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University of Wisconsin - Madison

Position Vacancy ID: 83237
Title: FOOD RETA/CAT LEAD 3

Working Title:DCS LAKESH FR/CL 3
FTE:1
Schedule - Range:03-13
Organization:UNIVERSITY HOUSING - FRANK'S PLACE
Schedule
Comment:		Primary schedule to be determined; schedule alterations as operations and position expectations demand.

Job Summary:Under general supervision, this is a highly responsible position that supervises on and off-site catering events. This position will support University Housing's mission of the creation of an exceptional customer experience through the delivery of extraordinary food in all service areas. Responsible for leading and directing all room setups, room maintenance, and catering services. Responsible for preparation and delivery of high quality food for catering events and nine operating food units. Responsible for all facets of catering setup, service and breakdown at locations throughout the UW-Madison campus. Responsible for maintaining high standards of food safety and sanitation. Must have considerable knowledge of proper use of a wide range of institutional food service equipment and the ability to supervise food staff, including students, at catering events or in the Dining unit when no manager is present.

Provide support and assist as needed in the implementation of plans and procedures in the event of an emergency.

University Housing is an essential services provider and all University Housing employees are part of this commitment to our residents and guests. University Housing is unique from many other state agencies and university departments because we cannot close as our services must be maintained at all times.

 

Goals and Worker Activities

A.35%Produce food for catered events, maintaining high food quality and sanitation standards at all times.
1.Prepare food and beverages following prepared menus, production sheets and recipes on and off site.
2.Perform display cooking which may include carving roast meats, preparing made-to-order menu items, fish boils, pig roasts, etc.
3.Evaluate completed food products for quality in taste, consistency, appearance and temperature. Reject items that do not meet our high quality standards.
4.Communicate with Management Staff to resolve any problems concerning food quality. Ensure that food items not meeting our high standards are not served at any catering event.
5.Supervise food preparation, correct portioning, plate garnishing, and presentation at catered events.
6.Prepare and maintain equipment for use at catered events. Report equipment problems for repair or replacement as needed.
7.Maintain event records of food use and leftovers for billing and historical purposes for all catered events.
   
B.35%Execute catered events, such as meals, receptions, banquets, refreshment breaks and alcohol service, at locations throughout the University and University Housing.
1.Review event information and write-ups with Catering Manager weekly and on an ongoing basis to maintain continuity and work flow.
2.Interpret event write-ups and assemble menu items, ingredients, supplies, signage, utensils and equipment. Pack for transport as indicated in write-ups.
3.Check carts to ensure that all food, supplies and equipment being sent out for catered events meet University Housing Catering standards. Take corrective measures as appropriate.
4.Drive food delivery trucks and food service employees to other units and/or events as needed.
5.Direct and assist in the delivery, setup of events, service of hot and cold food and beverages, and the cleanup and breakdown of supplies, equipment and facilities.
6.Direct and participate in the delivery of service to guests, ensuring high standards of food quality, presentation, portion control and customer service.
7.Efficiently and graciously respond to and fulfill any last minute requests, changes and special needs requested by the customer or Catering Manager. Communicate with Catering Manager as needed to resolve any changes or variations in service.
8.Provide friendly and helpful customer service at all catered events. Evaluate employee and customer interaction, ensuring proper service standards. Correct employees as needed.
   
C.10%Maintain food safety requirements at all times.
1.Ensure that food is cooked for the correct amount of time and that hot and cold foods are maintained at proper temperatures to comply with food safety guidelines (Hazard Analysis and Critical Control Point - HACCP).
2.Personally maintain and instruct students and other staff in high personal hygiene standards. Provide or designate a handwashing location and ensure handwashing is properly done by all staff.
3.Follow all guidelines and practices required by local, state and federal food safety codes. Consistently model correct behaviors and standards.
4.Direct and assist staff in proper storage or disposal of returned food and general supplies and the daily cleaning of catering equipment.
5.Direct and assist staff in maintaining safe, sanitary and efficient catering work and storage areas.
6.Direct and assist staff in cleanup of event locales, both before and after events.
7.Maintain storage areas.
   
D.10%Train and direct the work of students and other staff.
1.Assist the Management staff with training staff in proper catering methods and protocol in the areas of food preparation, service, setup, cleanup and breakdown of supplies, equipment and facilities.
2.Direct the work of the catering staff, correcting errors in a timely and sensitive fashion.
3.Represent Housing's Catering Services in a professional manner and ensure that the work of other Catering staff consistently meets standards.
4.Provide feedback to the Management on performance of Catering staff.
   
E.5%Inventory and order food, supplies and equipment.
1.Inventory designated catering food supplies, equipment and beverages weekly.
2.Using par stock levels, report amounts of supplies, equipment and beverages to be ordered weekly to the Ordering Manager.
3.Organize and maintain catering storage areas.
4.Manage laundry and linen supplies.
   
F.5%Perform related duties as required.
1.Maintain delivery truck including gas, cleanliness, reporting needed repairs, and participating in daily truck log entries.
2.Model and teach safe work practices.
3.Complete workers compensation and accident report forms in a timely manner as needed.
4.During periods of possible inclement weather, monitor weather radio and take appropriate action when needed. Follow up with report to Catering Manager by end of shift.
5.Attend training and certification classes as required.
6.Work in other units as scheduled or needed.
7.During periods of no meal service, clean, direct and guide employees in breakdown and cleaning of areas, equipment and supplies.
8.Identify hazards and compliance problems in your work that require attention by others. Bring the problems to the attention of appropriate people. Use your knowledge, skills, and experience to assist in identifying and implementing solutions.
9.Work toward achieving a more culturally diverse and welcoming environment through effective interpersonal communication, customer service, and respect in the workplace.
10.Other duties as assigned.
   

Knowledge and Skills

  1. Knowledge of catering operations including planning, setup, quality control and event supervision.
  2. Knowledge of food preparation, safety and sanitation methods and practices.
  3. Considerable skill in customer relations.
  4. Considerable knowledge of equipment and supplies utilized by catering operations.
  5. Ability to safely use food service equipment such as ovens, gas grills, slicers, steamers, blast chillers, etc.
  6. Ability to assign and guide the work of other employees, including follow-up training to ensure expected performance.
  7. Ability to drive trucks with standard and automatic transmissions and to operate a truck lift.
  8. Knowledge and skill to load and unload trucks for catered events and other deliveries.
  9. Skill in driving vehicles in a campus setting with a high volume of pedestrian, bicycle, moped and vehicular traffic.
  10. Knowledge of UW-Madison catering locations and facilities.
  11. Ability to expect and embrace change in daily operations and to accept and learn changing systems and procedures.
  12. The work environment requires that the incumbent communicate courteously, following customer service standards, to vendors, customers, and co-workers, often under stressful circumstances. The work must be performed within time constraints, meeting delivery schedules, and internal deadlines.
  13. Knowledge of food sanitation and safety practices and the successful completion of the ServSafe certification and hold a State of Wisconsin Restaurant Manager Certification.

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University Of Wisconsin Home PageUW Office Of Human Resources
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Wisconsin OSER (Office Of State Employment Relations) Home PageOSER State Personnel Information