Caterer

ID 2023-19564
Location
Moses Cone Hospital
Work Location
US-NC-Greensboro
Division : Name
Moses Cone Hospital
Department : Name
MHC - Dietary Services
Category
GENERAL SUPPORT
Position Sub-Category
FOOD SERVICES
Position Type
Full Time (40 hours/week)
Employment Type
Employee
Exempt/NonExempt
Non-Exempt
FTE
1.00
Workforce Status
Onsite
Work Hours
40.00
Provider Schedule (specific schedule)
Weekday-seldom weekend day
On call Required
No
Sub Category
Food Services

Overview

Performs routine catering duties: stock supplies, set up food lines, break down food lines, performing routine duties related to serving food, clears dishes and cleans tables, collects and disposes of garbage left at tables, cleans and sanitizes workstations and equipment, may operate dishwasher or assist with washing dishes, glassware, silverware, utensils, pots, and pans, assist others in the preparation of foods and properly store food, portion and serve food to guest in a courteous manner, clean and maintain work area to meet established standards.

Talent Pool: Environmental & Nutritional Services

Responsibilities


Catering events: Proactively receives input from customers and work with manager to improve menu, standards and presentation. Serves as roll model for others. Consistently prepares events in a timely manner and according to department protocol. Proactively seeks feedback during the event to ensure customer needs are best met. Assists customer with further needs during events. Consistently picks up equipment promptly following event. Follows up consistently. Ensure delays do not occur resulting in needs not being met and or excessive waste.
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Sanitation: Practices proper sanitation of the department including pots, pans, service ware, equipment, walls, doors, floors, removal of trash from department properly, ect. Hold others accountable for sanitation standards. Stores equipment properly. Serves as resource to management team during sanitation inspections.
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Operates and maintains equipment. Proactively identifies process improvement for equipment uses. Serves as educator for the department and for other staff. Communicates process improvements to safety committee. Properly cleans, sanitizes, and maintains all assigned areas and equipment according to department standards.
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Documentation: Completes documentation in a timely and cost efficient way to meet patient/department needs utilizing appropriate systems. Makes recommendations for proves improvements. Proactively identifies and shares financial cost savings. Recognized as expert and resource to staff and others. Meet deadlines without errors missed deadlines and or requiring follow up.
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Prepares food/meals: Anticipates and identifies areas for improvement in food production. Hold others accountable to provide same standards in meeting customer needs. Serves a role model. Food produced per recipe, on time in accurate amounts. Presented in an eye appealing manor.
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Maintains budget: Recognized as Nutritional Services expert/leader for the health care team. Proactively identifies potential cost savings or waste prevention. Works to resolve issues within scope. Effectively coordinates the proper ingredients, equipment and supplies so as not to waste resources. Requisitions proper amounts so inventory is not inflated. Proactively seeks to meet customer needs while meeting budget.
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Qualifications


EDUCATION:
High School Diploma or equivalent, Preferred

EXPERIENCE:
Preferred:
1 or more years of catering experience or fine dining

LICENSURE/CERTIFICATION/REGISTRY/LISTING:
REQUIRED
PREFERRED
Preferred:
ServSafe certification

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