Hebrew SeniorLife

  • Culinary Associate

    Job Locations US-MA-Roslindale
    Job ID
    2018-2241
    Category
    Culinary
  • Overview

    On daily basis, using established department methods and procedures, perform any one of a variety of tasks listed below as directed by a Culinary Supervisor.

     

    Various schedules - part time and per diem

    Responsibilities

     

     

    • Strip and separate patient trays and dishes
    • Set up, clean, breakdown pulper and dishwasher
    • Load dishes and trays into dish machine
    • Remove and stack tray dishes and trays from dish machine
    • Sort silverware and run through dish machine
    • Rack cups and bowls
    • Sweep and mop floors
    • Wash and sanitize kitchen equipment
    • Wash and Sanitize food carts
    • Collect and dispose of all trash
    • Strip cafeteria truck
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    Caring Practices
    • Practice acts of kindness.
    • Instill faith and hope by being available to meet the needs of others.
    • Nurture individual spiritual beliefs and practices.
    • Develop helpful and trusting relationships with residents, families and staff.
    • Promote and accept the expression of both negative and positive feelings.
    • Use creative problem-solving to meet the needs of others.
    • Maintain a genuine interest in geriatric care, and must believe in and uphold the philosophy of the facility.
     
    Communication
    • Act as an advocate on behalf of residents/patients as needed or appropriate.
    • Communicates with residents/families/visitors/staff in a manner that conveys respect, caring and sensitivity.
    • Listens and respects others’ opinions.
    • Accountable for staying informed by reviewing memos, emails and other forms of communication.

     

     

    Teamwork/Collaboration and Flexibility

    • Is flexible to the needs of all other departments on the campus.
    • Acts in a manner outside the traditional “role” as needed in order to meet residents’/patients’ needs.
    • Works as a member of the team by pro-actively working to meet resident needs.
    • Promotes a healthy environment by demonstrating trust, mutual respect, visible support and open, honest communication with all members of the team.
    • Involves other team members by constantly sharing information.
    • Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and providing care.Professionalism
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    • Follows all policies and procedures set forth by the organization and outlined in HRC’s policy manuals
    • Maintains confidentiality of resident information.
    • Meets all requirements as outlined by regulatory and licensure standards.
    • A clean uniform as approved by the facility, clean and slip resistant shoes, and id badges are job requirements. Baths must be taken daily and deodorant used to eliminate offensive odors.
    • Exemplify professionalism and exhibit values which contribute to the achievement of the mission of the Food Service Department and the Hebrew Rehabilitation Center.
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    Quality Improvement

    • Communicates issues/concerns to leadership that may require quality monitoring.
    • Offers suggestions and solutions that may improve systems and care.
    • Keeps updated on performance improvement projects in culinary services.
    • Participates in quality improvement initiatives as may be required.
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    Leadership/Development

    • Serves as a resource/mentor to the team, new employees, and students (if applicable).
    • Is an active participant in shared governance (committees, tasks force etc.) as designated (if applicable)?
    • Seeks opportunity for professional development by attending internal and external trainings, educational programs and conferences.
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    Safety

    • Practices in accordance with established standards of care for safety of resident/patient, self and co-workers.
    • Wears slip resistant shoes
    • Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate.
    • Identifies and reports errors/potential errors according to policy.
    • Uses equipment as trained and according to organizational policy.
    • Identifies malfunctioning equipment, removes from use, and reports according to policy.
    • Adheres to all infection control policies.
    • Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment).

     

     

    Other

    • Participates in meetings as required
    • Performs other related duties as required or directed.

     

     

     

     

     

     

     

     

    Qualifications

    • High School or equivalent
    • Food Handler Certification within 6 months of hire
    • 1 year experience in the food service industry, preferable in a healthcare setting
    • Knowledge and experience of methods and procedures involved in cooking, salad preparation, sandwich making, sanitation, and storage.
    • Basic knowledge of therapeutic diets.
    • Must be able to speak, read, and write fluently in the English language

     

     

    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 able to push and/or pull food carts

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