Culinary & Hospitality Associate level 1 - PT

Bronson Healthcare•Paw Paw, MI

2d•Onsite

About The Position

The Culinary & Hospitality Associate Level 1 performs assigned Food Service department duties under general supervision and according to established procedures. Team members are expected to provide a high level of service, work collaboratively to contribute to a safe and positive environment, work independently, manage time effectively, follow instructions, and pay attention to detail. Employees may also be asked to perform duties beyond their specific role to support daily Food and Nutrition Department operations. The position includes preparing and serving food, delivering meals and supplies to patients, cleaning, stocking products, and using cash registers and patient meal-ordering systems. Food preparation includes handling hot and cold items according to recipes, production sheets, portion standards, and instructions. The role requires maintaining safe, clean work areas and using proper body mechanics and personal protective equipment.

Requirements

Basic knowledge of food safety and sanitation.
Ability to communicate clearly and understand basic verbal and written directions.
Ability to follow basic food assembly and packaging instructions.
Ability to read and understand English.
Basic math skills.
Employees providing direct patient care must demonstrate competencies specific to the population served.

Nice To Haves

Extensive customer service experience.
Strong organizational skills.
Self-motivated, independent, and creative thinker.

Responsibilities

Assemble and serve food and supplies to customers, patients, and supply facilities.
Deliver meals and supplies to patients.
Perform light and heavy cleaning as assigned, including dishwashing, trash removal, and facility cleaning.
Operate cash registers and patient meal-ordering systems.
Stock and fill products, label and date them, and rotate product inventory.
Provide outstanding customer service to customers and peers in a manner reflective of the organization's mission, values, and customer service standards.
Prepare, apportion, distribute, and store hot and cold food items according to recipes, production sheets, portion-control standards, established procedures, and specific instructions.
Measure, wash, clean, mix, and combine ingredients, including peeling, dicing, shredding, and slicing food items.
Operate automatic appliances and manual kitchen utensils.
Maintain a safe workplace by keeping work areas hazard-free and ensuring equipment, counters, utensils, and assigned areas are clean and maintained; correct or report safety hazards.
Use proper body positioning and safe work practices, and use personal protective equipment when necessary; instruct kitchen staff in these practices.
Perform other duties and responsibilities as assigned.