Catering Assistant

The Ball State University Catering department has an opportunity for a catering assistant on the beautiful Ball State University campus. This opportunity comes with excellent pay and a great benefits package that includes a University funded retirement plan, medical and prescription plans, dental, flexible spending and health savings accounts, paid time off, 10 paid holidays, tuition remission for you and your immediate family, employee discounts to the pools and workout facilities and much more. Come and join the Ball State University Catering team and enjoy competitive wages, great benefits and a fun working environment! This position enjoys a flexible/varied schedule depending on catering events.

At Ball State University, inclusiveness is one of the enduring values and informs all of our work. We define 'inclusiveness' as a commitment 'to respect and embrace equity, inclusion, and diversity in people, ideas, and opinions.' As such, this value incorporates a commitment to inclusive excellence and freedom of expression.

Organize workload and prepare all types of catered food, baked goods, and catering quality presentations for served and buffet meals, receptions, and all types of catered events to groups of up to1200 people under firm deadlines.

1. High school diploma or equivalent ( GED)

1. No allergies to soaps, cleaning agents or other materials or environmental factors in food service, e.g. steam, dust, etc.
2. Must have clean body, teeth, hair, nails and clothing.
3. Must be able to read and comprehend all specified policies and procedures for safety,
hazardous material information, and university policies, procedures, and communications, and perform mathematical calculations.
4. Must be able to perform all mental and physical requirements as outlined in each job duty.
5.You must be 18 years or older.

1. Prior cook/catering related experience of one (1) year or more performing similar duties to those expected at Ball State University.

Ball State University is an Equal Opportunity/Affirmative Action employer that is strongly and actively committed to diversity within its community. Women, minorities, individuals with disabilities and protected veterans are strongly encouraged to apply. All qualified applicants will receive equal consideration for employment without regard to race, color, ethnicity, religion, sex, sexual orientation, gender identity, gender expression, national origin, age, disability, protected veteran status or any other legally protected status.

Flexible/Varied depending on catering events.

Ball State University is located in Muncie, Indiana, on an attractive campus 45 miles northeast of Indianapolis. Approximately 20,000 graduate and undergraduate students enroll in one of eight academic colleges that offer 270+ undergraduate and graduate programs. Many of our master's, doctoral, certificate, and specialist degrees rank among the best in the nation. We engage students in educational, research, and creative endeavors that empower our graduates to have fulfilling careers and meaningful lives enriched by lifelong learning and service, while we enhance the economic, environmental, and social vitality of our community, our state, and our world.

Prepare foods such as (but not limited to) entrees, soups, salads, pasta/rice and other starches, vegetables, gravies, sauces, yeast and quick breads, cakes, pies, cookies and bars, desserts and garniture from scratch recipes, par baked goods, mixes, and other preparations using prescribed recipes and yielding finished products that exhibit catering excellence; complete manual service records as required. Utilize Ball State standard recipes, menu, food production orders and supervisor/chef directions.

Requires the physical ability to walk, push, pull, climb, crouch, reach, stoop, feel, finger, stand for an extended period of time, possess dexterity and strength in the hands, arms, and shoulders, and exert up to 35 pounds of force unassisted. Task requires visual ability to read stem thermometer, menu and computer records, distinguish color, perceive depth, etc. Task requires ability to use all beverage machines, toaster, ice cream machines, ice dispenser, salad bar, food warmer, glassware and china dispenser, serving utensils, rubber, plastic and latex gloves, and all other food service equipment. Employee is exposed to inside environmental conditions, noise, extreme heat, etc. Task requires mental ability to perform basic mathematical calculations, to receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

Execute a frequently heavy workload of multiple and simultaneous catered events and menus with ease and minimum stress while helping maintain a fun, creative, and relaxed work environment.

Requires the ability to walk and/or stand for extended periods of time, etc. Task requires the visual ability to direct customers to key areas, perceive depth, etc. Employee is exposed to inside environmental conditions. Task requires ability to receive, comprehend, follow, and provide oral instructions and information and to read, comprehend, follow, and provide written instructions and information. Task requires employee to exert up to 20 pounds of force occasionally, and up to 10 pounds of force frequently.

Re-check all weights and measurements of ingredients assembled by others or assemble, weigh, and measure ingredients as needed.

Requires the physical ability to walk, push, pull, climb, crouch, reach, stoop, feel, finger, stand for an extended period of time, possess dexterity and strength in the hands, arms, and shoulders, and exert up to 35 pounds of force unassisted. Task requires visual ability to read stem thermometer, menu and computer records, distinguish color, perceive depth, etc. Task requires ability to use all beverage machines, toaster, ice cream machines, ice dispenser, salad bar, food warmer, glassware and china dispenser, serving utensils, rubber, plastic and latex gloves, and all other food service equipment. Employee is exposed to inside environmental conditions, noise, extreme heat, etc. Task requires mental ability to perform basic mathematical calculations, to receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

Lead and direct helpers as assigned to the work area to promote efficiency and completion of duties at the appropriate time.

