Culinary Associate

About this role

Job Description:

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:

Remote Type: On-site Salary Range: $15.57 - $21.80

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