Culinary Assistant

ODYSSEY BEHAVIORAL GROUP•Battle Creek, MI

5d•Onsite

About The Position

Culinary Assistants maintain food preparation, storage and serving areas ensuring the environment is always safe and clean. Relationships and Contacts Within the organization: Establish and maintain productive working relationships with peers and accounting team members throughout Pasadena Villa and affiliated facilities. Outside the organization: Establish and maintain productive working relationships with third party vendors, as necessary.

Requirements

Requires a high school diploma or equivalent combination of education experience; trade or vocational school training preferred.
One (1) or more years of previous experience in a culinary setting preferred.
Must have Safe Serve certification, or obtain upon hire.
Ability to move up to 50 pounds.
Position requires incumbent to have a valid driver’s license and acceptable driving record.
Clearance of criminal background, TB test, and any other mandatory state/federal requirements.
Current CPR and First Aid certification, or willingness to complete within the first 30 days of employment.

Nice To Haves

trade or vocational school training preferred

Responsibilities

Ensures clients’ dietary needs are met, to include accommodations for allergies and specialized meal plans.
Follows all food safety, food storage, health safety, food service and sanitation standards.
Follows recipes, prepares, and serves healthy and flavorful meals to clients in a timely manner.
Utilizes proper sanitation and safety methods for storing, preparing and serving foods.
Ensures all food items are properly labeled and safe storage temperatures are maintained and logged in accordance with regulatory guidelines.
Follows published menus and completes substitution schedule when necessary.
Follows the cleaning schedule as posted.
Collaborates with team members for menu changes to accommodate client needs and special diets.
Ensures inventory is well stocked and equipment is in good working order.
Assists with controlling food costs by following proper storage procedures, standardizing recipes, and minimizing waste.
Prepares extra meals for visitors and/or staff, as needed.
Identifies and reports the presence of unhealthy/unsafe conditions in the work area.