Culinary Associate

Job Description:

I. Position Summary:

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.

II. 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.

• Has professionalism and values which contribute to the achievement of the mission of the Culinary and Nutrition Departments.

• 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.

III. Position Responsibilities for both country kitchen/ households and main kitchen pod/ pantry:

• 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

• Cleans all dishes and tableware for each meal, and return all equipment to the proper storage space

• 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:

• Deliver a variety of nourishments to the Nursing floors using established pars

• Restock dessert fridges

• Maintain the temperature log system, and follow up with appropriate staff if results fall outside the boundaries

IV. 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.

V. 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 cart

Schedule:

30 hours 8am – 6:30pm Thursday – Saturday

Remote Type:

Salary Range: