned with St.
Joseph Health include the 278-bed Santa Rosa Memorial Hospital, the region's only Level II trauma center, as well as the 80-bed Petaluma Valley Hospital. Our services also encompass three Urgent Care centers, Hospice of Petaluma, Memorial Hospice and North County Hospice, the Annadel Medical Group, as well as the St.
Joseph Home Care Network. We act as a regional referral hub for outlying hospitals, while also providing outpatient behavioral health care, education to promote health and prevent chronic disease, rehabilitation, oral health care, community benefit programs, and more, all fostering health and quality of life throughout the area. St.
Joseph Health provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics.
In addition to federal law requirements, St.
Joseph Health complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.. Positions specified as “on call/per diem” refers to employment consisting of shifts scheduled on as “as needed basis” to fill in for staff vacancies.
The Banquet Support – Wait Staff will provide prompt and courteous service to all customers. Provide customers with efficient and attentive service while exceeding the customer s expectations. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. /General
/ * Greets and seats customers.
Presents customers with menus.
Serves food to customers at a limited number of tables, using proper rules of etiquette.
Makes appropriate meal and beverage suggestions and answers questions regarding food preparation.
Writes a food check and/or memorizes the order.
Relays the order to the kitchen.
Accepts payment, refers customers to the cashier or operates the cash register.
Cleans and sanitizes workstations and equipment and assists in clearing and resetting tables.
May carve meat, fish or poultry and/or prepare flaming dishes and desserts.
May carry and distribute supplies and equipment.
May assist others in the preparation of foods and properly store food.
May total bills and may be asked to respond to complaints regarding food or service.
May operate dishwasher or assist with washing dishes, glassware, silverware, utensils, pots and pans.
May assist with stocking food inventory.
Attends all allergy and foodborne illness in-service training.
Complies with all Sodexo HACCP policies and procedures.
Reports all accidents and injuries in a timely manner.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.
May perform other duties and responsibilities as assigned. /Job
/ * High School diploma, GED, or equivalent experience. * 0 to 1 year related experience. * /Skills/Aptitude:/* * Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
Ability to use a computer.
Ability to listen carefully to their customers orders, explain drink and food items and make menu recommendations.
Ability to provide clear directions and respond accordingly to employees. * /License/Qualifications/* Certifications: None. /General
/ * Willingness to be open to learning and growing.
Maturity of judgment and behavior.
Maintains high standards for work areas and appearance.
Maintains a positive attitude.
Ability to work a flexible schedule helpful.
Must comply with any dress code requirements.
Must be able to work nights, weekends and some holidays.
Attends work and shows up for scheduled shift on time with satisfactory regularity. /Physical
/ * Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
Significant walking or other means of mobility.
Ability to work in a standing position for long periods of time (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. /Working Conditions (may add additional conditions specific to defined work location):/ * Generally in an indoor setting; however, may supervise outside activities and events.
Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
The noise level in the work environment is usually moderate to loud. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Sodexo is committed to upholding the spirit and principles of the Rehabilitation Act of 1973 and the 1998 amendment to the Act. If, due to a disability, you require a reasonable accommodation to navigate this site and/or complete the on-line application process, please contact SodexoFrontlineApplicationSupport.USA@sodexo.com for assistance. For more information about our commitment to equal employment opportunity, please click here.
Retail Caterer (Full Time) Dubin Market District
Caterer (Full Time) Dubin Market DistrictFull-TimeWho We Are:
Finding a career in a new world of food is closer than you think. Market District is a food destination that is a big part of the Giant Eagle family of stores. At Market District, we celebrate a passion for amazing food and food expertise by combining the best of everyday grocery shopping with foods, ingredients and services rarely found in traditional supermarkets. In 13 locations in southwestern Pennsylvania, Ohio and Indiana, the Market District stores feature teams of chefs and other culinary professionals preparing fresh foods from scratch every day. All of our Team Members, Chefs and other culinary professionals are expertly trained to provide unsurpassed quality and service. And we love FOOD!
Our Market District family has a special heart for Team Members who understand the difference between making a meal and making an adventure. That's a quality we want to help grow, so we take care to match the best candidates to their perfect roles. That simply makes good sense, and we think our Team Members appreciate knowing that we're setting them up for success the moment they walk through our doors. We know you'll deliver exceptional experiences for our guests when we deliver unparalleled experiences for you.EPADS - Special Occasions6700 Perimeter Loop RoadDublinOH43017Team Leader, CateringStore Hourly88075BROur Caterer is a key player in our store's success by making sure all of our Banquet and Catering offerings are exceeding our guests expectations. This role is for a mover and a shaker in the foodie world! Who You Are: You are a team player at heart. You know that you are only successful when those around you are set up for success. You are eager to support an amazing team, have the drive to grow your career in leadership, and have the ability to inspire those around you. You are creative with cuisine, and love to help others foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people is an opportunity for you exchange ideas and learn tricks of the trade. Our store leads are the cream of the crop and must ensure that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn.Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products.
Enable unparalleled guest service by leading the team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders.
Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests.
Respond to telephone and walk in inquiries by determining guest's needs and specifications for referral to the Catering Manager. This is a Guest contact position requiring attention to a multitude of tasks while consistently providing exceptional service.
Handle event bookings from initial contact to completion of event. Possess strong attention to details, be well organized, and follow through.
Produce and distribute contracts; complete catering paperwork, menus and correspondence. Handle all post event written correspondence.
Be present at client site visits, tastings and events to assist with execution when requested by manager.
Support the sales efforts of the department with emphasis on catering segment.
This position requires good communication skills, both verbal and written; must have the ability to think clearly and remain calm in pressure situations.
Must possess computer skills, including Microsoft office, Excel, PowerPoint, and Outlook.
Responsible for controlling some expense within a department.
High school diploma or equivalent plus 18 months to 3 years of additional training
0 to 6 months
Must have working knowledge of Excel, Word, Outlook, Power Point
Must be organized and detail oriented
Must be able to handle multiple tasks at one time, while providing exceptional service to our guests.
Previous hotel and catering experience preferred. Prior sales experience strongly preferred.
At least 18 years of age
Gets Things Done
Respect for Self and Others
Extreme Outdoor temperatures
Carrying Up to 50 pounds
Lifting Up to 50 pounds
At Valleyfair, we're only minutes from the Twin Cities. Whether you're looking for a summer job or a full-time career, we can offer a unique opportunity to have fun, work hard and build relationships that will last a lifetime. \
Work at catered events as well as at in-park food locations.
Prepare and serve food and beverage items, operate cash registers, help maintain cleanliness and safety of assigned location while providing quality service to park guests. Minimum age: 14. Currently our 14 and 15 year old positions are full so our focus is recruiting 16 plus. When you join our team, you'll receive competitive compensation, flexible scheduling, access to all of our Parks for the summer, an associate discount, opportunities to earn free tickets for friends & family, great training, learning opportunities and advancement potential.
Associated topics: chief chef, commercial, corporate, culinary school, executive chef, pastry chef, prep chef, service, sous, sushi chef
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