Job Details

Salary: $30.46 - $39.60 Hourly
Location : Fargo, ND
Job Type: Full Time Regular (40)
Job Number: 2025-00126
Department: FargoDome
Division: FargoDome - SELECT THIS OPTION
Opening Date: 10/31/2025

Position Description

The Catering & Suite Manager is in charge of providing a quality, efficient, and profitable catering kitchen for the FARGODOME. They are responsible for day-to-day operations of catering and suite events, while ensuring the quality of product orders, preparation, delivery, and overall satisfaction of suite holders and talent managers for any catering or suite event. This position will create menus, manage product inventory, prepare and present menu items for suite holders, talent managers and other clients to ensure a sophisticated experience. This position will support other department objectives including suite preparation, part-time staff supervision and scheduling, inventory management, equipment maintenance, and fiscal reporting.

This position interacts with talent from all over the world, suite holders and their guests who sponsor the Dome, and other event coordinators. A professional, energetic person and ability to multi-task is essential for this position. This position will be required to become serve-safe certified within 12 months of hire.

Scope of Responsibility:
The Catering & Suite Manager is assigned to ensuring quality of their kitchen. Creating complex menu items for talent, suite holders and event managers while conforming to a pre-approved budget. Ensuring quality, cleanliness and freshness of products for our guests, while managing part-time staff. While looking to create more catering and suite event growth in the future.
Primary Responsibilities
Essential Duties and Responsibilities:

1. Ensuring successful 'in-house" catering for the FARGODOME, including suites, meeting room, and backstage events.
   1. Develop menus with consideration to event-appropriate expectations and pre-approved budget;
   2. Establish positive relationships with suite holders, talent managers and event coordinators to develop and provide fresh quality products, including presentation, taste, and timely delivery;
   3. Suggest equipment appropriate for food preparation and/or presentation needs, while ensuring appropriate COF purchasing policies;
   4. Develop appropriate staffing plans and schedules for food preparation, serving, and breakdown;
   5. Prepare and serve appealing food meeting established dietary and allergy restrictions. Develop and maintain standardized recipes;
   6. Procure food and beverage items for all FARGODOME catering and suite events.;
   7. Research and develop plans for continued catering growth and revenue.

1. Manage the day-to-day operations of the Catering Kitchen.

1. Ensure all food supplies and other products are ordered, received, stored, labeled, dated, and rotated properly;
2. Ensure proper serve-safe training and sanitation as per requirements of applicable Health Codes;
3. Develop and model proper procedures for kitchen opening, daily workflow, and kitchen closing;
4. Assure all menu standards, recipes, and procedures are properly followed in the Catering Kitchen;
5. Communicate dietary and allergy concerns to staff ensuring a safe product is prepared;
6. Assure proper, planning, coordination, and execution of function prepping, cooking, plating, and serving;
7. Hire, schedule, train, coach, and evaluate part-time staff;
8. Participate in other Food & Beverage department objectives;
9. Submit monthly catering product inventories;
10. Maintain an inventory level to minimize spoilage and still meet needs of our dynamic schedule;
11. Clean and maintain department equipment;
12. Maintain and follow the pro-active safety and worker's compensation programs to ensure the safety and well-being of employees;
13. Help with training and orientation of new employees;
14. Participate as a team player with all departments;
15. Model good behavior for co-workers and employees: professionalism, attitude, respect, communications, appearance, conduct, and cooperation;
16. Ensure suites and staff possess all necessary food and beverage components, prior to event, for successful operation and positive suite holder experience.

Minimum Qualifications

Minimum Qualifications:

• This position requires graduation from an accredited college or university with a two-year culinary degree and at least four years or more of culinary experience in a restaurant/kitchen with catering experience or equivalent education and/or work experience;
• Must be able to speak, read, write, and communicate effectively in the English language. Requires excellent communication skills, both verbal and written;
• Strong interpersonal and team orientation skills;
• Exceptional organizational and supervisory skills;
• Knowledge of food and beverage menus, food preparation, and presentation;
• Serve-safe certification;
• Ability to work independently with minimal or no supervision;
• Ability to communicate employee needs and resolve complaints independently;
• Must possess basic computational skills;
• Must possess computer skills, including, but not limited to, Microsoft Outlook, Word, and Excel.

Physical Demands

Physical Demands & Working Conditions:
Most work is performed indoors. Temperatures can be moderate to high but are somewhat controlled by building environmental systems. Must be able to upright on feet up to five hours at a time. Must be able to work on the cooking line for up to five hours at a time. Must be able to work where cooking temperatures are extreme at times. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability to reach other locations with the venue on a timely basis. Must be able to lift up to 50 pounds on a regular and continuing basis. Requires grasping, writing, standing, sitting, walking, repetitive motions, listening, and hearing ability, and visual acuity. Talking and hearing occur continuously in the process of communication with guests, supervisors, and other employees. Vision occurs continuously with the most visual functions being those of near vision and depth perception. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machines, multi-line phones, filing cabinets, photocopiers, credit card machines, and other equipment as needed.
Some requirements in this job description may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. All requirements are subject to modification to reasonably accommodate individuals with disabilities.

Requirements are representative of minimum levels of knowledge, skills, and experience required. To perform this job successfully, the worker must possess the abilities and aptitudes to perform each duty proficiently.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The City Administrator retains the discretion to add duties or change the duties of this position at any time.
The City of Fargo offers a comprehensive benefit package, to include participation in the North Dakota Public Employees Retirement System. For more information on our benefits click

If you are applying for a Part Time Temporary or Seasonal position, you are not eligible for benefits through the City of Fargo.