Culinary Associate

Hebrew Rehabilitation Center•Dedham, MA

6d•Onsite

About The Position

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. This role involves following cultural beliefs, communicating with respect and sensitivity, providing excellent customer service, understanding and respecting diverse cultures, working collaboratively as a team member, and maintaining professionalism. The associate will develop trusting relationships, use creative problem-solving, and act as an advocate for patients while maintaining confidentiality.

Requirements

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.

Nice To Haves

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

Responsibilities

Understands and follows nutrition guidelines as determined by clinical staff.
Understands and follows all Kosher regulations.
Plates and serves all food properly according to established recipes, utilizing proper portion control.
Has knowledge and understanding of menus and recipes.
Has knowledge of and executes proper food handling.
Has knowledge of and executes portion control.
Communicates production needs and waste to the Jr. Sous Chef / Operations Supervisor.
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 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 (e.g., 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 (e.g., 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.
Runs the decentralized dining room to ensure that patients and guests have a positive, wholesome, tasteful and enjoyable dining experience (specific to country kitchen/household).
Serves patients according to diet, nutritional guidelines, food preferences, and portion control (specific to country kitchen/household).
Assures patients’ diet orders are available to PCAs at mealtime (specific to country kitchen/household).
Breaks down dining room and runs dirty plates and utensils through dish machine (specific to country kitchen/household).
Cleans cooking equipment in kitchen (specific to country kitchen/household).
Transports food and non-food items to and from assigned country kitchen as directed (specific to country kitchen/household).
Cleans all dishes and tableware for each meal, and returns all equipment to the proper storage space (specific to country kitchen/household).
Takes food and supply inventory daily (or as directed) and provides storeroom staff par stock order as directed (specific to country kitchen/household).
Delivers a variety of nourishments to the Nursing floors using established pars (specific to main kitchen pod/pantry).
Restocks dessert fridges (specific to main kitchen pod/pantry).
Maintains the temperature log system, and follows up with appropriate staff if results fall outside the boundaries (specific to main kitchen pod/pantry).