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Call-Chefs and Servers

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 94608
Industry: All
Employer: Paula LeDuc
Job Tracking ID: 1377983820
Job Description:
Paula LeDuc Fine Catering is looking to expand our event service and culinary team with talented, professional people who are excited by working in a fast-paced, high-end catering environment producing and serving extraordinary food. Discover a place where you can accomplish what you've always wanted -- to be recognized for your talents and efforts and feel a sense of pride in what you do.

Job Summary:
While onsite Service staff reports directly to Lead Captains and assists the service staff team in set-up, food and beverage services and event breakdown. Culinary staff reports directly to the Event Chef and assists the culinary team in set up, food prep and event breakdown.

Availability
Applicants should be able to work at least some weekends and flexible hours. They must also be able to work ALL of the following dates:
-Saturday September 21, 2013
-Friday September 27, 2013 (Service Staff Only)
-Saturday, September 28, 2013
-Thursday, October 10, 2013
-Thursday, October 17, 2013
-Thursday, October 24, 2013 (Service Staff Only)
-Thursday, November 19, 2013
-Friday, December 6, 2013
-Saturday, December 7, 2013
-Friday, December 13, 2013
-Saturday, December 14, 2013
-Friday, December 20, 2013

Interview and Application Procedure
Applicants must bring a current resume and list of references.
Interview sessions will be held during the following dates and times and are on a first come first serve basis:

-Wednesday, September 4th from 1pm to 3pm

The interviews will occur in our offices located at:
Paula LeDuc Fine Catering
1375 Park Avenue (between Hollis and Holden)
Emeryville, CA 94608
-Please utilize street parking
-Please come in and have a seat in the conference room. There will be a place to sign in and paperwork to begin filling out. You will be called for an interview in the order received.

Essential Skills and Experience
-Must have a current California Food Handler's Certification or current Safety/Sanitation Certification.
-Adequately represent the organization through professional appearance and grooming.
-Be able to communicate and understand the predominant language (English) of your work area.
-Have a reliable form of transportation to and from events throughout the Bay Area and Wine Country.
-Have regular access to email and the internet.
-Have the necessary skills to work with a sense of urgency, in a well-organized manner.
-Have the ability to follow directions.
-Have the capability to work with a diverse workforce, in varying environments, with a positive attitude.
-Culinary applicants must have at least one year of either culinary experience or education.
-Service applicants must have at least one year service and/or customer service experience.

Physical Demands and Work Environment
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
-Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of the event. The employee must occasionally reach, bend, stoop and lift up to 50 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.
-Work Environment: While performing the duties of this job, the employee is exposed to ambient temperatures and weather conditions at the time of an event.

Orientation and Training
If hired, you will be asked to attend one orientation session as well as one training session. The next available sessions will be:
-General Orientation (for all new staff): Tuesday September 10th from 2pm to 5pm.
-Server Workshop (for all new service staff): Wednesday September 11th from 12:30pm to 5pm
-Culinary Workshop (for all new culinary staff): Thursday, September 12th from 12:30pm to 3pm

Paula LeDuc Fine Catering is an Equal Opportunity Employer.


Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.