Following the service manual this person will serve as waitstaff for the Le Jeune Chef restaurant and for special catered events.

Education:

-Successful completion of Dining Room Management course, or three months work experience as waitstaff. (Minimum)

Experience:

-Knowledge of College and local area events. (Desired)

Abilities and Skills:

-Ability to follow oral and written direction. (Minimum) 
-Sensitivity to the expectations of patrons and the public. (Minimum) 

-Arrange , set up, and serve guests. (Essential) 
-Set up and clean service equipment and assigned station(s). (Essential) 
-Serve beverages and wines to include assisting patrons with wine selections. (Essential) 
-Serve and explain the food items to the patrons. . (Essential) 
-Keep tables and serving area stocked, cleaned, and in good repair. (Essential) 
-Properly fill out and handle guest checks. (Essential) 
-Perform duties of service attendant including assisting waitstaff, enter food checks into register, transport dishes and trays, assist with pastry and flambe cart, and bus tables. (Essential) 
-Familiarize self with menu including pronunciation, preparation, ingredients, and garniture. (Marginal)

Physical Standards:

-Must  have neat and clean grooming habits 
-Some heavy lifting not to exceed 50 lbs. may be required.

Special Job Features:

-The College has a uniform requirement for Le Jeune Chef staff.

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.