Dining Temporary Staffing Services

The Vendor is required to provide temporary staffing agencies to assist in filling temporary dining services positions.
- Contractors should have extensive experience recruiting and quickly placing vetted, trained temporary food service workers, including temporary-to-permanent placements, across a variety of roles within a hospitality and food service environment.
- The ability to recruit, screen, and deploy qualified temporary staff within compressed timeframes typical of high-volume dining operations. Dining’s needs may include short-notice (4 hours), same-day, next-day, or seasonal surge staffing. Contractors are expected to maintain sufficient candidate pipelines to meet fluctuating demand levels throughout the academic year.
- In addition to residential and retail dining, Dining supports a high volume of catering and special events requiring skilled front-of-house and event staff. These assignments may include formal service, large-scale events, and customer-facing roles requiring a high level of professionalism and service execution.
- Must demonstrate the ability to provide experienced catering personnel, including wait staff, bartenders, and event supervisors, capable of operating in fast-paced, high-expectation event environments.
- Food Service Positions
• Supervisor
• Sous Chef
• Cook
• Food Service Worker
• Barista
• Dishwasher, Janitor or Stock Clerk
- Catering Positions
• Event/Bartender Supervisor
• Bar Service
• Delivery Driver
• Wait staff Server/ Attendant
- Catering/Events:
• Event/Bartender Supervisor: experience supervising catering or event staff in high-volume or customer-facing environments
• Bar Service: full-service bar experience and alcohol training (TIPS, RASP, or equivalent)
• Delivery Driver: valid driver’s license, safe driving practices, and familiarity with delivery procedures
• Wait staff Server/Attendant: fine dining or event service experience, including demonstrated proficiency in:
o Formal and informal service styles (plated, buffet, reception)
o Customer-facing interaction and service etiquette
o Event setup, execution, and breakdown
o Coordination with Dining and event staff in live event environments.