SUMMARY: Support the District Food and Nutrition Service program by providing direct oversight of catering services to Jeffco Public Schools. Position is responsible for development of catering menu, internal marketing of catering program and services, production of food, transportation of food, coordinating catering services for school and administrative locations, and providing accurate invoices for internal billing.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Prepare food in Central Kitchen for delivery, provide catering services and ensure highest level of customer service. Ensure food quality, food safety, and the proper operation/care of equipment to comply with Health Department guidelines.

Arrange for delivery, setup and breakdown of catering events. Provide guidance at the site for design of space for both aesthetics and traffic flow. Provide solution for any logistical problems at the site.

Coordinate on menu design and deliveries with schools on catered student meal contracts for daily delivery of meals (outside the free/reduced student lunch program).

Communicate daily with Executive Chef, Central Kitchen employees and customers. Respond appropriately to inquiries from customers, employees, and supervisors.

Market promotions and menus to internal departments. Maintain relationships with internal clients.

Guide new clients through the process of catering and ordering. Help clients find the catering choices that fit their budget, menu, and event needs.

Develop catering menus including offering seasonal offerings, rotating menu selection to keep menus interesting, and tracking popularity of selections to recommend eliminate.

Train staff assigned to catering jobs in how to setup, serve, and breakdown at catering events. Supervise other staff at catering events.

Promote positive customer relationships by addressing and resolving customer service issues.

Assist Executive Chef in completion of food orders and inventory with appropriate communication in a timely manner. Forecast and report food, paper products, and supply needs to Prep-site Manager.

Conduct daily, weekly and monthly physical inventories of food supplies and submit completed report by deadline. Order and account for food supplies received from vendors within established guidelines.

Serve as a back-up to food service operations at administrative buildings. This includes maintaining accurate financial records, including managing money received, make bank deposits and complete financial and inventory reports daily. Operate cash register, POS terminal and computer during hours of operation

Perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND TRAINING: High school diploma/GED required. Culinary Degree/Certificate Preferred.

EXPERIENCE: 3 years of foodservice experience. Must have 1 year of demonstrated catering experience. One year of food service experience credit is given to individuals who have at least one (1) year of outside commercial food preparation experience such as full-service or fast-casual restaurant, airline, or healthcare industry food production lead worker or shift leader experience.

SKILLS, KNOWLEDGE, & EQUIPMENT: Basic knowledge of food trends. Knowledge of food service programs including food prep/ordering, recipe development, adherence to recipe procedures and protocols, safety and sanitation regulations Hazard Analysis Critical Control Point (HACCP) preferred. Must know Microsoft Word, Excel, and Outlook. Knowledge of Microsoft Access, InDesign, and Horizon One Source preferred. Ability to independently work, clean, organize and multitask. Must possess strong communication and organizational skills, have basic math and reading skills. Operating knowledge of commercial food production equipment (commercial mixer, oven, range, slicer, steamer).

CERTIFICATES, LICENSES, & REGISTRATIONS: Requirements at time of hire are; valid Colorado Driver's License and auto insurance.

SUPERVISION/TECHNICAL RESPONSIBILITY: Supervises team members assigned to catering tasks as needed. Responsibilities include managing the overall catering operation (management of catering vehicle fleet, training employees, planning, assigning and directing work, performance appraisals, rewarding and disciplining employees, addressing complaints and resolving problems, addressing safety concerns and assisting with the interviewing and selection to fill open positions).

CONTACTS: Daily contact with persons in same unit/building and persons outside of department or building to maintain relationships; and with the general public to provide a service. Occasional contact with vendors/suppliers to maintain relationships. Annual contact with citizen/public organizations (Health Dept.) to resolve problems or settle matters and internal auditors to furnish or obtain information.

SAFETY TO SELF AND OTHERS: High exposure to self due to bruises from falls on wet floors and typical kitchen accidents; hernia due to lifting heavy objects; loss of limb due to use of electric slicer and fatality from car accident. High exposure to self and others due to cuts from slicers and knives; chemical burns from soaps, sanitizers or cleaners; heat burns from exposure to ovens, stoves and grease; fractured bones from falls on wet floors; disease from food poisoning; and loss of sight from exposure to chemical and grease splashes.

The physical demands, work environment factors, and mental functions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee frequently is required to walk. The employee is occasionally required to sit, reach with hands and arms, climb or balance, and stoop, kneel, or crouch. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT: While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, work near moving mechanical parts, toxic or caustic chemicals, extreme cold (non-weather), extreme heat (non-weather) and risk of electrical shock. The employee is occasionally exposed to fumes or airborne particles and outdoor weather conditions. The noise level in the work environment is usually moderate.

MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to analyze, communicate, coordinate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile, and negotiate. Frequently required to copy and occasionally required to compare.

JUDGMENT AND DECISION MAKING: Work is self-directed and assigned is made by Executive Chef or Food Service Director, department administration and central office staff via information communicated through the department web page, email, pony mail and telephone. Catering Coordinator must have strong organizational skills and able to demonstrate ability to complete job duties within scheduled work time. Requires the ability to determine amount of food to be prepared to meet the demands of catering customers. Must adhere to recipe protocols. Must follow recommended department guidelines to control food cost demonstrate ability to organize, prioritize and assign all job duties so they are completed within the assigned scheduled work hours. Decision making is guided by District and department policies/procedures; State and County health code and food prep/safety guidelines; District, and State and Federal labor laws. Decision making involves collaboration with the Executive Chef, Executive Director of Food and Nutrition Services, and department administrators. A typical error in decision making could include improper food ordering, which could cause an increase in labor hours, adverse impact on customer service and customer satisfaction. Supervisor is occasionally involved in decision making.

DIVERSITY OF DUTIES: Duties require ability to multi-task own job duties. This position must have ability to maintain organization and set priorities based on daily changing situations and fluctuations in a fast-paced catering environment. Employee must be willing to try new ideas and tools that will help them better market their program to their customers, thus increasing customer participation and satisfaction, and ultimately increasing revenue for a more financially successful program. Duties require cross-training in minor kitchen equipment repair. This position will cross over into other areas on a daily basis within the immediate department.
Important Notice Regarding Licensed Positions:
Job Status Type is Referenced Above in Job Posting:
Job Status: Ongoing
A successful external applicant will be issued a probationary contract. A successful internal applicant that currently holds a probationary or non-probationary contract with Jeffco Public Schools will maintain that contract status.
Job Status: Temporary
A successful external applicant will be issued a one year, temporary contract. A successful internal applicant currently holding a Jeffco probationary contract will be issued a one year, temporary contract. A successful internal applicant currently holding a Jeffco non-probationary contract, will forfeit their non-probationary status. Please contact Employment Services for questions.

Equal Employment Opportunity
The Jefferson County School District does not discriminate on the basis of disability, race, color, creed, religion, national origin, age, sexual orientation, marital status, political affiliation, pregnancy, sex, disability.


Salary:
http://www.jeffcopublicschools.org/employment/salaries/
Benefits:
http://www.jeffcopublicschools.org/employment/benefits/