Requires the ability to walk and/or stand for extended periods of time, etc. Task requires the visual ability to direct customers to key areas, perceive depth, etc. Employee is exposed to inside environmental conditions. Task requires ability to receive, comprehend, follow, and provide oral instructions and information and to read, comprehend, follow, and provide written instructions and information. Task requires employee to exert up to 20 pounds of force occasionally, and up to 10 pounds of force frequently.

Execute high productivity: the ability and skills to work at high speed and efficiency to complete a large amount of work in a small period of time while maintaining excellence in the finished product and high standards of sanitation, HAACP (Hazard Analysis Critical Control Point).

Requires the physical ability to crouch, reach, stand, walk, lift, grasp, feel, push, pull, stoop, and exert up to 35 pounds of force unassisted. Task requires visual ability to read directions on cleaning compounds, SDS forms, perceive depth, etc. Task requires the ability to use chemical compounds, cleaning utensils, gloves, masks, etc. Employee complies with University Waste Management procedures. Employee is exposed to inside environmental conditions, soaps, cleaning compounds, etc. Task requires mental ability to receive, comprehend, follow and provide oral instructions and information, and to read, comprehend , follow, and provide written instructions and information

Execute excellent time planning and time management techniques in timing the production of foods so that foods are freshly prepared, held a minimum of time before service, properly heated or chilled as required and dishes are finished as close to serving time as possible to achieve the highest possible quality at the point of service; foods must be ready for plating and service by the time contracted; plan and consult with the Director of Catering daily; develop a work plan for several days ahead so as to even out workload, then work ahead and effectively execute multiple or difficult preparations.

Requires the physical ability to walk, push, pull, climb, crouch, reach, stoop, feel, finger, stand for an extended period of time, possess dexterity and strength in the hands, arms, and shoulders, and exert up to 35 pounds of force unassisted. Task requires visual ability to read stem thermometer, menu and computer records, distinguish color, perceive depth, etc. Task requires ability to use all beverage machines, toaster, ice cream machines, ice dispenser, salad bar, food warmer, glassware and china dispenser, serving utensils, rubber, plastic and latex gloves, and all other food service equipment. Employee is exposed to inside environmental conditions, noise, extreme heat, etc. Task requires mental ability to perform basic mathematical calculations, to receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

Sample, judge, and correct food products for proper seasoning, temperature, and texture; make good judgments as relates to food product quality and its suitability for catering service.

Requires the physical ability to walk, push, pull, climb, crouch, reach, stoop, feel, finger, stand for an extended period of time, possess dexterity and strength in the hands, arms, and shoulders, and exert up to 35 pounds of force unassisted. Task requires visual ability to read stem thermometer, menu and computer records, distinguish color, perceive depth, etc. Task requires ability to use all beverage machines, toaster, ice cream machines, ice dispenser, salad bar, food warmer, glassware and china dispenser, serving utensils, rubber, plastic and latex gloves, and all other food service equipment. Employee is exposed to inside environmental conditions, noise, extreme heat, etc. Task requires mental ability to perform basic mathematical calculations, to receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

Follow sanitary and safe food handling, public health, and personal hygiene procedures; follow Safety rules as identified in Safety/Sanitation printed material, manuals, handbooks, and posted information.

Requires the physical ability to crouch, reach, stand, walk, lift, grasp, feel, push, pull, stoop, and exert up to 35 pounds of force unassisted. Task requires visual ability to read directions on cleaning compounds, MSDS forms, perceive depth, etc. Task requires the ability to use chemical compounds, cleaning utensils, gloves, masks, etc. Employee complies with University Waste Management procedures. Employee is exposed to inside environmental conditions, soaps, cleaning compounds, etc. Task requires mental ability to receive, comprehend, follow and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

Correctly assemble, sanitize, operate, and clean all food service equipment and small tools and appliances using correct safety procedures to prevent injury; perform deep cleaning as needed.

Requires the physical ability to crouch, reach, stand, walk, lift, grasp, feel, push, pull, stoop, and exert up to 35 pounds of force unassisted. Task requires visual ability to read directions on cleaning compounds, MSDS forms, perceive depth, etc. Task requires the ability to use chemical compounds, cleaning utensils, gloves, masks, etc. Employee complies with University Waste Management procedures. Employee is exposed to inside environmental conditions, soaps, cleaning compounds, etc. Task requires mental ability to receive, comprehend, follow and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

Check on ingredients prior to use to be sure an adequate amount is on hand and that they are in the proper condition and quality for use; report substandard ingredients to management; gather ingredients and supplies and return unused amounts to storage; calculate manual recipe increases or decreases; deliver soiled towels to proper area.

Requires the physical ability to crouch, reach, stand, walk, lift, grasp, feel, push, pull, stoop, and exert up to 35 pounds of force unassisted. Task requires visual ability to read directions on cleaning compounds, MSDS forms, perceive depth, etc. Task requires the ability to use chemical compounds, cleaning utensils, gloves, masks, etc. Employee complies with University Waste Management procedures. Employee is exposed to inside environmental conditions, soaps, cleaning compounds, etc. Task requires mental ability to receive, comprehend, follow and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

Perform other duties as assigned.