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Purpose:

Under the supervision of the Catering Manager, delivers, stocks, cleans and serves food to catered events on a timely basis. Responsible for set-up and service of special functions.

Responsibilities:

+ Ensure set-up, delivery and breakdown of all functions; secure all food and non-food items necessary for the catered functions according to the catered event forms. Cleaning of equipment of after all functions.

+ Assist with preparing, garnishing, and portioning of menu items.

+ Verify invoice for breads and desserts with items needed for special functions upon arrival of product. Boxes are to be marked to insure they are sent to correct function.

+ Monitor and maintain stock of condiments, linen and paper goods daily for the catered events. Inform manager of shortages.

+ Accurately perform the duties of the assigned positions as outlined in the performance standard within designated time period.

+ Ensure that all service equipment is coordinated with the chef for a function, i.e., trays, baskets, service ware, paper or linens, etc.

+ At times may be assigned to assist in the Catering Office.

+ Assist in the training of new employees.

+ Follows hospital and department policies and procedures.

+ Accountable for listing all equipment sent out for a catered event on an equipment list. Immediately inform manager of missing and/or damaged equipment.

+ Catering employees are scheduled according to business demands. At times it may be necessary to change an employees point of duties to meet business demands.

+ All equipment for special functions such as carts, urns, pots and service ware wiped clean before each use. Rinsed and wiped out after each use.

+ Notify customers for pick up or delivery of all nourishment and coffee supply orders as assigned.

+ As assigned, assist with preparing, garnishing, and portioning of menu items.

+ Assist in the set-up and breakdown of all scheduled breakfast, luncheons, dinners and coffee services.

+ All arrangements of desserts and breads for catered events are to be completed one hour prior to scheduled event.

+ Maintain the sanitation of area equipment, drawers, shelves, counters, refrigerators, service ware, organization of pantries.

+ Secure all nourishment and coffee supply orders and fill within 24 hours. Notify customers for pick up.

+ Assure all special functions equipment is rinsed and sanitized after each use.

Shift:

+ Our hours vary based upon the demand of our delivery schedule.

+ Routinely, our Hosts need to be available to be on the Shadyside campus, 5150 Centre Avenue, Pgh., Pa. 15232, as early as 5:00 AM and work into the afternoon hours.Hosts routinely work three shifts, which rotate, having start times of 5 a.m., 6 a.m. and 8 a.m.

+ These shifts serve to support our combination of system catering and our central production mission

+ Evening hours again play to the demands of our business, but we often work into the afternoon and evening

+ Note we are the system catering service for UPMC

+ We service locations throughout the Great Metro area

+ For off-site locations Hosts are directed to report to Shadyside Hospital, from which they will be transported to and from the offsite locations.

One year banquet waitress experience preferred. Customer Service Orientation, and effective communication skills in dealing with customers and other hospital staff.

Licensure, Certifications, and Clearances:

UPMC is an Equal Opportunity Employer/Disability/Veteran