Hebrew Seniorlife
From Hebrew Seniorlife's careers page
Status: listed on the employer's own careers page when we last checked (daily). Confirm on their site before applying.
Under the direction of a Culinary & Nutrition Manager, the Floating Culinary Associate provide support to different schedules, campuses and assignments to fill in open Culinary Associate position. Using established department methods and procedures, Culinary Associate 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 RSU pod/ pantry.
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
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
Maintain the temperature log system, and follow up with appropriate staff if results fall outside the boundaries
On-site
$16.57 - $22.80
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