Culinary Associate
hace 2 días
Boston
Job Description: 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. • 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 pro-actively working to meet the 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., • Understands and follow nutrition guidelines as determined by clinical staff, • Understands and follow all Kosher regulations., • Plates and serves all food properly according to the established recipes, utilizing proper portion control, • Has knowledge and understanding of menus and recipes, • Has knowledge of and execute proper food handling, • Has knowledge of and execute portion control, • Communicates production needs and waste to the Jr. Sous Chef / Operations Supervisor so that proper adjustment can be made., • 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 follow up with appropriate staff upon 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 (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, • Performs additional related duties as directed Position Responsibilities specific to country kitchen / household: • Runs the decentralized dining room to ensure that patients and guests have a positive, wholesome, tasteful and enjoyable dining experience, • Serves patients according to diet, nutritional guidelines, food preferences, and portion control., • Assures the patients’ diet orders are available to PCAs at mealtime., • Breaks down dining room and run dirty plates and utensils through dish machine, • Cleans cooking equipment in kitchen, • Transports food and non-food items to and from assigned country kitchen as directed, • Cleans all dishes and tableware for each meal, and return all equipment to the proper storage space, • Takes food and supply inventory daily (or as directed) and provides storeroom staff par stock order as directed Position Responsibilities specific to main kitchen pod/ pantry: • Deliver a variety of nourishments to the Nursing floors using established pars, • Restock dessert fridges, • Maintain the temperature log system, and follow up with appropriate staff if results fall outside the boundaries, • 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., • May be exposed to heat, cold, moisture, odors and other food service area elements., • Frequent bending, stooping, reaching, prolong standing, • Must be able to lift 50 lbs., • Must be able to push and/or pull food carts Remote Type Salary Range: $35,692.80 - $53,539.20