POSITION OVERVIEW: The Chef & Catering Coordinator is responsible for the planning, coordination, and successful execution of all catering services at Lake Area Technical College (LATC). This includes working closely with internal and external clients, ensuring timely preparation and delivery of high-quality food and beverages, and overseeing setup and cleanup of catering events. In addition to catering duties, this position supports daily food service operations in the campus cafeteria during non-event times, contributing to food preparation, customer service, and maintaining a clean and efficient kitchen environment.

 

PERFORMANCE RESPONSIBILITIES:

• Plan, organize, and execute catering events to meet client needs and exceed expectations.
• Ensure timely preparation, delivery, and presentation of catering orders.
• Communicate with event organizers and Campus Visitor Coordinator to confirm event logistics and dietary needs.
• Maintain catering equipment and ensure it is clean, functional, and ready for use.
• Oversee event setup, service, and cleanup on campus.
• Collaborate with the Food Service Director to create catering menus suited to event types and customer preferences.
• Ensure necessary ingredients and supplies are ordered in a timely manner for upcoming events.
• Monitor inventory related to catering operations and track product usage accurately.
• Assist cafeteria staff with daily food service tasks when no catering events are scheduled.
• Provide on-the-job training and guidance to support staff, promoting food safety, cleanliness, and service standards.
• Foster a positive team environment focused on collaboration, efficiency, and customer satisfaction.
• Participate in food preparation, kitchen sanitation, and general operations during daily meal service.
• Help maintain compliance with food safety regulations and hygiene practices.
• Operate kitchen equipment and point-of-sale systems as needed.
• Deliver exceptional customer service throughout all catering interactions.
• Serve as a liaison between catering clients and kitchen staff, ensuring smooth communication and service delivery.
• Address and accommodate special requests or dietary restrictions with professionalism and attention to detail.

 

A REPORTS TO: Director of Support Operations, Food Service Director, Vice President

 

QUALIFICATIONS:

• Associate degree or equivalent required; culinary training or food service certification a plus.
• Minimum of 2 years of food service or catering experience, including event coordination.
• ServSafe certification or ability to obtain upon hire.
• Strong organizational skills with attention to detail and the ability to multitask.
• Excellent interpersonal and communication skills.
• Ability to lift up to 50 pounds, stand for long periods, and work in a fast-paced environment.
• Flexible schedule a must- Days, evenings and weekends for special events
• Other duties as assigned

TERMS OF EMPLOYMENT: Salary and benefits set by the Watertown School board.

12-month contract