Catering Worker

Job Type
Seasonal
Job Location

On-Call Catering Worker

General Summary:  To provide superior food and beverage service to customers attending Private Events with primary focus on Front of the House.

  

To deliver on the Audubon mission, the Catering Worker will:

 

 Provide a guest experience of outstanding quality

Catering worker

  • Report to work in a complete uniform according to Catering Department policy
  • Smile, make eye contact and speak clearly
  • Insure that you are always anticipating the guests needs

 

Passer/ Server

  • Help with the complete set-up and break down of stations and food prep areas
  • Identify food or beverage; the key ingredients as well as any allergens
  • Be sure to have proper equipment to be successful (i.e., napkins, serving utensil, trash receptacles)

      

Passer

  • Use multiple entrances from the kitchen to ensure that you are reaching all guest
  • Always be moving to the guests, not stationary with the guest coming to you

      

Busser

  • Buss all used items on all surfaces in your assigned area
  • When your assigned area is clear help maintain other areas of the venue
  • Be sure that you are always moving on floor, guest perception is key

      

Ambassador

  • Be at post 20 minutes before event start time
  • Obtain a counter for accurate guest count
  • Help field guests questions with event names and directions

 

Weave quality entertainment through the guest experience

Catering Worker

  • Relay stories and pieces of interest to the guest regarding the museums and its animals

Server

  • The appeal of served items are action and interaction make sure that you are putting on your best show for the guest and never leaving them unattended
  • Strike up a conversation with the guest if you are waiting for a food runner or an item to cook

  Operate a financially self-sufficient collection of museums and parks

Catering Worker

  • Be conscientious of breakage costs and prevention
  • Make sure that silverware makes it to the kitchen and not in the trash
  • Do your part to help with food and beverage costs and waste by being mindful of portions and not removing items before guest finished

 

Experience: prior hospitality experience preferred but not required

 

Education:  high school diploma or GED equivalent

 

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