Catering Manager

National Louis University • Chicago, IL

79d • $56,508 - $81,936

About The Position

The Catering Manager provides strategic culinary leadership for all university catering operations, including campus lunch, campus events, banquets, conferences, and special functions. This role oversees menu development, food quality, and event execution while ensuring the catering program enhances the university’s reputation for hospitality. The Catering Chef Director works closely with Director of Events to deliver exceptional experiences that reflect the mission and culture of the university.

Requirements

• Associate’s degree, or equivalent mix of experience and education (High school diploma or GED and at least 3 years of experience directly related to the duties and responsibilities specified)
• Licensure or Certification: ServSafe Manager
• 5+ years Culinary Expertise: Advanced cooking techniques, menu development, and recipe standardization
• 3+ years Large-Scale Catering Production: Experience in banquet-style service, bulk food preparation, and event logistics.
• 5+ years Microsoft Office & POS Systems: Ability to use Excel, Word, and catering or dining management software for reporting and planning
• Time Management: ability to prioritize and manage time to ensure that deadlines are met.
• Relationship Building/Networking: Builds rapport and develops alliances with a broad range of people.
• People Management: establishes clearly communicated goals for employees and department.

Nice To Haves

• Demonstrates NLU Service Values: Collaborative, Accountable, Responsive, Empathetic, Solution-oriented.

Responsibilities

• Design, plan, and execute catering menus that align with client preferences, event themes, dietary needs, and seasonal availability.
• Ensure food presentation and quality standards are consistently met for all catered functions.
• Innovate with creative menu concepts that enhance the client and guest experience.
• Oversee the preparation, production, and service of food for events of varying scale and style includes the daily lunch production and service for the university.
• Ensure flawless execution on-site, maintaining consistency, timing, and guest satisfaction.
• Maintain high standards of sanitation, safety, and food handling in compliance with local health regulations.
• Implement and enforce HACCP and other food safety protocols.
• Ensure catering facilities, vehicles, and equipment are properly maintained and compliant.
• Recruit, train, and mentor culinary and catering staff, fostering a culture of learning and excellence.
• Provide experiential learning opportunities for hospitality and culinary students through event participation, internships, and training.
• Develop schedules and manage labor to align with business and budgetary needs.
• Manage budgets, monitor food and labor costs, and optimize resources to meet financial targets.
• Oversee purchasing, vendor relationships, and inventory management to ensure cost-effectiveness and sustainability.
• Ensure compliance with university policies and financial procedures.
• Collaborate with event planners, sales teams, and clients to understand catering requirements and ensure expectations are exceeded.
• Serve as the culinary point of contact during client meetings and tastings.
• Represent the organization with professionalism, creativity, and hospitality.

Benefits

• Health Insurance benefits
• Retirement benefits
• Paid Time Off
• Educational Opportunities

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree