Nutrition Services Production Full Time (5am-1pm, 6am- 2pm, 7am-3pm, rotating Holidays and weekends)

Caterer Job

Supports the departmental mission of providing pleasant mealtime and break experiences to associates, physicians, volunteers, visitors and the public through the operation of the departmental catering service. All roles assume these attributes of the job:

• Creates a service culture
• Anticipates patient/team member needs and services all patients/customers/team members
• Takes ownership of a problem and ensures a positive outcome
• Serves as a quality assurance control point for every aspect of the operation
• Assumes the role of a patient/customer advocate
• Demonstrates strong written and verbal skills
• Performs other duties as requested by supervision

Caterer Essential Responsibilities:

• According to specific procedures, functions as caterer during designated times and is responsible for the planning, ordering, preparation, delivery, flow and clean-up of catering events.
• Monitors catering events for planning purposes using electronic database.
• Communicates and coordinates catering events with supervisor, director, and food distributor.
• Delivers events with flawless planning, execution while maintaining the highest standard of customer service and hospitality.
• Coordinates and participates in clean-up activities so that efforts are efficient, coordinated and orderly.
• Prepares written evaluations of catering events, sends evaluations to requestors and compiles results of returned evaluations. Uses an electronic database to store data and run reports.
• Responsible for maintaining only the best food quality and food safety of all food items served. Foods served must meet all requirements of the Indiana Food Code.
• Ensures tables, fixtures and areas are maintained clean and safe.
• Plates cold food items in an attractive manner and serves hot foods in a safe and attractive manner. Items are always served with a garnishment.
• Uses down time to take inventories, re-order and stock items used in the catering operation (placemats, catering supplies, napkins)
• Operates equipment for cooking, holding, serving and cleaning in safe, clean and appropriate manner.
• Prepares receipts and invoices for catering customers
• Plans menus and tests recipes for all catered events.

2. Maintain data entry and reporting of daily floor stock orders and productivity data.

• Uses daily data to compile database of patient floor stock. Must be able to maintain pantry stocking database, add, subtract, and edit data in database.
• Updates database to accurately reflect current pricing of floor stock items.
• Updates database to accurately reflect current pricing of catering events/pantry stock.
• Sends invoices to internal and external customers for catering services.

3. Research and plan catered events.

• Responsible for researching possible food events using electronic and print media.
• Responsible for arranging for products to be trialed prior to service dates.

4. Prepare and maintain a Catering/Vendor Database related to catering products and events.

• Responsible for using either an Access or Excel database to maintain data on possible catering products and vendors.
• Maintains good relationships with vendors relative to catering items.

5. Responsible for daily set-ups for beverage breaks. If unable to be present or deliver the set-ups, responsible for communicating to back-up associates that will deliver the set-up.

• Includes daily review of set-ups for entire operation.

6. Responsible for assisting in all areas of the department when down time is available.

7. Deliver pantry stock when daily.