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Catering Officer Jobs (NOW HIRING)

GoTo Foods

VP, Catering

Atlanta, GA · On-site

This role sits within the Digital organization and reports to the Chief Digital Officer. Driving ... The VP, Catering is the connective tissue between the catering growth agenda and the stakeholders ...

The Elite Office

Catering Server

San Francisco, CA · On-site

$25/hr

Catering Server/Driver Pay: $25.00 per hour Job Title: Catering Server/Driver Department: Catering ... The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born ...

associated

Catering Sales Manager

Reisterstown, MD

$48K - $62K/yr

Job Summary: The Catering Sales Manager serves as the primary representative of Pearlstone s ... Partner with the National Culinary Director, COO, and Marcom on marketing initiatives and ...

associated

Catering Sales Manager

Reisterstown, MD

$48K - $62K/yr

Job Summary: The Catering Sales Manager serves as the primary representative of Pearlstone s ... Partner with the National Culinary Director, COO, and Marcom on marketing initiatives and ...

associated

Catering Sales Manager

Reisterstown, MD

$48K - $62K/yr

Job Summary: The Catering Sales Manager serves as the primary representative of Pearlstone s ... Partner with the National Culinary Director, COO, and Marcom on marketing initiatives and ...

Adamah

Catering Services Driver

Reisterstown, MD · On-site

Communicate with Executive Chef, Catering Services Manager(s), National Culinary Director, COO, and clients about delivery schedules and potential delays. * Document in and maintain delivery logs ...

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Catering Officer information

See salary details

$32.5K

$62.1K

$103.5K

How much do catering officer jobs pay per year?

As of Aug 23, 2026, the average yearly pay for catering officer in the United States is $62,148.00, according to ZipRecruiter salary data. Most workers in this role earn between $48,500.00 and $74,500.00 per year, depending on experience, location, and employer.

What is a catering officer?

Catering Officers are professionals responsible for planning, organizing, and supervising the catering operations of an organization or event. They manage food preparation, menu planning, staff coordination, budgeting, and compliance with food safety regulations. Catering Officers often work in settings such as hotels, corporate offices, educational institutions, hospitals, or for special events. Their role is crucial in ensuring that meals are delivered efficiently and meet the required quality standards.

What are the key skills and qualifications needed to thrive as a catering officer, and why are they important?

To thrive as a Catering Officer, you need expertise in food service management, menu planning, and hygiene standards, often supported by a diploma or degree in hospitality or catering management. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and budgeting software is typically required. Strong organizational, leadership, and communication skills help in managing teams and ensuring seamless event execution. These skills are crucial for delivering high-quality service, maintaining compliance, and achieving customer satisfaction in catering operations.

What are some common challenges faced by a catering officer, and how can they be effectively managed?

Catering Officers often encounter challenges such as managing last-minute changes to event requirements, accommodating diverse dietary restrictions, and coordinating with multiple vendors under tight deadlines. To effectively handle these situations, strong organizational skills and proactive communication are essential. Building a reliable network of suppliers and maintaining clear checklists can help minimize disruptions, while regular team meetings ensure everyone stays informed and adaptable to changes. Embracing flexibility and maintaining a customer-focused mindset are key to consistently delivering successful catering services.

What is the difference between Catering Officer vs Catering Supervisor?

AspectCatering OfficerCatering Supervisor
ResponsibilitiesOversees daily catering operations, manages staff, ensures food safety and qualitySupervises catering staff, coordinates service delivery, manages schedules
CredentialsFood safety certifications, relevant catering experienceSimilar certifications, leadership experience preferred
Work EnvironmentHotels, hospitals, event venues, military facilitiesSame as Catering Officer, often in larger catering teams

The main difference is that Catering Officers focus on overseeing overall catering operations and compliance, while Catering Supervisors handle daily staff supervision and service coordination. Both roles require similar credentials and work in comparable environments, but Supervisors typically have a more hands-on leadership role in daily service delivery.

Catering Officer jobs near you
Infographic showing various Catering Officer job openings in the United States as of August 2026, with employment types broken down into 96% Full Time, and 4% Part Time. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $62,148 per year, or $29.9 per hour.

Catering Operations Manager

SOCIAL EXPRESS CATERING & MEAL PREP

Atlanta, GA • On-site

$50K - $55K/yr

Full-time

PTO

Re-posted 2 days ago

Job description

Benefits:
  • Employee discounts
  • Opportunity for advancement
  • Training & development
  • Bonus based on performance
  • Competitive salary
  • Free food & snacks
  • Paid time off

Catering Operation ManagerCompany: Social Express Catering & Meal Prep (SECMP)
Location: Metro Atlanta, GA (On-site)
Job Type: Full-Time
Compensation: $50,000–$55,000/year (based on experience) + KPI bonus opportunity
Schedule: Early mornings required; some weekends/evenings depending on business needs
Reports To: COO + CEO/Executive Chef
Direct Reports: Kitchen staff (Catering Specialists/Cooks), Drivers, Shift Leads
Role SummarySocial Express Catering & Meal Prep (SECMP) is hiring a seasoned Operations Manager to run the day-to-day execution of our production kitchen, staffing, and delivery operations.
This role is for a true operator—someone who is organized, disciplined, and can lead people while driving performance through KPIs. You will be responsible for making sure our daily operations run smoothly across:
 ✅ Large-scale daily meal production + packing
 ✅ Delivery logistics and on-time dispatch
 ✅ Inventory readiness and waste control
 ✅ Kitchen structure, cleanliness, and compliance
 ✅ Staff scheduling and accountability
 ✅ Support for catering and event readiness (Chef-led execution)
This is not a desk job. You will be hands-on and fully responsible for keeping the business running without chaos.

