Job Description

Job Description

Job Description:

I. Position Summary:

On a 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 to 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 proactively working to meet the patient and department needs.

• Provides a high level of customer service to patients and staff.

• 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 follows nutrition guidelines as determined by clinical staff

• Understands and follows 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

• Knows of and executes proper food handling

• Knows of and executes portion control

• Communicates production needs and waste to the Jr. Sous Chef/Operations Supervisor so that proper adjustments 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 follows up with appropriate staff 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 the safety of the patient, self, and co-workers

• Wears slip-resistant shoes, a clean uniform, and an 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 the department and organization

• Performs additional related duties as directed

Position Responsibilities specific to the country kitchen/household:

• Runs the decentralized dining room to ensure that patients and guests have a positive, wholesome, tasty, 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 the dining room and runs dirty plates and utensils through the dishwasher

• Cleans cooking equipment in the kitchen

• Transports food and non-food items to and from the assigned country kitchen as directed

• Breaks down the dining room and runs dirty plates and utensils through the dishwasher

• Takes food and supply inventory daily (or as directed) and provides storeroom staff par stock order as directed

Position Responsibilities specific to the main kitchen pod/ pantry:

• Breaks down the dining room and runs dirty plates and utensils through the dishwasher

• Restock dessert fridges

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

III. Qualifications:

• At least one year in a quality food service operation in a healthcare setting is preferred.

• Food Handler Certification must be obtained 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.

IV. Physical Requirements:

• May be exposed to heat, cold, moisture, odors, and other food service area elements.

• Frequent bending, stooping, reaching, and prolonged 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

Job Tags

Remote work,

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