Position Summary:
The Catering Attendant prepares and serves food at scheduled functions under the supervision of the Team Leader and Catering Chef. This position is primarily responsible for set up, service, break down, and clean-up of multiple functions or areas on campus while delivering excellent customer service.

Position Objectives:

In the performance of their respective tasks and duties all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, customers, and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Duties/Function/Tasks:

• Ensures all events are prepared following contracted event orders to ensure accuracy of menu items, guest count, timing and other special comments for the event.
• Prepares items for catering event to include but not limited to hors d’oeuvres, sandwiches, deli plates/platters, and salads.
• Organizes all items for events per contracted event orders.
• Assembles and delivers all food and supplies for catered events to the scheduled locations.
• Takes temperature of food at designated times throughout the shift and documents the temperature in log books.
• Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions.
• Set buffet tables as well as food, beverage, and service items according to pre-established catering standards.
• Ensures that all necessary food items have identifiers and menus are displayed in a clean and consistent manner.
• Greets customers courteously and interacts with customers in a manner to ensure customer satisfaction.
• Interacts with customers and resolves customer complaints in a friendly and service-oriented manner.
• Serves customer food and beverage orders efficiently, in proper portions, and with a courteous demeanor.
• Demonstrates a complete understanding of menu items and can accurately explain them to customers.
• Relays relevant comments from customers directly to team leaders.
• Consistently exhibits the ability to keep up with catering delivery schedules and does so calmly, accurately, and efficiently.
• Cleans and packs unused food dishes, utensils, and equipment for removal to appropriate locations, handles trash and waste properly per unit standards.
• Keeps display equipment, buffets, and tables clean and free of debris during meal service as assigned.
• Cleans tables and chairs, as assigned, before, during, and after meal service.
• Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements.

Note: Job duties are subject to change as needed.

Food and Safety Responsibilities:

• Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards.
• Maintains sanitation and orderliness of all equipment, supplies, and utensils within work area.
• Handles foods items appropriately during preparation, delivery, set up and during the event.
• Cleans workstation thoroughly before leaving the area for other assignments.
   

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to interact with diverse and high-volume customer base in a friendly and efficient manner.
• Ability to use the time clock system properly, and record worked hours for processing.
• Strong passion and motivation to create great food and great events.
• Assures compliance with all HACCP, ServSafe, Department of Health, sanitation and safety requirements during preparation, delivery and during the event.
• Ability to work, at times, with minimal supervision, and accomplish tasks without direct instruction, and problem solve for the best solution.
• Ability to answer basic questions regarding unit operations and direct other questions to appropriate parties.
• Possess the ability to meet specific uniform standards for this position.
• Utilize all Personal Protective Equipment’s per guidelines.
• Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.

Certificates and Licenses:

• ServSafe and Allertrain certified or
• Obtain ServSafe and Allertrain certificates within first 2 months of employment.

Additional Information:

• Part-Time and Full-Time Positions: The job requisition includes opportunities for both part-time and full-time positions. Candidates should indicate their preference and availability for either type of employment.
• Benefits Eligibility: Eligibility for benefits will commence for individuals working a minimum of 30 hours per week. Those who meet this requirement will be entitled to the benefits package offered by the organization.
• Availability Consideration: When reviewing the open positions, please carefully consider your availability and ensure that it aligns with the requirements of the role you are interested in. Make sure you can commit to the designated working hours and any schedule variations as needed.
• Bargaining Unit Positions: These job openings fall under the bargaining unit category. Bargaining unit positions typically involve collective bargaining between the employer and a labor union representing the employees. The terms and conditions of employment, including wages, benefits, and working conditions, are negotiated through this process.
• Bidding and Seniority Order: For summer and fall positions, a bidding system is followed, and the allocation of positions is based on seniority order. This means that candidates with greater seniority within the organization will have priority in selecting their preferred positions and shifts. Please take this into account when considering the likelihood of being awarded a specific role in the future. 
• Application Process: To be considered for a position, please ensure that you submit your application within the designated timeframe and follow the instructions provided being sure to include all applicable information and a resume. 
• Communication and Updates: Throughout the application and selection process, ensure that your contact information is up to date. Check your emails, voicemails, or any other specified communication channels regularly for updates on the status of your application or any further instructions.

Please review these additional notes carefully and make sure you meet the requirements and understand the processes involved in applying for the available positions.
 

Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to:

• Stand and walk for extended periods of time (2 – 4 hours)
• Use hands, crouch, reach with hands and arms.
• Regularly lift and/or move up to 50 pounds.
• Must be able to reach at, below, and above shoulder level. 
• Regularly talk or hear.
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• Twist and bend while standing.

Language Skills:

• Ability to speak, read, and follows simple instructions, short correspondence, and memos in English.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Achieving Leadership in the Foodservice Industry:

JHU Dining is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.

Authority:

This position does not directly supervise anyone but is responsible for working in a team and completing task in a group setting.
 

This is a Bargaining Unit position. All newly hired employees in Bargaining Unit positions shall be considered “probationary” employees until completion of 90 calendar days of employment. These employees shall become members of the Bargaining Unit if this employment continues beyond four months. The university will notify the employees’ union. Bargaining Unit employees shall become eligible for benefits upon completion of their probationary period.

Starting Salary Range: $20.73 per hour
Employee group: Full Time 
Schedule: Event Based/Varies by Location 
Exempt Status: Non-Exempt 
Location: Keswick 
Department name: Hopkins Dining 
Personnel area: University Student Services