Caterer I

WVU Medicine•Burbank, CA

12d

About The Position

Welcome! We’re excited you’re considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you’ll find other important information about this position. Prepares and delivers, at specified times, all necessary food and beverages for catered functions, such as teas, coffee breaks, luncheons, and dinners held by the hospital. Maintains sanitation of equipment and utensils used for all catered functions. Cross trains to other production positions as relief when not needed as caterer.

Requirements

High School graduate or equivalent.
Must have current person in charge training or ServSafe food handler certification (excluding Berkeley/Morgan County).
Must have ability to handle (lift and transport) cases of product such as multiple 20 pound cases of meat, frozen vegetables and #10 cans of product.
Visual acuity must be unimpaired.
Hearing within normal range is required.
Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.
Must have ability to follow oral and written instructions and to read and follow standardized recipes.
Must have basic math skills including addition and subtraction.
Must have 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.