<p>Job Description:</p> <p>I. Position Summary:</p> <p>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.</p> <p>II. Core Competencies:</p> <ul> <li>Follows the Cultural Beliefs. </li><li>Communicates with patients, families, and staff in a manner that conveys respect, caring and sensitivity. </li><li>Provides a high level of customer service with patients and staff. </li><li>Is aware and respects others' cultures, values, and backgrounds and considers differences when communicating and interacting with patients, families, and staff. </li><li>Works as a member of the team by pro-actively working to meet the patient and department needs. </li><li>Has professionalism and values which contribute to the achievement of the mission of the Culinary and Nutrition Departments. </li><li>Develops helpful and trusting relationships with patients, families and staff. </li><li>Uses creative problem-solving to meet the needs of others. </li><li>Acts as an advocate on behalf of patients as needed or appropriate. </li><li>Maintains confidentiality of patient information. </li></ul> <p>III. Position Responsibilities for both country kitchen/ households and main kitchen pod/ pantry:</p> <ul> <li>Understands and follow nutrition guidelines as determined by clinical staff </li><li>Understands and follow all Kosher regulations. </li><li>Plates and serves all food properly according to the established recipes, utilizing proper portion control </li><li>Has knowledge and understanding of menus and recipes </li><li>Has knowledge of and execute proper food handling </li><li>Has knowledge of and execute portion control </li><li>Communicates production needs and waste to the Jr. Sous Chef / Operations Supervisor so that proper adjustment can be made. </li><li>Communicates quality and food experience to the Jr. Sous Chef / Operations Supervisor. </li><li>Garnishes all plates as presentation is an important part of the experience </li><li>Holds all food at proper temperatures to ensure food is presented attractively </li><li>Covers, labels, and dates all food to be stored in the refrigerators and freezers </li><li>Cleans, sanitizes, and maintains all work areas, storage areas, utensils and equipment according to the latest regulatory (state, federal and Kosher) requirements </li><li>Maintains the temperature log system, and follow up with appropriate staff upon if results fall outside the boundaries </li><li>Communicates issues/concerns to leadership, offers suggestions and solutions, and participates in quality improvement initiatives. </li><li>Informs supervisor or manager of any problems relating to missing or defective equipment </li><li>Attends regular meetings as assigned </li><li>Serves as a resource/mentor to the team, new employees, and students (if applicable) </li><li>Practices in accordance with established standards of care for safety of patient, self and co-workers </li><li>Wears slip resistant shoes, a clean uniform, and ID badge as approved by the facility. </li><li>Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate </li><li>Uses equipment as trained and according to organizational policy </li><li>Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment) </li><li>Follows and stays updated on processes and policies within department and organization </li><li>Performs additional related duties as directed </li></ul> <p>Position Responsibilities specific to country kitchen / household:</p> <ul> <li>Runs the decentralized dining room to ensure that patients and guests have a positive, wholesome, tasteful and enjoyable dining experience </li><li>Serves patients according to diet, nutritional guidelines, food preferences, and portion control. </li><li>Assures the patients' diet orders are available to PCAs at mealtime. </li><li>Breaks down dining room and run dirty plates and utensils through dish machine </li><li>Cleans cooking equipment in kitchen </li><li>Transports food and non-food items to and from assigned country kitchen as directed </li><li>Cleans all dishes and tableware for each meal, and return all equipment to the proper storage space </li><li>Takes food and supply inventory daily (or as directed) and provides storeroom staff par stock order as directed </li></ul> <p>Position Responsibilities specific to main kitchen pod/ pantry:</p> <ul> <li>Deliver a variety of nourishments to the Nursing floors using established pars </li><li>Restock dessert fridges </li><li>Maintain the temperature log system, and follow up with appropriate staff if results fall outside the boundaries </li></ul> <p>III. Qualifications:</p> <ul> <li>At least one year in a quality food service operation in a healthcare setting preferred. </li><li>Food Handler Certification certified within 6 months of hire </li><li>High School or equivalent. </li><li>Knowledge and experience of methods and procedures involved in cooking, salad preparation, sandwich making, sanitation, and storage. </li><li>Basic knowledge of therapeutic diets. </li></ul> <p>IV. Physical Requirements:</p> <ul> <li>May be exposed to heat, cold, moisture, odors and other food service area elements. </li><li>Frequent bending, stooping, reaching, prolong standing </li><li>Must be able to lift 50 lbs. </li><li>Must be able to push and/or pull food carts </li></ul> <p>Remote Type</p> <p>On-site</p> <p>Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.</p>