Job Description

Benefits:

• Semi-annual Bonus
• Free Lunch when working Full Shift
• Dental insurance
• Opportunity for advancement
• Competitive salary
• Employee discounts
• Free uniforms
• Health insurance
• Paid time off
• Vision insurance
• Flexible schedule

Catering Manager As the catering manager, you will report to the Executive Chef/Culinary Manager. This position requires a working manager collaborating with commissary staff and kitchen manager. Responsible for overall communication, preparation and final execution of all catering orders. Community connection and passion for hospitality are critical to be successful as the catering manager. As well, adhering to safety and food regulations will always be top of mind. As a manager, supervision of team members will be needed. Catering manager will research latest catering trends and make recommendations to promote competitive catering services. Responsibilities:

• Consults with clients/customers and determines catering options based on the clients’ needs.
• Prepares required catering forms, completing meticulous tasks and negotiating pricing.
• Supervision of team members of the catering and/or commissary staff.
• Communicating effectively with clients, staff, and third-party vendors.
• Catering expenses, and accurate records will be kept and organized by the catering manager.
• Adhere and facilities the needs of the food and health industry safety regulation and standards.
• Research catering trends and make recommendations to culinary manager.

Other Duties as Assigned:

• The statements contained herein reflect general details of the job’s principal functions, knowledge and skills requirements, and scope of responsibility, but should not be considered an all-inclusive listing of job requirements. Individuals may perform other duties as assigned or needed.

Requirements:

• 3-5 years of experience as a Catering Manager or relevant field.
• Commissary experience preferred; not required.
• Working kitchen manager mindset.
• Proficiency, ability to meet deadlines, and complete the job within budget is required.
• Substantial or expert knowledge of electronic catering management systems such as R365 and Toast.
• Excellent communication, personable demeanor.
• Experience and knowledge of the processes for overseeing catering and commissary staff as needed.
• Advanced or expert knowledge of the best catering management practices.
• Ability to upsell and/or maintain customers.
• Flexible schedule including weekend and holidays.
• Be able to lift at least 25 lbs and be able to stand for long periods of time.
• Must have valid drivers’ license/clean driving record and dependable vehicle is a must.

Compensation: $59,000.00 per year

"After years spent traveling the globe with yeast and flour in hand, consulting for many of the best bakeries in the world, Lionel Vatinet, along with his wife and partner Missy, realized his lifelong dream and opened La Farm Bakery in Cary, North Carolina in 1999."

La Farm Bakery is a modern bakery where families come together around the table to share their lives as they share a good meal. The founding philosophy of La Farm is born out of the experience and tutelage of Vatinet’s training in France’s prestigious artisans’ guild, Les Compagnons du Devoir. Our goal is to continue the centuries-old baking traditions and techniques, honoring the ordinary, yet extraordinary, boulangeries that once flourished in every little town in France."