Banquet Time. 1. For banquets, the need is for a Head Cook, Cook I, and/or a Food Service Worker depending upon the size and scope of the event. The Food Service Worker will be offered the banquet time on a continuously rotating schedule by building seniority at the building where the banquet is taking place. If additional Food Service Workers are needed, all remaining Food Service Workers are eligible for the banquet time on a continuously rotating basis. 2. A substitute cannot be brought in for banquet time unless there is no Food Service Worker willing to take the banquet time.
Appears in 4 contracts
Samples: Collective Bargaining Agreement, Collective Bargaining Agreement, Collective Bargaining Agreement
