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DINING SERVICES - Catering Coordinator

Job Classification

  Hourly Full-time (35-40)

Position summary

Assist in the planning, organization, and implementation of all special events and catering for Dining Services. This position supervises the scheduling and training of service staff, planning, delivery, set-up, clean-up, and proper invoicing of daily events. This individual will be responsible for carrying out the events planned by the Catering Manager through client contact to receive signed contracts and updating all appropriate information. This individual will communicate with the Executive Chef and the kitchen team through to the point of service of the event. They will schedule and supervise students assigned to work events and work with the Executive Chef, Cooks, and delivery personnel to ensure timely delivery, décor to the specifications of the guest, and the highest quality of food. Must have proficient computer skills including, but not limited to, Word, Excel and Outlook.

Qualifications summary

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in the full position description are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Must be a Seventh-day Adventist in good and regular standing.

Duties and responsibilities



Supervisory responsibilities

Directly supervises several event coordinators and students workers.  Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

Qualifications

At least two years related experience and/or training; or equivalent combination of education and experience. Computer literacy skills are required. 
Must be able to read, write and speak English fluently.  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively to customers or employees of organization. 
Ability to calculate figures and amounts such as discounts, interest, and percentages.  Ability to apply concepts of basic algebra and geometry. Comfort with accounting procedures.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. 
 


Must be a Seventh-day Adventist in good and regular standing.

Technical competencies

N/A

Interpersonal interactions

N/A

Physical demands

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 sit. The employee is required to talk or hear. The employee is required to stand, walk, use hands to finger, handle, or feel and taste and smell. The employee must occasionally lift and/or move 25 pounds or more. Specific vision abilities required by this job include close vision.
 

Work environment

The work environment characteristics described here are representative of those an employee encounters while performing 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 comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate.  Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.