Catering Coordinator

at  Catholic Charities

ORGANIZATION OVERVIEW: At Catholic Charities of the Archdiocese of Washington, your knowledge and service in areas such as immigrants and refugees, mental health, social work, employment and adult education, legal and financial services, health care, food assistance, shelter and housing, developmental disabilities and prison outreach can make a profound difference in the lives of many. Through more than 50 programs across the district and five surrounding counties, Catholic Charities is opening doors to help and hope. At CCADW, we continue to build an inclusive culture that celebrates a diverse workforce. We offer so much more than just a job. We offer careers. We take pride in our “promote from within” culture. We offer professional development, a comprehensive benefits package, a hybrid work model with both remote and in-office work, and a passion for building and motivating world class, high performing teams. Explore your career opportunity with Catholic Charities. Join us in Inspiring Hope and Building Futures.

EDUCATION AND EXPERIENCE:

• Associate degree or Certificate in hospitality management or related field.
• Two (2) years of catering experience.
• Experience with event planning, sales or other pertinent customer service or sales related experience.
• Must be able to obtain a Food Safety Certification within 90 days of employment.
• Credentials in health and safety training.

SKILLS AND COMPETENCIES:

• Demonstrated basic math skills including food service weights and measures.
• Ability to read and understand recipes, production sheets, kitchen logs, receiving lists, packaging labels and vendor invoices.
  Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
  The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c

• Work with the Chef in coordinating food preparation, delivery, and food serving.
• Prepare and apportion food and utilize food surpluses and leftovers.
• Assign daily workstations and manage breaks.
• Identify and solve operational problems that arise during the shift.
• Enforce standards for customer service, food handling, and employee behavior, hold staff accountable, and drive efficiency and quality.
• Provide oversight to the cleaning program based on standard procedures, and cross-training of qualified team members to expand the operational efficiency of all shifts.
• Coordinate all deliveries and execution of catering events.
• Ensure health and safety regulations are observed.
• Ensure cleanliness and that all Food Safety and HACCP (Hazard Analysis Critical Control Points) standards are followed.
• Work with the Chef to hire, train, and supervise Food Services staff.
• Perform recruiting functions, performance evaluation, coaching, employee discipline, and employee training.
• Effectively lead the development of others, including work relationships, skills training, and food safety standards,
• Delegate daily tasks and hold the team accountable for those tasks and their timely completion.
• Maintain the team’s continuous quality improvement process, ensuring compliance with best practice standards and Agency practices and procedures. Enable staff participation in quality improvement.
• Participate in or initiate the planning of menus and managing of supplies and costs.
• Plan food and beverage menus in consultation with clients.
• Arrange food tastings with potential customers.
• Gather and document customer requirements such as event dates, number of guests, etc.
• Determine requirements in ingredients and setting portions.
• Manage inventory and order supplies as well as prepare pull sheets and Banquet Event Order (BEOs) for all events.
• Set Periodic Automatic Replacement (PAR) for all products and review them periodically to ensure order guides are up to date and accurate for prices and quantities.
• Monitor the quality of products and services provided.
• Manage inventory rotation and product storage standards for all supplies.
• Manage food costs related to all subcategory product mix gaps to maximize profitability in catering operations.
• Perform administrative functions in support of program operations.
• Keep and maintain financial and administrative records.
• Provide accurate and timely invoicing to clients.
• Manage and run register as needed and monitor and reconcile safe and drawer funds.