Accountability 

Reports to the University Dining Catering Manager and daily tasks assigned by the Student Manager – Catering. 

Responsibilities 

The Catering Event Staff will support University Dining special events on campus. Catering staff responsibilities are shaped by the requirements of each unique event. They assist with all phases of food service during catered events, including room set-up, preparation, food service, and clean up.  Catering staff work on an as needed basis, so staff can sign up to work one or many events/weeks.  Shifts for catering are varied and can include daytime, nights, and weekends. 

Specific Duties 

• Set-up facility for event including table, dishware, glassware, silverware, linens and other amenities according to event requirements and manager directions. 

• Assist with pre-function work that needs to be performed. Ensure all equipment is accounted for and in good working condition. 

• “Plate” food items for a served meal or staff buffet, as event requires.  Know the menu for each function and be able to explain the major ingredients and preparation methods for each item to be served. 

• Serve in a timely manner. Promote and maintain the highest level of customer service to all guests.  Resolve guest complaints within scope and authority and refer escalated matters to management. 

• Maintain clean tables and banquet areas and an organized linen and equipment storage area. 

• Assist in breaking down after events and returning all event items to proper locations. 

• Attending mandatory staff meetings. 

• Complete University Dining Orientation Canvas course and all Mandatory Trainings (Mandated Reporter and Information Security courses found on the My UW website) before the employee’s first shift with University Dining. 

• Being held accountable and abide to the policies outlined in the University Dining Student Employment Handbook.  

• Other duties as assigned by Management Team. 

Qualifications  

• Prior wait staff experience helpful, but not required. 

• Ability to learn and perform duties with speed and efficiency following proper food safety and sanitation guidelines when preparing and serving. 

• Must be friendly and outgoing with excellent hospitality skills and able to maintain a positive and professional manner through duration of shift. 

• Self-motivated with excellent organizational skills and a keen attention to detail. 

• Ability to follow instructions and work effectively in a noisy environment. 

• Ability to work as a team in a fast-paced environment under short time constraints and within established deadlines. 

• Ability to lift pans, weighing up to 40#, between production area and carts. 

• Ability to bend, stoop, twist and lift weighing up to 60#. 

• All applicants must be at least a part-time student (enrolled in at least 6 undergraduate or 5 graduate credits) and be in good academic standing (cumulative and semester GPAs of 2.0 or higher).  

• Applicants must pass a criminal background check (only criminal activity directly pertaining to the position description will be evaluated.)  

• Successful applicants must pass all UWSP mandatory trainings along with department specific (food handling) trainings as part of their employment onboarding. 

• Upon the completion of the eight-week probationary period, the staff supervisor will conduct a performance evaluation with results impacting the students’ future employment status.