Caterer

Join to apply for the Caterer I role at WVU Medicine Berkeley and Jefferson Medical Centers
.

This role involves preparing and delivering all necessary food and beverages for catered functions such as teas, coffee breaks, luncheons, and dinners held by the hospital. You will maintain sanitation of equipment and utensils used for all catered functions and cross‑train to other production positions as relief when not needed as a caterer.

• Plan catered events, including menu planning, ordering food, preparing the food, setting up in an attractive and organized manner, cleaning up, and providing billing information.
• Utilize downtime to meet departmental needs (serve in cafeteria, assist chefs, food prep cook, baker, or salad worker).
• Provide weekly food order for the following week and submit billing information for events 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 consistency of product.
• Maintain sanitary conditions as outlined in the department Infection Control Policy and fulfill daily/weekly cleaning duties.
• Demonstrate proper handling and operation of equipment.
• Adhere to Food Service Policy on handling potentially hazardous food and follow proper food storage policies.
• Use and handle chemicals according to present vendor guidelines, never mixing chemicals, and label spray bottles properly.
• Assist in orienting new employees.

• High School graduate or equivalent.
• Current person in charge training or Serv Safe food handler certification (excluding Berkeley/Morgan County).

• Culinary School graduate.

• Ability to lift and transport cases of product such as multiple 20‑pound cases of meat, frozen vegetables, and #10 cans of product.
• Unimpaired visual acuity.
• Normal hearing.
• Frequent walking, standing, stooping, reaching, pushing, pulling, lifting, and grasping are necessary body movements in kitchen work.

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

• 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.
• Concentrated mental activity required to organize work.
• Ability to respond to changes in work volume throughout the shift.
• Ability to work some holidays and adapt to sudden, frequent changes in work schedule.

• Scheduled Weekly
  
  Hours:
  
  40
• Shift:
  Exempt/Non‑Exempt — United States of America (Non‑Exempt)
• Company: JMC Jefferson Medical Center
• Cost Center: 600 JMC Dietary
• Address: 300 S Preston St, Ranson, West Virginia

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.

• Seniority level:
  Entry level
• Employment type:
  
  Full‑time
• Job function:
  Management and Manufacturing
• Industry: Hospitals and Health Care