Catering staff job description

An RSA (Responsible Service of Alcohol) certificate is mandatory if the catering staff will be serving alcohol at events. Requirements vary by state, and RSA certificates from one state may not be valid in another. If your catering business operates across multiple states, ensure staff have appropriate certification for each jurisdiction.

For most catering roles, mandatory requirements should include: valid RSA (if serving alcohol), working rights in Australia, physical fitness for lifting and carrying, and availability for irregular hours including evenings and weekends. Preferred qualifications typically include: previous catering or event experience, food handling certificate, valid driver licence, and first aid certification.

A food handling certificate is highly recommended for catering staff and may be required by some councils and catering businesses. Since catering often involves working in temporary venues with varying facilities, proper food safety training is critical. Many employers include it as a ‘preferred’ qualification or provide training after hiring.

Yes, many catering businesses successfully hire and train staff without prior catering experience. Entry-level positions (Level 1 under the award) are designed for people new to the industry. However, catering work is physically demanding and requires adaptability, so focus on fitness, reliability, positive attitude and availability for irregular schedules during recruitment.

Catering businesses typically rely heavily on casual staff due to the variable and event-based nature of the work. Casual employment provides flexibility to scale the team up or down based on bookings. However, maintaining a core team of permanent part-time staff ensures consistency and reliability for key events. Many catering businesses use a mix — permanent staff for regular corporate clients and casuals for peak periods.

Under the Restaurant Industry Award, penalty rates apply for: Saturdays (varies by employment type), Sundays (premium rates), public holidays (premium rates), and late-night work. Catering staff also receive travel time and expenses when working at locations away from the usual workplace. Use award interpretation software to calculate rates accurately.

Under the Restaurant Industry Award, employees are entitled to payment for travel time and reasonable travel expenses when required to work at locations away from their usual place of work. This typically includes time travelling to and from event venues beyond normal commuting distance, plus vehicle allowances or reimbursement. Document your travel policy clearly in employment contracts.

Key elements include: position title and classification level, employment type (casual/part-time/full-time), hourly rate, applicable award, reporting structure, main duties, travel requirements and allowances, physical requirements, uniform policy, and required qualifications. For catering roles, be specific about irregular hours, weekend and evening work, and physical demands. Use digital employment contracts to simplify this process.

Under the Restaurant Industry Award, rosters must be provided at least 7 days in advance. For catering businesses, this can be challenging when events are booked at short notice. Casual staff can be called in with shorter notice if they agree, but building buffer time into your booking process helps ensure rostering compliance. Using rostering software helps manage this complexity.

Yes, but you must comply with award requirements for maximum spread of hours and breaks. If staff work at multiple venues in one day, travel time between venues counts as work time and must be paid. Ensure the total spread of hours (including travel) doesn’t exceed award limits, and provide required meal breaks. Plan logistics carefully to avoid breaching these requirements.

Under the Restaurant Industry Award, employees working more than 5 hours are entitled to an unpaid meal break of 30-60 minutes. For catering events, the timing of breaks may need to work around service periods. Plan breaks during setup or between service courses. Use rostering tools to ensure compliance even during busy events.

Collect comprehensive availability preferences during onboarding, including weekday evenings, weekends, and public holidays. Use staff availability management tools to track when each team member can work. Many catering businesses use a notification system where staff can opt-in for available shifts. Set clear expectations about response timeframes and minimum shift acceptance requirements.