National Louis University
Overview
Who We Are:
National Louis is a 135+ year old university that values innovation, access, excellence, and equity. We are a student-focused community committed to continuous improvement and superior student service, believing education is a key driver of social and economic mobility. We operate with collaboration and respect for all team members and students. What You Will Do:
The Catering Manager provides strategic culinary leadership for all university catering operations, including campus lunch, campus events, banquets, conferences, and special functions. This role oversees menu development, food quality, and event execution while ensuring the catering program enhances the university's reputation for hospitality. The Catering Chef Director works closely with the Director of Events to deliver exceptional experiences that reflect the mission and culture of the university.
Essential Responsibilities Culinary Leadership & Menu Development
Design, plan, and execute catering menus that align with client preferences, event themes, dietary needs, and seasonal availability.
Ensure food presentation and quality standards are consistently met for all catered functions.
Innovate with creative menu concepts that enhance the client and guest experience.
Operations & Event Execution
Oversee the preparation, production, and service of food for events of varying scale and style, including the daily lunch production and service for the university.
Ensure flawless execution on-site, maintaining consistency, timing, and guest satisfaction.
Maintain high standards of sanitation, safety, and food handling in compliance with local health regulations.
Implement and enforce HACCP and other food safety protocols.
Ensure catering facilities, vehicles, and equipment are properly maintained and compliant.
Staff Management & Training
Recruit, train, and mentor culinary and catering staff, fostering a culture of learning and excellence.
Provide experiential learning opportunities for hospitality and culinary students through event participation, internships, and training.
Develop schedules and manage labor to align with business and budgetary needs.
Financial Oversight
Manage budgets, monitor food and labor costs, and optimize resources to meet financial targets.
Oversee purchasing, vendor relationships, and inventory management to ensure cost-effectiveness and sustainability.
Ensure compliance with university policies and financial procedures.
Client & Stakeholder Relations
Collaborate with event planners, sales teams, and clients to understand catering requirements and ensure expectations are exceeded.
Serve as the culinary point of contact during client meetings and tastings.
Represent the organization with professionalism, creativity, and hospitality.
Qualifications
Associate's degree, or equivalent mix of experience and education (High school diploma or GED and at least 3 years of experience directly related to the duties and responsibilities specified)
Licensure or Certification: ServSafe Manager
5+ years Culinary Expertise: Advanced cooking techniques, menu development, and recipe standardization
3+ years Large-Scale Catering Production: Experience in banquet-style service, bulk food preparation, and event logistics
5+ years Microsoft Office & POS Systems: Ability to use Excel, Word, and catering or dining management software for reporting and planning
Time Management: ability to prioritize and manage time to ensure that deadlines are met
Relationship Building/Networking: Builds rapport and develops alliances with a broad range of people, adjusting communication style to meet needs at various organizational levels
People Management: Establishes clearly communicated goals for employees and department, provides constructive feedback, and recognizes development
Demonstrates NLU Service Values: Collaborative, Accountable, Responsive, Empathetic, Solution-oriented
Work Environment / Travel Work is in a fast-paced catering and event production environment within a university setting. Frequent interaction with faculty, staff, students, and external guests. Work is performed primarily in commercial kitchens, catering facilities, and on-site event venues across campus. Occasional exposure to varying temperatures. Evening, weekend, and holiday work required to support university event schedules.
Compensation and Benefits The salary range for this position is $56,508 to $81,936 annually. Compensation decisions depend on factors including budget, knowledge, experience, market conditions, tenure, and internal equity. Benefits include health and retirement options, paid time off, and educational opportunities. Additional information regarding full-time staff benefits can be found here.
Application Instructions Please Include the following along with your application:
Resume (Required)
Cover Letter (Optional)
Current NLU employees please also submit an Internal Posting Form
#J-18808-Ljbffr
Who We Are:
National Louis is a 135+ year old university that values innovation, access, excellence, and equity. We are a student-focused community committed to continuous improvement and superior student service, believing education is a key driver of social and economic mobility. We operate with collaboration and respect for all team members and students. What You Will Do:
The Catering Manager provides strategic culinary leadership for all university catering operations, including campus lunch, campus events, banquets, conferences, and special functions. This role oversees menu development, food quality, and event execution while ensuring the catering program enhances the university's reputation for hospitality. The Catering Chef Director works closely with the Director of Events to deliver exceptional experiences that reflect the mission and culture of the university.
Essential Responsibilities Culinary Leadership & Menu Development
Design, plan, and execute catering menus that align with client preferences, event themes, dietary needs, and seasonal availability.
Ensure food presentation and quality standards are consistently met for all catered functions.
Innovate with creative menu concepts that enhance the client and guest experience.
Operations & Event Execution
Oversee the preparation, production, and service of food for events of varying scale and style, including the daily lunch production and service for the university.
Ensure flawless execution on-site, maintaining consistency, timing, and guest satisfaction.
Maintain high standards of sanitation, safety, and food handling in compliance with local health regulations.
Implement and enforce HACCP and other food safety protocols.
Ensure catering facilities, vehicles, and equipment are properly maintained and compliant.
Staff Management & Training
Recruit, train, and mentor culinary and catering staff, fostering a culture of learning and excellence.
Provide experiential learning opportunities for hospitality and culinary students through event participation, internships, and training.
Develop schedules and manage labor to align with business and budgetary needs.
Financial Oversight
Manage budgets, monitor food and labor costs, and optimize resources to meet financial targets.
Oversee purchasing, vendor relationships, and inventory management to ensure cost-effectiveness and sustainability.
Ensure compliance with university policies and financial procedures.
Client & Stakeholder Relations
Collaborate with event planners, sales teams, and clients to understand catering requirements and ensure expectations are exceeded.
Serve as the culinary point of contact during client meetings and tastings.
Represent the organization with professionalism, creativity, and hospitality.
Qualifications
Associate's degree, or equivalent mix of experience and education (High school diploma or GED and at least 3 years of experience directly related to the duties and responsibilities specified)
Licensure or Certification: ServSafe Manager
5+ years Culinary Expertise: Advanced cooking techniques, menu development, and recipe standardization
3+ years Large-Scale Catering Production: Experience in banquet-style service, bulk food preparation, and event logistics
5+ years Microsoft Office & POS Systems: Ability to use Excel, Word, and catering or dining management software for reporting and planning
Time Management: ability to prioritize and manage time to ensure that deadlines are met
Relationship Building/Networking: Builds rapport and develops alliances with a broad range of people, adjusting communication style to meet needs at various organizational levels
People Management: Establishes clearly communicated goals for employees and department, provides constructive feedback, and recognizes development
Demonstrates NLU Service Values: Collaborative, Accountable, Responsive, Empathetic, Solution-oriented
Work Environment / Travel Work is in a fast-paced catering and event production environment within a university setting. Frequent interaction with faculty, staff, students, and external guests. Work is performed primarily in commercial kitchens, catering facilities, and on-site event venues across campus. Occasional exposure to varying temperatures. Evening, weekend, and holiday work required to support university event schedules.
Compensation and Benefits The salary range for this position is $56,508 to $81,936 annually. Compensation decisions depend on factors including budget, knowledge, experience, market conditions, tenure, and internal equity. Benefits include health and retirement options, paid time off, and educational opportunities. Additional information regarding full-time staff benefits can be found here.
Application Instructions Please Include the following along with your application:
Resume (Required)
Cover Letter (Optional)
Current NLU employees please also submit an Internal Posting Form
#J-18808-Ljbffr