What are the responsibilities and job description for the Catering Staff position at Roanoke College?
The Roanoke College Catering Staff position primarily supports catering operations with the service of catered events, and ensuring food and beverages are presented in a safe and attractive manner. This position may perform various tasks associated with events, including setup, service, and clean-up. The Catering Staff will frequently perform event set-ups, drop-offs, and service the absence of Catering management. This position also helps provide input on event planning, ideation, setup, record-keeping, and delivery of other Dining Services special events. This position may occasionally assist in the training of the catering service staff.
Key Responsibilities
Key Responsibilities
- Serves as a representative of Roanoke College, displaying courtesy, tact and respect in all interactions with our students, member of the RC community and with the general public.
- Record-keeping and reporting to catering management and Dining business management.
- Works closely with supervisor to ensure that all requirements of an event are met.
- Apply and enforce proper methods of safety and sanitation as instructed by the VDH and Dining Services.
- Apply and enforce policies established by the Virginia Alcoholic Beverage Control Authority
- Responsible for assisting with advance setup and special details of catered events.
- Shares responsibility for the cleanliness and order of catering work and storage areas and vehicles.
- Alcohol service, including: opening, dispensing, transporting, and inventorying spirits, beer, and wine.
- Operate delivery vehicles (cargo van, golf cart).
- Responsible for the timely delivery and clean-up of catered events.
- Responsible for the care and the return of all equipment after each event.
- Work a flexible schedule in accordance with the schedule of events.
- Upon completion of an event, notes final information on the event form.
- Follows and enforces policy and procedures as established by Dining Service management.
- Performs other duties as assigned
- High school diploma
- Minimum of 2 years’ experience working in the food service industry
- Legally able to open, dispense, and transport alcoholic beverages.
- Strong sense of responsibility, ability to work independently, and strict adherence to time-based tasks
- Must have a valid U.S. Driver’s license
- ServSafe Certified (or become Certified within 6 months of starting position).
- TIPS Certified (or become Certified within 6 months of starting position).
- Able to work a flexible schedule, including days, nights, weekends, and holidays.
- Preferred: minimum 1 year of catering experience
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