Catering Operations Coordinator, Corporate Client

Description

FLSA: Hourly, Non-Exempt                                                                         Status: Part-time 

Reports to: Director of Guest Services

Customary Days:  Monday - Friday

Customary Hours:  Up to 40 hours per week; varies to include evenings, weekends, holidays, and extended hours as business requires

Position Summary

The Catering Operations Coordinator is responsible for facilitating daily catering operations at the client’s headquarters. This role ensures timely delivery of orders and supports full-service events. By coordinating with various client teams, including room reservations, set-up, maintenance, and dock , the Catering Operations Coordinator ensures all necessary equipment is delivered and set-up in the event space in advance. This position works closely with the Location Supervisor, Catering Manager, and Blue Plate team members to provide operations and logistics support while upholding Blue Plate’s core values and brand integrity.

Essential Functions:

• Receive and set up Blue Plate orders onsite in designated rooms within scheduled delivery windows. 
• Coordinate with in-house teams to ensure all necessary tables, linens, and equipment are delivered to the appropriate rooms before meetings or events. Facilitate the return of used and/or dirty items to in-house team for cleaning and storage.
• Coordinate onsite alcohol program under the direction of the Location Supervisor and Catering Manager. Tasks may include ordering, receiving, and daily inventory of products.
• Coordinate any onsite inventory of disposable items under direction of the Location Supervisor and Catering Manager. Tasks may include ordering, receiving, and daily inventory of products.
• Ensure that all kitchens and/or pantries are cleaned after each use and that all relevant items are returned and secured in their designated location. 
•  Support the Location Supervisor in developing and executing of Standard Operating Procedures.
•  Provide operational support to Blue Plate Event Supervisors and Event Chefs for onsite events.
•  Work onsite and offsite events in a supervisory or service capacity as needed.
•  Attend daily and weekly meetings as required by management.
•  Performs other job-related tasks as directed. 

Requirements

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

•  Minimum of 2 years of catering experience in a service or operations capacity required. Experience in corporate events or conference services is a plus.
•  Must be computer-literate. Experience with CaterXpert or other catering software is a plus.
•  Illinois BASSET Certification or the ability to obtain certification within 30 days of hire is required.
•  State and Local Sanitation Management Certification or the ability to obtain certification within 30 days of hire is required.
•  High school diploma preferred.

Essential Qualifications:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

•  Ability to demonstrate a strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality.
•  Ability to analyze, prioritize and respond to requests with a sense of urgency from clients and managers.
•  Ability to multi-task and adapt to changing expectations regularly.
•  Maintain composure and make sound decisions under pressure. 
•  Reliable and punctual attendance.
•  Strong professional communication skills.
•  Basic competency with Google Applications including Mail, Docs, and Sheet (or Microsoft Office equivalent) is preferred. 

Language Skills 

Ability to read, write and speak English proficiently. Bilingual skills preferred.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

•  Frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch. Constant standing throughout the shift is required.
•  Regularly required to lift and/or move up to 60 lbs.
•  Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

•  May work in extreme heat and cold (non-weather and weather).
•  May work in wet conditions (non-weather and weather).
•  Noise level is low to moderate.
•  May work near toxic/caustic chemical and with fumes or airborne particles.
•  Will work near moving or mechanical parts.

Blue Plate Catering is an Equal Employment Opportunity employer. Candidates are considered for employment with Blue Plate Catering without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other classification protected by applicable federal, state or local law.