Catering Logistics Coordinator Under the supervision of the Catering Director and Catering Supervisor, supports the Catering Director and Chef de Cuisine in the planning, organization, and execution of all catering logistics for on- and off-campus events. Ensures that all equipment, supplies, and staffing resources are properly coordinated to deliver seamless service across an expanding schedule of catered functions. The Catering Logistics Coordinator serves as the primary point of contact for event setup, delivery, and breakdown, ensuring that all operational components—vehicles, equipment, staffing, and timelines—are efficiently managed. This position plays a critical role in maintaining the professionalism, accuracy, and reliability of Dining Services' growing in-house catering operations. Career Band: NE8Full-Time
Typical Duties & Responsibilities:- Report to work consistently and on time; regular attendance is required, and all hours must be accurately recorded in the University's electronic timekeeping system.
- Execute catering event logistics, including loading, transporting, setup, and breakdown of food, beverages, and equipment.
- Assist with plated meal service, buffet lines, and beverage/bar service as assigned.
- Ensure all items, supplies, and equipment are delivered accurately and on time to event sites.
- Maintain the cleanliness and organization of prep areas, vehicles, storage rooms, and event spaces.
- Support the Catering Supervisor and Catering Director in implementing event setups and service standards.
- Follow all safety and sanitation protocols to ensure compliance with University and health regulations.
- Maintain vehicle fuel levels, cleanliness, and routine upkeep; promptly report maintenance needs.
- Safely operate University catering vehicles and comply with all traffic laws.
- Ensure equipment, linens, and service ware are properly handled, cleaned, stored, and secured after events.
- Communicate effectively with kitchen, dining, and catering teams to ensure timing and logistics align.
- Relay on-site challenges, shortages, or client requests to the Catering Supervisor promptly.
- Assist in coordinating on-site staff during event setup and service under supervision.
- Provide basic orientation or guidance to new or temporary catering staff on logistics procedures when assigned.
- Monitor and maintain inventory of service ware, linens, beverages, and supplies used in catering operations.
- Support restocking, equipment checks, and organization of the catering storeroom and vehicles.
- Support bar setup, service, and breakdown in compliance with alcohol service policies.
- Assist the Catering Supervisor with implementing staffing plans and on-site task assignments.
- Perform other duties as assigned to support the overall success of the catering operation.
- Work a flexible schedule, including early mornings, late nights, weekends, and occasional holidays, in accordance with event demands and university scheduling needs.
- Judgement Required: and discretion as to the use of established policies are required to perform the essential duties of this position.
- Machines & Equipment Used:
- University-issued catering vehicles (vans, box trucks, or utility carts)
- Standard institutional kitchen equipment (ovens, warmers, coolers, dishwashers)
- Food transport equipment (hot boxes, cambros, insulated beverage dispensers)
- Event setup tools (rolling racks, dollies, carts, tables, and folding chairs)
- Service equipment (chafing dishes, coffee urns, beverage dispensers, glassware polishers)
- Cleaning and sanitation equipment (commercial dishwashers, mop systems, utility sinks)
- Office and communication tools (computer, tablet, phone, radio for on-site coordination)
- Budgetary Responsibility: None
- Personal Interaction/Communication:
- Student Contact: This position will come in contact with students on a daily continual basis. This is one of the main focus points of this position which is to provide excellent customer service to student population and clientele.
- Internal: This position will come in contact with multiple facets of internal clients within the University community.
- External: This position will come in contact with multiple facets of external clients of the University in a variety of operational settings.
- Attributes of a Successful Candidate:
Education:
High school diploma or equivalent required.
Vocational or specialized training in catering, culinary, or operational/logistics management preferred.
Associate's or Bachelor's degree in Hospitality, Food Service Management, or related field is a plus, but not required.
Experience:- Minimum 2 years in catering, hospitality, banquet service, or related experience
- Experience with event setup, breakdown, inventory management, and vehicle operation preferred.
- Experience supporting staff in operational roles or coordinating small teams is a plus.
- Experience in training or mentoring staff is optional but preferred for seasonal or temporary staff support.
Licenses & Certifications:- ServSafe Food Certification preferred.
- Alcohol service certification required for events with alcohol preferred
- Valid Tennessee Driver's License with clean driving record and insurance.
- Supplemental Information:
- Confidential Information: May be exposed to a variety of confidential information (ex. student grades, personnel records, financial records)
Working Environment:
Work is performed in a variety of indoor and outdoor environments, including kitchens, catering prep areas, loading docks, event venues, and campus grounds. The position involves exposure to hot and cold temperatures, slippery or wet floors, and varying weather conditions. The role requires frequent movement between facilities and event sites, often involving driving University catering vehicles, loading and unloading supplies, and working in fast-paced, time-sensitive conditions. Evening, early morning, weekend, and holiday shifts are required to support event schedules.
Physical Requirements:- Must be able to stand for extended periods of timeMust be able to walk for extended periods of timeMust be able to push and/or pull objects
- Must be able to use feet for repetitive tasksMust be able to use hands for repetitive tasksMust be able to lift between 21-50 pounds (Medium work)
- Must be able to carry between 21-50 pounds (Medium work)
- Must be able to climb (many stairs, ladders)
