Catering Assistant

Catering Assistant

The Catering Assistant is a full-time, benefited position responsible for supporting successful event execution by assisting with client coordination, event setup, service, and logistics for both on-campus and off-campus catering events. This role includes maintaining the catering website, preparing invoices, and setting up new catering orders with guests. The Catering Assistant also provides support to dining services during non-catering hours. The ability to work flexible and/or extended hours as needed is required.

Ensure successful catering events by assisting with setup, food preparation, maintaining service standards, and supporting event cleanup.

• Assist in the setup, service, and breakdown of catering events, ensuring all timelines and client expectations are met.
• Ensure proper presentation of food and beverages, adhering to quality and safety standards.
• Collaborate with the catering team to address any event-related issues in real-time.

Provide efficient administrative support by maintaining website, preparing invoices, and setting up new catering orders.

• Update and maintain the catering website, ensuring accurate menus, pricing, and event details.
• Prepare and distribute invoices for completed catering events, ensuring accuracy and timely delivery.
• Work directly with guests to set up new catering orders, confirming event details, menu selections, and special requests.

Assist with event success by coordinating deliveries and on-site set up.

• Assist in loading and transporting food, beverages, and equipment to event locations.
• Ensure all items arrive on time and are properly set up according to the event plan.
• Communicate with clients or event organizers to confirm setup preferences.

Improve dining services by supporting meal preparation/serving and restocking during non-catering hours.

• Assist with operations in the dining hall, Café 1968, Layers, or concessions when catering needs are low.
• Help with food service, cleaning, and restocking to support overall dining operations.
• Serve as a flexible team member, stepping in where needed to ensure smooth daily operations.

Ensure the readiness of catering operations by maintaining equipment, restocking supplies, conducting routine inspections, and coordinating repairs.

• Clean and organize catering equipment after each event, ensuring it is ready for future use.
• Monitor supply levels and communicate replenishment needs to the catering manager.
• Perform regular maintenance checks on catering equipment to ensure functionality.

Ensure food safety and sanitation standards by following proper handling procedures, maintaining clean work areas, monitoring food storage, and ensuring compliance with health regulations.

• Follow all health and safety guidelines when handling food and beverages.
• Ensure proper storage of ingredients and prepared items, maintaining safe temperatures.
• Participate in regular kitchen cleaning schedules to maintain a sanitary work environment.

Deliver exceptional customer service by responding to inquiries, addressing concerns, assisting with orders, and ensuring a positive client experience.

• Act as a representative of dining services when interacting with clients and guests.
• Address client needs during events, ensuring satisfaction with catering services.
• Communicate guest feedback to the catering manager for continuous improvement.

Other tasks may be assigned based on contemporary institutional needs.

Knowledge, Skills, and Abilities:

• Event Planning & Coordination: Knowledge of the planning, organizing, and coordinating of catered events, including timelines, guest lists, menus, and logistics.
• Menu Design & Customization: Understanding of how to design, develop, and customize menus to meet the specific needs of diverse clients, including dietary restrictions, themes, and cultural preferences.
• Food Safety & Compliance: Knowledge of food safety regulations and health department guidelines for off-site catering (e.g., transport, storage, temperature control).
• Budgeting & Cost Control: Understanding of financial management, including creating budgets, controlling food and labor costs, and maximizing profitability while maintaining quality.
• Client Relations & Sales: Knowledge of client management, including contract negotiation, upselling, and building strong relationships with corporate and private clients.
• Vendor & Supplier Management: Familiarity with sourcing, negotiating, and managing relationships with suppliers to ensure timely and cost-effective procurement of catering supplies and ingredients.

• Leadership & Team Management: Ability to lead, motivate, and manage catering staff, including chefs, servers, and logistics personnel, ensuring efficient and high-quality service during events.
• Project Management: Strong organizational and project management skills to handle multiple events simultaneously, ensuring timelines, budgets, and quality expectations are met.
• Customer Service: Skill in providing exceptional customer service, ensuring client satisfaction from the planning stages to event execution and follow-up.
• Negotiation & Problem-Solving: Ability to negotiate contracts and solve issues that may arise during event planning or execution, such as changes in client requests, logistical challenges, or staffing shortages.
• Marketing & Promotion: Competence in marketing the catering service, developing promotional strategies, and expanding the client base through networking and targeted outreach.
• Attention to Detail: Ensuring all aspects of event execution are meticulously planned and followed, from menu presentation to the setup and breakdown of venues.

• Time Management & Prioritization: Ability to prioritize tasks effectively, managing time to coordinate multiple events and client needs while ensuring high standards.
• Adaptability & Flexibility: Capacity to adjust plans quickly in response to last-minute changes, unexpected challenges, or client requests, while maintaining smooth operations.
• Interpersonal Communication: Ability to communicate effectively with diverse clients, team members, and vendors, maintaining professionalism and clarity in all interactions.
• Stress Management: Ability to remain calm and make clear decisions under pressure, especially during high-profile or high-stakes events.
• Physical Stamina: Capability to manage the physical demands of event setup, execution, and teardown, including long hours on-site and lifting or moving equipment.
• Creativity & Innovation: Ability to innovate in terms of menu design, event presentation, and client experience, bringing fresh ideas and creativity to cater events that stand out.

Physical/Mental Demands:

• Comply with highly inflexible deadlines
• Adapt to a variable work schedule; including evenings and weekends as needed.
• Frequently move around the assigned work areas as well as within hallways, meeting rooms, and other parts of the campus facilities.
• Engage in multiple/daily instances of prolonged sitting, standing, bending, kneeling, twisting, climbing and carrying of objects.
• Frequently lift and/or move up to 20 pounds.
• Specific vision abilities required by this position include close vision, distance vision, and ability to adjust focus.
• Ability to effectively listen and perceive the nature of sounds and spoken words at normal speaking levels with or without correction.

Note: This position description is a general description; it is not intended as an employment contract, nor is it intended to describe all duties someone in this position may perform. All employees of the College are expected to perform other tasks as assigned by their respective supervisor/manager regardless of job title or routine job duties.

Minimum Qualifications:

• Highschool Diploma, GED or equivalent.
• Two years of experience food service planning, food preparation, food service staffing, and operational execution.

Preferred Qualifications:

• Associate degree in Food Service Management, Culinary Arts, Hospitality, Hotel/Restaurant Management, or related field from an accredited college or university; Culinary Certifications, or a combination of four years of training and years of experience directly related to managing a food service operation.
• Two years of experience in food service as a Grill Cook or equivalent.

If you are selected for the position, your appointment is contingent upon successful completion of a background check. LCCC reserves the right to end this employment agreement should the results of your background investigation not be successful.

LCCC DOES NOT SPONSOR H1B VISAS.

Equal Opportunity Employer

Laramie County Community College is an EEO/Title VI/Title IX/Section 504/ADA/ADEA institution in the provision of its education and employment programs and services. All qualified applicants will receive equal consideration for employment without regard to, and will not be