Culinary Associate Float Roslindale & Dedham 40 Hours

Hebrew SeniorLife; Boston (MA); On-site; USD 22,826 - 31,409; Full time

Job summary

Hebrew SeniorLife is seeking a Floating Culinary Associate to support across schedules, campuses, and assignments. You will work under the Culinary & Nutrition Manager in country kitchens, households, or RSU pods, following established guidelines and Kosher regulations.

You will plate, portion, and present meals, communicate needs to the Jr. Sous Chef, maintain safety and cleanliness, and participate in quality initiatives to support patient dining experiences.

Qualifications

• Follows nutrition guidelines as determined by clinical staff.
• Respects Kosher regulations in all duties.
• Maintains confidentiality of patient information.

Responsibilities

• Plates and serves food per established recipes and portion control.
• Communicates production needs and waste to the Jr. Sous Chef / Operations Supervisor.
• Cleans, sanitizes, and maintains work areas and equipment.
• Maintains temperature log and reports out-of-range results.
• Participates in regular meetings and supports team mentoring.
• Attend regular meetings and act as a resource to teammates.

Skills

Cultural beliefs

Customer service

Communication

Team player

Professionalism

Relationship building

Creative problem solving

Patient advocacy

Confidentiality

Job description

Floating Culinary Associate

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

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.

Position Responsibilities (Country Kitchen/Household and Main Kitchen Pod/ Pantry)

• Understands and follows nutrition guidelines as determined by clinical staff.
• Understands and follows 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 executes proper food handling.
• Has knowledge of and executes 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 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 related 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 (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 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 runs dirty plates and utensils through the 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 returns 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

• Delivers a variety of nourishments to the nursing floors using established pars.
• Restocks dessert fridges.
• Maintains the temperature log system, and follows up with appropriate staff if results fall outside the boundaries.

Remote Type

On‑site

Salary Range

$16.57 - $22.80