Catering Manager (Hands-On Working Chef) - Helpings Cafe & Catering

About the role

The Helpings Café and Catering Manager provides leadership, technical skill, and day-to-day management of the catering business in support of UMOM's social enterprise mission. This role serves as a hands-on Working Chef, actively engaged in production while leading staff, operations, and service execution.

Responsibilities

• Manages the day-to-day operations of Helpings Catering, ensuring alignment with business goals while developing systems and processes that improve efficiency, consistency, and scalability
• Serves as a hands-on leader in production and service, working alongside staff daily to model standards and drive execution
• Supervises, trains, and coaches staff; provides performance feedback and accountability
• Collaborates with the Assistant Director of Culinary Enterprises and Social Enterprise Specialist to align operations, training, and business performance
• Serves as a subject matter expert in emerging food trends, collaborating with the Assistant Director of Culinary Enterprises to keep catering menus fresh, relevant, and responsive to customer preferences
• Led recipe development, standardization, and costing to ensure quality, consistency, and profitability
• Leads the maintenance and organization of catering and kitchen equipment, optimizing workflow, minimizing downtime, and ensuring operational readiness
• Leads all catering events from planning through execution, ensuring quality and customer satisfaction
• Directly oversees front and back of house catering operations, ensuring readiness, execution, and service standards
• Develops and manages employee schedules aligned with labor cost targets, reducing overtime through strategic and flexible workforce planning
• Owns catering business performance, including revenue, labor, food cost, and profitability, leveraging data and trend analysis to inform decisions and drive continuous improvement
• Exercises sound judgment in daily operational decisions to support service and efficiency
• Establishes and maintains food quality, sanitation, and workflow standards
• Creates structured, hands-on learning opportunities and provides ongoing feedback to support skill development and job readiness for Homegrown participants
• Ensures all catering orders are executed efficiently, accurately, and on time
• Reviews & places orders, inventory performance, and vendor relationships for quality and cost control
• Ensures compliance with company policies, health regulations, and food safety standards through regular audits and proactive risk management
• Represents UMOM professionally and delivers a high level of customer service in all interactions

Requirements

• High school diploma or GED equivalent, preferred
• Culinary degree or certification preferred
• Minimum of five years in a fast-paced kitchen environment
• Experience in catering and team leadership preferred
• Experience with inventory process and procedures preferred
• Proficiency with applications including Microsoft Word, Excel, Power Point, Teams and Outlook
• Previous experience with electronic food inventory and ordering system strongly preferred
• ServSafe Manager Certification or the ability to obtain one
• Valid Level One Fingerprint Clearance Card or the ability to obtain one
• Able to clear the Central Registry Screening from the Department of Child Safety & Adult Protective Services
• Valid AZ Driver's License and a driving record that falls within UMOM's policy
• Car insurance coverage
• This position is classified as a safety sensitive position

Qualifications

• Demonstrates a strong commitment to embracing and actively supporting the unique culture and values of UMOM
• Exhibits high proficiency in written and verbal communication, ensuring clarity, professionalism, and effectiveness
• Maintains strong attention to detail while effectively managing multiple priorities and shifting seamlessly between tasks
• Exercises sound independent judgment, taking full ownership of decisions and outcomes
• Applies system-level thinking, understanding how decisions and actions impact the broader organization
• Balances the ability to work independently with being a collaborative and engaged team member
• Effectively organizes work, prioritizes responsibilities, meets deadlines, and delegates appropriately to drive results
• Embraces change, risk, and uncertainty with resilience and a solutions-oriented mindset
• Buils strong relationships in a fast-paced, collaborative environment that values diverse perspectives, with a commitment to advancing UMOM's transition into a more data-driven organization

Skills

• Leadership
• Technical Skill
• Day-to-day Management
• Hands-on Production and Service
• Staff Supervision and Training
• Collaboration with Other Departments
• Subject Matter Expertise in Emerging Food Trends
• Recipe Development and Standardization
• Equipment Maintenance and Organization
• Event Planning and Execution
• Schedule Management and Labor Costing
• Data Analysis and Trend Informed Decisions
• Food Quality and Sanitation Standards
• Customer Service and Professionalism

Benefits

• Flexible Schedule
• Professional Development Opportunities
• Comprehensive Health Insurance
• Retirement Savings Plan
• Employee Assistance Program
• Professional Growth and Development

Pay

$62,000 - $65,000 per year

Schedule

Full-time position typically works 5 days each week (40 hours), with 2 consecutive days off. Schedule is driven by business demand and catering events. Flexibility is required, including mornings, evenings, weekends, and holidays. Business needs to determine schedule and availability. Schedules are subject to change based on operational needs.