Responsible for prompt, safe and efficient delivery of catering orders.
Sets-up and serves as necessary. Maintained company vehicle cleanliness and fueling.
Works with Food Services staff to meet production needs.
This position requires the ability to work varying shifts including nights and weekends.


Executive chefs are found in a wide variety of work settings, from tiny restaurant kitchens staffed by a handful of chefs to large industrial kitchens staffed by a large number of chefs, culinary assistants, and apprentices. In all work settings, however, an executive chef must be able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously.
An executive chef is also charged with maximizing the productivity of the kitchen staff, as well as managing the sous chef and chef de partie, whom are directly below them in the chef’s chain of command.


A catering manager is responsible for the overall operation of a catering facility. This involves not only running the catering facility during an event, but also handling all the preparation before the event and after as well. A catering manager should work closely with clients to ensure their event is a success, and follow up with the client to get feedback after the event itself as well. Catering managers not only manage client relations but also maintain employee and vendor relations to run a successful catering facility.


Waiter or waitress serve customers by serving food and preparing tables. An important part of the work is to make customers feel welcome and comfortable during their meal.
As a waiter or waitress, your main duties would include:
1. greeting customers 
2. serving food and drinks
3. making sure tables are clean and tidy


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