Caterer - Greensboro, United States - Cone Health

Description

Caterer

ID

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.

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.


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.

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.


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.


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.


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.

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