Catering/Banquet Attendant (Part Time, Rotating shifts) w/Benefits

• Coordinates catering services with management and delivers services to different locations as requested.
• Determines the daily resources needed to support the scheduled catering services.
• Ensures that all food and food-related items are displayed in an orderly and presentable manner per internal Food and Nutrition department guidelines.
• Prepares catering services supplies (water, sodas etc.) for satellite locations. Shares requests twice per day with buyer on fulfillment of supplies for satellite locations. Prepares all.
• Prepares all coffee service standard requests to Anesthesiology and Residents. Ensures proper set-up and cleanliness of cart
• Checks and makes preparations for inventory/supplies for same day and next day catering events and logs needed items on the inventory log.
• Communicates any customer related concerns to appropriate personnel in a timely manner following departmental procedures.
• Returns unused, non-perishable food to Dining Services at the end of each shift. Disposes of non-eaten perishable food, as appropriate, at the end of each shift.
• Follows proper dress code procedures (hairnet, gloves) and hand-washing procedures. F
• Ensures that all infection control and safety guidelines are followed per policy and food safety and production guidelines (temperature, portion).
• Participates and attends at least 75% of all departmental meetings/in services in an effort to learn better methods to support the SEI goals of 96% satisfaction.

• Maintains accountability by ensuring compliance thru timely completion of licensures, certifications, all competencies, health requirements (PPD, N95, Flu, etc.), and education requirements.
• Maintains accountability and timekeeping expectations as outlined by MCHS Timekeeping and Attendance policy & procedures.  Ensures behavior is compliant with communication standards.  
• Ensures behavior meets and/or exceeds targeted service scores as measured by the Service Index and/or the internal departmental service survey.

• High school education or equivalent preferred
• Ability to communicate sufficiently well in English both verbally and in writing to request supplies and properly label food items
• Knowledge of Spanish is helpful
• Ability to relate cooperatively and constructively with customers and co-workers
• Able to use computers and ability to learn appropriate software application(s)
• Knowledge of Safety and Regulatory guidelines set by state with food safety
• Able to follow simple instructions to accomplish repetitive tasks
• Able to use and maintain the food service equipment (e.g., microwave, blender, thermometer, refrigerator, patient food carts, scale)

(EOE DFW)

4/7/17