Culinary Assistant

Kindred Hospital Los Angeles helps patients return to the lives they love. At our hospital, our physician‑led care teams provide critically ill patients with the specialized acute care and rehabilitation they need, for the time they need it—empowering them to take the next step in their recovery journey. Located in Ladera Heights near Fox Hills Park, Blanco Park and Ladera Park, we are a short drive from restaurants and shops, as well as close to public transit. Job Summary The culinary assistant prepares and serves food using proper food handling and safety techniques for patients, employees, and special functions, resulting in food that meets the nutritional guidelines and safety standards set forth in the department policies and procedures. The employee maintains a clean and safe working environment in accordance with established standards and regulations. Essential Functions Food Preparation Assist in preparing food following department standardized recipes, planned menus, and policies and procedures. Serve and portion food per patient diet order, department standardized recipes, planned menus, and policies and procedures. Follow standardized menus for patients and cafeteria food preparation. Make only authorized changes to the planned menu and record the change according to established policy. Use production sheets to direct preparation and quantity of food. Preparation of foods is completed to meet established mealtimes. Prepare and serve food at the proper temperature set forth by the FDA Food Code. Prepare patient snack orders using a production sheet for snack preparation; ensure all snacks are labeled properly and distributed to patients timely. Food Receiving, Purchasing, Storing Label, date, and store food (including leftovers) properly according to proper cool‑down techniques and established policies. Assist in receiving, storing, and verifying invoices for incoming food supplies, etc. as indicated by the supervisor/manager. Ensure that an adequate supply of food, supplies, etc. is always available. Report adequate stock levels to the supervisor in a timely manner. Use food supplies and equipment in an efficient and economic manner to prevent waste. Stock nourishment rooms and administration suite/lounge per department procedure. Safety and Sanitation of Work Environment Keep work area clean and uncluttered during preparation and service of food. Perform cleaning assignments according to established policies and utilize the proper cleaning chemicals. Perform duties using proper infection control techniques and using protective equipment as needed. Wash dishes, pots, and pans according to established procedures for manual and/or automatic dishwashing. Take dish machine temperature and/or sanitizer concentration prior to each use and record on log. Report any problems with proper water temperature or sanitizer immediately to supervisor. Store dishes, pots, and pans in the proper location, in a way to prevent contamination, and according to established standards. Operate equipment according to manufacturer guidelines. Maintain equipment in clean and safe operating condition using appropriate safety measures and safety guards. Report all equipment problems immediately to supervisor. Maintain the security of the department. Menu Management Check for new diet orders, discharges, room changes prior to each meal tray line assembly in medical record. Pass selective menus to patient assisting the patient with completion if needed. Use menu management computerized program to add new admissions, update patient information, edit menus, enter patient selections, print menus or reports, and generate tray tickets. Serve as cashier for cafe meal service. Verify and sign for starting cash bank with a manager. Balance drawer accurately at the shift end. Report overages/shortages immediately to manager. Complete all necessary reports. During shift ring up every sale accurately, count cash back to customers out loud, keep cash secure in register/safe, never leave unattended. Order Accuracy – take orders accurately, use correct menu items/PLUs on the POS. Handle payments: cash, debit/credit cards, mobile payments; apply discounts/refunds per policy. Resolve minor complaints; elevate bigger issues to the manager. Keep checkout area clean, organized, and stocked. Other Fulfills job responsibilities in accordance with the standards set out in the Company’s Code of Business Conduct, its policies and procedures, the Corporate Compliance Program, applicable federal and state laws, and applicable professional standards and codes of ethics. Maintain confidentiality of all patient and/or employee information to assure patient and/or employee rights are protected. Consistently demonstrate guest relation skills to patients, physicians, visitors, employees, and any other individuals with whom they may come in contact. Work cooperatively as a team member with co‑workers in all departments of the hospital. Adhere to dress code and wear proper identification while on duty; maintain neat and clean appearance. Complete annual health, safety, and education requirements; maintain professional growth and development. Report to work on time as scheduled; adhere to policies regarding notification of absence. Attend all mandatory in‑services and staff meetings. Maintain current certification for position. Communicate issues, concerns, and opportunities for improvement to supervisor routinely. Participate in the hospital’s performance improvement program by collecting quality data when assigned by supervisor. Participate in the survey process; honestly answer questions asked by surveyors. Participate in corrective action plan as directed by supervisor. Assume leadership in the kitchen when assigned by supervisor. Perform other duties as assigned. Knowledge, Skills, Abilities, and Expectations Must read, write, and speak fluent English. Must have good and regular attendance. Knowledge of therapeutic diets and texture/liquid modification. Knowledge of safe food handling. Knowledge of federal, state, and city food codes and regulations. Basic computer skills with working knowledge of Microsoft Office and ability to learn menu management system. Understand principles of growth and development for the entire life span with the ability to provide care appropriate for the adolescent, adult, and geriatric patients as appropriate to the population. Perform other related duties as assigned. Pay Range: $23.00/hr. ScionHealth has a comprehensive benefits package for benefit‑eligible employees that includes Medical, Dental, Vision, 401(k), FSA/HSA, Life Insurance, Paid Time Off, and Wellness. Qualifications Education High School Diploma or Equivalent including education equivalent to completion of secondary school or demonstrated ability to perform the essential functions of the role. (Preferred) Licenses/Certifications Food Handler Permit, if required by the State or local jurisdiction. Experience One year experience in quality food preparation setting (i.e. restaurant, hospital, nursing center, hotel, etc.) Full understanding of therapeutic diets preferred. #J-18808-Ljbffr