Job description

Duties & Responsibilities:

Ø Ensure that all HACCP, food safety, and Metz procedures are followed including wearing gloves, taking temperatures (at delivery, during event, and at the end), following hand washing procedures, wearing slip resistant shoes, wearing the full proper uniform, practice proper lifting procedures, and thermometers are calibrated.

Ø Clean & Sanitize work both the Yehl Kitchen and Old Main Kitchen. Includes making sure paper towel dispensers are full, garbage is emptied, Old Main refrigerator is fully stocked with a variety of beverages, soap dispensers are full, floors are washed.

Ø Hot Boxes need to be cleaned and sanitized before being put away

Ø WORK AS A TEAM AT ALL TIMES

Ø Practice good personal hygiene.

Ø Read all catering sheets fully and check off items to ensure everything is at the event,

Ø Check both the catering book and the board in the office for events and setup for that day. Gather all paper products, utensils, and smallwares needed for each event to make sure we have everything.

Ø Check both the sheets in the office and with the kitchen to make sure both have the same count.

Ø Check with sous chef or chef to insure all food is being produced and will be ready at least a ½ hour prior to the event start time.

Ø Set up food, beverage, and seating tables as soon as possible (with the exception of the food), no later than 1 hour before the event. Light sterno 1 hour prior to event.

Ø Set up all cold and hot food no later than a ½ hour prior to event. After taking the initial temperatures relay any issues to chef or sous chef.

Ø Recheck the tables 15 minutes prior to event to make sure everything is there, touch base with contact to see if they need anything else.

Ø Relay any needs for the next day to a manager.

Ø Look ahead within the week and plan for setup and/or ordering. Make manager aware any product that is getting low or that the last has been used so it can be ordered.

Ø Once event is complete check with chef or sous chef on what should be done with leftover food, label and date everything.

Ø Make manager aware and write on the office board sheet any smallware items that were left at an event or missing when function was picked up. Also mark if an entire function still needs picked up.

Ø On a daily basis keep bottled water and assorted soda stocked in catering cooler.

Ø Put all equipment and paper supplies away each day in the proper place.

Ø Keep catering area neat and organized (both in the hallway and the kitchen upstairs- including the coolers and floors)

Ø Clean catering carts at the end of each shift

Ø Make manager aware of any breakage so item can be ordered

At times the facility may be shorthanded. You may be required to fill in and you may need to perform tasks that are not part of normal function but are essential to the operation. When this situation occurs you may not leave your assigned service area until you are relieved or the service has been completed and the area properly cleaned.

Job Types: Full-time, Part-time

Pay: $12.00 - $15.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible spending account
• Health insurance
• Vision insurance

Schedule:

• Day shift
• Evening shift
• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Erie, PA 16501: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

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