Director of Catering - Joe Produce | Produce Jobs, Produce Careers, Agriculture Jobs, Agriculture Careers

Director of Catering

Job Description: 
The desired candidate will be responsible to train, supervise and work with all Catering Staff.  Managing the planning and execution of catering functions resulting in customer satisfaction and profitability.  Remaining in constant communication with the Catering Staff to ensure high quality products and service. Professionally engaging with individuals at all levels, including the clients, team members, faculty, and executives.
Position Reports to: 
VP Fresh Foods
Responsibilities & Duties: 
  • Food and employee safety.
  • Providing exemplary customer service and quality that goes above expectations.
  • Direct marketing and PR efforts based on changing local customer trends.
  • Ensures that recipes and UPC codes exist for all catering menu items being sold.
  • Responsible for all catering items offered (sold formally via the menus or informally
  • Accountable for the overall management of the core catering menu.
  • Coordinate the introduction and training of key personnel on new menu items with the collaboration of the Executive Chef.
  • Optimizes food, labor and other associated production costs.  
  • Investigates new relationships with vendors and negotiates rates, use, etc.
  • Stays abreast of new trends in the supermarket and catering industries.
  • Coordinate and assist in setting sales goals for departments and catering menu items.
  • Coordinates and supervises all aspects of administrative/sales and operations as they relate to catering division
  • Continually seeks to increase Fairway catering sales by marketing services and products to local communities.
  • Recruitment and hiring of new employees.
  • Train, develop, and counsel new and existing employees in a manner which builds and sustains a high performing team and minimizes turn over.
  • Communicate and maintain employee safety, sanitation, food safety and security standards.
  • Lead all-catering monthly meetings with key catering personnel, as well as pre- and post- event/holiday review and preparation meetings
  • Conducts yearly performance evaluation on all catering related employees
  • Monitor accounting of all catering revenues and procedures with Fairway’s financial teams
  • Monitors monthly refunds for all catering departments
  • Monitors monthly P and L reports, inter-store and intra-store transfers for all catering departments to and from all Fairway departments and for all external vendors, and labor hours
  • Monitor all internal purchases (known as “Transfers”) placed according to the Fairway Transfer Policy and managed electronically where available.
  • Accountable for communicating the usage of correct ingredients (including specified vendor), meeting agreed specifications (recipes) to the Executive Chef and catering teams.
  • Accountable for the accuracy of product labeling as it relates to catering software, billing and printed materials.
  • Monitor catering kitchen shrink: manage operation to minimize shrink and waste.
  • Establish and maintain collaborative and productive working relationships with all members of the production team.
  • Lead continuous improvement in the operational efficiency of the catering kitchens.
  • Assures all employees comply with prescribed operating and safety standards.
  • Ensure trained personnel (labor) are scheduled to meet fluctuations in production levels due to holiday spikes or reduced availability caused by sickness, vacation or staff turnover.
  • Document all discipline and counseling activities, reporting all activities to the Human Resources Department.
  • Check to ensure that the weekly compliance check list (provided) for safety and compliance is done, following up on any actions.
  • Regulatory Compliance. Maintain comprehensive knowledge of, and ensure compliance with relevant regularity rules and standards, including: 
  • OSHA, New York State Department of Labor, NYS Department of Agriculture and Markets, Department of Consumer Affairs, Weights and Measures, Americans with Disabilities Act (ADA), H.A.C.C.P. Guidelines.
Education: 
Culinary/Trade School Graduate or 4 year degree in related field preferred.
Qualifications: 
  • At least 5 years experience working in the food service or hospitality industry with comprehensive food industry knowledge pertaining to catering.
  • Experience in sales and operational knowledge of food production required. Project management skills and experience in recruitment and training.
  • Strengths in time management and exceptional customer service skills.
  • An ability to forecast production, labor and purchasing requirements as well as contingency planning for catering division

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