Culinary Associate Revere 17.5 hours

hebrewseniorlife; Revere (MA); On-site; USD 21,000 - 30,000; Full time

Job summary

Hebrew SeniorLife is seeking a Culinary Associate to support patient meals in our country kitchen and main kitchen. You will follow nutrition guidelines, ensure kosher compliance, and plate meals to specification while maintaining safety and cleanliness.

This role emphasizes teamwork, customer service to patients and staff, and proactive communication with the Jr. Sous Chef and Operations Supervisor to adjust production and improve quality.

Qualifications

• 1+ year in healthcare food service preferred.
• Food Handler Certification within 6 months of hire.
• High School diploma or equivalent.
• Knowledge of sanitation, storage, and proper food handling.
• Basic understanding of therapeutic diets.

Responsibilities

• Follow nutrition guidelines and kosher regulations.
• Plate and serve food according to recipes and portion control.
• Maintain cleanliness and sanitation of work areas.
• Communicate production needs and waste to leadership for adjustments.
• Maintain temperature logs and follow infection control procedures.
• Assist in country kitchen or main kitchen as assigned.

Skills

Customer service

Communication

Team player

Food safety

Education

High School or equivalent

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 a