QUALIFICATIONS:

1. Ability to speak, read, write, and understand the English language.
2. Physically able to perform the assigned duties.
3. Frequently required to bend, stoop, and reach above shoulder level, lift up to at least 60 lbs, and work in differing weather conditions.
4. Physically able to climb stairs, ramps, and ladders as well as walk and stand for extended periods of time.
5. Required to work in cold and refrigerated areas on occasion.
6. Able to legally operate district vehicles.
7. Possess knowledge of catering/banquet operations.
8. Minimum of 2 years banquet/catering operations experience.
9. Minimum of 2 year in a supervisory capacity.
10. Customer Service oriented experience preferred.
11. Self-motivated with very strong leadership skills.
12. Ability to work nights, weekends, and holidays according to business demands.
13. Strong qualities of multi-tasking, organization, and communication.
14. Texas Food Handlers Certified with ability to provide certificate.

TERMS OF EMPLOYMENT:                      

261 days 

SALARY/PAYGRADE:

$19.70/HS-8

Additional $1.00 per hour flex pay will be added to salary.

Salary (based on verifiable job-related experience) as set by the Board of Trustees for the 2024-2025 school year.

ESSENTIAL FUNCTIONS:

1. Supervise and coordinate catering staff as assigned.
2. Assess and train catering staff as needed.
3. Plan, supervise, and coordinate the daily operations of all catered functions.
4. Ensure catered events are executed according to Event Order details.
5. Supervise the handling, storage, and upkeep of all catering service equipment.
6. Lead catering staff with proper setting of guest tables, buffet tables, and any other displays used for catering functions.
7. Work closely with Catering Coordinators and Catering Chefs to ensure clients expectations are met.
8. Comply with Texas Food handlers to ensure food safety.
9. Comply with safety standards established by the department.
10. Report and document job related accidents and/or injuries to immediate supervisor.
11. Act as an advocate for safe work practices.
12. Able to perform all of the job duties needed to execute a catered event, including pre and post event.
13. Act as on-site contact for Temporary Labor staffing, rental companies, and any outside vendor we may use within the department.
14. Conduct equipment and product inventory, keeping up with product needs.
15. Perform other duties as assigned by the Food and Beverage Manager.

WORKING CONDITIONS:

Mental Demands/Physical Demands/Environmental Factors:

• Maintain emotional control under stress.
• Repetitive hand motions.
• Frequently work prolonged or irregular hours. 
• Frequently required to lift up to at least 60 pounds, bending, stooping, reaching and carrying at shoulder height.
• Exposure to cold or refrigerated areas. Drive delivery vehicle or van.
• Frequent districtwide travel.
• Physically able to perform the assigned duties. 
• May be required to work in cold and refrigerated areas. 
• Occasionally required to drive automatic equipment or vehicles, climb ladders, stairs, ramps and scaffolds.                                                                                              

APPLICATION INFORMATION:    

Until filled.

Applications will be reviewed.

Not all applicants will be interviewed.

Hiring Managers may choose to email you regarding this application. Please monitor your email regularly for any communication.   

SAFETY RESPONSIBILITY:

All food service employees must use good body mechanics and follow safe working procedures including  infection control.  The employee must report any unsafe condition to a manager or supervisor and demonstrate no on-the-job injuries due to a lack of good safety practices.  On-the-job accidents must be reported immediately to the manager or supervisor and an accident report completed.

DISCLAIMER: 

This job description is not an employment agreement or contract. Management has the exclusive right to alter this job description at any time without notice.