Caterer I

WVU Medicine•Burbank, CA

6d•Onsite

About The Position

Prepares and delivers food and beverages at specified times for hospital catered functions, including teas, coffee breaks, luncheons, and dinners. Maintains sanitation of equipment and utensils used for catered functions. When catering work is not needed, cross-trains to provide relief in other production positions and assists with departmental needs. The position plans catered events, including menus, food orders, preparation, attractive setup, cleanup, and providing billing information. It also supports menu and recipe development, food service, food safety, equipment tracking, cleaning, and orientation of new employees.

Requirements

High school diploma or equivalent.
Current Food Handlers card, or obtain one within 30 days of hire through an approved provider.
Complete Person in Charge (PIC) training provided through the County Health Department, as established by the department.
Ability to follow oral and written instructions and read and follow standardized recipes.
Basic math skills, including addition and subtraction.
Working knowledge of table of measure.
Basic computer skills.
Ability to organize work requiring concentrated mental activity.
Ability to respond to changes in work volume throughout the shift.
Ability to adapt to sudden and frequent changes in work schedule.
Ability to handle, lift, and transport cases of product, including multiple 20-pound cases.
Unimpaired visual acuity and hearing within normal range.
Ability to perform frequent walking, standing, stooping, reaching, pushing, pulling, lifting, and grasping.

Nice To Haves

Culinary school graduate.

Responsibilities

Plan catered events, including menus, food orders, food preparation, attractive and organized setup, cleanup, and information needed for billing.
Use creativity and knowledge to provide variety in catering menus, considering color, nutrition, complementary foods, eye appeal, and texture variation.
Use downtime to meet departmental needs, such as serving in the cafeteria or assisting chefs, food preparation cooks, bakers, or salad workers.
Provide the food order for the following week and submit event billing information by the end of each week.
Track equipment used for each catering event and ensure it is returned to storage.
Work with the Director and manager to formulate menus and recipes for catering functions as needed.
Serve food according to established portions.
Follow standardized recipes to ensure product consistency.
Maintain sanitary conditions in accordance with the department Infection Control Policy and complete daily and weekly cleaning duties.
Demonstrate proper handling and operation of equipment.
Follow Food Service Policy for handling potentially hazardous food and proper food storage policies.
Use and handle chemicals according to vendor guidelines; do not mix chemicals and label spray bottles properly.
Assist in orienting new employees.
Work some holidays and adapt to sudden and frequent changes in work schedule.