Culinary & Hospitality Associate - MATTAWAN - FT

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Location

BCOM Bronson Commons

Title

Culinary & Hospitality Associate - MATTAWAN - FT

Culinary & Hospitality Associates execute all assigned duties, under general supervision and according to established procedures, within the daily scope of the Food Service department. The incumbent must possess an unwavering sense of compassion and the highest possible level of customer service.  All members of the Bronson Food & Nutrition team are expected to consistently deliver the highest level of service to all customers; demonstrate a willingness and desire to work as a part of a team and contribute to a safe and positive environment; work independently and manage time effectively; follow basic instructions and pay attention to detail in the completion of assigned duties. Employee should also expect to perform duties outside of specific role on a regular basis and to fulfill any responsibilities associated with the Food and Nutrition Department’s daily operations. These responsibilities, related to and dependent upon the specific environment in which the person is scheduled, include but are not limited to those outlined below.

The Culinary & Hospitality Associate Level 4 assists in menu and recipe development; culinary staff training; inventory, production, and ordering, completion of culinary team daily tasks; maintains current working knowledge of all positions throughout the department.

The incumbent must possess strong critical thinking and organizational skills. This role is responsible for receiving, storage and rotation of food items delivered. Strict adherence to FIFO product rotation, inventory management, and department labeling & dating policies and procedures is expected. The incumbent must maintain a high level of knowledge related to product location, and inventory levels throughout the department. They should continually evaluate storage, rotation, and distribution processes to realize efficiencies and reduce inventory needs.

Required Qualifications:

• Strong functional knowledge of food safety and sanitation
• Ability to:
  • Communicate clearly and understand basic verbal and written directions
  • follow basic food assembly & packaging instructions
  • read and understand, the English language
• Comprehensive knowledge of food safety and sanitation
• Mid-level math skills required for food costing and recipe scaling, in addition to operating cash registers, making change, following recipes, adding and subtracting, etc.
• Employees providing direct patient care must demonstrate competencies specific to the population served

Dependent on job responsibilities, a valid Michigan driver’s license and insurability through Bronson’s carrier may be required.

Desired Qualifications:

• Extensive customer service experience

• Self-motivated, independent and creative thinker
• Excellent computer skills
• Strong organizational & problem solving skills

• Dietary Technician certification
• Related experience or education demonstrating knowledge of therapeutic diets
• Functional knowledge of cash register and/or dietary software system
• Three years cooking experience, preferably in a high volume health care operation

• Completion of KVCC Bronson Healthy Living Campus courses: AGF 110 & 210 CUL 100 & 125, Cooking for Health, Reading the Fine Print
• 5+ years leadership experience or college credits
• Previous experience in food supply chain and/or agriculture
• Serve Safe Certification or other comparable third-party food safety certification

Job Responsibilities:

• Assembly and service of foods and supplies to customers, patients, and supply facilities
• Delivery of meals and supplies to patients
• Light and heavy cleaning as assigned, such as dishwashing, trash, facility cleaning
• Operation of cash register and patient meal ordering system(s)
• Stocking and filling, product labeling and dating, product rotation
• Prepares, apportions, distributes, and stores various hot and cold food items (e.g., appetizers, cold plates, salads, sandwiches, soups, mashed potatoes, vegetables, fruits, fruit cups, and desserts) according to reci