Child Nutrition Catering Manager

Food Service ManagerMinimum starting salary rate: $30.33 per hourAssignment: Catering Manager Wage/Hour Status: Non-ExemptReports to: Executive Chef Pay Grade: CN571/178 days Dept./School: Child Nutrition- Catering Date revised: Spring 2026Primary PurposeLeads catering department to successful execution of all catering events and operations. Responsible for coordination of catering events of varying sizes and levels in both central and satellite locations. Helps prepare, deliver, set up, serve, and clean up catering events. Maintain high standards of quality in food production, sanitation, and safety practices as determined by Executive Chef.QualificationsMinimum Education/CertificationHigh School diploma or GEDCertified Food Manager (CFM)Culinary degree or Chef certification (preferred)Special Knowledge/Skills/Experience3-5 year of catering experience preferredPrior experience in a management or supervisory role preferredRequires advanced knowledge of the principles and practices within the food professionAdvanced cooking, baking, and food presentation skills are a necessityExpert knowledge of methods, materials, equipment, and appliances used in food preparationKnowledge of food manager safetyRequires experiential knowledge of management of people and/or problemsAdvanced organizational, communication, and interpersonal skillsUnderstanding of food cost, yields and basic kitchen math is required to ensure food cost stays within prescribed budget guidelinesAvailable to work event-based hoursQualify to drive district vehiclesMajor Responsibilities and DutiesSupervises catering operations including such duties as coordination of staff and rental equipment, set-up, preparation, service, and break down of catered foods, beverages, and events of varying size and complexityTrain and lead catering employees to ensure catering and event standards are followed ensuring quality in final presentation in conjunction with Executive ChefFacilitate the delivery of prepared food and set up of events crafted from banquet event ordersAssist clients in planning special events and providing creative solutions to clients' needsProvide completed Banquet Event Orders to teamResponsible for meeting food and labor targetsSelecting and costing menu items, and pricing in conjunction with Executive ChefCreation/execution of standardized and accurate recipes to guarantee conformity for each clientMaintain property inventory control by conducting regular physical equipment and supplies inventoryEnsure appropriate quantities of food and supplies are available through periodic orders and inventoriesEnsures appearance and cleanliness of food service areas during eventsProvide excellent customer service to all guestsFollowing organized, safe food storage and handling guidelinesMust be resourceful and creative to effectively handle problems related to food shortages, food preparation mistakes, last minute requests and extra guestsMaintain logs on all equipment maintenance, perform preventive maintenance and report needed equipment repairs.Recommend replacement of existing equipment to meet department needsOther duties as assignedMental Demands/Physical Demands/Environmental FactorsStandard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cartProlonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twistingContinual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reachingFrequent moderate lifting and carrying (15–44 pounds)Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfacesWork with frequent interruptions; maintain emotional control under stress; work prolonged or irregular hoursOther: All employees are to follow district safety protocols and emergency procedures.The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. This position is an in-person job and is to be performed at the location specified. It does not qualify for remote work or work from home status. Lewisville ISD