PAY GRADE: I

FLSA STATUS: Non-Exempt

POSITION OBJECTIVE: The objective of the catering position is to plan and execute adult catering services within and outside the District, while also representing and promoting our service capabilities to our constituents and to commercial businesses, in order to grow and operate at optimum efficiency. .

DUTIES & RESPONSIBILITIES: (These duties are a representative sample; position assignments may vary.)

1.  Perform production planning and execution of all catering events
2. Maintain accountability for catering budget goals and performance, in conjunction with Director of Nutrition Services
3. Perform menu development and food costing functions, as directed, for catering and/or any department need
4. Formulate and test recipes for quality control, optimum yields, and regulatory compliance, as directed
5. Provide superior customer service to customers, peers, and superiors, expressed with an on-time, helpful, and positive work performance
6. Organize and maintain catering facility, equipment, inventory, and records to assure accountability and cost control. Update and maintain catering recipe book.
7. Assist in developing and maintaining a Catering Menu for customers to choose from.
8. Ability to work a flexible schedule
9. During catering downtime, will often cover food service cashier and prep positions when staff is out or openings exist.
10. Ability to travel throughout the District in personal vehicle when Float duties are needed. District mileage applies.
11. Able to drive catering van with lift gate for catering events/deliveries
12. May occasionally train and supervise other employees as necessary to provide catering assistance, or other production areas as delegated
13. Cross-train or perform other duties as assigned.

EDUCATION & EXPERIENCE: (positions in this class typically require):

· Minimum 3 years professional and/or technical culinary training/experience

· School food experience a plus

LICENSING REQUIREMENTS: (positions in this class typically require):

· Licensing Requirements:

· Serve Safe Certified

· Driver’s license

KNOWLEDGE/SKILLS: (position requirements at entry):

· Basic computer literacy necessary

· Skilled in banquet and event culinary operations required

· Skilled in costing menus and invoicing

· Excellent customer service skills

· Excellent verbal and written communication skills required

· Ability to drive catering van with lift gate for catering events/deliveries

PHYSICAL REQUIREMENTS:

Positions in this class typically require: climbing, balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, talking, hearing, seeing and repetitive motions.

Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Incumbents may be subjected to odors, dusts, chemicals, extreme temperatures, work space restrictions, intense noises and travel.

NOTE:

The above job description is intended to represent only the key areas of responsibilities; specific position assignments will vary depending on the business needs of the department.