Catering Waitstaff Bartender 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.

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.
  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 patients, families and other medical center staff; and respond to basic questions.

  5.    Oral Communications: Ability to understand spoken English in order to follow basic safety instructions and take direction from supervisors; communicate effectively in basic English with patients, families and medical center staff in response to routine questions.

  6.    Knowledge: Ability to demonstrate basic knowledge of fundamental concepts, practices and procedures with the ability to use them in routine situations. Specialized knowledge not required.

  7.    Teamwork: Ability to interact respectfully with other employees, professional staff and/or external contacts to offer ideas, identify issues, obtain information or deliver services.

  8.    Customer Service: Ability to provide a high level of customer service to patients, visitors, staff and external customers in a professional, service-oriented, respectful manner using skills in active listening and problem solving. Ability to remain calm in stressful situations.

  Social/Environmental Requirements:
  1.    Work needs to occur at an average pace with intermittent breaks. Requires an average amount of attention to maintain quality of work.

  2.    Work is fairly routine from day to day. Employee follows a set pattern with any changes being communicated by supervisor.

  3.    Potential exposure to adverse environmental conditions

  o    Daily:  Extreme cold (below 32 degrees)-refrigerator, Extreme heat (above 100 degrees)-grill, Exposure to dust, gas, fumes, steam, chemicals-grill, Protective equipment required (Respirator, earplugs, mask, gloves, eyewear etc.)

  4.    Health Care Status:  HCW 3: Regular provision of service in a patient care area. Examples: Unit coordinators, lead coordinator/supervisor, patient liaison, nutrition services, environmental services, registrars, information desks, security, etc.- Health Care Worker Status may vary by department

  Sensory Requirements:
  Close work (paperwork, visual examination), Color vision/perception, Visual monotony, Visual clarity > 20 feet, Visual clarity