Description

Coordinator, Catering and Service

Salary
$35,721.00 - $41,674.00 Annually

Description
Manage the arrangements, serving requirements, and food production for catered events by the J.E. Broyhill Civic Center. Requires a detailed knowledge of food service operation, service and presentation, banquet/catering food and beverage service. Performs a variety of responsible and confidential administrative, secretarial and clerical duties; and provides information and assistance to faculty, staff, students and the public. Requires a detailed knowledge of customer service, event planning, catering, records keeping, research and reporting.

Examples of Duties
Essential and other responsibilities and duties may include, but are not limited to, the following:

Essential Functions:

Teach one course per semester in the Culinary Technology program including but not limited to the following duties: prepare objectives, assignments, grading standards, and course syllabus, prepare, proctor, and grade test; prepare instructional materials and aids.
Perform the duties of the catering front-of-the house manager for each event. Serve as catering point of contact.
Supervise all aspects of food production, service, and event presentation by providing orientation and training for service staff to meet quality and safety standards.
Manage daily prep schedules, production schedules, and overseeing catering staff during food production.
Manage all aspects of food production, set-up, and break-down for each catered event.
Recruit and schedule kitchen staff, service staff, work-based learning students and volunteers to provide the level of required service.
Manage the organization, service equipment inventory, access and security of Civic Center permitted kitchens.
Receive food deliveries, linen orders, maintain inventory, and forward all billing receipts and invoices to the Catering Director or appropriate Civic Center staff.
Ensure that time sheets are completed accurately for college employees and prepare Professional Service Agreements for independent contractors.
Collect all service related invoice/receipts and forward all billing information to appropriate Civic Center staff.
Maintain compliance of all sanitation regulations to include daily cleaning and organization of all service areas.
Ensure all service areas required by customers are prepared and presented as contracted, including supervising the set-up, break down and clean-up for each event (buffet, place settings, chafers, bar, linens, etc.).
Meet with prospective customers to discuss catering services and to customize each event. Serve as catering point of contact during the event for any request/need.
Meet with the J.E. Broyhill Catering Group management and J.E. Broyhill Civic Center leadership and staff teams.
Coordinate room utilization, service areas and set-up information with appropriate Civic Center staff.
Complete security check at the end of each catered event.
Screen office and telephone calls; respond to sensitive complaints and requests for information from the general public, students, faculty and staff in a courteous manner; resolve concerns and complaints; refer inquiries as appropriate.

Marginal Functions:

Coordinate with the Catering Director in providing pricing, ensuring correct presentation and service of the menu for each event.
Research and develop new menus and adjust existing menus for each catered event as necessary.
Provide information to maintain and update the website portfolio and social media sites.
Open and close facilities for catered events.
Assist Production Technicians and Office Staff as needed.
Participate in professional development activities and required employee training. (Ex. acquire ServSafe Certification)
Other duties as assigned.

This position description covers the most essential functions and duties associated with this position. The President or appropriate supervisory personnel may assign additional duties. The College reserves the right to alter duties, responsibilities, conditions, working hours, and job title with or without notice.

Qualifications and Working Conditions
Knowledge of:

Detailed knowledge of food service operation, and presentation, banquet/catering food and beverage service.

The mission, goals and objectives of the college.

Safe work practices and procedures.

English usage, spelling, grammar and punctuation.

Current trends, research, and development in the area of computer technology.

Pertinent federal, state, and local laws, codes and regulations.

English usage, spelling, grammar and punctuation.
Operations, services and activities of catering department.
Modern office procedures, methods and computer equipment & software
Basic accounting and mathematics principles.
Alpha and numerical filing systems.

Ability to:

Ability to organize, direct and supervise a variety of catering events.

Work independently in the absence of supervision.

Interpret, explain, and enforce departmental policies, procedures, laws and regulations..

Understand and follow oral and written instructions.

Establish and maintain effective working relationships with those contacted in the course of work.

Ability to communicate effectively, in oral and written form, with a wide range of people

Respond to difficult requests and inquiries from students, faculty, staff, and patrons.

Environmental Conditions:

The employee should have the ability to effectively handle a work environment and conditions which involve a kitchen, office, and classroom workspace, and working closely with others. Exposure to extreme temperatures, cleaning solutions, and food allergens is likely.

The employee must maintain the environments by maintaining equipment and supplies, ensuring overall cleanliness, functionality, and conformance to OSHA standards to provide a safe work environment.

Physical Conditions:

Physical and marginal functions require the ability to maintain physical condition appropriate to the performance of assigned duties and responsibilities, which may include the following; standing, walking, or sitting for extended periods, moderate lifting and carrying, general manual dexterity, operating assigned equipment, and extended exposure to computer screens.

The employee must maintain effective audio-visual discrimination and perception needed to make observations, read and write, operate assigned equipment, communicate with others, and handle varied tasks simultaneously.

Additionally, the employee must maintain mental capacity, which permits making sound decisions and using good judgment, demonstrating intellectual capabilities, and evaluating programs and personnel's effectiveness.

Scheduling Conditions:

This is a full-time position working 36-hours a week, with a varied schedule, which requires availability for nights and/or weekends, on any Caldwell Community College & Technical Institute site (or arranged off-campus site) as needed.

Traveling Conditions:

Local travel between the Caldwell campus, Watauga campus, or any off-campus sites may be needed. Out of state travel is limited, but may be required for training and conferences.

Experience and Training
Experience: Minimum of two years of increasingly responsible experience arranging, coordinating, and implementing a variety of catered events.

Training: Associate's Degree or higher degree required. ServSafe certification required.