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Caterer I - 100050

Company: WVU Medicine
Location: Bridgeport
Posted on: June 28, 2020

Job Description:

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.------------------MINIMUM QUALIFICATIONS:EDUCATION, CERTIFICATION, AND/OR LICENSURE:1. High School graduate or equivalent.2. Must have a current person in charge certification.EXPERIENCE:1. Two (2) years catering experience including planning events, ordering foods, setting up, clean-up and costing out events for up to 300 guests.------------------------------------PREFERRED QUALIFICATIONS:EDUCATION, CERTIFICATION, AND/OR LICENSURE:1. --Culinary School graduateEXPERIENCE:1. Cake decorating experience.--CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position.-- They are not intended to be constructed as an exhaustive list of all responsibilities and duties.-- Other duties may be assigned.1. Provides sanitary conditions as outlined in the department Infection Control Policy.2. Fulfills daily/weekly cleaning duties as defined in daily job descriptions and weekly cleaning schedules.-- Keeps catering station and storage areas clean, neat and organized.3 Demonstrates proper handling and operation of equipment.4. Adheres to Food Service Policy on handling potentially hazardous food.5. Cooks food to appropriate temperature to assure proper doneness.6. Uses and handles chemicals according to present vendor guidelines.-- Never mixes chemicals.-- Labels spray bottles with proper label.7. Regulates speed of work within realm of safety to get the work done on time.8. Uses proper lifting techniques as described in Net Learning module.9. Applies professional judgment within realm of job as defined by the appropriateness of action taken to situation presented.10. Assists in orienting new employees.11. Works with Director and manager to formulate menus and recipes for catering functions as needed.12. Provides customer service that is prompt and courteous and promotes UHC and the Food Service Department13. Follows proper food storage policies.14. Works with co-workers in a quiet, productive, always helpful manner to assure the best possible service.15. Serves food according to established portions.16. Cross Training:17. Follows job descriptions for each position including the proper timing of tasks.18. Follows standardized recipes to assure consistency of product. Submits new recipes for review.19. 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) and cleaning up of the event and providing food service clerk with information needed for billing.-- Uses creativity and knowledge to provide variety in menus for catered events20. Plans events within budgetary guidelines21. Strives for excellence in quality of presentation of events.22. Produces quantities of food appropriate for the number of reservations.23. Utilizes down time to meet departmental needs (serves in cafeteria, assists chefs, food prep cook, baker or salad worker, etc.24. Provides Food Service Clerk with weekly food order by Thursday of each week for the following week.25.. Submits information to Food Service Clerk for billing of events by the end of each week.26. Tracks catering equipment used for each event and assures it is returned to storage----PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.1. 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.2. Visual acuity must be unimpaired3. Hearing within normal range is required.4. Must be able to read and write legibly in English5. Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.-- ------WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.1. Exposure to heat and humidity as well as cold occurs throughout the job.2. Potential for burns from using ovens, fryers and hot pans of food.3. Potential for cuts from using knives.----SKILLS AND ABILITIES:1. Must have ability to follow oral and written instructions and to read, follow and quantify standardized recipes.2. Must have basic math skills including addition and subtraction.3. Must have working knowledge of table of measure.4. Basic computer skills5 Concentrated mental activity is required to organize the work.6. Must be able to respond to changes in work volume throughout the shift.7. Must be able to work a flexible schedule rotating shifts and working week-ends or holidays as needed.8. Must be able to adapt to sudden and frequent changes in work schedule.----------Statement of Understanding:--I fully understand and accept all information presented on my job description, which includes both general and specific duties and responsibilities.----Employee Name (print): ------------------ ----Employee Signature ----Date: ------------Date Reviewed/Revised: May 2020

Keywords: WVU Medicine, Bridgeport , Caterer I - 100050, Hospitality & Tourism , Bridgeport, Connecticut

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