Caterer I

WVU Medicine•Burbank, CA

20h•Onsite

About The Position

This position involves preparing and delivering food and beverages for various catered functions within the hospital, such as teas, coffee breaks, luncheons, and dinners. The role also includes maintaining the sanitation of all catering equipment and utensils. When not actively catering, the individual will cross-train and provide relief in other production positions. The Caterer I is responsible for planning catered events, which includes menu formulation (considering proper color, nutritional balance, complementary foods, eye appeal, and texture variation), ordering necessary food, preparing the food, setting up events in an attractive and organized manner, cleaning up after events, and providing information needed for billing. The role requires creativity and knowledge to offer variety in menus. Additionally, the Caterer I will utilize downtime to support other departmental needs, such as serving in the cafeteria or assisting chefs, food prep cooks, bakers, or salad workers. Other duties include providing weekly food orders, submitting billing information for events by the end of each week, tracking and ensuring the return of catering equipment, collaborating with the Director and manager on menus and recipes, serving food according to established portions, following standardized recipes for product consistency, maintaining sanitary conditions as per department policy, demonstrating proper equipment handling, adhering to food service policies on potentially hazardous food and storage, and using chemicals according to vendor guidelines, including proper labeling of spray bottles. The position also involves assisting in orienting 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).
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.
Ability to respond to changes in work volume throughout the shift.
Ability to work some holidays.
Ability 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.