Culinary Associate

Hebrew-Seniorlife-5; Dedham (MA); On-site; USD 21,000 - 30,000; Full time

Job summary

Hebrew Senior Life in Dedham, MA is seeking a Culinary Associate to support country kitchen and main kitchen operations. You will plate and serve meals, follow nutrition and Kosher guidelines, and maintain meal quality and safety standards.

The role requires familiarity with therapeutic diets, sanitation procedures, and accurate portion control, working on-site in a healthcare setting with a patient-focused team.

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.
• Knowledge and experience of methods and procedures involved in cooking, salad preparation, sanitation, and storage.
• Basic knowledge of therapeutic diets.

Responsibilities

• Follows nutrition guidelines as determined by clinical staff.
• Understands Kosher regulations and dietary requirements.
• Plates and serves food according to recipes with proper portion control.
• Maintains temperature logs and proper food storage.
• Cleans and sanitizes work areas, utensils, and equipment.
• Assists in maintaining inventory and supplies.
• Provides quality service to patients and staff and communicates needs to supervisors.
• Mentions issues to leadership and participates in quality improvement initiatives.

Skills

Food handling

Customer service

Team player

Professionalism

Education

High School or equivalent

Food Handler Certification

Job description

Job Description:Job DescriptionI. 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 staffUnderstands and follow all Kosher regulations.Plates and serves all food properly according to the established recipes, utilizing proper portion controlHas knowledge and understanding of menus and recipesHas knowledge of and execute proper food handlingHas knowledge of and execute portion controlCommunicates 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 experienceHolds all food at proper temperatures to ensure food is presented attractivelyCovers, labels, and dates all food to be stored in the refrigerators and freezersCleans, sanitizes, and maintains all work areas, storage areas, utensils and equipment according to the latest regulatory (state, federal and Kosher) requirementsMaintains the temperature log system, and follow up with appropriate staff upon if results fall outside the boundariesCommunicates 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 equipmentAttends regular meetings as assignedServes 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-workersWears 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 appropriateUses equipment as trained and according to organizational policyPromotes 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 organizationPerforms additional related duties as directedPosition 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 experienceServes 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 machineCleans cooking equipment in kitchenTransports food and non-food items to and from assigned country kitchen as directedCleans all dishes and tableware for each meal, and return all equipment to the proper storage spaceTakes food and supply inventory daily (or as directed) and provides storeroom staff par stock order as directedPosition Responsibilities specific to main kitchen pod/ pantry:Deliver a variety of nourishments to the Nursing floors using established parsRestock dessert fridgesMaintain the temperature log system, and follow up with appropriate staff if results fall outside the boundariesIV. Qualifications:At least one year in a quality food service operation in a healthcare setting preferred.Food Handler Certification certified within 6 months of hireHigh 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.V. Physical Requirements:May be exposed to heat, cold, moisture, odors and other food service area elements.Frequent bending, stooping, reaching, prolong standingMust be able to lift 50 lbs.Must be able to push and/or pull food cartSchedule:Remote Type:On-siteSalary Range:$15.57 - $21.80