Catering Manager

JOB OBJECTIVES: The Catering Manager is responsible for managing the Northmont Catering Department. For planning and supervising all Northmont and MVCTC catering functions (off premise and on premise). For preparing and serving events according to guest expectations while following established department guidelines and procedures.

QUALIFICATIONS:

> Culinary Degree preferred

> Culinary management experience preferred

> High volume production and catering experience preferred

> Must pass pre employment fingerprint and background check

> Valid Driver’s License

> Good driving record

> Must pass physical exam

RESPONSIBILITIES AND ESSENTIAL JOB FUNCTIONS:

• The following duties are representative of performance expectations. A reasonable accommodation may be made to enable a qualified individual with a disability to perform essential functions.
• Manages in compliance with the established food service contract and adheres to general food service policies and procedures.
• Manages in compliance with health and safety regulations.
• Supervises assigned personnel.
• Coordinates all catering activities and communicates effectively with all parties involved.
• Executes all catering activities to achieve the highest quality and price value objective.
• Creates, develops and evaluates the catering menu and recipes with a focus on high quality and efficiency.
• Manages purchasing, inventory, and expenditures utilizing best practices for efficient cost savings.
• Maintains accurate record keeping of all events including event requisitions, cost sheets, vendor receipts, production records, etc.
• Coordinates catering production employee work schedules in compliance with food service employee’s labor contract guidelines.
• Maintains accurate record keeping of catering production employee time sheets and schedules.
• Effectively communicates work schedules and job responsibilities with catering staff.
• Implements standard food service sanitation schedules for catering production and storage areas. Makes daily observations of these areas for compliance.
• Orders and receives all catering products through established purchasing channels and maintains proper inventory levels in order to meet catering service objectives.
• Performs all duties and responsibilities necessary for successful catering food service functions including delivery, dining room arrangements, set-up and decorations; preparing and cooking food; serving guests; delegating and supervising staff assignments; as well as clean up and tear down.
• Executes event production in a timely manner in order to meet guest specifications and maintain quality standards.
• Attend and participate in food service management meetings, professional development training and other staff meetings as necessary.
• Maintains a customer service mindset and strives to exceed the expectations of guests at each event.
• Performs other duties as assigned by the Food Service Director.

ABILITIES REQUIRED:

• The following abilities and physical skills are essential for the successful performance of assigned responsibilities.
• Flexible work hours: ability to work summers, evenings, weekends and extended hours as needed to accommodate certain events.
• Demonstrates professionalism and maintains a positive work attitude.
• Communicates effectively using verbal, nonverbal and written skills.
• Initiative to identify and solve problems independently.
• Ability to adjust and adapt to changing conditions, interruptions and obstacles.
• Must maintain a valid driver’s license and have the ability to drive district vehicles in order to execute all catering functions.
• Ability to use hands, arms and fingers.
• Ability to speak, hear and see.
• Frequent lifting, carrying, and/or moving food service supplies and equipment of moderate weight.
• Lift up to 50 pounds on occasion.
• Stand and walk for long periods of time.
• Perform activities that require reaching, pulling, crouching, and/or kneeling.
• Work efficiently in a fast paced environment.
• Excellent time management skills.
• Culinary math skills for high volume production and food cost calculations.
• Technology and computer operating skills including email, mobile phone and basic computer software proficiencies.

WORKING CONDITIONS:

• The following are working conditions, circumstances and factors that may or may not be predictable.
• Potential for exposure to blood borne pathogens and communicable diseases.
• Potential for interaction with disruptive and/or unruly individuals.
• Exposure to adverse weather conditions and seasonal temperatures during outdoor events.
• Operating and/or riding in a vehicle.
• Exposure to wet floors, kitchen temperatures, industrial equipment, and odors.
• Potential for cuts, scrapes, burns, and abrasions.

Job Type: Full-time

Pay: $21.13 - $24.01 per hour

Benefits:

• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• Day shift
• Evening shift

Work Location: In person

Salary : $21 - $24