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Director of Catering

3 months ago

Chicago, United States Patrice and Associates Franchising Inc Full time

Director of Catering

  • Business & Industry Client (corporate dining)
  • Chicago, IL


Associates are offered many fantastic benefits.

  • Medical
  • Dental
  • Vision
  • Life Insurance/ AD
  • Disability Insurance
  • Retirement Plan
  • Paid Time Off
  • Holiday Time Off (varies by site/state)
  • Associate Shopping Program
  • Health and Wellness Programs
  • Discount Marketplace
  • Identity Theft Protection
  • Pet Insurance
  • Commuter Benefits
  • Employee Assistance Program
  • Flexible Spending Accounts (FSAs)


Are you seeking a Senior Catering Director role and leading a team of professionals?


Have you been "craving" a role in one of the America's favorite cities?


Primarily M-F role with some nights and occasional weekend for specific events/activities


Job Summary

Working as Director of Catering, you have the responsibility for Catering and Events for a law firm client in downtown Chicago. You will manage a team of staff, build client relations, along with ensuring the catering offered to our guests is of outstanding quality.

Key Responsibilities:

  • Coordinates and oversees internal and external catering events
  • Develops and maintains the catering marketing plan including a comprehensive event planning service to clients and detailed menu development
  • Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in-service techniques, menu presentation, policies, and procedures
  • Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events

Preferred Qualifications:

  • Bachelor's Degree is required in Hospitality or Culinary Arts
  • Minimum of 5 years of experience in the hospitality industry including 2 years in management (preferably Catering Management) is required
  • Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key
  • The ability to supervise food preparation, service, and cleanup is also essential



EOE: Equal Opportunity Employer