Catering & Banquets Captain, BERRY CENTER

Catering Supervisor

Qualifications:

• Ability to speak, read, write, and understand the English language.
• Physically able to perform the assigned duties.
• Frequently required to bend, stoop, and reach above shoulder level, lift up to at least 60 lbs, and work in differing weather conditions.
• Physically able to climb stairs, ramps, and ladders as well as walk and stand for extended periods of time.
• Required to work in cold and refrigerated areas on occasion.
• Able to legally operate district vehicles.
• Possess knowledge of catering/banquet operations.
• Minimum of 2 years banquet/catering operations experience.
• Minimum of 2 years in a supervisory capacity.
• Customer service oriented experience preferred.
• Self-motivated with very strong leadership skills.
• Ability to work nights, weekends, and holidays according to business demands.
• Strong qualities of multi-tasking, organization, and communication.
• Texas Food Handlers Certified with ability to provide certificate.

Terms of Employment:

261 days

Salary/Paygrade:

$20.09/HS-8

Additional $1.00 per hour flex pay will be added to salary.

Salary (based on verifiable job-related experience) as set by the Board of Trustees for the school year.

Essential Functions:

• Supervise and coordinate catering staff as assigned.
• Assess and train catering staff as needed.
• Plan, supervise, and coordinate the daily operations of all catered functions.
• Ensure catered events are executed according to Event Order details.
• Supervise the handling, storage, and upkeep of all catering service equipment.
• Lead catering staff with proper setting of guest tables, buffet tables, and any other displays used for catering functions.
• Work closely with Catering Coordinators and Catering Chefs to ensure clients expectations are met.
• Comply with Texas Food handlers to ensure food safety.
• Comply with safety standards established by the department.
• Report and document job related accidents and/or injuries to immediate supervisor.
• Act as an advocate for safe work practices.
• Able to perform all of the job duties needed to execute a catered event, including pre and post event.
• Act as on-site contact for Temporary Labor staffing, rental companies, and any outside vendor we may use within the department.
• Conduct equipment and product inventory, keeping up with product needs.
• Perform other duties as assigned by the Food and Beverage Manager.

Working Conditions:

• Maintain emotional control under stress.
• Repetitive hand motions.
• Frequently work prolonged or irregular hours.
• Frequently required to lift up to at least 60 pounds, bending, stooping, reaching and carrying at shoulder height.
• Exposure to cold or refrigerated areas. Drive delivery vehicle or van.
• Frequent districtwide travel.
• Physically able to perform the assigned duties.
• May be required to work in cold and refrigerated areas.
• Occasionally required to drive automatic equipment or vehicles, climb ladders, stairs, ramps and scaffolds.

Application Information:

• Until filled.
• Applications will be reviewed.
• Not all applicants will be interviewed.
• Hiring Managers may choose to email you regarding this application. Please monitor your email regularly for any communication.

Safety Responsibility:

All food service employees must use good body mechanics and follow safe working procedures including infection control. The employee must report any unsafe condition to a manager or supervisor and demonstrate no on-the-job injuries due to a lack of good safety practices. On-the-job accidents must be reported immediately to the manager or supervisor and an accident report completed.

Disclaimer:

This job description is not an employment agreement or contract. Management has the exclusive right to alter this job description at any time without notice.