Catering Coordinator-Administrator III (CS25-253)

Southern Illinois University E • Edwardsville, IL • 1d ago

This job was posted by https://illinoisjoblink.illinois.gov : For more information, please see: https://illinoisjoblink.illinois.gov/jobs/12947927\ Positio Title: Catering Coordinator-Administrator III (CS25-253)\ \ Location: Edwardsville, IL\ \ \ \ Apply Before: 00789\ \ Department: MUC Food Service\ \ FLSA: Determined by Position\ \ Description: Description\ \ To build on a strong foundation of achievement and contribute to the realization of its ambitious institutional goals, Southern Illinois University Edwardsville (SIUE) invites applications for the position of Catering Coordinator-Administrator III (CS25-253). As a premier metropolitan university, SIUE is committed to advancing social and economic mobility while shaping the workforce of the future. Grounded in a comprehensive, broad-based education and enriched by hands-on research opportunities, SIUE equips its students with the knowledge and skills needed to succeed in a global marketplace and positively impact their communities.\ \ Why SIUE?\ \ Employing more than 2,400 faculty and staff members, SIUE is one of the largest employers in the Metropolitan St. Louis area. A study by SIUE School of Business faculty shows the University has a \$471 million annual economic impact on the region. Each year, the University\'s presence generates almost 9,000 additional jobs and more than \$250 million in labor income for the area.\ What You Will Do\ The Catering Coordinator leads a collaborative and innovative approach to event planning, menu development, and team leadership-ensuring that catering operations support the university\'s mission, reflect institutional values, and meet the diverse needs of the campus community.\ \

Provide strategic oversight of catering operations in alignment with

university policies, industry best practices, and client expectations.

Manage the full life cycle of catered events, including

consultation, planning, execution, and post-event evaluation.

Serve as the primary liaison for clients, ensuring seamless

coordination and exceptional service delivery.

Collaborate with the Executive Chef to design inclusive,

sustainable, and innovative menus based on client preferences and culinary trends.

Ensure operational efficiency and fiscal accountability through

effective budgeting, labor cost management, and procurement oversight.

Oversee compliance with health and safety standards, including IDPH

sanitation requirements, alcohol service regulations, and internal policies.

Lead catering staff recruitment, onboarding, scheduling, training,

and performance evaluation with a focus on team development and service excellence.

Support university initiatives through interdepartmental

collaboration, contributing to campus events, revenue generation, and community engagement.

Maintain accurate records, generate reports, and assess program

performance for continuous improvement.

\ FLSA: Exempt\ \ Minimum Acceptable Qualifications\ \ Minimum Qualifications:\ -High school diploma or equivalent.\ -Any one or combination totaling six (6) years (72 months) from the categories: Coursework in business, dietetics, culinary arts, food science, nutrition, hospitality, hotel, catering, restaurant, or institutional management, or a closely related field as measured by the following conversion table or its proportional equivalent: 30 semester hours equals one (1) year (12 months), Associate\'s Degree (60 semester hours) equals eighteen months (18 months), 90 semester hours equals two (2) years (24 months), Bachelor\'s Degree (120 semester hours) equals three (3) years (36 months) Food service mana\ \ \ \ Equal employment opportunity, including veterans and individuals with disabilities.\ \PI277681327

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