Catering Coordinator

Catering Coordinator Who We Are

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at

• Position: Catering Coordinator
• Location: Danvers, MA
• Hours: Full Time
• Starting Pay Rate: $22.00
• Pay Frequency: Weekly – Direct Deposit

• Generous Compensation & Benefits Package
• Health, Dental & Vision Insurance
• Company-Paid Life Insurance
• 401(k) Savings Plan
• Paid Time Off:
  Vacation, Holiday, Sick Time
• Employee Assistance Program (EAP)
• Career Growth Opportunities
• Employee Perks & Rewards

The Catering Coordinator reports to the Chef Manager (or other supervisor as assigned) and is responsible for the oversight, delivery, and execution of client catering events. The Catering Coordinator is responsible for providing exemplary customer service and overseeing the final presentation of food and service ensuring client satisfaction.

• Assist with planning, execution, and coordination of various catering events according to specific client standards in conjunction with the Chef Manager.
• Provide oversight of catering services to ensure client and customer satisfaction.
• Food prep for daily operations and catering events.
• May meet with prospective clients to view all aspects of event requirements and execution inclusive of but not limited to menu creation, set‑up/breakdown requirements and scheduling.
• Assist in the set‑up and breakdown of catering events to include seating arrangements, decorations, and food displays.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
• May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
• May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Chef Manager.
• May assist with the production of food for all events.
• May record production or operational data on specified forms. May compile and maintain records of food use and catering expenditures.
• Take orders and/or serve food or beverages to customers. Prepare or serve specialty dishes as required.
• Explain how various menu items are prepared, describing ingredients and cooking methods.
• Ensure customers are satisfied with all aspects of service. Communicate with direct supervisor any customer service issues.
• May collect payments from customers.
• Check customers identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
• May perform other duties and responsibilities as assigned.
• Adding stocking the coffee stations throughout the building and/or retail operations.
• Ability to clean and sanitize to industry standards.

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity;

auditory and visual skills; and the ability to follow written and oral instructions and procedures.

• High school diploma or equivalent
• 1 – 3 years’ experience in food service

• Specialized training and/or exposure in catering operations
• Microsoft Office Suite

Entry level

Full-time

Management and Manufacturing

Food and Beverage Services