Catering Supervisor

ASA of Stony Brook University•Stony Brook, NY

About The Position

As part of a management team, the Supervisor of Catering and Purchasing will ensure that organization and strategic goals are met. Plans, organizes, and directs all aspects of catering and purchasing.

Requirements

Minimum of an Associate’s Degree in a related area or equivalent combination of education and related experience.
Food Service Handler Certificate (current or obtained within 6 months of hire)
3 years of supervisory or management experience
3 years of food-service or hospitality experience
Strong Customer Service and communication skills
Proficiency with Windows computers and software, including Microsoft Office Suite
Ability to meet travel requirements associated with this position.
Ability to work flexible hours, including evenings and weekends, as appropriate.

Nice To Haves

Bachelor’s Degree in a related field
Knowledge of federal, state, and local codes and regulations about hospital food service
Previous catering experience
Knowledge of food and catering trends, budgets, and production

Responsibilities

Ensure catered events are delivered on time, attractively served, and executed in a cost-effective manner
Provide recipe and menu development and standardization of catering recipes
Identify and make recommendations to improve the catering service
Research catering trends and promote available services
Coordinate and ensure the availability and security of special catering supplies
Coordinate and post work schedules of Catering staff
Conduct meetings with Catering employees under their direct supervision to maintain high standards.
Supervise and train Catering staff during the preparation and execution of catered events, including but not limited to food preparation, portioning, and service standards.
Review logs daily for staffing concerns, equipment/production problems, and work assignment sheets.
Per government standards, check and document sanitation and cleanliness of all work areas, including pantries.
Collect, organize, and present CQI information.
Ensure proper food handling procedures are being followed as outlined in HAACP.
Establish and maintain proper communication to effectively resolve problems and conflicts.
Conduct performance appraisals of staff according to established procedures.
Purchase food and supplies for the Food and Nutritional Services Department.
Assure high-quality food purchases are made cost-effective using comparative bidding and pricing.
Food purchase is required to produce the approved patient services, retail, and catering menus.
Provide accurate data during monthly physical inventory.