Job Description

Description

Job Summary Bowdoin College is located in Brunswick Maine with a student population of almost 2000. We make everything from scratch and are consistently rated in the top 10 for college dining! We have our own butcher shop, bakeshop, and organic garden that all supply food to our 2 dining halls and 3 retail locations. We have a robust catering program that services almost 1500 events on campus during the academic year and 200 events during Summer Programs These events range in scale from a coffee break for 12 to a Commencement lobster bake for 3000. · Responsible for the successful oversight of all department catering functions, ensuring that the catering program maintains Bowdoin’s high level of standards for service and works with the Associate Director to meet department financial goals. · Assists the management team to administer and interpret department catering policies and industry standards. · Assists with supervisory support for all dining hall operational activities when needed. · Collaborates with unit managers and culinary managers on menus, production, decor, and execution of all catered functions. · Consults with clients and chefs about menu selection, seating arrangements, and other function considerations. -Applies industry knowledge to further develop catering services. Tracks trends and incorporates where appropriate. · Acts as primary catering contact between dining services and the various college departments. · Responsible for the successful oversight and execution of all aspects of department catering, including oversight of physical and equipment needs, liquor control, and staffing. · Responsible for monitoring the quality of the food and service ensuring that ServSafe food practices are followed during events. · Responsible for catering service ware inventory and budget projections for replacement wares and catering equipment. · Collaborates with the Sourcing Manager ensures that the tabletop linen and employee uniform contracts are followed.