| Location | Lewisville, TX |
Position: Food Service Assignment: Catering Manager- Assistant Wage/Hour Status: Non-Exempt Report to: Catering Manager Pay Grade: CN531/177 days Dept./ School: Child Nutrition- Catering Date Revised: Spring 2026 Primary Purpose: Support catering manager/department in all facets of the successful execution of all catering events and operations. Responsible for oversight and support in planning catering events of varying sizes and levels in both central and satellite locations. Prepare, deliver, set up, serve, and clean up catering events. Maintain high standards of quality in food production, sanitation, and safety practices. Qualifications: Minimum Education/Certification: High School diploma or GED Certified Food Manager (CFM) or ability to complete training Special Knowledge/Skills/Experience: 2-3 years of catering experience preferred Excellent cooking, baking, and food presentation skills are a necessity Knowledge of methods, materials, equipment, and appliances used in food preparation Knowledge of food manager safety Ability to supervise personnel Effective organizational, communication, and interpersonal skills Understanding of food cost, yields and basic kitchen math is required to ensure food cost stays within prescribed budget guidelines Available to work event-based hours Demonstrate the ability to work independently with limited supervision Major Responsibilities and Duties: Helps supervise catering operations including such duties as coordination of staff and rental equipment, set-up, preparation, service, and break down of catered foods, beverages, and events of varying size and complexity Prepare quality food and present in an attractive manner as directed by the catering manager Coordinate and assist with transport and delivery of catering food and beverages with all vital supplies and equipment Coordinate and assist with set up of catering and event service according to client/customer requests and banquet event orders Selecting and costing menu items and pricing as needed Creation/execution of standardized and accurate recipes to guarantee conformity for each client. Helps maintain property inventory control as determined by catering manager Maintain appearance and cleanliness of food service areas during events Provide excellent customer service to all guests Following organized, safe food storage and handling guidelines Must be resourceful and creative to effectively handle problems related to food shortages, food preparation mistakes, last minute requests and extra guests Other duties as assigned Mental Demands/Physical Demands/Environmental Factors: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, smoker, sharp cutting tools, stove, oven, dishwasher, and food/utility cart Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting Continual walking, frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching Frequent moderate lifting and carrying (15-44 pounds) Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces Work with frequent interruptions; maintain emotional control under stress; work prolonged or irregular hours OTHER: All employees are to follow district safety protocols and emergency procedures. The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. This position is an in-person job and is to be performed at the location specified. It does not qualify for remote work or work from home status. ___ _ Signature Date __ Print Name