Key Responsibilities1) Own Daily Production & Kitchen Execution
  • Run daily operations including prep, cook, packing, staging, load-out, and reset
  • Lead daily pre-shift huddles and assign stations with deadlines
  • Enforce consistency in portioning, food quality, packaging, and accuracy
  • Prevent “fire drills” by planning ahead and controlling the pace of the kitchen
  • Ensure the kitchen is clean, organized, and production-ready at all times
2) Build the Daily/Weekly Plan (No Guesswork)
  • Create daily production timelines and prep lists
  • Coordinate staffing coverage based on volume and deadlines
  • Ensure all teams know the plan: who is doing what, by what time, and how it must look
  • Control overtime by planning ahead—not reacting late
3) Dispatch & Delivery Accountability
  • Confirm driver coverage daily and ensure smooth route execution
  • Maintain strict dispatch procedures:
    • correct loading order
    • route-ready staging
    • equipment sign-out and return tracking
    • departure time tracking
  • Identify delivery risks early and correct them before they become failures
  • Hold drivers accountable for accuracy, timeliness, and professionalism
4) Inventory, Ordering & Waste Control
  • Maintain par levels for food, packaging, and disposables
  • Track key inventory items that impact daily output (protein, trays, containers, labels, etc.)
  • Reduce waste through better forecasting, FIFO, and prep discipline
  • Communicate shortages immediately to leadership with a solution plan

5) Food Safety, Quality & Compliance
  • Enforce food safety and sanitation requirements daily
  • Ensure all required logs are completed (temps, sanitation, cleaning schedules, etc.)
  • Maintain compliance culture: no shortcuts, no excuses
  • Correct issues fast and prevent repeat mistakes
6) Staff Leadership & Performance Management
  • Train and coach staff to standards (SOPs, station expectations, speed, cleanliness)
  • Hold staff accountable for punctuality, professionalism, and performance
  • Support hiring and onboarding in partnership with CEO/COO
  • Document recurring performance issues and implement corrective actions
7) Catering & Events Support (Executive Chef-Led)

The Executive Chef owns all event strategy, planning, day-of execution, and culinary direction.
 The Operations Manager supports Chef by ensuring readiness.
  • Coordinate staffing support for event prep needs
  • Ensure equipment, supplies, and disposables are staged on time
  • Keep kitchen production protected so events don’t disrupt daily obligations
  • Ensure the kitchen is reset and ready after event prep work
8) Daily Reporting & KPI Management
  • Track performance with clear metrics and trends
  • Provide a daily recap to COO/CEO including:
    • on-time dispatch status
    • packing accuracy/mistakes
    • staffing issues/callouts
    • inventory gaps
    • corrective actions taken
  • Lead weekly KPI review and improvement actions
KPI Scorecard (What Success Looks Like)Execution & Delivery
  • On-time dispatch: ≥ 98% weekly
  • Missed routes/sites: 0
  • Packing accuracy: ≥ 99%
Quality & Compliance
  • Log completion: ≥ 95% daily
  • Critical food safety incidents: 0
  • Client complaints: decreasing trend
Labor & Efficiency
  • Labor hours within weekly plan
  • Overtime controlled and approved only
  • Reduced waste month-over-month
Team Reliability
  • 100% route/shift coverage
  • Improved punctuality + reduced callouts
  • Training completed within required timelines
QualificationsRequired
  • 3–7+ years leadership in catering, meal prep, high-volume kitchens, or food production
  • Proven ability to manage a team and hit deadlines consistently
  • Strong organization and time management
  • Confident communicator and firm leader 
  • Comfortable being hands-on and moving fast in a production environment
  • ServSafe Manager 
  • Experience with multi-route delivery logistics and packing systems
  • Experience implementing SOPs and KPI tracking

What Success Looks Like (30/60/90 Days)First 30 Days
  • Kitchen runs with structure (huddles, stations, deadlines, checklists)
  • Dispatch procedure locked in and consistent
Staffing schedule stabilized and reliable
By 60 Days
  • Accuracy improves, fewer mistakes, fewer emergency issues
  • Overtime reduced through planning and control
Inventory is consistent with fewer shortages
By 90 Days
  • Operations runs smoothly without owner micromanagement
  • KPI targets consistently hit
  • Staff culture becomes more accountable and performance-driven
How to Apply
Submit your resume and a short message answering:
  1. What is the largest kitchen/production operation you’ve managed?
  2. What KPIs have you been responsible for?
  3. What is your leadership style—firm, structured, fast-paced?