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Catering Worker

Job Type
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)    


  • 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   


  • 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



  • 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


  • 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

Physical Requirements:

  1. Heavy work:  exerting up to 50 pounds of force occasionally, or a negligible amount of force frequently to lift, carry, push, pull, or otherwise move objects.  May involve sitting most of the time, but may involve walking or standing for brief periods of time.
  2. Sitting or standing, bending, stooping, and the ability to carry items weighing no more than 50 pounds.
  3. Constant adequate range of motion and mobility required.
  4. Regular near acuity with clarity of vision at 20 inches or less required.
  5. Typical ability to collect and analyze numerical and written data and verbal information to reach logical conclusions and ability to determine the time, place and sequence of operations or actions required.
  6. Regular talking and the ability to express and exchange ideas by means of language expected.
  7. Regular hearing and the ability to perceive the nature of sounds.
  8. Constant ability to read, record, or type data quickly and accurately required.

Environmental/Working Conditions:

  1. Working long hours between breaks or meals required.
  2. Ability to work under and handle stress in an appropriate manner required.
  3. May be exposed to high, medium, or low noise intensity.
  4. Constant contact with co-workers required.
  5. Affinity for animals preferred.
  6. Exposure to fluctuations in temperatures may be required.
  7. Exposure to outdoor conditions may be required.
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Mailing address: Audubon Nature Institute 6500 Magazine St. New Orleans, LA 70118
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