Los Angeles Community College District

Plans, designs, schedules, coordinates, and promotes catering event activities of a college in conjunction with a culinary arts program and department.

Designs, creates, implements, and evaluates an operational format for catering events of a college which focus on front of the house operations.

Coordinates culinary production schedules, including portioning, plating, holding, and service.

Monitors food production for quality, consistency, portion control, proper temperature control, presentation, and timely completion.

Promotes catering services campus-wide and to the community at large, which involves developing public relations and promotional and marketing materials for offered catering services.

Meets and consults with prospective clients to inform of all services provided and to establish the catering requirements of the events.

Reviews scheduled catering event requests to determine ordering needs, prepares requests for products and equipment to be ordered, and schedules staff appropriately.

Coordinates, with food service and building service staff, the food and beverage requirements, delivery, set-up and break down of events, staffing, etc.

Develops catering event menus and presentation requirements for a variety of clients.

Provides hospitality industry training to food service management students for catering events.

Ensures that safety policies and rules are followed during catering events.

Oversees and participates in the booking, set-up, operation, and break down of catering events.

Supervises and schedules the work of catering staff.

Produces quotes and invoices for the client and collects and reports the revenues and expenses generated from each event.

Maintains records and prepares reports of catering events.

Performs related duties as assigned.

A Catering Event Coordinator plans, designs, schedules, coordinates, and promotes catering event activities of a college in conjunction with a culinary arts program and department.

An Instructional Assistant, Culinary Arts, applies knowledge of culinary arts, food preparation and production to a broad range of duties related to the day-to-day operations of a culinary arts or food management production department which include: preparation of supplies, material and equipment; maintenance of facilities and equipment; restaurant management of food production; demonstration of culinary arts skills, storekeeping functions; and proper and safe use of equipment and materials.

General supervision is received from an academic administrator or classified manager. Immediate supervision is exercised over catering event staff.

Knowledge of:

Food and beverage and banquet style services

Catering menu planning and development

Special event planning, scheduling, coordination and catering

Rate quote development, delivery processes, and techniques for catering events

Health and safety regulations pertinent to catering events including food safety, sanitation, and temperature control

Principles of public relations and marketing

Principles of customer service

Principles of business management

Principles of supervision and training

Capabilities of computer applications, systems, and hardware used in the assigned area

Recordkeeping procedures

Ability to:

Plan, coordinate, promote, and schedule college catering events in conjunction with a culinary arts program and department.

Design individual catering events

Maintain high levels of customer service and satisfaction

Provide hospitality industry training to students

Give clear and concise instructions

Communicate effectively orally and in writing

Resolve client complaints and concerns

Track expenditures and revenues for catering events events including food safety, sanitation, and temperature control

Train and supervise others

Meet deadlines and schedules

Prepare reports

Maintain accurate records

Establish and maintain effective relationships with a diverse pool of administrators, faculty, students, community members, staff, and vendors

Effectively use computer equipment in the performance of duties

Learn specialized computer applications

Education and Experience:

A.  An associate degree or its equivalent from a recognized college or university including or supplemented by at least 18 semester units in hospitality, hotel, restaurant management, culinary arts, or related fields AND two years of full-time, paid experience in coordinating catering events.

OR

B.  Graduation from high school or its equivalent AND four years of full-time, paid experience in coordinating catering events. College-level course work in hospitality, hotel, restaurant management, culinary arts, or related fields is desirable.

Our class specification generally describes the duties, responsibilities, and requirements characteristic of the position(s) within this job class. The duties, responsibilities, and requirements of a particular position within this class may vary from the duties of other positions within the class.

In accordance with the Americans with Disabilities Act (ADA), the Los Angeles Community College District provides reasonable accommodation to qualified individuals with covered disabilities on a case-by-case basis throughout the application, examination, and hiring processes and throughout employment. If an individual is in doubt about their ability to perform the duties and responsibilities of a position or possession of any other requirement noted in a class specification or job announcement, they should always apply for a position and request reasonable accommodation at the appropriate time.