Culinary Associate
$34,466–$47,424 year
On-siteDedham, Massachusetts, United States or Roslindale, Massachusetts, United States
Job Summary
Prepare and serve food according to established recipes, portion control, and nutrition guidelines while adhering to all Kosher regulations. Plate, garnish, and present meals attractively, ensuring proper temperature and safety standards are maintained throughout service. Manage kitchen operations by cleaning, sanitizing work areas, maintaining temperature logs, and communicating production needs or waste to leadership. Deliver nourishments to nursing floors, restock fridges, and run country kitchen dining rooms to ensure positive patient experiences. Transport food items, manage inventory, and report safety issues or equipment problems immediately. Maintain infection control procedures, wear approved uniform and ID, and participate in quality improvement initiatives and team meetings.
Required Qualifications
- Wears slip resistant shoes, a clean uniform, and ID badge as approved by the facility.
- Follows and stays updated on processes and policies within department and organization
- Practices in accordance with established standards of care for safety of patient, self and co-workers
- Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment)
- Uses equipment as trained and according to organizational policy
- Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate
- Communicates with patients, families, and staff in a manner that conveys respect, caring and sensitivity
- Is aware and respects others' cultures, values, and backgrounds and considers differences when communicating and interacting with patients, families, and staff
- Has knowledge and understanding of menus and recipes
- Has knowledge of and execute proper food handling
- Has knowledge of and execute portion control
- Understands and follow nutrition guidelines as determined by clinical staff
- Understands and follow all Kosher regulations
- Maintains the temperature log system, and follow up with appropriate staff upon if results fall outside the boundaries
- 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
- 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
- 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)
- Maintains confidentiality of patient information
- Plates and serves all food properly according to the established recipes, utilizing proper portion control
- Garnishes all plates as presentation is an important part of the experience
- Holds all food at proper temperatures to ensure food is presented attractively
- 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
- Deliver a variety of nourishments to the Nursing floors using established pars
- Restock dessert fridges
- Maintains the temperature log system, and follow up with appropriate staff if results fall outside the boundaries
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