Catering Chef/Manager - Monday to Friday, No Weekends!

Guest Services, Inc. • Full-time • Chantilly, VA, US • $57k / year • 6m ago

The Catering Supervisor oversees the Catering for three sites and is responsible for ensuring for the events from working with the client to execution of the food and presentation. The Catering Supervisor is the first point of contact for the client and customers, and must respond to and resolve concerns with urgency and professionalism.

The Catering Supervisor will also be responsible for preparing the food and managing a team of 1 - 2 workers. They will work hand in hand with the Exec Chef to assure items are ordered and food is prepped according to specifications.

Job Description

ESSENTIAL FUNCTIONS

Ensure complete guest satisfaction at all times. Handle guests’ complaints and solve them according to customer service standards.
Monitor and supervise Catering Attendants and their tasks, including set up and maintenance of function room areas.
Assist in recruiting, supervising, scheduling, disciplining, reviewing, and directing the catering staff at the direction of the Catering Manager. Train hourly staff for peak performance and monitor staff’s development.
Maintain and ensure safe facility environment including standards for maintenance and upkeep of unit’s equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify Catering Manager of all unusual events, circumstances, or other safety or quality control issues.
Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

High School Diploma/G.E.D. equivalent.
Strong sanitation habits.
Strong customer service abilities; actively looks for ways to assist customers and coworkers.
Ability to recognize when a problem has occurred and communicate it to management.
Culinary experience

PHYSICAL AND MENTAL REQUIREMENTS

Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand for the entire work day.
Climbing steps regularly.
Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
Reading and writing work-related documents in English.
Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED