087 - AJ's Fine Foods Asst. Catering Team Lead - 56th St. & Ray

Bashas•Chandler, AZ

About The Position

Position Purpose: Our Assistant Catering Team Lead will be responsible for executing a wide variety of tasks throughout the Deli Dept. Working with the Deli/Bistro Team Lead and Executive Chef, the Assistant Catering Team Lead will effectively assist the Catering Team Lead, to direct and oversee all catering functions including the planning of events, the ordering and preparation of beverages and foods, the presentation of those foods and beverages to the client and the overseeing of catering event food service and servers; to achieve the sales and customer service goals established by the department. Responsibilities: An Assistant Catering Team Lead is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service. An Assistant Catering Team Lead’s responsibilities include: Facilitate catered events from their beginning to a happy conclusion. Works with the executive chef on menu planning and facilitating the production of catering menus to ensure profitability and company standards. Planning, developing and presenting various catering menus, using a great deal of expertise and creativity. Meeting various catering requests or our many diverse customers. Demonstrating excellent communications and salesmanship skills with clients and vendors. Maintaining open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef. Ensuring compliance with all state, county and local health department and weights and measures policies, laws and requirements. Controlling food cost control shrink by monitoring production and implementing reworks. All other related duties as assigned Employees may occasionally experience the following physical demands for an extended period: Standing, Sitting, Lifting + Stocking (Up to 50 lbs.), Pushing, Keyboarding, Telephone Use, Walking, Bending

Requirements

Must be 18 years of age.
Must be 21 years of age for any position that serves alcohol.
For Internal Transfers/Promotion/Rehire Candidates: Your current leader must recommend that you apply for this position and provide an endorsement upon request from HR.
You may be asked to accept a part-time position if that is the only position available
Rehires must be approved by an HRBP

Responsibilities

Facilitate catered events from their beginning to a happy conclusion.
Works with the executive chef on menu planning and facilitating the production of catering menus to ensure profitability and company standards.
Planning, developing and presenting various catering menus, using a great deal of expertise and creativity.
Meeting various catering requests or our many diverse customers.
Demonstrating excellent communications and salesmanship skills with clients and vendors.
Maintaining open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef.
Ensuring compliance with all state, county and local health department and weights and measures policies, laws and requirements.
Controlling food cost control shrink by monitoring production and implementing reworks.
All other related duties as assigned