Catering Waitstaff Per Diem

When you join the growing BILH team, you're not just taking a job, you’re making a difference in people’s lives.

Prepares and serves food, beverages and set up for various events and meetings. Ensures a high-level of customer satisfaction with regard to customer service, quality of food, accuracy of the menu, timeliness of delivery and pick up, among other services offered within the department. This position performs clerical and computer duties in order to provide high-quality service to customers. Must often work early mornings or evenings, varying schedules according to the time of year, holidays, and events.

Job Description:

• Essential Responsibilities including but not limited to: 
  1.    Sets up and prepares serving and dining areas according to specific directions and layout plans established by the catering manager. 
  2.    Transports all materials to and from the event/meeting area, following all health and safety qualifications for food and serving ware. 
  3.    Prepares food in an attractive and appetizing way and serves the food with appositive and courteous demeanor. Cleans, washes, peels, and cuts fruits, vegetables, and other food as necessary following safe food handling guidelines. 

  4.    Addresses immediate customer concerns, questions and needs in order to provide an optimal experience.

  5.    Cleans and sanitizes all equipment, utensils, dining ware, linens, serving ware, and work areas. Restocks clean equipment, utensils, and equipment to proper storage areas.

  6.    Completes admin tasks including invoices, order forms, menus, and logging onto catering system to print out catering functions or daily schedule. All foods plated/portioned according to the standards and quantities specified on the menu. Prepares protein salads, vegetables, fruits, sandwiches, etc. as needed. Finishes baking of frozen convenience food products. Works in the grill/pizza areas. 

  7.    Occasionally works the cash register in the cafeteria and ensures accuracy of drawer and arranges designated work area/serving station. Serves food in the cafeteria following established guidelines. Informs supervisor of menu item supply levels in a timely fashion to avoid runouts and tray set up delays. Delivers patient tray carts to the Room Service Associates on the floors as necessary. 

  8.    Occasionally sets up designated station with proper utensils, plates, etc. Works on assigned station during meal service. Serves food in the cafeteria. Keeps supervisor informed of menu item supply levels in a timely fashion to avoid runouts. Breaks down designated station following the completion of serving line. Restocks work area thoroughly

  9.    Occasionally washes and restocks patient, cafeteria and catering dishes, pots and pans. Cleans and sanitizes tabletops and counters. Sweeps and mops floors. Empties trash, retrieves soiled tray carts from nursing units. Maintains proper levels of supplies/stock for assembly of trays. Maintains cleanliness of the nursing kitchens and kitchen equipment.

  10.    Occasionally assembles patient meals as ordered through the dining system. Uses proper portion for entrées, salads, desserts, and beverages. Preps food items to par levels in advance of peak meal periods. Follows procedures for preparing special trays (Kosher, Low Bacteria, Isolation, Psychiatry, Gastric By-pass). Occasionally preps floor stock sheets according to established par levels. 

  Required Qualifications:
  1.    Some High School required.
  2.    0-1 years related work experience required.
  3.    Must be familiar with health and cleanliness standards for food preparation and presentation.
  4.    Basic familiarity with computers. Ability to navigate at a basic level within web-based applications.

  Preferred Qualifications:
  1.    One to two years food production experience in high-volume food service establishment.
  2.    Serve Safe certification, Allergen Awareness Certified, Alcohol/TIPS Certified.
  3.    Excellent time management skills and ability to work in high pressure situations.

  Competencies:
  1.    Decision Making: Ability to make decisions that are based on specific instructions, standard practices and established procedures which generally require little or no supervision.

  2.    Problem Solving: Ability to address problems that are routine, somewhat repetitive and generally solved by following clear directions and procedures and by identifying opportunities for process improvements.

  3.    Independence of Action: Ability to follow general instructions and procedures as provided. Work is monitored by supervisor/manager.

  4.    Written Communications: Ability to read and write in English in order to understand basic safety instructions and take direction from supervisors; communicate effectively with pati