Culinary Assistant - PRN

Position

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At Scion Health
, we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.

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.

• 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.
• Complete preparation of foods 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.

• 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 as indicated by the supervisor/manager.
• Ensure that an adequate supply of food, supplies, etc. is always available. Report inadequate stock levels to the supervisor in a timely manner.
• Use food supplies and equipment efficiently to prevent waste.
• Stock nourishment rooms and administration suite/lounge per department procedure.
• 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 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.

• 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.

• Fulfill 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 relations 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. in corrective action plan as directed by supervisor.
• Assume the leadership in the kitchen when…