Catering Specialist I

Organizes and schedules all activities using catering software and verbal and email communication. Responsibilities include maintaining equipment inventory, requisitioning supplies, organizing staff duties, creating event orders, assisting with billing, and providing excellent customer service.

The Catering Specialist coordinates and supports all aspects of catering operations, ensuring the successful planning and execution of events across campus. This role utilizes catering software, along with verbal and written communication, to manage event details, customer requests, and operational logistics. Responsibilities include creating and managing event orders, coordinating setups and deliveries, maintaining equipment inventory, requisitioning supplies, assigning and organizing staff duties, assisting with billing, and providing exceptional customer service. The Catering Specialist serves as a key liaison between clients and catering operations, ensuring accurate execution and a positive guest experience.

Schedule: 10 am - 6: 30 pm, Monday - Friday, with rotating weekends and nights as needed

Job Responsibilities:

• Perform, coordinate, and schedule all functions related to own area (e.g., catering, cash register management, assembling/ delivering food trays ), under direct supervision.
• Provide courteous and efficient customer service in dining or cafeteria settings.
• Maintain equipment inventory; Assist in ordering replacement items/ stock, as necessary.
• Maintain cleanliness and organization of own area of work (e.g., kitchen, dining areas, Hospital gift shop, storage facilities)
• Understand regulatory standards to ensure quality and safety compliance.
• Maintain app ordering software, including verifying menus, assembling orders, and delivering to remote locations.
• Limited bartending during campus events as required by the function.
• Delivers banquet supplies and remote order delivery using St. Jude motor vehicles.
• Update catering charges reflecting provided services.
• Develop catering standards of service in collaboration with the Catering Manager and Set-up team
• Delivers Patient meal trays following established Patient Services procedures as needed.
• Perform other duties as assigned to meet the goals and objectives of the department and institution.
• Maintain regular and predictable attendance.

Minimum Education and/or Training:

• High School diploma/GED required.

Minimum Experience:

• 1+ years of relevant experience required.
• Some experience with/ working knowledge of own area (e.g., catering, room service, bartending, event coordination)
• Knowledge of applicable federal, state, and local safety and health regulations, as applicable to the role.
• Understanding of safety and sanitary requirements of a food service operation, preferred.

Licensure, Registration and/or Certification Required by Law:

• Must have a valid driver's license from the employee's state of residence and be insurable by St. Jude's insurance carrier
• Tennessee ABC Server Permit required within 90 days of hire.
• Employee must maintain current certification during employment.

Licensure, Registration and/or Certification Required by SJCRH Only:

• ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within 30 days of hire.
• Employee must maintain current certification during employment.

Special Skills, Knowledge and Abilities:

• Ability to understand and adapt to changing priorities. Skills in structured problem-solving and openness to learning new approaches to execution.
• Learns on the job and applies skills in routine tasks and activities; delivers under supervision and guidance
• Is open to any type of change or new idea presented. Shows eagerness to learn from different avenues. Addresses needs/problems logically, using defined approaches.
• Skills in clear and effective communication (written and verbal) and timely exchange of information with relevant stakeholders for work outcomes.
• Has clear, concise communication in both verbal and written communication. Listens to requests, confirms understanding of routine needs, and provides accurate answers. Shares information within the team as directed.
• Skills in planning, prioritizing, and organizing work well. Ability to deliver under tight timelines with focus on quality and efficiency.
• Manages own time well to plan work and meet daily task needs. Executes routine tasks under guidance and/ or supervision. Shows attention to detail, produces quality work on time.
• Ability to deliver courteous, empathetic, and professional service while effectively resolving customer needs and issues. Skills in anticipating needs, building trust, and maintaining composure under pressure to enhance overall customer experience.
• Seeks to understand customer needs by asking clarifying questions. Maintains a courteous and humble demeanor in all interactions. Handles routine queries with courtesy and escalates issues with professionalism and composure.
• Knowledge of safety and sanitary requirements of a food service operation. Ability to follow food service procedures and guidelines (e.g., planning, preparing, proportioning), inline with health regulations and extreme temperature conditions.
• Exhibits basic grasp of food service processes, health guidelines, and regulations. Carries out standard tasks in a timely manner within own area (e.g., cook, attendant, chef, catering, maintaining temperature) under supervision. Demonstrates physical fitness and can work in a stressful environment.

Physical Demands and Working Conditions:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand.
• The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.
• The employee is occasionally required to sit and stoop, kneel, or crouch.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, depth perception and the ability to adjust focus.
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• While performing the duties of this job, the employee is occasionally exposed to toxic or caustic chemicals and extreme heat.
• The noise level in the work environment is usually moderate.
• An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.
• The employee must move about the work space to access work surface and shelves, cabinets, drawers, and equipment that are at, below or above the work surface.
• Nothing in this job description limits management's right to assign or reassign duties and responsibilities to this job at any time as business needs dictate.
• This job description reflects management's assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned.
• The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Compensation
In recognition of certain U.S. state and municipal pay transparency laws, St. Jude is including a reasonable estimate of the compensation range for this role. This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current salary range is $19.00 - $30.00 per hour for the role of Catering Specialist I.

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