Catering Supervisor at SUNY Cobleskill Auxiliary Services Inc – Cobleskill, New York

About SUNY Cobleskill:

SUNY Cobleskill Auxiliary Services, Inc. (CAS) is a not-for-profit corporation committed to delivering quality services at competitive prices to the SUNY Cobleskill campus community. CAS strives to provide a quality dining services program, a convenient vending and laundry program located throughout campus, and student ID cards. We constantly try to improve the delivery of our services by talking to you, our customers, through surveys, focus groups and Tiger Talk comments. We appreciate the opportunity to serve you!

Job Description:

Summary:

To supervise and coordinate catering staff, ensure the quality and efficiency of food service, manage the logistics of food preparation and distribution, and maintain high levels of customer satisfaction during events or daily operations, including some opening and closing. Must be able to work without supervision.

Essential Duties and Responsibilities

Staff Supervision and Management:

• Supervise and train catering staff, including servers, student employees/culinary students, cooks, and support personnel.
• Assign tasks and schedules to team members, ensuring adequate staffing for events or shifts.
• Conduct pre-event briefings and provide guidance on service standards and safety procedures.
• Monitor staff performance and address any issues or concerns promptly.

Event and Food Service Coordination:

• Coordinate catering services for events, ensuring timely food preparation, consistent presentation, and service.
• Oversee the set-up and breakdown of catering equipment, dining areas, and food stations. Proper cleaning, storage, and security of equipment.
• Ensure the smooth execution of food and beverage services, addressing any operational issues on the spot.
• Collaborate with clients or event coordinators to ensure event-specific requirements are met.

Quality Control:

• Ensure that all food served meets the highest quality and safety standards.
• Enforces HACCP Guidelines:
• Hot food hot, cold food cold, cutting & rubber gloves,
• Hats in kitchen, hand washing, temperature recording etc.
• Monitor portion sizes, food presentation, and service speed to maintain consistency.
• Regularly check that food is properly stored, labeled, and handled according to health and safety regulations to include unused products left over/unused from special events.

Inventory and Supplies Management:

• Manage inventory levels of food, beverages, paperwares, and equipment to ensure adequate supply for events.
• Coordinate with ordering managers to restock necessary items.
• Monitor food and supply waste to minimize costs and ensure efficiency.
• Include linen orders, wine, beer, bar supplies, i.e. mixers, specialty waters.

Customer Service:

• Address customer inquiries, concerns, and special requests during events or daily operations.
• Ensure that guests are satisfied with the food, service, and overall experience.
• Handle any complaints or issues promptly and professionally.

Health and Safety Compliance:

• Ensure compliance with all food safety, sanitation, and hygiene standards.
• Train staff in proper food handling procedures and ensure all safety protocols are followed.
• Conduct regular inspections to ensure cleanliness of the kitchen and food service areas, and dining unit as a whole and campus venues as it applies.

Administrative Duties:

• Assist in planning menus and coordinating with Catering Coordinator, chefs or kitchen staff.
• Informs catering office of additional guests that may have attended an event to ensure proper billing.
• Maintain records of events, inventory, staff performance, and customer feedback.
• Perform other duties, as required.
• Prepare reports on catering operations, budgets, and expenses for management.
• Ensure staff has punched in for shift, out & in for 30 min. lunch break, and out at end of shift.

Bartending:

• Greets guests, mixes and serves alcoholic and non-alcoholic drinks with appropriate garnishes.
• Arranges bar/cart supplies and glasses to make attractive displays.
• Maintains bar/cart area in a neat and sanitary manner.
• Records all sales, collects money, operates a cash register and follows all cash handling procedures as required.
• Prepare and/or sell food items.
• Take inventory and review stock and requisitions.

Supervision: Identify the level of supervision received and provided.

Supervision Received: Works under general supervision. Rely on experience and judgment to plan and accomplish assigned tasks and goals. Orients, trains, assigns and checks the work of lower-level employees.

Supervision Provided: Assists the Catering Manager in the supervision and training of other catering & student employees.

Knowledge / Skills

• Leadership: Strong leadership and team management skills to effectively oversee catering staff.
• Communication: Excellent communication skills for interacting with clients, staff, and management.
• Organizational Skills: Ability to multi-task, prioritize, and manage time efficiently, especially during busy events.
• Attention to Detail: A keen eye for quality control, service standards, and presentation.
• Problem-Solving: Ability to quickly address issues that arise during service.
• Knowledge of Food Safety: Familiarity with food safety regulations and best practices in sanitation and hygiene.

Physical Demands

• Work in a variety of environments, including indoor and outdoor events, kitchens, and dining areas.
• May be required to work evenings, weekends, and holidays, depending on event schedules.
• Fast-paced, high-pressure environment during peak times or large events.
• Use of computers for long periods of time.
• Ability to stand for long periods, lift heavy items, and work in a fast-paced environment and varying temperatures and conditions.

Additional Information:

Terms of Employment

This position would be scheduled based on catering operational needs, 37.5 hours per week for 40 weeks per year, with some night/weekend work. Schedule will be as determined by mutual agreement and may be subject to change to meet the needs of the operation (Accepted Student Days, Commencement, Orientations, etc.).

An excellent benefit package is available, which includes health, dental, vision, life insurance, retirement, sick leave and PTO.

Salary Range:

$22.00 -$28.00 per hour

Please note: This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice, based upon the needs of the operation.

EEO STATEMENT

EEO employees are protected by federal laws, Presidential Executive Orders and other laws from discrimination on the bases of race, religion, color, sex (including pregnancy and gender identity), sexual orientation, parental status, national origin, age, disability, family medical history or genetic information, political affiliations, military service or any other non-merit-based factors. These protections extend to all management practices and decisions, including recruitment and hiring practices, appraisal systems, promotions, and training and career development programs. EEO employees are also protected against retaliation. Consistent with federal laws, acts of retaliation against an employee who engages in a protected activity, whistle blowing, or the exercise of any appeal or grievance right provided by law, will not be tolerated. In addition, consistent with the RESOLVE Program (Non-Retaliation Statement), the EEOC will not tolerate retaliation against participants in RESOLVE.

EEOC managers and supervisors are also reminded again of their responsibility to prevent, document and promptly address/correct harassing conduct in the workplace.

Application Instructions:

Cover letter, resume and letters of reference may be submitted through the SUNY Cobleskill website at https://www.cobleskill.edu/about/offices-services/human-resources/index.aspx under Current Openings.

Requirements:

Education and/or Experience

• High school diploma or equivalent
• Previous experience in catering or food service management is required, ideally with
• supervisory experience.
• ServSafe, Aller-train or equivalent, TIPS certifications are required.
• Must have a valid NYS Driver's license to drive CAS vehicles.