Special Events Staff

Catering, Concessions, and Special Events Position

This is a voluntary on call position in Catering, Concessions, and Special Events. Hours and schedules are determined by events and the employee has the right to refuse shifts for any reason. There is no guarantee of hours. Staff who perform duties at an event requiring specific skills and certification will receive additional pay up to $19.00 per hour or a percentage of sales for that event if the percentage is greater than their base hourly pay.

Staff must possess the ability to assist in preparing and serving food; to read and write; to operate food service equipment and appliances including but not limited to POS; to work in irritating environments and adverse temperature conditions; to follow oral and written instructions; to lift, transport and stock food and supplies, materials and equipment.

Physical Demands: Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods, and from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time. Preferences: Ability to provide friendly and efficient service to guests. Licenses/Certifications: OPTIONAL TIPS Certification and/or ServSafe Certification.

Minimum Qualifications

Under direct supervision, provides routine assistance in the preparation and serving of food, sanitation, and/or kitchen maintenance. Primary duties include:

• Assists with the preparation of food items by slicing, chopping, grating, cleaning, mixing, etc.
• Serves food following established food portion control standards.
• Maintains the operational readiness of facilities and equipment; sets up counters, steam tables, serving lines and serving utensils.
• Maintains safe and sanitary conditions in cooking, serving and general work areas; cleans facilities and equipment, washes, sanitizes, and stores pots, pans, and kitchen utensils. Removes refuse from specified areas.
• Assists in stocking and storing food service items. Keeps records pertaining to daily operations, food production, consumption and inventory.
• Operates a variety of kitchen equipment such as ovens, grills, toasters, fryers, mixers, etc.

Required knowledge/skills/abilities include: Ability to assist in preparing and serving food; to read and write; to perform basic arithmetic computations; to operate food service equipment and appliances; to use kitchen utensils; to work in irritating environments and adverse temperature conditions; to follow oral and written instructions; to lift, transport and stock food service supplies, materials and equipment. Other: Except for qualifications established by law, additional related experience and formal education in which one has gained the knowledge, skills, and abilities required for full performance of the work of the job class may be substituted for the education or experience requirement on a year-for-year basis with 30 college credits being equivalent to one year of experience.

VPSA-Dining Services

Staff Contractual (C1) (Fixed Term)