Benefits: Bonus Potential, Health, Dental, Vision, Life Insurance, 401K, Vacation Pay
Key Responsibilities:
Food Production & Event Execution: - Plan and oversee prep, plate-up, loading, and on-site execution of off-premise events.
- Create and distribute detailed prep lists, directions, and recipes; assign tasks based on staff skill levels and event needs.
- Ensure food quality through taste testing, inspection, and approval prior to dispatch.
- Innovate and refine food presentations, recipes, and techniques to exceed client expectations.
- Handle last-minute requests for dietary accommodations or menu changes with professionalism and efficiency.
Food Safety & Sanitation: - Maintain strict adherence to food safety protocols, including HACCP standards and local health department regulations.
- Prevent cross-contamination through proper storage, preparation, and cooking methods.
- Train staff on sanitation standards, including personal hygiene, proper handwashing, and equipment usage.
- Monitor expiration dates and remove products that do not meet quality standards.
- Ensure proper cleaning and maintenance of kitchen equipment and vehicles.
- Oversee pest control, trash removal, and cleanliness of storage areas, dumpsters, and grease traps.
Administrative & Logistics: - Accurately manage inventory for food, supplies, and equipment, ensuring proper rotation (FIFO) and usage.
- Conduct invoice audits and price checks to manage costs and prevent overpayment.
- Schedule staff according to event calendars, projected revenue, and skill sets.
- Review and edit payroll, ensuring accuracy based on sign-in sheets.
- Order supplies and maintain vendor relationships with updated account information.
- Maintain fleet vehicles, ensuring they are clean and in good working order.
Leadership & Team Management: - Train and mentor staff through hands-on instruction, shadowing, and group training programs.
- Address performance issues professionally, documenting incidents and consulting with management before terminations.
- Foster a positive work environment through recognition, team-building activities, and relationship-building with staff.
- Lead by example in professionalism, communication, and work ethic.
Client Relations & Collaboration: - Work closely with sales and operations teams to ensure client expectations are met or exceeded.
- Communicate with clients as needed to address last-minute changes or special requests.
- Provide specialty food items for tastings or site visits as directed by sales staff.
Qualifications:
- Education: Culinary degree preferred.
- Experience: Minimum of 3 years in catering, food service, or event management, preferably in a leadership role.
- ServSafe certification required.
- Proven ability to manage teams, delegate tasks, and maintain high-quality standards under pressure.
- Strong organizational and time-management skills with attention to detail.
- Excellent verbal and written communication skills.
- Physical ability to lift and carry up to 50 pounds, stand for extended periods, and work in a fast-paced environment.
- Willingness to travel to various event locations as needed.
- Valid driver’s license and ability to operate box trucks, refrigerated trucks, and trailers.
Additional Requirements:
- Availability to work nights, weekends, and holidays based on event schedules.
- Familiarity with food trends and ability to incorporate them into menus.
- Ability to adapt to changing circumstances and find creative solutions to challenges.
Background Checks:
Employment is contingent upon passing criminal background checks.
Why Join Crystal Catering?
As a leader in the catering industry, Crystal Catering values creativity, professionalism, and dedication. The Off-Premise Catering Manager will play a vital role in upholding our standards of excellence, contributing to memorable client experiences, and driving the success of our events team.