Caterer I

WVU Medicine Berkeley and Jefferson Medical Centers; Martinsburg (WV); On-site; USD 26,000 - 38,000; Full time

Job summary

WVU Medicine Berkeley Medical Center/Jefferson Medical Centers in Martinsburg, West Virginia, is seeking staff for its dietary team. The role involves planning and executing catered events, preparing and serving meals, and maintaining hygiene and safety in a fast-paced kitchen environment.

Applicants should have a high school diploma or equivalent and be prepared to obtain a Food Handlers card within 30 days. This is a full-time, non-exempt on-site position with varied shifts.

Qualifications

• High school diploma or equivalent required.
• Must have or obtain Food Handlers card within 30 days of hire.
• Local County Health Department requirements may apply.

Responsibilities

• Plans catered events including planning the menu, ordering food, preparing food, and setting up attractively.
• Utilizes down time to assist in cafeteria and food prep tasks.
• Provides weekly food orders and submits billing information for events.
• Tracks catering equipment and ensures return to storage.
• Works with Director to formulate menus and recipes for catering functions.
• Serves food according to established portions and follows standardized recipes.
• Maintains sanitary conditions as per Infection Control Policy and cleans regularly.
• Follows safety policies for handling hazardous food and chemicals.

Skills

Reading recipes

Basic math

Measuring tables

Computer skills

Education

High School diploma or equivalent

Culinary School graduate

Job description

Welcome! We’re excited you’re considering an opportunity with us! Below, you’ll find other important information about this position.

Minimum Qualifications

• 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

To be completed as established by department: (Administered at Department level)

Preferred Qualifications

• Culinary School graduate

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 all-inclusive list of all responsibilities and duties. Other duties may be assigned.

• 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.

PHYSICAL REQUIREMENTS

• 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.

WORKING ENVIRONMENT

• Exposure to heat and humidity as well as cold.
• Potential for burns from using ovens, fryers and hot pans of food.
• Potential for cuts from using knives.

Skills And Abilities

• 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.

5 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.

Additional Job Description

Scheduled Weekly Hours: 20

Shift: Varied (United States of America)

Exempt/Non-Exempt: United States of America (Non-Exempt)

Company: BMC Berkeley Medical Center

Cost Center: 600 BMC Dietary

Address: 2500 Hospital Drive, Martinsburg, West Virginia

Equal Opportunity Employer: West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.