Catering Manager – Full Time

CATERING MANAGER – FULL TIME

WASBURN CULINARY & HOSPITALITY INSTITUTE

Washburne Culinary
& Hospitality Institute (WCHI), a leader in providing superior culinary arts training, is headquartered at the City Colleges of Chicago
(CCC) Kennedy-King campus. WCHI provides students with real-world training in several fully functioning restaurants. Students learn
front-of-the- house and kitchen skills at the schools fine dining restaurants and cafe sites; they learn volume food preparation by working
on catering events, and they have the opportunity to participate in unique business enterprise operations. Washburne Catering is a CCC
business enterprise, supporting the culinary and hospitality students and programs at WCHI.

PRIMARY
OBJECTIVE

Reporting to the Food and Beverage Director, the Catering Manager plans, manages, and
oversees WCHIs catering operations and services, directing all phases of catered events to ensure customer expectations are met for
planning, service delivery, and quality of food and beverage provided at events. This position is responsible for the successful execution
and financial performance of catering events.

This role also serves as an instructional and operational leader, integrating hands-on
supervision, coaching, and assessment of student performance into live catering operations to support approved curricula and ensure
alignment with industry standards and defined student learning outcomes. The position emphasizes skill development, professionalism, and
workforce readiness while maintaining high-quality service delivery. Performs related duties as required.

ESSENTIAL
DUTIES

Event Planning, Sales, and Client Relations

• Meets with prospective customers to discuss and plan catered events, including location (WCHI facilities or external
  site), menu selection, food and beverage options and pricing, complementary services, and associated costs.
• Develops catering
  proposals for prospective customers, providing information on various package options, menu selection, and costs for planned events.
  Prepares catering services contracts for management approval.
• Meets with external clients to discuss event requirements, providing
  information and walk-throughs of Washburne kitchens, classrooms, and restaurant space.
• Provides information on the requirements and
  procedures for the restaurant, cafe, and catering resources.
• Maintains and updates records of all catering sales contacts with
  prospective clients and catering agreements with clients using various software including People Soft.
• Works with WCHIs Executive
  Dean, Director of Marketing and Public Relations, and Food and Beverage Director to plan and implement marketing and sales promotion
  activities to publicize catering services.

Scheduling, Coordination, and Logistics

• Prepares
  and maintains master schedule of catered events to facilitate required planning, preparation, staffing, ordering, and budgeting of scheduled
  events. Schedules staff to work events.
• Works closely with Chefs and related kitchen staff to plan and coordinate the logistics for
  the preparation, presentation, and delivery/transportation of food items to catered events.
• Works directly with engineering, IT
  support, facilities, and office support staff, and outside vendors to schedule and facilitate catering events.

Event
Execution and Service Oversight

• Works catered events, directing activities and overseeing staff engaged in assigned
  tasks to ensure the quality of the food and service provided. Follows through on catering details to ensure special requests are met and
  resolves any customer complaints.
• Oversees catering staff in the set-up and break-down of catering events, monitoring and ensuring
  proper table settings, set-up of beverage and bar areas, and the provision of excellent customer service to event guests.

Instructional Leadership and Student Learning

• Leads and manages catering operations as an
  instructional environment, integrating real-world catering operations with structured experiential learning that supports approved curricula
  and ensures students achieve defined program learning outcomes and workforce competencies.
• Provides direct instruction, supervision,
  and mentorship to students during catering activities, reinforcing technical skills, food safety, service execution, event logistics, and
  professional workplace behaviors consistent with industry standards.
• Assesses and documents student learning and performance data
  through real-time coaching and formal evaluations aligned with course and program objectives, maintaining records to support continuous
  improvement, academic review, and accreditation requirements.
• Ensures operational and instructional compliance with institutional,
  accreditation, and workforce standards, collaborating with academic leadership to align catering practices with curricula, assessment
  methods, and applicable HLC, ICCB, and WIOA requirements.

Staff Supervision and Workforce
Management

• Trains and supervises catering staff of Student Food Service Workers and Food Service Workers in all
  aspects of catering including food preparation, presentation, delivery; proper food and beverage serving techniques, and use of related
  equipment.
• Participates in the interviewing and selection of Food Service Worker catering staff and collaborates with managers/
  supervisors to address performance concerns and service related issues across restaurants, cafe sites, or catering events. Reviews
  operational and revenue reports.

Financial Management and Compliance

• Prepares
  operating budget for each catered event and monitors expenditures, maintaining accurate accounting of food, beverages, supplies, and labor
  costs. Prepares operating statements detailing profit and loss for individual events.
• Works with management in menu development,
  menu pricing, and review of operating costs to ensure catered events are financially viable and revenue-generating.
• Ensures
  restaurants, cafe sites, catering operations, and other food preparation sites comply with state and municipal health and sanitation
  requirements.

REPORTING RELATIONSHIPS

Reports To Food and
Beverage Director

Direct Supervision Student Food Service Workers and Food Service Workers

QUALIFICATIONS

• Associates degree from an accredited college or university, preferably in
  Hospitality Management, Culinary Arts, Business Administration or a related field
• Minimum of three (3) years of progressively
  responsible work experience in catering, food service management, or hospitality operations
• Experience supervising, training, or
  mentoring students or entry-level staff in a hospitality operations, learning, or workforce development environment
• Food Service
  Sanitation certification by the City of Chicago and the State of Illinois is required
• A combination of education, training and
  experience may be considered at the discretion of management
• In depth knowledge of catering, restaurant, and food service industry
  practices
• Understanding of food health and safety regulations
• Expertise of best practices in food service management with a
  specialty in catering
• Ability to maintain a professional demeanor in all workplace interactions
• Excellent interpersonal,
  written and verbal communication skills
• Strong organizational skills
• Excellent customer service and teambuilding
  skills
• Strong leadership skills, with the ability to lead and provide direction
• Excellent problem-solving skills, with the
  ability to generate innovative ideas and effective solutions
• Ability to work with and relate to a culturally diverse student body,
  faculty and staff
• Ability to provide hands-on instruction, coaching, and feedback in a fast-paced operational
  environment
• Ability to collaborate with academic leadership to ensure alignment between operational practices, approved curricula,
  and assessment requirements
• Ability to manage multiple events
• Ability to develop operating budgets
• Ability to work
  weekends as required
• Ability to take initiative with the willingness to take on responsibilities and job challenges
• Ability
  to adapt to change and manage shifting priorities
• Physical ability to perform duties, including the ability to lift 25lbs or
  more
• Proficiency with Microsoft Office 365 (Word, Excel, PowerPoint, Outlook, Teams)

Salary range:
$56,057 – $65,000

• Offered salary will be determined by the applicant’s education, knowledge, skills, and abilities,
  as well as other factors such as internal equity.

• 
  

  Benefits information is found at https://www.ccc.edu/departments/Benefits

  
  
  

Chicago residency is
required for all full-time employees within six (6) months of hire.
We are an equal opportunity and affirmative action
employer.
Thank you for your interest in City Colleges of Chicago.

Additional Information

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