Nutrition Services Catering Manager (2026-2027)

Primary Purpose:

Responsible for all catering operations including menu planning, food & supply orders, catering website management and order fulfillment, catering event setup and other catering duties. Ensure the highest quality of food is prepared and served to the customers. Works diligently to fulfill all orders in a timely manner. Ensure all catering operations follow safe food handling standards.

Qualifications:

Education/Certification:

• High school diploma or GED
• Certified Food Manager
• Valid Texas Driver's License

Special Knowledge/Skills:

• Effective communication and interpersonal skills
• Working knowledge of requirements and regulations set by USDA and TDA
• Knowledge of methods, materials, equipment, and appliances used in food preparation
• Ability to manage personnel
• Strong planning and organizational skills
• Proficiency in multi-tasking Reading comprehension and basic math skills
• Computer skills preferred

Experience:

• Preferred 2 years of experience in institutional food service operations

Major Responsibilities and Duties:

Catering Management and Food Preparation

• Produce and maintain catering schedules and orders. Ensure that all catering foods are of great quality, taste and appearance.
• Direct daily activities in catering including food production, catering setup, website maintenance and order fulfillment. Coordinate all catering events including setup and takedown.
• Order food and maintain supplies needed for catering functions. Ensure good financial responsibility while ordering foods and supplies and is conscious about food waste.
• Maintain food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe and hazard-free environment. Safety and Sanitation (candidate will need to complete a Food Manager course within 30 days of hiring). Maintain flexibility to work some nights and occasional weekends. Perform other duties ass assigned.

Mental Demands/Physical Demands/Environmental Factors:

• Tools/Equipment Used: 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
• Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
• Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
• Lifting: Frequent moderate lifting and carrying (15-50 pounds)
• Environment: 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
• Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Days: 173

Salary: Pay Grade 4