Banquets. (i) Wait Staff Supervisor(s)
(ii) Wait Staff
(iii) Bartender Supervisor(s) (iv) Bartender
Banquets. In addition, the Union shall be entitled to select one (1) employee with at least one
(1) year of seniority to act as the Unit Grievor.
Banquets. 28.01 There will be three groups of employees in the banquet department: full time, part time and casual. Full Time and Part Time employees are defined in 1.04. For F&B Outlets (Chagall’s and Loft) the expectation in keeping your part time seniority is that you are required to be available for 3 shifts per week, with 2 of the 3 shifts being a Friday, Saturday or Sunday. In addition, all part time employees must be available to work on holidays. If your availability falls below this requirement you will be moved off the seniority list. You will not accrue seniority until availability requirements are met. Employees without seniority who do not work for more than 60 days will be moved to the casual list.
Banquets. 1. Any banquet assignment outside of the normal workday is voluntary for the food service employee. Extra time for banquet preparation during the normal food service day will be paid at the employee’s regular rate of pay. Hours worked over forty (40) hours in a week will be paid at time and a half. School banquets worked will be paid at the employee’s regular pay rate.
2. Food service employees who want to work banquets will, at the start of each semester, place their name on a list of employees requesting extra work. The food service director will use this list on a rotating seniority basis to assign banquet work. If an employee with knowledge of a specific building is required, the use of the rotating seniority list may be waived.
Banquets. For high school sports' banquets or any banquets that require food preparation, the number of cooks working will be as follows:
Banquets. Any banquet held on school premises and using the school’s kitchen facilities and covered under Schedule B of the Board’s policy on fees for use of school facilities will require at least one Xxxx to work it at the appropriate rate of pay.
Banquets. When the opportunity to work an event requiring food services becomes available, the assignment/s will be offered first to the kitchen staff of the host kitchen. If the assignment/s cannot be filled by the host kitchen, notification via email will be sent to all kitchens detailing the assignment including the location, approximate times staff will be needed, cutoff time and date to respond by if interested. It will be the Kitchen Managers responsibility to post the email in a place where everyone is sure to see it. People interested in the event assignment will notify the Food Services office. Immediately following the cutoff time, the job will be given to the most senior person who responded. The assignment will always go to the senior person who responds unless they have already worked an event in the same school year. In this case, the assignment will go to the most senior employee who has not yet worked an event in the current school year. A new school year starts the process from the beginning.
Banquets. The Jefferson Central School cafeteria staff shall, if scheduled, work four (4) banquets per year: fall sports banquet, winter sports banquet, spring sports banquet and honors banquet. The cafeteria staff shall be compensated at a rate of sixteen dollars ($16) per hour for the preparation, serving and cleanup (kitchen) of the above mentioned banquets. If other banquets are requested, the cafeteria staff shall be compensated at the rate of sixteen dollars ($16) per hour. There shall be a maximum of three (3) cafeteria employees whenever possible. In the event one or more cafeteria employees are unable to work a banquet, the cafeteria manager shall recommend and the Superintendent shall approve other members of the Association. In the event one or more assignments cannot be filled by members of the Association, the cafeteria manager shall recommend and the Superintendent shall approve other substitute workers for the banquet.
Banquets. All work related to banquets catered by the school district food service department shall be offered first to bargaining unit members. A schedule of district-catered banquets shall be furnished upon request. The above provisions exclude students who act as table servers and table clean up for fundraisers.
Banquets. (a) Banquet employees will be scheduled by their PPF as outlined above. As events are added, these additional shifts will be assigned by job classification and then by seniority, in accordance with the established PPF.
(b) Banquet Servers and Porters will be scheduled as either Servers, Porters or Bartenders based on their skill and ability and gratuities will be shared based on hours worked during each pay period.
(c) Banquet gratuities, collected and disbursed, will be audited quarterly by the department’s union xxxxxxx and another banquet employee, who is selected by the banquet employees.
