Caterer, Dining Services

Harrisburg Area Community College•Harrisburg, PA

52d•Onsite

About The Position

Responsible for assisting with a variety of tasks not limited to but to include food preparation, catering set-up/breakdown deliveries, billing of completed events, maintaining catering event calendar, receiving of deliveries, general sanitation, cash handling, and participation in the HACCP process of the retail operation. Shifts may vary according to event needs

Requirements

H.S. Diploma or equivalent and 4 years experience.
Or a combination of experience and education sufficient to successfully perform the essential duties of the job.
Valid Driver's License
Ability to obtain certifications related to position, i.e. servsafe
Please note that this position is required to comply with PA Act 15. You will need to present completed clearances and training certificates at the time of hire. Please visit https://www.hacc.edu/HumanResources/NewHire/index.cfm (and scroll to PA Act 15 Clearances) for more information.

Nice To Haves

Extensive catering experience in managing multiple events and staff organization.
Strong culinary background and customer service skills
Culinary Arts or Catering Certificate from an accredited institution

Responsibilities

Assists food preparation to include: defrosting items, slicing, cleaning, and portioning product per recipe; assists with assembly and distribution of prepared items to various serving areas and buildings; assists with completion of post event breakdown and billing process for inside and outside vendors.
Inputs catering invoices into POS system and tracks sales on a weekly, monthly and yearly basis; prepares all BEO(banquet event order form) to coincide with each event and will have them posted on catering board at minimum of 5 days in advance of event date. Maintains Outlook catering calendar to share with direct supervisors and other departments on campus who are in the need to know.
Works in Collaboration with Director of Dining Services and Dining Services Manager to order products for catered events. Create Production Sheets for slicer prep station, baker, and hot prep to notify what needs to be produced on a weekly basis.
Receives any deliveries and puts the stock away, notifying the Dining Services Director about any discrepancies and records temperatures on receiving log; opens the kitchen and unlocks refrigerators and records temperatures on the temperature log; sets up sanitation stations with proper green and red bucket; assists with maintaining general sanitation in the retail operation to include ware washing both manually, mechanically, emptying of kitchen trash receptacles, and daily or weekly sanitation assignments.
Reviews production sheets to determine type and quantity of food items to be prepared for the station that they are scheduled; prepares and mixes ingredients according to the approved recipes using a variety of kitchen utensils and equipment such as food processors, blenders, mixers, slicers, steamers, fryers, ovens and grills to prepare food items; alerts Director of Dining Services to any items not in stock so a substitute can be provided.
Participates in monitoring of food quality, seasoning, and temperature; records temperatures onto the temperature log for all items in the station that they are scheduled; follow policy set by the Dining Services Director; maintains food production areas in a clean, sanitary, neat and orderly manner.
Reports to Dining Services Director any problems or needs concerning equipment, food supply, sanitation, or safety problems; detects and reports spoiled or unattractive food or supplies; cleans assigned areas following established cleaned.
May be responsible for cash handling procedures as set by the Dining Services Director.
Travel to catering locations as assigned.
Performs all other duties as assigned.
Establish a presence as the Catering point person on the staff to represent the college and the Chef's Apprentice in customer relations, event planning, and staff organization. Participates in catering menu and recipe development in collaboration with Director Dining Services. Fills in the absence of Dining Services Manager and collaborates with Dining Services Director to perform duties.
Creates catering supply par list and over sees stock and organization of catering supply closet. Notifies Dining Services Director of shortages and needs ahead of time to avoid a last minute crisis