Catering Manager - Nutrition Services

2026-27 School Year

244 days/year

8 hrs/day

Purpose Statement

The job of Catering Manager is done for the purpose/s of maintaining the operational efficiency of District catering services; planning, preparation and presentation of food and beverages to the required standard within the budget limitations; ensuring the highest standards of personnel management; providing written reports; and complying with mandated health requirements and federal regulations.

This job reports to Director Nutritional Services

Essential Functions

• Books events for the purpose of ensuring that the costing and pricing of menu items is accurate thatevents meet the standards set forth by the department.
• Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.
• Coordinates catering requests (e.g. scheduling, maintaining event logs, billing, etc.) for the purpose of organizing catered events, overseeing event staff and providing production assistance.
• Directs assigned personnel for the purpose of assisting them in performing their functions in a safe and efficient manner.
• Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.
• Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.
• Inspects and stocks food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
• Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains kitchen and cafeteria areas for the purpose of ensuring safe and sanitary working conditions.
• Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.
• Oversees event closing for the purpose of ensuring proper event cleanup; security of equipment; and storage of food and supplies.
• Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Performs functions of other nutritional services positions, as needed for the purpose of assisting with special projects as needed and ensuring adequate staff coverage within site nutritional services operations.
• Prepares a variety of documentation (e.g. invoices, catering schedules, catering menus, mileage, and equipment logs, etc.) for the purpose of providing written support and/or conveying information.
• Processes receipts for the purpose of completing and documenting transactions and making bank
  deposits.
• Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account
  balances in compliance with established policies and procedures.
• Responds to inquiries of internal and external customers for the purpose of providing information and/or
  direction in a prompt, efficient, and friendly manner.
• Schedules work hours and assignments for cafeteria employees for the purpose of ensuring adequate
  coverage for daily operations.
• Stages food serving and related event areas for the purpose of meeting requirements.
• Transports food and equipment from and to the central site and event sites for the purpose of ensuring
  that food and equipment are delivered on time and in a safe manner.

Marginal Functions

Performs other related duties for the purpose of ensuring the efficient and effective functioning of the
work unit.

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities

SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet
changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job
include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records;
operating standard office equipment and equipment found in a commercial kitchen; computer skills; and using
pertinent software applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read
technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to
define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the
functions of the job include: safety practices and procedures; quantity food preparation and handling; and sanitation
practices.

ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider
a number of factors when using equipment. Flexibility is required to work with others in a wide variety of
circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of
standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety
of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action
plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with
equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job
include: communicating with diverse groups; lead and resolve conflicts; customer service; setting priorities; working
as part of a team; working with interruptions; and working with detailed information/data.

Responsibility
Responsibilities include: working under limited supervision following standardized practices and/or methods; directing
other persons within a small work unit; monitoring budget expenditures. Utilization of some resources from other
work units is often required to perform the job's functions. There is a continual opportunity to impact the
organization’s services.

Work Environment
The usual and customary methods of performing the job's functions require the following physical demands:
significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, some stooping, kneeling, crouching,
and/or crawling and significant fine finger dexterity. Generally the job requires 5% sitting, 65% walking, and 30%
standing. The job is performed under some temperature extremes and in a generally hazard free environment.

Experience: Job related experience with increasing levels of responsibility is required.

Education (Minimum): Targeted, job related education with study in job-related area.

Required Testing: None Specified

Certificates and Licenses: Valid Driver’s License & Evidence of Insurability School Nutrition Certification in Healthy Edge, ServSafe District Production/Assistant Manager Training Food Handler's Card, Food Handlers Card or ServSafe Certificate

Continuing Educ./ Training: Maintain SNA certification and credentials

Clearances: Criminal Justice Fingerprint/ Background Clearance, TB Clearance

Salary : $24 - $34