Caterer I

WVU Medicine•Burbank, CA

21h•Onsite

About The Position

This position involves preparing and delivering all necessary food and beverages for various catered functions held by the hospital, including teas, coffee breaks, luncheons, and dinners. A key aspect of the role is maintaining the sanitation of all equipment and utensils used for these functions. When not engaged in catering duties, the individual will cross-train and provide relief in other production positions. Responsibilities include planning catered events, which encompasses menu planning (considering color, nutritional balance, complementary foods, eye appeal, and texture variation), ordering food, preparing meals, setting up events attractively, cleaning up afterward, and providing information for billing. The role also requires utilizing downtime to support departmental needs, such as serving in the cafeteria or assisting chefs, food prep cooks, bakers, or salad workers. The Caterer I is responsible for submitting weekly food orders, tracking catering equipment, collaborating with the Director and manager on menus and recipes, serving food according to established portions, adhering to standardized recipes for consistency, maintaining sanitary conditions as per department policy, demonstrating proper equipment handling, following food service policies for potentially hazardous food and storage, and using chemicals according to vendor guidelines. Additionally, the role includes assisting in the orientation of new employees.

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 (Administered at Department level) 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.