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Job Summary: The Enterprise Catering Lead will oversee day-to-day operations for the UTEC Catering Enterprise. Duties include food prep, menu design & delivery, catering for 80 in house daily, transportation of external catering, setup and breakdown of event and external catering, support of event hosting, youth work and commitment to the needs of a growing Catering Social Enterprise. Key Responsibilities: - Lead food prep and setup, as well as cleanup and breakdown - Lead and oversee the delivery of catering menu and programming meals in a timely fashion - Prioritize on time delivery and communication around external catering obligations - Collaborates with the Culinary Director to learn the menu and be able to deliver all menu items independently - Train and manage new employees and/or Enterprise YA Trainees - Train existing employees on standards, new processes/procedures, and menu changes - Establish structure and take weekly inventory, ensuring appropriate product rotation - Provide Young Adult employees with consistent feedback and support - Work with Culinary Director to deliver excellent communication, order management and on-time completion of catering jobs - To deliver all catering menu items with appropriate support, in a timely fashion - Advanced planning and contingency planning to understand upcoming obligations and to be accountable to on-time delivery of catered events and opportunities - Ensure the cleanliness and order of the catering kitchen, and adhere to all health code expectations and standards Required Skills/Abilities: - Comfortable working in a fast-paced environment with food and kitchen equipment - A quick and adaptable learner and teacher - Ability to multitask and prioritize - Positive attitude, ability to motivate a team on a day-to-day basis - Collaborative communication skills - Ability to be accountable and hold others accountable in upholding high standards - Servsafe Manager certification or equivalent preferred - High School Credential or equivalent preferred Education and Experience: - High School credential or equivalent - Servsafe Manager certification - Allergen Awareness certification - Previous supervisory experience - Proven track record in upholding standards Physical Requirements: - Work standing for extended periods - Intermittent bending, stooping, and/or squatting - Possible exposure to different temperatures and humidity levels - Exposure to food allergens (peanuts, tree nuts, soy, fish, shellfish, wheat, eggs, milk) - Ability to lift, carry, push, or pull weights of up to 60 pounds