Blue Plate Catering - Event Culinary Staffing Manager na Blue Plate Catering

The Event Culinary Staffing Manager is responsible for recruiting, training, and management of Event Culinary

Staff and management of event execution. This position will split its time between working in the field

and in the office. While working in the field the Event Culinary Manager will coach and support the Event

Culinary team. While in the office, this position will lead and manage team efforts in Event Culinary staff

recruitment, training, and performance management for all BOH event staff.

Essential Functions:

• Lead a team of Full Time & Part Time Event Chefs and Leadership staff to the successful off-premises events
• Manage Event Culinary staff this includes, (Cooks, Porters and Kitchen Supervisors).
• Attend large and/or high-profile events, as well as a mix of standard events, to oversee and assist the Event Culinary team to ensure that menu execution and staffing, meets client and management expectation.
• Evaluate all Event Culinary staff and learn individual strengths and needs for growth and develop a Training process in order for the employee to reach full potential. Utilize this knowledge to maintain consistently excellent levels of food and menu execution.
• Serve as the FOH and BOH staffing partner for Workplace Dining accounts, ensuring alignment with operational leadership on staffing needs and scheduling.
• Collaborate with the Staffing Department and WPD leadership to recruit, onboard, and schedule qualified team members who understand and reflect the company culture.
• Maintain a strong pipeline of talent for both routine coverage and peak service periods.
• Evaluate standard operating procedures for all BOH positions, make necessary adjustments and ensure that staff are trained and supported through execution for optimal operational success.
• Monitor and evaluate leadership and culinary event staff in the field to ensure adherence to company standards in staff presentation, food quality, menu execution, safety, sanitation, temperature control, and food preparation—maintaining full compliance with Illinois food safety regulations and operational excellence guidelines.
• Collaborate on the recruiting and orientation of all Event Culinary staff according to current needs and annual department goals. The Manager will evaluate the needs with the Director of Event Operations and Executive Field Chef to set seasonal recruiting goals. Manager will oversee all recruiting events, job postings, and candidate selection, wage negotiation & orientation for new hires (Not including Event Chef roles). All recruiting and orientation will be coordinated with the Human Resources department.
• Manage the training program for all BOH staff. The Manager will work with the Director of Event Operations and Executive Field Chef to schedule necessary seminars, maintain the training library and write or update training manuals as necessary.
• Coordinate training with the Director of Event Operations and Executive Field Chef, of all new Event Culinary employees upon hiring and documenting their progress. The Manager will contribute and directly participate in continued training of all BOH event staff.
• Practice appropriate methods of documentation while coaching or taking corrective action with employees. Ensure that staff is adhering to Company policy and procedures and consistently document disciplinary actions taken and keep the Human Resources Department informed. The Manager will coordinate with the Executive Field Chef and Human Resources team on all conduct-related terminations.
• Maintain regular & open communication with the sales team and provide individualize counsel on staffing needs and attend event walkthroughs as requested.
• Manage the schedule and placement of Event Chef teams and all back of House field staff and calling teams to confirm when necessary.
• Coordinate with the Executive Field Chef to review events on a weekly basis to ensure that all staff assignments are well suited to client, event, & venue needs.
• Coordinate quarterly meetings for the Event Chef team and culinary field staff. Coordinate with Director of Event Operations, Executive Field Chef, and Human Resources team to create meeting agendas. Meetings to include departmental communication, presentation of new policies and procedures and leadership training. Meetings allow for open discussion of relevant issues and encourage collaborative problem solving, accountability and empowerment of leadership staff.
• Contribute to annual performance evaluations for all direct reports. Direct & lead Supervisors in evaluation & review process for all Hourly staff.
• Act as a culture ambassador, reinforcing company values during recruiting, onboarding, and staff deployment.
• Build and sustain strong relationships with managers, team members, and cross-functional partners to create a supportive staffing ecosystem.
• Identify and promote opportunities for cross-training, mentorship, and professional development for FOH/BOH staff.
• Manage uniforms for teams, including ordering, requisition to employees and payroll deductions.
• Partner with Warehouse Manager to manage client equipment returns to warehouse and to preserve catering field equipment.
• Perform other relevant duties as required.

Job Requirements:

Education and Experience: The requirements listed below are representative of the knowledge, skill,

and/or ability required.

• Minimum of five years’ management experience required in off-premises catering or related field.
• College degree in hospitality or related industry preferred.

Essential Qualifications: To perform this job successfully, an individual must be able to perform each

essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill,

and/or ability required. Blue Plate is committed to providing reasonable accommodations to qualified

individuals with disabilities in accordance with the American with Disabilities Act (ADA):

• Ability to demonstrate strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality.
• Strong oral and verbal communication skills.
• Ability to display maturity and composure under difficult circumstances.
• Skilled at managing a large pool of off-premises service staff.
• Must be able to act with discretion when dealing with sensitive situations.
• Must have strong decision-making skills.
• Must be able to remain calm and composed under pressure.
• Must be comfortable engaging with guests and clients in a service capacity.

Language Skills:

Ability to read, write and speak English proficiently. Bilingual skills preferred.

Physical Demands: 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. Blue Plate is committed to

providing reasonable accommodations to qualified individuals with disabilities in accordance with the

American with Disabilities Act (ADA):

• Frequently required to stand, walk, sit, use hands to feel; reach with hand and arms; and stoop, kneel or crouch. Constant standing throughout the shift is required.
• Regularly required to lift and/or move up to 60 lbs.
• Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an

employee encounters while performing the essential functions of this job. Blue Plate is committed to

providing reasonable accommodations to qualified individuals with disabilities in accordance with the

American with Disabilities Act (ADA):

• May work in extreme heat and cold (non-weather and weather).
• May work in wet conditions (non-weather and weather).
• Noise level is moderate to loud.
• May work near toxic/caustic chemical and with fumes or airborne particles.
• Will work near moving or mechanical parts.

Compensation and Benefits:

Salary Range: $50,000 – $60,000 annually (based on experience and qualifications and scope of

responsibility).

Benefits Overview:

At Blue Plate Catering, we live our core value: We Care More by offering a comprehensive benefits package that reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee

Assistance Program (EAP), and resources to help you thrive in work and life.

Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.