Jewish Senior Services
  • Dining Services
  • Full-Time

Job Title

Catering Manager


Dining Services


Dining Services Director

Job Objective:

Responsible for all catered functions from origination of order to delivery and/or pick up of the function. Oversees the daily function of the Bistro ensuring all food meets quality and presentation standards.  Oversees all associates working on catered functions and in the bistro.  Oversees the maintenance of all equipment, product and decorations.  Plans menus, layout, and presentation for all catered events.  Responsible for operating bistro and catered functions within budgetary guidelines.  Ensures all customer interactions are appropriate and customer complaints are handled professionally.


Minimum Qualifications


Degree in Culinary or Hospitality


2-4 years of restaurant or catering experience


Servsafe is preferred

Job Standards


  1. Interacts with the Foodservice Director and the Executive Chef to optimize all areas of the Bistro and the catering department through daily audits and interactions with associates.
  2. Oversees all food produced by the kosher kitchen cook as well as the cook's help and associates
  3. Ensures all food safety and sanitation guidelines are met.
  4. Positive and proactive approach to clients and customers and act as a liaison between JSS and potential clients


Essential Job Functions


  1. Develop and implement catering service standards and standards of operation for the Bistro and catering department.
  2. Responsible for coaching, counseling and progressive discipline of associates in the department.
  3. Develop, implement and build a monthly menu and marketing plan
  4. Recruit and stabilize a stron team.
  5. Establish and maintain accurate tracking systems for catered events.
  6. Responsible for ensuring proper presentation, portion control and maintenance of proper serving temperatures
  7. Consistently exhibits the ability to keep up with peak bistro hours and does so calmly, accurately and efficiently.


Non-Essential Functions


  1. Must be able to work with mathematical concepts
  2. Ability to read, analyze and interpret general food service documents and memos. Ability to work with computers including Word, Excel and Powerpoint.


Physical and Mental Requirements


  1. Is required to stand, walk, sit, use hands, and to reach with hands and arms. Must be able to lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.

Environmental Conditions


  1. Rare exposure to blood, body tissue or fluids.
  2. Possible exposure to high/low temperatures.
  3. Noise level may be very loud
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