Catering Coordinator

Who We Are:NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at DetailsPosition: Catering CoordinatorLocation: Boston, MAHours: Full TimeHourly Pay Rate: $23.00-$25.00/hrPay Frequency: Weekly – Direct DepositWhat We Offer You:Generous Compensation & Benefits PackageHealth, Dental & Vision InsuranceCompany-Paid Life Insurance401(k) Savings PlanPaid Time Off: Vacation, Holiday, Sick TimeEmployee Assistance Program (EAP)Career Growth OpportunitiesVarious Employee Perks and RewardsJob SummaryThe Catering Coordinator reports to the Chef Manager or Chef and is responsible for the oversight, delivery andexecution of client catering events. The Catering Coordinator is responsible for assisting in managing catering staff or other staff as assigned, providing exemplary customer service, overseeing the final presentation of food and service ensuring client satisfaction.Essential FunctionsOperationsAssist with planning, execution and coordination of various catering events according to specificclient standards in conjunction with the Chef Manager or Chef.Provide oversight of catering services to ensure client and customer satisfaction.May meet with prospective clients to review all aspects of event requirements and executioninclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.Assist in the set-up and breakdown of catering events to include seating arrangements, decorationsand food displays. Supervise staff in execution of events.Inspect supplies, equipment, or work areas to ensure conformance to established standards and/orarrange for equipment purchases or repairs.May purchase food and/or other supplies needed to ensure efficient operation ensuring qualitycontrol practices are in place for receiving all products. May be responsible for maintaining vendorrelationships.Assist with determining staff requirements and scheduling necessary to ensure timely delivery ofservices.Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines,and productivity are maintained.CulinaryMay assist with event menu writing and cycle of cost control utilizing appropriate recipes and costingmeasures in conjunction with Chef Manager or Chef.Responsible for the food quality and standards of all catering events.May assist with the production of food for all events.Supervise all aspects of catering operations.FinancialAdhere to budgetary guidelines determined by Chef Manager or Chef.Record production or operational data on specified forms. Compile and maintain records of food useand expenditures.Assist with financial recordkeeping for all aspects of catering operations.May assist with inventory management.PeopleMay instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing,presentation and service of food.Provide excellent customer service to include being attentive, approachable, greeting and thankingcustomers.May perform other duties and responsibilities as assigned.Skills/AptitudeLeadershipTeam orientedCommunication proficiencyCustomer/client focusAbility to work under pressureSupervisory ResponsibilityThis position may supervise employees of the unit.Work EnvironmentThis job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb,and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oralinstructions and procedures.Required Education and ExperienceHigh school diploma or equivalent1 - 3 years’ experience in similar positionSpecialized training in cateringPreferred Education and ExperienceCulinary school certificate or degreeMicrosoft Office SuiteRequired Eligibility QualificationsServSafe CertificationChoke Safety CertificationAllergen Awareness Certification (MA)TIPS Alcohol Certification #J-18808-Ljbffr Nexdine Llc