Culinary Associate Float Roslindale & Dedham 40 Hours

Floating Culinary Associate

Under the direction of a Culinary & Nutrition Manager, the Floating Culinary Associate provides support to different schedules, campuses, and assignments to fill in open Culinary Associate positions. Using established department methods and procedures, Culinary Associate 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 RSU 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.
• 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.

Position Responsibilities

Responsibilities for both country kitchen/households and main kitchen pod/pantry include:

• 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.

Remote Type: On-site

Salary Range: $16.57 - $22.80