Caterer I

WVU Medicine•Burbank, CA

21h•Onsite

About The Position

This position is responsible for preparing and delivering food and beverages for various catered functions within the hospital, such as teas, coffee breaks, luncheons, and dinners. The role also involves maintaining the sanitation of all catering equipment and utensils. When not actively engaged in catering duties, the Caterer I will cross-train and provide relief in other production positions. Key aspects include planning menus, ordering supplies, food preparation, attractive setup, event cleanup, and providing billing information. The role requires adherence to food safety policies, proper equipment handling, and chemical usage guidelines.

Requirements

High School diploma or equivalent.
Current Food Handlers card OR obtained within 30 days of hire through ONE of the following, as required by County DHHR: StateFoodSafety.com, Servsafe National Restaurant Association, Local County Health Department.
Person in Charge (PIC) training provided through the County Health Department (to be completed as established by department).
Ability to follow oral and written instructions and to read and follow standardized recipes.
Basic math skills including addition and subtraction.
Working knowledge of table of measure.
Basic computer skills.
Concentrated mental activity is required to organize the work.
Must be able to respond to changes in work volume throughout the shift.
Must be able to work some holidays.
Must be able to adapt to sudden and frequent changes in work schedule.

Nice To Haves

Culinary School graduate

Responsibilities

Plans catered events including planning the menu (including proper color, nutritionally balanced, complimentary foods, eye appeal and texture variation), ordering food needed, preparing the food, setting up in an attractive and organized manner, cleaning up of the event and providing information needed for billing.
Uses creativity and knowledge to provide variety in menus for catered events.
Utilizes down time to meet departmental needs (serves in cafeteria, assists chefs, food prep cook, baker or salad worker, etc.).
Provides weekly food order for the following week.
Submits information for billing of events by the end of each week.
Tracks catering equipment used for each event and assures it is returned to storage.
Works with Director and manager to formulate menus and recipes for catering functions as needed.
Serves food according to established portions.
Follows standardized recipes to assure consistency of product.
Provides sanitary conditions as outlined in the department Infection Control Policy.
Fulfills daily/weekly cleaning duties.
Demonstrates proper handling and operation of equipment.
Adheres to Food Service Policy on handling potentially hazardous food.
Follows proper food storage policies.
Uses and handles chemicals according to present vendor guidelines.
Never mixes chemicals.
Labels spray bottles with proper label.
Assists in orienting new employees.