Culinary Associate

Hebrew SeniorLife•Dedham, MA

4d•$17 - $23•Onsite

About The Position

Under the direction of a Culinary & Nutrition Manager, the Floating Culinary Associate provides support to different schedules, campuses, and assignments to fill open Culinary Associate positions. Using established department methods and procedures, the Culinary Associate performs a variety of tasks as directed by the Operations Supervisor. The Culinary Associate may work in the country kitchen/households or RSU pod/pantry.

Requirements

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 proactively working to meet 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.
Wears slip resistant shoes, a clean uniform, and ID badge 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.

Nice To Haves

Serves as a resource/mentor to the team, new employees, and students (if applicable).

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 for proper adjustment.
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 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 the safety of patients, 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 (i.e., hand washing, use of personal protective equipment).
Follows and stays updated on processes and policies within the department and organization.
Performs additional related duties as directed.
Runs the decentralized dining room to ensure 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).