The Culinary Services Department at the College of Saint Benedict invites applications for the full-time (0.85 FTE), benefit-eligible position of Catering Lead. $1,000 sign-on bonus valid through September 30, 2024. Under the direction of the Catering Manager, the Catering Lead ensures outstanding food and beverage service for guests during catered events and banquets across campus facilities. Key responsibilities include setting up linens and tableware, serving food and beverages, and ensuring a positive experience for all guests. Additionally, this role supports other dining and retail operations as needed. Institutional Inclusion Visioning Statement The College of Saint Benedict (CSB) and Saint John s University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons. CSB and SJU offer competitive salaries and a comprehensive benefits program (click the benefits tab above the position summary section to view more information). For further information regarding our institutions, visit CSBSJU. Responsibilities Provide setup, service, coordination and clean-up for catering and event functions that take place throughout campus. Pull service and supply items for events across campus Set up, serve, and clean up catering functions Ensure food safety standards are followed Serve alcoholic beverages as needed Direct and assist student employees and on-call staff Collaborate with catering staff for smooth event operations Coordinate with kitchen staff for timely and accurate food delivery Follow closing and cleaning procedures, including dishwasher operation Maintain high level of standards of presentation and provide guests with efficient and attentive service Design and execute creative buffet and beverage service displays Ensure food items are presented with high quality Deliver friendly, customer-focused service Maintain a professional and approachable demeanor Address guest issues and concerns promptly and efficiently Assist department in daily operational needs Act as manager or supervisor in their absence or as delegated Assist with ordering catering supplies and beverages as directed Support the manager in training, supervising, and evaluating student employees Attend in-services and meetings as assigned Support Culinary Services dining and retail operations as needed