Culinary Assistant - PRN Days

Kindred Hospital San Francisco Bay Area is a 99-bed long-term acute care hospital offering the same in-depth care you would receive in a traditional hospital, but for an extended recovery period. We partner with your physician and offer 24-hour clinical care seven days a week so you can start your journey to wellness. For those who need special care, we offer a 10-bed ICu and two negative pressure rooms. We are located about 7 miles east of Oakland International Airport right off MacArthur Freeway (I-580).

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

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