Catering Team Lead

We are seeking a Catering Team Lead who will be responsible for supervising the catering team in a structured and daily routine to ensure the highest standards are met. The Catering Team Lead will work in conjunction with the Catering Operations Manager to oversee all catering operations. This role will be responsible for working hand-in-hand with the Catering Operations Manager to develop new SOPs, policies, and processes to improve the workflow of our department.

Focusing on the guest experience and quality execution will be vitally important in the role. This position will assist in the development and growth of the catering team as well as helping to develop and drive the vision for the Catering operations on campus.

The Catering Team Lead will need to be able to manage relationships and partnerships within the department, in addition to developing relationships with campus partners to anticipate their event needs.

The Catering Team Lead will report to the Catering Operations Manager.

Specific Duties & Responsibilities

Administrative

• Work with the hourly team members to ensure adherence to schedules so there is no disruption in service and to reduce overtime labor.
• Supervise and make recommendations for discipline to the Catering Operations Manager.

Operations

• Supervises daily catering operations on campus.
• Supports all operational needs and requirements for day-to-day tasks and event planning, prep, and execution.
• Builds and maintains strong relationships with students, campus constituents, and team members.
• Ability to listen to team member suggestions and needs translate this into improving operations.
• Communicate any service issues to the Catering Operations Manager, Catering Director, and/or Catering Executive Chef/Catering Sous Chef.
• Supports team members with the tools necessary to complete their jobs.
• Ensures show quality standards are maintained at all times; Supports and communicates University initiatives.
• Works with the Catering Operations Manager to develop operational systems by determining product handling and storage needs/requirements.
• Troubleshoot issues and can think quickly on their feet to manage all potential service recovery aspects.
• Foster a positive work environment that boosts morale and productivity, and improves communication between managers, clients, and university constituents.
• Responsible for the overall setup, flow, and operations as it pertains to event food and beverage operations.
• Ensure compliance with food standards and presentation via recipes, and food production sheets in collaboration with the culinary team and location manager.
• Ensure all sanitation and safety regulations are being followed in collaboration with the Safety and Sanitation Manager
• Team Lead working hours may fall outside normal business hours to include, but not limited to early mornings, evenings, nights, weekends, and some holidays.
  

Finance

• Supports the financial outcomes and profit goals as set by the Catering Director and/or Executive Chef.

Controls

• Assists in ensuring that all security, safety, and sanitation standards are achieved.
• Employs good safety and sanitation practices.
• Assists in the control of all catering inventories, product cost, and purchasing. Also, assists with regular auditing of inventory.

Special Knowledge, Skills, or Abilities

• Ability to maintain organization in a changing environment.
• Demonstrated ability to work in a fast-paced environment which requires a high level of independent thinking, integrity, attention to detail, and flexibility.
• Self-directed; Able to establish timelines and complete assigned tasks with minimal supervision.
• Excellent written and oral communication skills, including the ability to articulate issues clearly to a diverse audience.
• Exhibits initiative, responsibility, flexibility, and leadership.
• Ability to taste and evaluate food and beverage products.
• Attention to detail in all areas of responsibility.
• Walking, standing, pushing, pulling, lifting occurs approximately 90% of the time.
• Team members may be required to lift or carry items 40 pounds or heavier.

Additional Information (Work Schedule)

• This position is 100% in-person based on the Homewood and Keswick Campuses. Workdays and hours may vary, standard 37.5 weekly working hours, and overtime is available based on business needs. 
• Working hours may fall outside normal business hours including, but not limited to early mornings, evenings, nights, weekends, and some holidays.

Minimum Qualifications

• High School Diploma or graduation equivalent.
• Three years of related experience.
• Current ServSafe certification or the ability to be certified within 3 months of employment.
• Additional education may substitute for experience in accordance with the JHU equivalency formula.

Preferred Qualifications

• A bachelor's Degree is preferred.
• Experience in food service operation in a supervisory role or higher is preferred.
• Experience in collegiate dining, managing the service and repair of foodservice facilities and equipment and working in a contract management environment highly preferred. 

Classified Title: Dining Services Coordinator
Job Posting Title (Working Title): Catering Team Lead
Role/Level/Range: ATO 37.5/02/OE
Starting Salary Range: Min $18.00 - Max $33.50 HRLY ($55,000 targeted; Commensurate with experience)
Employee group: Full Time
Schedule: Workdays & Hours Varies, 37.5hrs per week
Exempt Status: Non-Exempt
Location: JH at Keswick
Department name: ​​​​​​​Hopkins Dining
Personnel area: University Student Services 

Total Rewards
The referenced salary range is based on Johns Hopkins University’s good faith belief at the time of posting. Actual compensation may vary based on factors such as geographic location, work experience, market conditions, education/training and skill level. Johns Hopkins offers a total rewards package that supports our employees' health, life, career and retirement. More information can be found here: https://hr.jhu.edu/benefits-worklife/

Please refer to the job description above to see which forms of equivalency are permitted for this position. If permitted, equivalencies will follow these guidelines:
JHU Equivalency Formula: 30 undergraduate degree credits (semester hours) or 18 graduate degree credits may substitute for one year of experience. Additional related experience may substitute for required education on the same basis. For jobs where equivalency is permitted, up to two years of non-related college course work may be applied towards the total minimum education/experience required for the respective job.

**Applicants who do not meet the posted requirements but are completing their final academic semester/quarter will be considered eligible for employment and may be asked to provide additional information confirming their academic completion date.

The successful candidate(s) for this position will be subject to a pre-employment background check. Johns Hopkins is committed to hiring individuals with a justice-involved background, consistent with applicable policies and current practice. A prior criminal history does not automatically preclude candidates from employment at Johns Hopkins University. In accordance with applicable law, the university will review, on an individual basis, the date of a candidate’s conviction, the nature of the conviction and how the conviction relates to an essential job-related qualification or function.

The Johns Hopkins University values diversity, equity and inclusion and advances these through our key strategic framework, the JHU Roadmap on Diversity and Inclusion .

Accommodation Information

If you are interested in applying for employment with The Johns Hopkins University and require special assistance or accommodation during any part of the pre-employment process, please contact the Talent Acquisition Office at [email protected] . For TTY users, call via Maryland Relay or dial 711. For more information about workplace accommodations or accessibility at Johns Hopkins University, please visit accessibility.jhu.edu .

Johns Hopkins has mandated COVID-19 and influenza vaccines, as applicable. The COVID-19 vaccine does not apply to positions located in the State of Florida. Exceptions to the COVID and flu vaccine requirements may be provided to individuals for religious beliefs or medical reasons. Requests for an exception must be submitted to the JHU vaccination registry. For additional information, applicants for SOM positions should visit https://www.hopkinsmedicine.org/coronavirus/covid-19-vaccine/ and all other JHU applicants should visit https://covidinfo.jhu.edu/health-safety/covid-vaccination-information/ .

The following additional provisions may apply, depending on campus. Your recruiter will advise accordingly.

The pre-employment physical for positions in clinical areas, laboratories, working with research subjects, or involving community contact requires documentation of immune status against Rubella (German measles), Rubeola (Measles), Mumps, Varicella (chickenpox), Hepatitis B and documentation of having received the Tdap (Tetanus, diphtheria, pertussis) vaccination. This may include documentation of having two (2) MMR vaccines; two (2) Varicella vaccines; or antibody status to these diseases from laboratory testing. Blood tests for immunities to these diseases are ordinarily included in the pre-employment physical exam except for those employees who provide results of blood tests or immunization documentation from their own health care providers. Any vaccinations required for these diseases will be given at no cost in our Occupational Health office.

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