Kitchen Utility Worker-FT

Job Description:

Position Summary:

Member and partner of the Culinary Services team. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize resident/patient dignity and choice in aspects of daily life. Collaborate with the team to meet the needs of all New Bridge members. Strive to make every encounter with a resident/patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

Responsible for the preparation for execution of cleaning, maintaining, and proper usage of all kitchen equipment in all outlets at N.B.O.C. Hands-on approach with Stewards and other utility employees to ensure all kitchen equipment is working properly and up to standards set forth by the Board of Health.

Position Accountabilities:

Co re Functions:

• Ensure that the kitchen areas are kept clean and organized.

• Cleaning and maintenance of all equipment are conducted properly in accordance with standards set forth by the Chief Steward and Executive Chef.

• Held responsible for cleaning projects that are assigned daily

• Assists Chief Stewards with Weekly inventories of all cleaning supplies, including but not limited to hand soap and dishwashing detergent.

• Monitor and ensure that all temperature and chemical solution requirements are met/identify dishwashing machine problems by inspecting washed wares: resolve issues and situations

• Creates and maintains temp logs and pH balance of all cleaning equipment under the supervision of the Chief Steward

• Puts away food products and properly rotates stock of all perishable and non-perishable items

• Attends in-service education meetings and workshops at the request of administration.

• Develop and maintain an opening and closing sanitation checklist

• Clean vegetables; assist in food preparation as necessary.

• Learn the entire campus and participate in the delivery of food to be distributed around the campus.

• Wash all dishes, silverware, glassware, pots, and pans, and ensure their cleanliness is at N.B.O.T.C. Standard

• Attends daily production meetings for review of the day's work and upcoming events.

• Run errands as needed.

• Attends in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary-related personnel, as well as general in-services.

• Develop and maintain a close and effective working relationship with all supporting departments.

• Clean, organize, and maintain the Kitchen and surrounding areas.

• Perform other job-related duties as directed by the Executive Chef and the Chief Steward.

• Performs assigned job-related duties or special projects assigned by the Executive Chef and Chief Steward.

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:

• Introduces self to residents/families and explains role.

• Demonstrate to residents and their families that you are emotionally present by listening attentively and attending to concerns/needs.

• 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.

• Responsible for communicating and responding to issues and problems within the dining venues in a timely and efficient manner.

• Responds to residents in all situations with a calm, sensitive, and supportive approach.

Teamwork/Collaboration and Flexibility:

• It is flexible to the needs of all other departments on the campus.

• Acts in a manner outside the traditional role as needed to meet residents', patients' needs.

• Works as a member of the team by proactively working to meet resident and household 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

• Follows all policies and procedures set forth by the organization and outlined in HRCs policy manuals and the employee handbook.

• Maintains confidentiality of resident and household information.

• Meets all requirements as outlined by regulatory and licensure standards.

• A clean uniform, as approved by the facility, clean shoes, and nametags are job requirements.

• Baths must be taken daily, and deodorant must be used to eliminate offensive odors.

• Hose and undergarments are to be of a color that will not be noticeably different from the color or texture of the uniform, nor be patterned.

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.

Leadership/Development:

• Serves as a resource/mentor to the team, new employees, and students (if applicable).

• Is an active participant in shared governance (committees, task forces, etc.) as designated (if applicable)?

• Seeks opportunity for professional development by attending internal and external trainings, educational programs, and conferences.

Safety:

• Practices in accordance with established standards of care for the safety of the resident/patient, self, and co-workers.

• 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 it 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 requi re d.

• Performs other related duties as required or directed

Qualifications:

• High School Degree or Equivalent.

• At least one year in a quality food service operation is preferred.

• Must be ServSafe certified or willing to become ServSafe certified.

Physical Requirements/Environmental Conditions:

• Stands much of the time.

• Walks short distances.

• Stoops for, reaches for, and lifts food and equipment.

• Must be able to withstand temperature changes when going in and out of the walk-in refrigerator.

• Must pass the food handlers' physical examination.

Remote Type

Salary Range: