Policy

Ordering

Every effort will be made to accommodate last minute orders. To ensure availability and secure delivery times we encourage you to place catering orders in advance of the event. We will try our best to accommodate last minute orders. Special Events orders must be placed a week in advance.
Prices do not include Wine, Linen, Wait Staff, Kitchen Staff or Rentals.
We handle and prepare egg, milk, wheat, shellfish, fin fish, soy, peanut, tree nuts products and other potential allergens in the food production areas of facility. Please ask for management’s assistance to help guide you in dining selection. Dependent upon Refectory conditions, the regular buffet lunch may be the only option. To be determined.

Delivery and Service Fee

All events are subject to kitchen labor, wait staff and rental fees if applicable. Please check with the Assistant Operations Manager on these charges. Rental fees are charges for items needed for your event. Deliveries taken to other buildings on the grounds are subject to a $30 delivery charge.

Labor Rates

Corporate Chef - 670.00 Day
Chef - 385.00 Day
Sous Chef - 235.00 Day
Utility - 29.00 Hour
Captain Wait Staff - 47.50 Hour
Waiter/Waitress - 31.25 Hour

Leftover Food

Leftover food and beverages are the property of St. Joseph’s Seminary and are not allowed to leave the premises. This is in accordance to Food Safety Guide Lines.

Cancelation Policy

Standard orders cancelled with at least 48 hours notice will not be charged. If less than 48 hours is given they are subject to be charged a fee Special Events orders cancelled prior to 4 days will not be charged. If less than 4 day notice is given they are subject to be charged a fee. All Special Event head counts must be received 7 days prior to event.

Alcohol Guidelines

Wine and beer may be served on campus provided that the functions/events complies with all of St. Joseph’s Seminary policies and state laws. For more information, please contact the Assistant Operations Manager.