| Location | Lewisville, TX |
Position: Food Service Manager Assignment: Catering Manager Wage/Hour Status: Non-Exempt Reports to: Executive Chef Pay Grade: CN571/178 days Dept./School: Child Nutrition- Catering Date revised: Spring 2026 Primary Purpose: Leads catering department to successful execution of all catering events and operations. Responsible for coordination of catering events of varying sizes and levels in both central and satellite locations. Helps prepare, deliver, set up, serve, and clean up catering events. Maintain high standards of quality in food production, sanitation, and safety practices as determined by Executive Chef. Qualifications: Minimum Education/Certification: High School diploma or GED Certified Food Manager (CFM) Culinary degree or Chef certification (preferred) Special Knowledge/Skills/Experience: 3-5 year of catering experience preferred Prior experience in a management or supervisory role preferred Requires advanced knowledge of the principles and practices within the food profession Advanced cooking, baking, and food presentation skills are a necessity Expert knowledge of methods, materials, equipment, and appliances used in food preparation Knowledge of food manager safety Requires experiential knowledge of management of people and/or problems Advanced 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 Qualify to drive district vehicles Major Responsibilities and Duties: Supervises 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 Train and lead catering employees to ensure catering and event standards are followed ensuring quality in final presentation in conjunction with Executive Chef Facilitate the delivery of prepared food and set up of events crafted from banquet event orders Assist clients in planning special events and providing creative solutions to clients' needs Provide completed Banquet Event Orders to team Responsible for meeting food and labor targets Selecting and costing menu items, and pricing in conjunction with Executive Chef Creation/execution of standardized and accurate recipes to guarantee conformity for each client Maintain property inventory control by conducting regular physical equipment and supplies inventory Ensure appropriate quantities of food and supplies are available through periodic orders and inventories Ensures 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 Maintain logs on all equipment maintenance, perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs 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, 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