WVU Medicine Berkeley and Jefferson Medical Centers
Caterer I
WVU Medicine Berkeley and Jefferson Medical Centers, Martinsburg, West Virginia, us, 25402
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Caterer I
role at
WVU Medicine Berkeley and Jefferson Medical Centers
Responsibilities
Prepares and delivers food and beverages for catered functions such as teas, coffee breaks, luncheons, and dinners. Maintains sanitation of equipment and utensils.
Cross trains to other production positions as relief when not needed as caterer.
Plan catered events including menu design, ordering food, preparing food, setting up, cleaning, and billing. Use creativity and knowledge to provide variety.
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 by the end of each week.
Track catering equipment and ensure it is returned to storage.
Work with Director and manager to formulate menus and recipes for catering functions.
Serve food according to established portions and follow standardized recipes for consistency.
Maintain sanitary conditions per Infection Control Policy and perform daily/weekly cleaning duties.
Handle and operate equipment properly.
Adhere to Food Service Policy on handling hazardous food and storage policies.
Use chemicals according to vendor guidelines, label spray bottles properly, never mix chemicals.
Assist in orienting new employees.
Minimum Qualifications
High School graduate or equivalent.
Must have current person in charge training or ServSafe food handler certification (excluding Berkeley/Morgan County).
Preferred Qualifications
Culinary School graduate.
Physical Requirements
Ability to lift and transport cases of product such as multiple 20 lb cases of meat, frozen vegetables, and 10‑cane products.
Unimpaired visual acuity.
Normal hearing.
Frequent walking, standing, stooping, reaching, pushing, pulling, lifting, and grasping.
Working Environment
Exposure to heat and humidity, cold, heat from ovens/fryers, hot pans.
Potential for burns and cuts.
Skills and Abilities
Follow oral and written instructions, read and follow standardized recipes.
Basic math skills (addition, subtraction).
Knowledge of tables of measure.
Basic computer skills.
Concentrate mentally to organize work.
Respond to changes in work volume throughout shift.
Work some holidays.
Adapt to sudden and frequent schedule changes.
Additional Job Information 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.
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Caterer I
role at
WVU Medicine Berkeley and Jefferson Medical Centers
Responsibilities
Prepares and delivers food and beverages for catered functions such as teas, coffee breaks, luncheons, and dinners. Maintains sanitation of equipment and utensils.
Cross trains to other production positions as relief when not needed as caterer.
Plan catered events including menu design, ordering food, preparing food, setting up, cleaning, and billing. Use creativity and knowledge to provide variety.
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 by the end of each week.
Track catering equipment and ensure it is returned to storage.
Work with Director and manager to formulate menus and recipes for catering functions.
Serve food according to established portions and follow standardized recipes for consistency.
Maintain sanitary conditions per Infection Control Policy and perform daily/weekly cleaning duties.
Handle and operate equipment properly.
Adhere to Food Service Policy on handling hazardous food and storage policies.
Use chemicals according to vendor guidelines, label spray bottles properly, never mix chemicals.
Assist in orienting new employees.
Minimum Qualifications
High School graduate or equivalent.
Must have current person in charge training or ServSafe food handler certification (excluding Berkeley/Morgan County).
Preferred Qualifications
Culinary School graduate.
Physical Requirements
Ability to lift and transport cases of product such as multiple 20 lb cases of meat, frozen vegetables, and 10‑cane products.
Unimpaired visual acuity.
Normal hearing.
Frequent walking, standing, stooping, reaching, pushing, pulling, lifting, and grasping.
Working Environment
Exposure to heat and humidity, cold, heat from ovens/fryers, hot pans.
Potential for burns and cuts.
Skills and Abilities
Follow oral and written instructions, read and follow standardized recipes.
Basic math skills (addition, subtraction).
Knowledge of tables of measure.
Basic computer skills.
Concentrate mentally to organize work.
Respond to changes in work volume throughout shift.
Work some holidays.
Adapt to sudden and frequent schedule changes.
Additional Job Information 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.
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