Caterer I

WVU Medicine•Berkeley, CA

12d•Onsite

About The Position

Prepares and delivers food and beverages for hospital catered functions at specified times, including teas, coffee breaks, luncheons, and dinners. Maintains sanitation of equipment and utensils used for catered functions and cross-trains in other production positions to provide relief when catering work is not needed. The role plans catered events, including menu planning, ordering and preparing food, event setup and cleanup, and providing billing information. It also supports other departmental food-service needs during downtime. The position follows standardized recipes, portion guidance, sanitation and food-storage policies, and safe equipment and chemical-handling practices. It may assist with orienting new employees. This position is based at Berkeley Medical Center in Martinsburg, West Virginia. The posting lists 8 scheduled weekly hours and indicates that the employee must be able to work some holidays and adapt to sudden and frequent changes in work schedule.

Requirements

High school diploma or equivalent.
Current Food Handlers card, or obtain one within 30 days of hire through StateFoodSafety.com, the Servsafe National Restaurant Association, or the local County Health Department, as required by County DHHR.
Complete Person in Charge (PIC) training 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 tables 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 work some holidays.
Ability to adapt to sudden and frequent changes in work schedule.
Ability to handle, lift, and transport cases of products, including multiple 20-pound cases of meat, frozen vegetables, and #10 cans.
Unimpaired visual acuity and hearing within normal range.
Ability to frequently walk, stand, stoop, reach, push, pull, lift, and grasp.

Nice To Haves

Culinary school graduate.

Responsibilities

Plan catered events, including menus that consider color, nutritional balance, complementary foods, visual appeal, and texture variation; order and prepare food; set up and clean up events; and provide billing information.
Use creativity and knowledge to provide variety in catering menus.
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 catering equipment used for each 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 comply with 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.
Prepare and deliver food and beverages for hospital catered functions at specified times.
Maintain sanitation of equipment and utensils used for catered functions.
Cross-train in other production positions and provide relief when not needed as a caterer.