Catering Specialist - Chef

The CATERING SPECIALIST - CHEF is responsible for planning and implementing a high quality, upscale corporate, wedding, and social event catering plan at designated facilities, focusing on growing catering sales and ensuring profitability and operational efficiencies. This position is responsible for the catering oversight of two high-end wedding facilities. Work is performed under the general direction of the Food and Beverage Manager and Assistant Food and Beverage Manager, with moderate latitude for independent judgment and action. Daily work functions may be assigned by the site Facility Manager. Weekend and evening hours are required. Annual performance goals will be set for the Catering Specialist - Chef.

ESSENTIAL FUNCTIONS (with illustrative examples of work)

Supervise upscale corporate, wedding, and social event catering and retail operations:

• Ability to prepare high-quality food for a variety of special events.
• Respond to verbal and written inquiries for information about facilities and catering services.
• Schedule and manage tastings for events.
• Initiate and carry out contractual agreements for catering services.
• Receive and/or process payments, issue receipts, prepare other documentation as needed.
• Provide on-site management during events.
• Maintain pricing and menu selections for events as directed by Food and Beverage Manager and Assistant Food and Beverage Manager.
• Maintain and grow client database.
• Work with the Marketing and Communications Manager to develop and implement plans for marketing catering operations.
• Work with on-site park staff to implement site-specific catering and communication procedures.
• Evaluate inventories and create inventory management systems for food products and equipment.
• Implement procedures to reduce waste and spoilage.
• Monitor and reduce controllable expenses.
• Work with outside caterers when necessary.
• Assist Food and Beverage Manager and Assistant Food and Beverage Manager with catering and park concessions as needed.
• Develop long range plans for site and service improvements at designated locations.
• Recommend revenue and expense items for budget; implement operating budget.
• Meet with Food and Beverage Manager and Assistant Food and Beverage Manager on a monthly basis to review budget goals.

Coordinate with local health departments:

• Ensure that catered events operate in accordance with local health department standards.
• Ensure all event facility kitchens meet all health department requirements.
• Maintain all health department permits.

Assist in training:

• Provide training to park management staff to improve food and beverage operations.
• Train catering staff to ensure good customer service, proper sanitation, and food preparation techniques.
• Train food and beverage staff in salesmanship and marketing techniques.
• Ability to become a ServSafe trainer.

Analyze performance:

• Review inventories, expense and revenue reports on a weekly basis.
• Track individual event revenues and expenses.
• Monitor operations to ensure customer satisfaction and conduct surveys to evaluate menu choices.
• Inspect park facilities for adherence to NOVA Parks and local health department standards.

Supervise alcoholic beverage sales:

• Ensure ABC regulations and requirements are maintained at all event facilities.
• Ensure all inventory controls are maintained.

Perform administrative duties:

• Develop short- and long-term goals and recommend operating objectives, strategies, and implementation plans.
• Prepare and maintain various business and administrative reports and records.
• Maintain event records, menus, and attendance.
• Maintain accurate website information for catered events.

Assist with management of personnel:

• Interview and hire applicants for part-time employment.
• Plan, direct, and control the work of employees.
• Determine workload, assign priorities, schedule employees, and allocate resources.
• Maintain attendance records and authorize payment of wages.
• Develop and implement training programs for employees.
• Analyze and resolve employee work problems through application and interpretation of Personnel Policies.
• Develop performance standards and indicators and evaluate employee performance against those standards.
• Ensure adherence to fair and equitable hiring practices.

REQUIRED QUALIFICATIONS (minimum)

Education: Any combination of education, experience, and training equivalent to graduation from an accredited four-year college or university with a Bachelor's degree in hospitality or food and beverage management or closely related field. Foodservice Management Professional certification preferred.

Physical: Non-manual and manual work with strength and dexterity necessary to perform all required tasks, including lifting items at or greater than 50 pounds, stooping, bending, and working in tiring and uncomfortable positions in office, kitchen, and outdoor settings.

Experience: Minimum two years of progressively responsible experience in food and beverage management or any equivalent combination of education, training, or experience providing:

• Considerable knowledge of principles, methods, and practices involved in food preparation, sanitation, marketing, menu development, and pricing.
• Knowledge and experience in personnel management.
• Ability to develop comprehensive operating procedures and performance standards.
• Ability to review and analyze expenditures and revenues to determine appropriate budgets.
• Ability to identify and isolate problems, and to initiate appropriate actions.
• Ability to communicate clearly and effectively, with ability to prepare written correspondence and present accurate reports.
• Knowledge of the materials, equipment, and procedures involved with food and beverage management.
• Ability to maintain knowledge of current trends and developments in the food and beverage profession.
• Working knowledge of personal computers, point of sale systems, and various software applications including Microsoft Office programs and Internet applications.
• Certification or ability to obtain certification in food service sanitation, alcohol service training, CPR and first aid, and other licenses as required.
• Possession of or ability to obtain and maintain a driver’s license with a safe driving record.
• Regular and predictable attendance is an essential function of the position.

Duties and responsibilities are designed to be the essential elements of the job. They do not preclude the performance of related, or even unrelated, jobs which may be necessary to properly and efficiently complete all work assignments. NOVA Parks reserves the right to amend job specifications to meet current needs.

Benefits: This position is a benefit eligible position. Benefits include medical and dental insurance, life insurance, long-term disability, retirement plan, and more.

Testing: The Catering Specialist - Chef position is classified as a safety sensitive position. Candidates for full-time, safety sensitive positions must submit to a pre-employment drug screening and achieve a negative result as a condition of employment.

It is the policy of the Northern Virginia Regional Park Authority to prohibit discrimination on the basis of race, sex, color, national origin, religion, age, veteran status, political affiliation, genetics, or disability in the recruitment, selection, and hiring of its workforce.

Reasonable accommodations are available to persons with disabilities during application and/or interview processes per the Americans with Disabilities Act. Contact 703-352-5900 and ask for the Human Resources Department for assistance.