Cook

Culinary & Hospitality Associate Level 1

The Culinary & Hospitality Associate Level 1 executes all assigned duties under general supervision and according to established procedures within the daily scope of the Food Service department. 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 be asked to perform duties outside of specific role on a regular basis and may be asked to fulfill any responsibilities associated with the Food and Nutrition Departments 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.

Required Qualifications

Basic 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 Basic math skills Employees providing direct patient care must demonstrate competencies specific to the population served.

Desired Qualifications

Extensive customer service experience Strong organizational skills Self-motivated independent and creative thinker

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 Demonstrates commitment to providing outstanding customer service to customers and peers in a manner that is reflective of our mission values and customer service standards 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 recipes production sheets portion control standards established procedures and/or specific instructions Measures washes cleans mixes and combines ingredients for preparation of food production items (e.g. peels dices shreds and slices fruit vegetables and other items) Operates/utilizes automatic appliances and manual kitchen utensils Other duties and responsibilities as assigned Conditions that exist more than 90 of the work time: Work which is constantly and exceptionally tiring mentally and/or visually Repetitive motion such as cutting chopping or otherwise manipulating hand tools Balancing of multiple priorities in stressful situations and busy environments Work requiring high levels of strength and/or stamina Involves regularly lifting of bulky or moderately heavy weights (i.e. up to 50 pounds) and occasionally assisting with heavier tasks or expending the equivalent effort in pushing pulling or otherwise handling material equipment and other objects Uses correct body positioning proper body mechanics to avoid injury utilizes safe work practices (e.g. pushing vs. pulling patient transfer/lifting devices etc.) and uses personal protective equipment when necessary instructs Kitchen staff of the same Maintains a safe workplace by keeping work area free of hazards ensuring that all equipment counters utensils and assigned work areas are properly cleaned and maintained and correcting and/or properly reporting any safety hazards