This person will serve as the waitstaff person for the Le Jeune Chef restaurant and for special catered events. Additionally, this person will show initiative in selection and service of wines.

Education:

-Successful completion of the diningroom management course, or six months work experience as waitstaff. (Minimum)

Experience:

-Full service waitstaff experience. (Desired)

Abilities and Skills:

-General knowledge of the food service industry. (Minimum)
-Knowledge of proper serving techniques for foods and beverages. (Minimum)
-Knowledge of wines and wine service or willingness to acquire. (Minimum)
-Ability to take direction. (Minimum)
-Interpersonal skills necessary to deal effectively and courteously with students, faculty, staff, and general public in a fine dining atmosphere. (Minimum)
-Familiarity with food sanitation, fire prevention, and accident prevention methods. (Minimum)

-Arrange and set up dining room area, e.g. setting tables, arranging chairs, etc. (Essential)
-Set up and clean service equipment, e.g. starting coffee makers, polishing silver, etc. (Essential)
-Keep tables and serving area stocked and clean. (Essential)
-Serve wines including assisting patrons with wine selection. (Essential)
-Take orders from patrons, serve appropriately, and properly fill out and process guest checks. (Essential)
-As a team member, assist other waitstaff with serving patrons, answering patron questions in a discreet but helpful manner, guest check procedures (POS), customer service as needed, etc. (Essential)
-Enter guest checks into register as needed. (Essential)
-Assist the staff with delivering/retrieving dishes and trays to/from scheduled breaks at various College locations, e.g. PDC, ATHS, etc. (Essential)
-Set up and serve from pastry and flambé cart. (Essential)
-Bus tables at assigned stations. (Essential)
-Assist the staff with set-up, serving, and clean up after scheduled breaks at various College locations. (Essential)
-Replenish catering supplies at PDC as needed or inform General Manager of the need to do so. (Essential)
-Responsible for knowing and reciting to patrons without notes the menu to include; pronunciation, preparation, ingredients, garniture, and specials. (Essential)
-Prepare and serve mixed cocktail beverages. (Essential)
-Set up and prepare the beverage area for service. (Marginal)

Physical Standards:

-Neat and clean grooming and hygiene habits.
-Some heavy lifting not to exceed 50 lbs. may be required.

Special Job Features:

-To serve wines and/or spirits incumbent must be 18 years of age.
-Varied schedule necessary to support hospitality events.
-The College has a uniform requirement for Le Jeune Chef Staff.
-Overtime to include evenings and weekends will be required to meet the needs of hospitality events.
-Background check will be required on selected candidate.

This is not a complete itemization of all facets of this position. This job description is not an employment agreement or contract. The College has the exclusive right to alter this job description at any time without prior notice.

Penn College is committed to equal opportunity and the diversity of its workforce.