Part-Time Event​/Catering Captain

Company: Italic Catering

Location: Longmont, Colorado, and event locations

Position type: Part-time, event-based

Base Wage: $26 per hour (initial wage). Could be raised to $30 per hour based on your performance over a 3-month period.

Expected total hourly earnings range: $26-$40 per hour, including optional tips when available. Optional tips vary by event and are distributed through a two-week pool with other eligible event team members and kitchen staff. Tip amounts are not guaranteed.

The Event/Catering Captain leads event execution from preparation through setup, service, strike down, and reporting. The Captain coordinates with the team through Sling, follows the event plan and company procedures, and helps ensure clients, guests, staff, and venue partners receive professional service. This is a hands-on leadership role for an experienced catering professional. Captains are expected to arrive prepared, give the team clear direction, handle equipment carefully, communicate problems promptly, and take responsibility for completing assigned tasks.

• Review the event order, timeline, menu, staffing plan, venue details, and service instructions before each event.
• Contact the assigned team through Sling before the event to confirm details and make sure staff know their arrival time, uniform, responsibilities, and event expectations.
• Monitor Sling for event updates and share relevant changes with the team.
• Raise missing information, supply needs, staffing concerns, or other potential problems with the manager as early as possible.
• Conduct venue walkthroughs at locations where Italic Catering provides service, as assigned. Review access, setup areas, kitchen or staging space, guest flow, loading and unloading, and other logistics. Share relevant findings with the manager and event team.
• Follow packing lists and event checklists to verify that food, beverages, supplies, equipment, linens, and service items are packed.
• Check items for quantity and condition before loading, and ensure they are secured properly for transport.
• Arrive on time and ready to work in the required attire.

• Lead setup and assign clear responsibilities to event staff.
• Brief the team on the schedule, menu, service style, guest needs, and service standards.
• Set the expectation that every team member clocks in and out accurately using the required timekeeping process. Remind staff to record their own actual work time and promptly report missed punches or discrepancies to the manager.
• Coordinate with the kitchen, venue staff, vendors, and event contact as needed.
• Keep service organized and on schedule while maintaining a welcoming, professional atmosphere.
• Monitor food presentation, service quality, cleanliness, and staff readiness.
• Handle routine issues calmly and contact the manager promptly when a decision or support is needed.
• Treat management, guests, clients, coworkers, venue staff, and vendors with courtesy and respect.

• Wear the required event uniform: dress shirt and pants, half apron, tie, and black non-slip shoes.
• A casual shirt or T-shirt may be worn during setup, but change into the required uniform before the event begins.
• Follow any event-specific uniform direction. Casual-event or summer exceptions may be approved, but attire must always be clean, neat, and professional.

• Lead strike down and cleaning according to the event plan and venue requirements.
• Use the checklist to verify that company equipment, supplies, and rentals are accounted for before leaving the venue.
• Check the vehicle and returned items when unloading at the Longmont shop. Promptly report missing, damaged, or malfunctioning items.

• Complete a Captain's Log after each event. Include:

  • What went well and what could be improved.
  • Staff arrival and departure times, including late arrivals, early departures, or timekeeping discrepancies.
  • Specific examples of strong performance or follow-through concerns that affected the event.
  • Client or venue feedback, incidents, missing or damaged items, and follow-up needs.
• Keep the log factual and limited to what you directly observed. Submit it directly to management or through the designated management-only reporting channel. Management reviews concerns and determines any follow-up.

• Respectful communication: Speak professionally, including during stressful moments and when receiving…