Responsible for assisting Executive Chef planning menus/ minimum catering/ assisting catering promotions and programs.
Food preparation, set up and clean up
Customer service and working with clients
Invoicing and billing and ensuring all catering orders are paired accurately.
Tracking and reporting all catering sales
Ensuring strict compliance with Compass’ Quality Assurance and Health and Safety Program,
Occupational Health and Safety Act and WHMIS regulations.
Liaise with facilities to ensure furniture/space is provided for catering.
Planning menus in consultation with chefs and ordering supplies as required;
Hiring, training, supervising and motivating permanent and casual staff;
Organising staff rotas;
Ensuring health and safety regulations are strictly observed, recorded and archived;
Monitoring the quality of the product and service provided;
Setting and monitoring budgets and maintaining financial and administrative records.
Excellent communication and interpersonal skills
Strong organisational and time management skills combined with a high level of initiative
Ability to manage in a diverse environment with a focus on client and customer services
Good business and commercial acumen
Strong leadership and motivating skills including the ability to build strong relationships with customers and staff
Stamina and the ability to work under stress, good at thinking quickly and sorting out problems on the spot, and the ability to stay calm in a crisis
Financial, budgeting and stock-taking skills Knowledge of food, food hygiene (including HACCP) and food preparation.
Customer service oriented and able to work alone
Willing to work in a fast paced environment
Ability to understand, read, write, follow instructions and interact with customers in order to assure customer satisfaction
Must regularly lift and/or move up to 25 lbs and occasionally lift and/or move up to 50 lbs
May assist with the set up/ movement of equipment and furniture.
38k-44k plus benefits