Job Description

This is a 40/hour per week, academic year position. The weekly schedule will vary and is dependent on the needs of the department and scheduled events.

Position Summary: 

Assists in catering events on Campus, maintains and monitors assigned event areas under the direction of the Lead Catering Dining Room Coordinator, the Area Manager, or Chef. Trains and instructs student workers. Strives to provide outstanding customer service within the framework of departmental policies.  Strives to create a cordial and accommodating dining atmosphere for guests. Reviews upcoming functions,  completes required record keeping accurately, and works cooperatively, planning set-up and service of catered events. 

Duties and Responsibilities: 

Prepares dining area for service, sets up equipment and tableware in a logical manner, referring to the function sheets as a guide. Loads, transports, unloads, sets up, and breaks down all functions. Sets up all ancillary items as needed and labels all food items for guests. Monitors the events area during service time to ensure that adequate amounts of food and sanitary conditions prevail. Delegates all tasks as needed. In collaboration with kitchen staff, ensures proper storage of food items at the completion of events and prompt clean up. Intervenes when needed to resolve customer issues. 

Reviews upcoming functions and set ups, assists in planning by participating at required meetings. Checks emailed information from Catering Manager and department, shares relevant information with the rest of the catering staff. Updates information on posted weekly function sheets. 

Projects a positive public image. Facilitates communication with all people accurately, professionally, and in a discreet, timely manner. Works cooperatively and informs other staff members, student workers,  guests, and manager to ensure efficient catering events.  

Cleans, organizes and maintains all assigned dish pantry, storage, serving and dining areas. Performs or  delegates all cleaning procedures within an established period or schedule, including but not limited to: • Dishwashing 

• Polishing silver and service pieces 

• Cleaning and sanitizing serving equipment 

• Coffee air pots and Cambros 

Follows all opening and closing procedures for public space and secures facility. Adheres to all of the college's driving credentialing polices while driving the catering van. Maintains and reports any issues with  the Catering van 

In the absence of the Lead Catering Dining Room Coordinator, trains and instructs student workers. Works alongside student workers to demonstrate safe work habits and logical procedures, sets pace and establishes acceptable expectations for the quality of work. 

Attends training sessions, workshops as assigned. Completes required payroll forms and scheduling forms within deadlines. Performs all other related or relevant tasks.  

Minimum Qualifications: 

• Completion of high school education or vocational school education.
• Ability to communicate effectively  both verbally and in writing and perform basic arithmetic functions. 
• At least 2 years of combined educational and/or commercial experience in the hospitality industry. 
• Must obtain the following certifications within one year of  hiring and stay current with Serv -Safe, Food Allergen, and Anti-Choke 

Preferred Qualifications:

• Prior management experience.
• Banquet waitperson experience and/or front of the house experience in fine dining establishment as well as experience in customer service positions. 

Skills: 

• Requirements of the position are consistent with the responsibilities and duties of persons within the food service profession in adherence with all state and federal guidelines.  
• Tolerate exposure to water and cleaning chemicals, higher than normal noise levels, and heat and humidity consistent with that produced by commercial kitchen equipment.  
• Must demonstrate adequate physical strength and coordination to effectively clean and receive supplies while properly utilizing standard food service utensils and equipment. 
• Must be able to safely lift and move 50 pounds, work from a stepladder, walk and stand for prolonged periods of time, bend, reach, pull and push. 
• Must also be able to manipulate utensils and equipment repetitively for variable periods - up to 50% of an assigned shift.  
• Must be able to load, transport, unload, setup, breakdown, and return all food related supplies and equipment for catering events.  
• Must be mobile between workstations and other dining areas on campus  
• Must have a valid Massachusetts Class III driver’s license.  
• Must complete and comply with all college driving credentialing requirements.  
• Upon award of this position, a Division of Motor Vehicles background check will be completed. Must meet the Federal DOT medical certificate requirements.  
• Must possess basic computer skills including receiving and sending emails, ordering relevant catering supplies from purveyors and sign-making.  
• Must possess good vision.  
• Must know and comply with all of the State laws governing the service and control of alcoholic beverages,  and have your Serv Safe Alcohol Certification.  
• Must attend alcohol service workshops, as required.  
• Must demonstrate strong interpersonal skills.
• Adheres to the sustainability initiatives set by the department

?Smith College is an EO/AA/Vet/Disability Employer 

Additional Information

This position is covered by a collective bargaining agreement with a progressive wage schedule. The Step 1 hourly rate is $22.30 and new hires are usually placed at Step 1. The pay range below shows the middle portion of the step progression for this position based on the negotiated wage schedule.