Culinary Associate

Description

OVERVIEW:

Maintain sanitation of kitchen and equipment.  Perform Prep Cook duties daily for meal preparation.  Perform Cook duties as needed to fill in for vacations, sick and open positions.  Blood and body fluids exposure: Category III.

Check the box for which position applies.

• Culinary Associate - Utility/Stock Position:  Maintains storerooms and stock of Culinary Department and assists in ordering and inventory of food and supplies as designated.
• Culinary Associate - Prep Cook Position:  Serves Independent Living meals following menu portion controls indicated.
• Culinary Associate – Highland Lakes Position:  Performs Dietary Aide duties as scheduled.

RESPONSIBILITIES:  Include the following.  Other duties may be assigned.

• Maintains sanitation of kitchen and equipment.
  • Performs daily, weekly and all routine cleaning of equipment and kitchen
  • Assists and instructs other Team Members on cleaning procedures
  • Reports any damaged equipment or repair concerns
  • Assists in record keeping per department procedure; documents food temperatures and refrigeration temperatures per department policy.
  • Works in dish room as needed
  • Cleans equipment and items such as steam tables, knives, cutting boards etc.

• Provide a positive professional image to peers, Team Members and community.
• Follow established policies and procedures for organization to include being a mandatory reporter of known or suspected abuse, neglect, exploitation, and misappropriation of resident property, suspicion of a crime and or any other concerns.
• Keeps confidential all information not specifically authorized to be given to others.
• Ability to read and comprehend simple instructions, short correspondence and memos.
• Additional duties as assigned.
• Assists in covering within the Department and various Culinary Departments during absences as assigned.
• Observes and follows safety policies and procedures.
• Observes and follow infection control policies and procedures.
• Attends all mandatory in-services as required.
• Demonstrates positive guest relations to internal and external customers
• Team Members are required to report to their Department Director all incidents of actual or possible abuse of a Resident that they become aware of.  Abuse in this respect includes, but is not limited to, verbal, sexual, physical, and/or mental abuse, corporal punishment, involuntary seclusion, neglect, and/or any misappropriation of property concerning St. Mark Village Residents.  Team Members will make the report as soon as possible after they become aware of the incident of actual or possible abuse.
• May be assigned other related duties and responsibilities as required by Culinary Services Chef, Supervisor or Designee.

• Culinary Associate - Utility/Stock Only:

• Maintain storeroom and stock of Culinary Department
  • Accepts deliveries and checks invoice against delivery
  • Stores food and supplies using first in first out procedure
  • Communicates with Team Members regarding food and supplies
• Assist in ordering and inventory of food and supplies.
  • Assists Culinary Services Chef with inventory and purchasing
  • Informs Executive Chef Manager and Culinary Services Director of any shortages or discrepancies.
• Performs Prep Cook duties and Cook duties as needed to fill in for vacations, sick, and open positions.
  • Perform all prep cook duties daily including prep of cold foods, hot foods and baked goods.
  • Plates foods at meals insuring proper presentation.
  • Trains in all cook positions.
  • Works as fill in Cook for vacations, sick and open positions as needed.
  • Assists Cooks with food prep or serving as needed.

• Culinary Associate - Prep Cook Position Only: 

• Prepares foods for Meal Preparation
  • Communicates with cooks for assignments of food to be prepped for soups and all other menu items.
  • Follows safe food handling during preparation of foods.
  • Prepares foods as indicated by production sheets and cook instructions.
• Serve Independent Living meals following menu and portion control as indicated.
  • Prepares line for serving in a timely manner to include gathering proper utensils.
  • Takes and documents food temperatures at beginning of serving and as new items are brought to the line for serving.
  • Handles foods properly such as use of utensils and/or gloves for ready to eat foods.
  • Informs cooks as foods need to be replenished.
  • Plates foods neatly and insures proper presentation.
  • Breaks down steam table and cleans area after meal serving.
• Performs Cook duties as needed to fill in for vacations, sick and open positions
  • Trains in all cook positions.
  • Works as fill in cook for vacations, sick and open positions as needed.
  • Assists cooks with food prep, baking and serving as needed.

• Culinary Associate – Highland Lakes Only:

• Prepares foods for Meal Preparation
  • Communicates with cooks for assignments of food to be prepped for soups and all other menu items.
  • Follows safe food handling during preparation of foods.
  • Prepares foods as indicated by production sheets and cook instructions.
• Serve meals following menu and portion control as indicated.
  • Prepares line for serving in a timely manner to include gathering proper utensils.
  • Takes and documents food temperatures at beginning of serving and as new items are brought to the line for serving.
  • Handles foods properly such as use of utensils and/or gloves for ready to eat foods.
  • Informs cooks as foods need to be replenished.
  • Plates foods neatly and insures proper presentation.
  • Breaks down steam table and cleans area after meal serving.
• Performs Cook duties as needed to fill in for vacations, sick and open positions
  • Trains in all cook positions.
  • Works as fill in cook for vacations, sick and open positions as needed.
  • Assists cooks with food prep, baking and serving as needed.
• Performs Dining Room duties as assigned or scheduled.
• Train new hires or existing staff as assigned.
• Supervise staff as assigned.
• Replace open shifts in the absence of the Supervisor.
• Communicate to Dietary Supervisor and/or appropriate Manager of any concerns.

SUPERVISORY RESPONSIBILITIES:

As assigned in the absence of supervisor.  Replace open shifts, address Resident complaints or concerns during meal service in the absence of the Supervisor.  Carry out supervisory responsibilities in accordance with the facility’s policies and applicable laws.  Responsibilities include training Team Members; planning, assigning, and directing work; addressing and resolving complaints in coordination with the supervisor or manager.

QUALIFICATIONS:

Minimum three years food service experience.

REQUIRED SKILL, EDUCATION AND/OR EXPERIENCE:

Basic understanding of food service operations.  Ability to read and understand instructions and recipes.  Knowledge of food safety and sanitation.  Good communication skills, team player.  Minimum three years food service experience.

LANGUAGE SKILL:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of Residents or Team Members of organization.  Must have a clear speaking voice.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and draw and interpret bar graphs.  Ability to perform these operations using units of American money and weight measurement, volume and distance.

REASONING ABILITY:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS:

None

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member is regularly required to stand; use hands to finger, handle, and feel; and reach with hands and arms.  The Team Member frequently is required to walk, talk and hear, and taste or smell.  The Team Member is occasionally required to stoop, kneel, crouch, or crawl.  The Team Member must occasionally lift and/or move up to 35 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member is frequently exposed to extreme cold and extreme heat.  The Team Member is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock.  The noise level in the work environment is usually moderate.

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be courteous, considerate and understanding when dealing with Residents, Team Members and visitors. Ability to work in close cooperation with others.

Qualifications

Salary : $15 - $17