Campus Dining is committed to the success of our students, faculty, staff, alumni, and visitors by nourishing them to be their healthy best while caring for the environment. We welcome team members who share our passion for serving and caring for our community through exceptional dining experiences. In collaboration with our campus partners, we craft culinary programs that deliver unique memorable experiences. Campus Dining brings together expertise in culinary, wellness, sustainability, procurement and hospitality to develop innovative programs in support of our diverse community. Our award winning food program is based on scientific and evidence-based principles of healthy sustainable menus that are prepared by our culinary team with high-quality ingredients.

The Catering Field Representative will assist in the planning and management of all aspects of service, production, personnel and financial reporting in a variety of full-service catering operations. We invite you to be part of our dynamic culinary team, grow as an individual and make an impact in a place where people, quality and value mean everything.

• Assists in overseeing all aspects of planning, booking and managing functions, food production, and service. Paying close attention to menus and up and coming food and beverage trends.
• Participate in the purchasing, inventory, and issuance of food products. Maintains currency with, understanding and ensuranes of unit compliance with all university policies and procedures.
• Directly supervises and trains staff. Evaluates employee performance and provides guidance and feedback to assigned staff. Supervises bargaining unit employees to ensure compliance with the collective bargaining agreement and adherence to University policies and procedures.
• Assists with planning, organizing, directing, coordinating, scheduling and delegating responsibility to the staff, ensuring the goals and objectives of the operation are met on a daily basis by the staff.
• Monitors customer satisfaction through table touching, being present on the floor during functions, focus groups, and responding to customer inquiries. Develops and maintains client relations.
• Maintains and develops standards for service levels, hospitality, and sanitation. Provides training (to include aspects of service) and supervision to all staff for these standards. Maintains quality facilities.
• Ensures compliance with all state, local, and university food safety, work place safety, and HACCP policies and procedures.
• Assists and/or works in other units within Campus Dining as the needs arise, providing direct supervision and guidance to staff when required. Performs other related duties as assigned or requested. The University reserves the right to add or change duties at any time.

Qualifications:

• High School Diploma or equivalent; Bachelor's degree in hotel/Restaurant/Hospitality Management or related field preferred.
• At least two years of experience in a catering operation; three to four years fo progressive experience in a catering operation or an equivalent combination of education and experience preferred.
• At least two years of supervisory experience in a unionized environment.
• Knowledge of new Jersey State Health codes and procedures.
• Valid driver’s license
• Ability to regularly lift and control 40 pounds
• Must be able to coordinate and delegate tasks to meet deadlines.
• Good interpersonal skills with ability to take and give direction and work with others.
• Knowledge of computerized food production systems with ability to create recipes, develop menu forecasts, monitor standards, and control costs.
• Flexibility with scheduling. Weekend work and work outside of the unit is required.

Work Schedule Requirements/Information:

• This is an academic year (19 PAYS), 100% duty time position
• Flexibility, late nights, early mornings, weekends, holidays and work outside the unit is required.
• The schedule may be changed due to business needs.

Essential Functions:

• Sand or walk up to 2 hours at one time for a total of 6-8 hours per day.
• Sit for no more thatn 2 hours during an 8 hour day, except for cashiers and card checkers who may sit for 2-4 hour at one time for a total of 4-6 hours per day
• Drive for no more than 30 minutes at one time.
• Lift or carry up to 30 lbs. in a range of motion from floor to overhead reequently (34-66% of the workday).
• Lift or carry up to 50 lbs. in a range of motion from floor to chest height occasionally (less that 33% of the workday).
• Push or pull using forces up to 50 lbs. occasionally (less than 33% of the workday).
• Use arms and hands for simple grasping, fine manipulation, pushing or pullng with forces up to 5 lbs continuously (67-100% fo the workday) and up to 30 lbs reequently (34-66% of the workday).
• Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day).
• Work under a range of temperature conditions(e,.g., kitchens, walk-in refrigerators and freezers, etc).
• Possess physical agility, fiull range of motion, and ability to maintain balance.

Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW

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