Culinary Assistant - Per Diem

Kindred Hospital Paramount and Acute Rehabilitation Unit (ARU) is 177-bed hospital. With 159 long-term acute care hospital (LTACH) beds, we offer the same in-depth care you would receive in a traditional hospital, but for an extended recovery period. Our 18-bed ARU is designed for people who have experience the debilitating effects of an acute injury, impairment or illness and like the LTACH, we partner with your physician and offer 24-hour clinical care seven days a week so you can start your journey to wellness. 

Job Summary

The culinary assistant prepares and serves food using proper food handling and safety techniques for patients, employees, and special functions, resulting in food that meets the nutritional guidelines and safety standards set forth in the department policies and procedures. The employee maintains a clean and safe working environment in accordance with established standards and regulations.

Essential Functions

Food Preparation

• Assist in preparing food following department standardized recipes, planned menus, and policies and procedures.
• Serves and portions food per patient diet order, department standardized recipes, planned menus, and policies and procedures.
• Follow standardized menus for patients and cafeteria food preparation.
• Makes only authorized changes to the planned menu and records the change according to established policy.
• Used production sheets to direct preparation and quantity of food.
• Preparation of foods is completed to meet established mealtimes.
• Prepares and serves food at the proper temperature set forth by the FDA Food Code
• Prepares patient snack orders using a production sheet for snack preparation; ensures all snacks are labeled properly and distributed to patients timely.

Food Receiving, Purchasing, Storing

• Labels, dates, and stores food (including leftovers) properly according to proper cool-down techniques and established policies.
• Assists in receiving, storing, and verifying invoices for incoming food supplies, etc. as indicated by the supervisor/manager.
• Ensures that an adequate supply of food, supplies, etc. is always available. Reports adequate stock levels to the supervisor in a timely manner.
• Uses food supplies and equipment in an efficient and economic manner to prevent waste.
• Stocks nourishment rooms and administration suite/lounge per department procedure.

Safety and Sanitation of Work Environment

• Keeps work area clean and uncluttered during preparation and service of food.
• Performs cleaning assignments according to established policies and utilizes the proper cleaning chemicals.
• Performs duties using proper infection control techniques and using protective equipment as needed.
• Washes dishes, pots, and pans according to established procedures for manual and/or automatic dishwashing.
• Takes dish machine temperature and/or sanitizer concentration prior to each use and records on log.
• Reports any problems with proper water temperature or sanitizer immediately to supervisor.
• Stores dishes, pots, and pans in the proper location, in a way to prevent contamination, and according to established standards.
• Operates equipment according to manufacturer guidelines.
• Maintains equipment in clean and safe operating condition using appropriate safety measures and safety guards. Reports all equipment problems immediately to supervisor.
• Maintains the security of the department.

Menu Management

• Check for new diet orders, discharges, room changes prior to each meal tray line assembly in medical record.
• Pass selective menus to patient assisting the patient with completion if needed.
• Using menu management computerized program to add new admissions, update patient information, edit menus, enter patient selections, print menus or reports, and generate tray tickets.
• Cashier for cafe meal service
• Responsible to verify and sign for starting cash bank with a manager
• Balance drawer accurately at the shift end. Report overages/shortages immediately to manager.  Completes all necessary reports
• During shift ringing up every sale accurately, count cash back to customers out loud, keep cash secure in register/safe, never leave unattended.
• Order Accuracy - take orders accurately, use correct menu items/PLUs on the POS.
• Payments\: Handle cash, debit/credit cards, mobile payments; apply discounts/refunds per policy.
• Handling Issues -resolve minor complaints; escalate bigger issues to the manager.
• Keep checkout area clean, organized, and stocked

Other

• Fulfills job responsibilities in accordance with the standards set out in the Company’s Code of
• Business Conduct, its policies and procedures, the Corporate Compliance Program, applicable federal and state laws, and applicable professional standards and codes of ethics.
• Maintains confidentiality of all patient and/or employee information to assure patient and/or employee rights are protected.
• Consistently demonstrates guest relation’s skills to patients, physicians, visitors, employees, and any other individuals with whom they may come in contact.
• Works cooperatively as a team member with co-workers in all departments of the hospital.
• Adheres to dress code and wears proper identification while on duty; maintains neat and clean appearance.
• Completes annual health, safety, and education requirements; maintains professional growth and development.
• Reports to work on time as scheduled; adheres to policies regarding notification of absence.
• Attends all mandatory in-services and staff meetings.
• Maintains current certification for position.
• Communicates issues, concerns, and opportunities for improvement to supervisor routinely.
• Participates in the hospital’s performance improvement program by collecting quality data when assigned by supervisor.
• Participates in the survey process; honestly answers questions asked by surveyors.
• Participates in corrective action plan as directed by supervisor.
• Assumes the leadership in the kitchen when assigned by supervisor.
• Performs other duties as assigned.

Knowledge/Skills/Abilities/Expectations

• Must read, write and speak fluent English.
• Must have good and regular attendance.
• Knowledge of therapeutic diets and texture/liquid modification.
• Knowledge of safe food handling.
• Knowledge of federal, state, and city food codes and regulations.
• Basic computer skills with working knowledge of Microsoft Office and ability to learn menu management system.
• Understands principles of growth and development for the entire life span with the ability to provide care appropriate for the adolescent, adult, and geriatric patients as appropriate to the population.
• Performs other related duties as assigned.

Pay Range\: $23.00/hr.

ScionHealth has a comprehensive benefits package for benefit-eligible employees that includes Medical, Dental, Vision, 401(k), FSA/HSA, Life Insurance, Paid Time Off, and Wellness.

Education

• High School Diploma or Equivalent including education equivalent to completion of secondary school or demonstrated ability to perform the essential functions of the role. (Preferred) 

Licenses/Certifications 

• Food Handler Permit, if required by the State or local jurisdiction. 

Experience 

• One year experience in quality food preparation setting (i.e. restaurant, hospital, nursing center, hotel, etc.) 
• Full understanding of therapeutic diets preferred.