Culinary Associate Revere 17.5 hours

Hebrew Rehabilitation Center•Revere, MA

2d•Onsite

About The Position

The Culinary Associate performs a variety of daily food-service tasks using established department methods and procedures, as directed by the Operations Supervisor. The associate may work in the country kitchen or households, or in the main kitchen pod or pantry. The role supports a safe, respectful, and enjoyable dining experience for patients, guests, and staff while following nutrition guidelines, Kosher regulations, food-safety practices, and department procedures. Responsibilities vary by work area. In the country kitchen or household, the associate supports dining-room service, serves patients according to diet orders and preferences, and handles meal cleanup, dishwashing, kitchen cleaning, food transport, and inventory. In the main kitchen pod or pantry, the associate delivers nourishments to Nursing floors and restocks dessert refrigerators. The position also involves maintaining food-temperature logs, communicating production needs and concerns, and contributing to quality improvement and team development.

Requirements

At least one year in a quality food-service operation in a healthcare setting is preferred.
Obtain Food Handler Certification within six months of hire.
High school diploma or equivalent.
Knowledge and experience with cooking, salad preparation, sandwich making, sanitation, and storage methods and procedures.
Basic knowledge of therapeutic diets.
Ability to lift 50 pounds and push and/or pull food carts.
Ability to perform frequent bending, stooping, reaching, and prolonged standing.

Nice To Haves

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

Responsibilities

Follow nutrition guidelines established by clinical staff and comply with Kosher regulations.
Plate and serve food according to established recipes and portion controls; garnish plates and hold food at proper temperatures.
Understand menus and recipes, and follow proper food-handling practices.
Communicate production needs, waste, food quality, and food-experience feedback to the Jr. Sous Chef or Operations Supervisor.
Cover, label, and date food stored in refrigerators and freezers.
Clean, sanitize, and maintain work and storage areas, utensils, and equipment according to applicable state, federal, and Kosher requirements.
Maintain temperature logs and follow up with appropriate staff when results fall outside established boundaries.
Communicate concerns to leadership, suggest solutions, and participate in quality-improvement initiatives.
Report missing or defective equipment to a supervisor or manager and attend assigned meetings.
Serve as a resource or mentor to team members, new employees, and students when applicable.
Follow safety and infection-control procedures, use equipment as trained and in accordance with organizational policy, and identify and report basic safety issues.
Wear slip-resistant shoes, a clean uniform, and an approved ID badge.
In the country kitchen or household, run the decentralized dining room to support a positive dining experience for patients and guests.
In the country kitchen or household, serve patients according to diet orders, nutrition guidelines, food preferences, and portion controls, and ensure PCAs have patients’ diet orders at mealtime.
In the country kitchen or household, break down the dining room, process dirty plates and utensils through the dish machine, clean cooking equipment, and wash and store dishes and tableware.
In the country kitchen or household, transport food and non-food items as directed and take inventory and provide par-stock orders as directed.
In the main kitchen pod or pantry, deliver nourishments to Nursing floors using established par levels and restock dessert refrigerators.
Perform additional related duties as directed.