LEAD COOK - CATERER (On-Call)
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Continuously Open

  
POSITION

This part-time, on-call position of Lead Cook Caterer reports to the Manager of Catering Operations. The Lead Cook Caterer is responsible for overseeing and completing the necessary cooking functions for designated catering events. The normal work hours for this position will vary to meet the needs of the culinary arts catering schedule. This position is scheduled to begin upon selection.

 
ESSENTIAL FUNCTIONS
  1. Supervise, coordinate, cook, and/or perform all tasks to ensure that all catering functions are performed as the customer expects according to the catering contract and department standards.
  2. Meet timing standards for all food items on the designated menu.
  3. Provide leadership for the assigned events and reports any discrepancies to the supervisor.
  4. Ensure high productivity in all assigned staff members.
  5. Adhere to food costing and pricing procedures.
  6. Monitor all assigned catering contract's.
  7. Set up designated dining rooms and/or buffet lines.
  8. Perform all closing duties, ensuring security measures are followed.
  9. Serve beer and wine during on-campus events and completes proper forms.
  10. Properly complete or ensure the accuracy of food requisition forms.
  11. Maintain the operational flow of patrons during the meal.
  12. Complete or ensure that other staff have completed cleaning tasks to appropriate standards in assigned areas.
  13. Complete the designated monthly inventories.
  14. Monitor, stock, and report any discrepancy in the delivery of food orders.
  15. Maintain a professional appearance and demeanor at all times, providing friendly customer service to patrons.
  16. Monitor compliance with the health department rules and regulations at all times.
  17. Maintain regular attendance and punctuality.
  18. May perform the duties of the cook helper, cook, busser, dishwasher, food server, and cashier/greeter on occasion.
  19. Perform other duties as assigned by the Manager of Catering Operations.

 
MINIMUM QUALIFICATIONS
  1. One year of experience as a caterer.
  2. One year of supervision in the food service field is preferred.
  3. Demonstrated ability to communicate effectively in English.
  4. Minimum twenty-one years of age.
  5. Ability to lift fifty pounds.
  6. Hold a food handler’s permit and a Washington State Liquor Control Board class 12 mixologist permit or be able to obtain them.
  7. Ability to drive motor vehicles as demonstrated by holding a valid Washington State drivers license is preferred.

 
COMPENSATION

The hourly rate for this on-call position is $13.39 per hour.


APPLICATION
Applicants wishing to be considered for this position should email a resume (as Word attachments) to nmedbury@RTC.edu or contact Nancy Medbury at (425) 235-2296.
CONDITIONS OF EMPLOYMENT

The person hired must provide proof of citizenship or other authorization for employment.
NOTICE

Applicants who require assistance with the recruitment process will be accommodated to the extent reasonably possible. The hearing impaired may call TTY (425) 235-2359. Call (425) 235-2296 for additional information.

Renton Technical College is an Equal Opportunity Employer.
Women, members of racial and ethnic minorities, disabled persons, and Vietnam era or disabled veterans are encouraged to apply.