The CATERING CHEF is responsible for all food preparation and production for all catering events. Establish and maintain food production systems and procedures for food production for catering. Supervise/coordinate all catering/culinary activities. Responsible for catering menu planning and development. Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met. Develop and be accountable for a safe culture that creates a work environment where no one gets hurt. Estimate food consumption for catering events. Ensure proper equipment operation/maintenance. Conduct periodic inventory of catering items. Recruit, hire, develop, and retain back of the house catering staff. Look for opportunities to implement new products and services which support sales growth and client retention. Identify vertical sales growth opportunities and communicates with appropriate subject matter experts. Work with other catering staff with coordination of all catering events on campus. Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. Core competencies: Leadership, Management