Culinary Associate

Job Description:

Job Description

I.

Position Summary:

Under the direction of a Culinary & Nutrition Manager, the Floating Culinary Associate provide support to different schedules, campuses and assignments to fill in open Culinary Associate position. 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.

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  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 aks 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
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