Our Nutrition & Culinary Services Department is looking for a Culinary Assistant to join their team!

Shift/Specific Hours: 7AM to 3PM

*Must be able to work these hours

Hours per week: 37.5

• Position Summary:
  • The Culinary Assistant performs a variety of tasks on a daily basis, including the preparation, assembly, portioning, stocking, and/or distribution of food and supplies to patients, residents and other customers as well as the cleaning associated with sanitation of all areas of the Nutrition and Culinary Services Department.
  • There is significant variation in duties depending upon the area of primary assignment (and shift worked). It is expected that the Dining Services Aide performs other duties as assigned and maintains flexibility in scheduling and work area assignments according to department and system needs.
• Job Relationships:
  • Reports to Director of Nutrition and Culinary Services. Is supervised by Assistant Director, Chef and Dietitian. Collaborates with coworkers in the Nutrition and Culinary Services department and in other departments.
• Primary Customer Served:
  • Infant (31 days - 1 year)
  • Pediatric (1 - 12 years)
  • Adolescent (13 - 18 years)
  • Adult (19 - 65 years)
  • Geriatric (> 66 years)
  • Family/Visitors
  • Physicians
  • Community Agencies
  • Social Work Team
• Education and Training Required:
  • Safe food handling experience preferred. Serv Safe certificate desired.
• Experience:
  • Previous experience in quantity food preparation helpful.
  • Previous experience in healthcare food service is helpful.
• Special Knowledge, Skills, and Abilities:
  • Good verbal/written communication skills and problem-solving skills.
  • Effective organizational skills.
• Physical Requirements:
  • Physical Demands:
    • Continuously stand and walk to perform various tasks.
    • Frequently lift up to 10 pounds.
    • Occasionally lift 11 - 50 pounds.
    • Occasionally push or pull up to 50 pounds.
    • Frequently carry up to 10 pounds.
    • Occasionally carry up 11 - 15 pounds.
    • Occasionally climb upstairs.
    • Frequently taste/smell to assess the quality of food items.
    • Occasionally kneel, squat/crouch/twist/reach overhead and in front of the body to get supplies off upper shelves and to clean equipment and/or retrieve products from lower shelves.
    • Occasionally handle objects, feeling, using fine motor skills, sustaining grip/pinch, controls/knobs/levers/switches to perform tasks and for operation of computer, telephone and other equipment.
  • Sight:
    • Frequently able to use spatial perception and distinguish colors and occasionally able to use peripheral far and near vision and depth perception while preparing food, reading recipes, using the computer, cash register, and other equipment while cleaning and waiting on customers.
  • Cognition/Communication:
    • Frequently communicate effectively with other staff and customers using ordinary conversation, telephone skills, occasional comprehensive speech, and simple writing skills.
    • Occasionally requires simple math skills when changing recipes and handling money.
  • Environmental Conditions:
    • Continuously work indoors.
    • Frequently work in a patient environment delivering/serving food to patients/residents, cleaning resident dining rooms, and getting menus from patients in person or via telephone calls.
    • Occasionally exposed to sudden temperature changes and extreme temperatures of 90 degrees or higher and 32 degrees or lower.
    • Occasionally exposed to glare on surface areas, dust, fumes, and odors.
  • Potential Hazards:
    • Frequent exposure to moving mechanical parts.
    • Occasional exposure to waste handling (general trash), toxic/caustic chemical hazards, hazardous waste, potential physical harm, and electric shock.
    • OSHA Blood Borne/TB Classification Class II - Occupational exposure to blood and Other Potentially Infectious Materials (OPIMs) is not reasonably expected to occur in routine performance duties.
  • Psychological, Situational, Functional Factors:
    • Continuously requires flexibility, rotation of shifts/split shifts, and frequently changing tasks.
    • Occasionally requires overtime.
    • Continuously requires the use of good decision/judgment/interpretive skills.
    • Frequently required to use influential (selling type) skills, plan, direct, control, monitor activities (supervisory skills), use good problem solving/analyzing/decision making/interpretive skills, be creative, and be able to manage conflict and difficult situations.