Summary

City Market Co-op is seeking a Catering Team Lead who plays a crucial role in supporting the Catering Department by leading all aspects of catering production and delivery during their scheduled shift. This includes but is not limited to: directing the work of Rounders, Cooks, and Prepared Foods General Staff; ensuring adequate production of prepared foods; ensuring food safety and sanitation protocols are followed, conducting daily inventories; and delivering catering orders. The Catering Team Leader also participates in routine cooking chores within the department as necessary and is acquainted with all department food production and specifications. 

This is an amazing opportunity for anyone seeking to grow in the retail and food industry, in a work culture built on cherishing our customers, vendors, co-workers and community.

Do you have an interest in local food systems and providing a wide variety of local, organic, and conventional products at a fair price to the community? Want to work for a community-owned business and help shape the future of City Market Co-Op? If you are interested in working for a community-owned business and playing an active role in our vibrant local food system, then we would love to hear from you! 

Day-to-Day Duties

• Create, update, and revise production schedule and delegate production flow.
• Ensure adequate production and fulfillment of catering orders as well as prepared foods to approved inventory turns and control shrinkage.  
• Communicate departmental needs with the Prepared Foods Catering Manager or Prepared Foods Manager on a regular basis.  
• Communicate with PF Buyer daily regarding ordering the necessary product for the department; put away all new items into kitchen storage. 
• Receive orders from the Prepared Foods department in a timely and courteous manner from either the PF Buyer or from the Receiving Dock.
• Take daily Prepared Foods/Catering inventory. 
• Ensures accuracy of information on the Catering Menu.  
• Ensure attractive displays and rotation of prepared foods (and related products) in all areas, including, but not limited to: Deli Case, Hot and Cold Food Buffet, Grab & Go, Sandwich Station and Catering. Check “sell by dates” and product quality both in refrigerated cases and kitchen coolers.  
• Participate in the training of all kitchen employees.
• Driving for extended periods of time.

Qualifications

• Minimum of three years of line cook, sous chef, or catering chef experience required.
• High School diploma or GED required; culinary degree preferred.
• Serve Safe certification or equivalent preferred.
• Clean driving record and valid driver’s license required.
• Knowledge of natural and conventional foods and the food industry preferred.
• Proficiency in Microsoft Office Suite preferred.