Culinary Associate Revere Per Diem

Job Description:

I. Position Summary:
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.

II. Core Competencies:

- 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.

III. Position Responsibilities for both country kitchen/households and main kitchen pod/pantry:

- 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

III. Qualifications:

- 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.

IV. Physical Requirements:

- 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:
On-site
Salary Range:
$15.57 - $21.80