Catering Host & Driver: Front-of-House & Delivery

Just Fare; Oakland (CA); On-site; USD 30,000 - 32,000; Full time

Benefits offered by this job

Cell phone stipend

401K after 90 days

Pre-tax commuting benefits

Health insurance after 90 days

Lunch provided daily

Job summary

Just Fare is hiring a Catering Server/Driver in Oakland to manage hospitality for daily meal service. You will pack meals at the commissary, deliver them, set up front-of-house service, host within client spaces, and return dirty items to the kitchen for next-day preparations.

The role may cross-train in basic culinary tasks as needed. Responsibilities include loading/unloading, maintaining service quality, and daily end-of-service reporting.

Qualifications

• 2+ years experience in a professional kitchen or hospitality environment
• Valid driver’s license and clean driving record
• Positive attitude, strong work ethic, communication & patience
• Attendance & punctuality with flexible schedule
• Ability to be self-sufficient & make sound decisions on-the-fly
• Understanding & knowledge of safety, sanitation & food handling procedures
• Must lift at least 50 lbs
• Smartphone required for daily communications
• Basic Food Handler Certification

Responsibilities

• Transport meals from Fare Kitchen to client location in company-provided van
• Assist in loading/unloading at delivery dock and client office
• Setup and breakdown of daily meal services and all points of service
• Replenish service line and answer questions throughout service
• Maintain a clean and organized work/service environment
• Monitor time and temperature of food for safety/sanitation purposes
• Send detailed end of service reports daily

Skills

Driver's license

Food safety

Hospitality

Communication

Punctuality

Self-sufficient

Heavy lifting

Digital literacy

Team player

Education

Basic Food Handler Certification

Job description

Just Fare is hiring a Catering Server/Driver in Oakland to manage hospitality for daily meal service. You will pack meals at the commissary, deliver them, set up front-of-house service, host within client spaces, and return dirty items to the kitchen for next-day preparations.

The role may cross-train in basic culinary tasks as needed. Responsibilities include loading/unloading, maintaining service quality, and daily end-of-service reporting.