Culinary Associate

Culinary Associate

On daily basis, using established department methods and procedures, performs any one of a variety of tasks listed below as directed by the Operations Supervisor. The Culinary Associate may work in the country kitchen/households or the main kitchen pod/pantry.

Core Competencies:

• Follows the Cultural Beliefs.
• Communicates with patients, families, and staff in a manner that conveys respect, caring and sensitivity.
• Provides a high level of customer service with patients and staff.
• Is aware and respects others' cultures, values, and backgrounds and considers differences when communicating and interacting with patients, families, and staff.
• Works as a member of the team by pro-actively working to meet the patient and department needs.
• Develops helpful and trusting relationships with patients, families and staff.
• Uses creative problem-solving to meet the needs of others.
• Acts as an advocate on behalf of patients as needed or appropriate.
• Maintains confidentiality of patient information.

Position Responsibilities:

• Understands and follow nutrition guidelines as determined by clinical staff
• Understands and follow all Kosher regulations.
• Plates and serves all food properly according to the established recipes, utilizing proper portion control
• Has knowledge and understanding of menus and recipes
• Has knowledge of and execute proper food handling
• Has knowledge of and execute portion control
• Communicates production needs and waste to the Jr. Sous Chef / Operations Supervisor so that proper adjustment can be made.
• Communicates quality and food experience to the Jr. Sous Chef / Operations Supervisor.
• Garnishes all plates as presentation is an important part of the experience
• Holds all food at proper temperatures to ensure food is presented attractively
• Covers, labels, and dates all food to be stored in the refrigerators and freezers
• Cleans, sanitizes, and maintains all work areas, storage areas, utensils and equipment according to the latest regulatory (state, federal and Kosher) requirements
• Maintains the temperature log system, and follow up with appropriate staff upon if results fall outside the boundaries
• Communicates issues/concerns to leadership, offers suggestions and solutions, and participates in quality improvement initiatives.
• Informs supervisor or manager of any problems relating to missing or defective equipment
• Attends regular meetings as assigned
• Serves as a resource/mentor to the team, new employees, and students (if applicable)
• Practices in accordance with established standards of care for safety of patient, self and co-workers
• Wears slip resistant shoes, a clean uniform, and ID badge as approved by the facility.
• Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate
• Uses equipment as trained and according to organizational policy
• Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment)
• Follows and stays updated on processes and policies within department and organization
• Performs additional related duties as directed

Position Responsibilities Specific to Country Kitchen / Household:

• Runs the decentralized dining room to ensure that patients and guests have a positive, wholesome, tasteful and enjoyable dining experience
• Serves patients according to diet, nutritional guidelines, food preferences, and portion control.
• Assures the patients' diet orders are available to PCAs at mealtime.
• Breaks down dining room and run dirty plates and utensils through dish machine
• Cleans cooking equipment in kitchen
• Transports food and non-food items to and from assigned country kitchen as directed
• Breaks down dining room and run dirty plates and utensils through dish machine
• Takes food and supply inventory daily (or as directed) and provides storeroom staff par stock order as directed

Position Responsibilities Specific to Main Kitchen Pod/Pantry:

• Breaks down dining room and run dirty plates and utensils through dish machine
• Restock dessert fridges
• Maintain the temperature log system, and follow up with appropriate staff if results fall outside the boundaries

Qualifications:

• At least one year in a quality food service operation in a healthcare setting preferred.
• Food Handler Certification certified within 6 months of hire
• High School or equivalent.
• Knowledge and experience of methods and procedures involved in cooking, salad preparation, sandwich making, sanitation, and storage.
• Basic knowledge of therapeutic diets.

Physical Requirements:

• May be exposed to heat, cold, moisture, odors and other food service area elements.
• Frequent bending, stooping, reaching, prolong standing
• Must be able to lift 50 lbs.
• Must be able to push and/or pull food carts

Remote Type

Salary Range: $35,692.80 - $53,539.20