Catering Specialist, Full Time

• High School diploma/GED required
• Knowledge of catering and or table service preferred
• Ability to supervise catering staff
• Ability to be flexible to work catering events
• Prefer one year of supervisory experience in a hospital or extended care facility food service
• Excellent written and verbal communication skills
• Proficiency in the use of computers and business software to include Word, Excel, PowerPoint, Outlook, and Publisher preferred.

Essential Physical Requirements

• Must possess full range of body motion to pass basic FIT test for position to include standing, bending, stooping, and sitting for extended periods of time.
• Must be able to lift and carry up to 50 pounds.
• Stand and walk for most of the day.
• Must be able to withstand heat and temperature changes while going in and out of refrigerated or freezer areas.

Job-Specific Standards

The level of performance must be measured by Customer Feedback, Documentation and Observation.

1. Monitor email catering request.
2. Consistently and accurately completes catering event sheet to post on catering board.
3. Cost out catering as requirement for month end reporting.
4. Plans, organizes, sets up all catering events per established standards.
5. Proper management and utilization of leftover food
6. Ensures that all work is completed in a timely manner (i.e. food is prepared on time, event begins on schedule, etc.).
7. Responsible for food delivery to event location timely.
8. Verify event set up before and after to ensure customer satisfaction.
9. Document any required paperwork.
10. Ensure all supplies ordered for any event timely and accurate.
11. Adheres to departmental procedures for sanitation and safety standards
12. Must be able to work variety of shifts and weekends as needed based on catering event schedule
13. Processes department delivery invoices ensuring delivery to accounting in timely manner.
14. Perform duties related to record keeping documentation to include but not limited to food production tracking and nourishment supply data entry.
15. Ability to perform duties of FSW 1 & FSW 2
16. Perform other duties assigned

Reports To

Executive Chef