Food Service Worker

Culinary & Hospitality Associate

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 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.

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 drivers license and insurability through Bronsons 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 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
• Appropriately modifies production amounts given the proper recipe
• Maintains the highest standard of quality and utilization of proper cooking methods
• 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
• Performs various cooking tasks including preparing and cooking meats vegetables desserts and special dishes as required by the daily menu plan
• Bakes breads cakes cookies and pies-as needed
• Cleans and maintains a variety of kitchen equipment including stoves refrigerators work tables mixers kettles utensils and dishwashers
• Perform job assignments on an independent basis referring difficult or unusual problems to Management for technical guidance and direction
• Communicates and ensures compliance with policies and procedures
• Follows proper techniques for sanitation as described in the Department Sanitation Manual
• Charts intakes and updates patients diet information in Bronson Room Service system
• Classifies patients as room service or non-select
• Assists patients with meal ordering at the bedside
• Delivers patient meals retrieves patient trays after meal
• Shift-specific responsibility for: break schedules customer service standards timeliness of service product quality and safety
• Flexibility and skills to work all positions within scheduled department
• Ensures that all food production is completed on time and in accordance with standards
• Follows proper FIFO rotation of all product and supplies
• Maintains quality control procedures: Time & Temp monitoring logs
• Performs accurate inventory procedures & readily identifies opportunities to cross-utilize products in multiple environments
• Responsible for receiving storage and rotation of food items delivered
• Distribution of products from central receiving point to final destination within department
• Closely monitors and maintains kitchen-specific production and waste logs
• Supports department leaders & Supply Chain Specialist with inventory and ordering
• Ensures completion staff duties by confirming shift change checklists
• Maintains working knowledge of all positions throughout the department
• Assists in training of new team members
• Other duties and responsibilities as assigned

Conditions 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
• Bronson Battle Creek Specific Dependent on job responsibilities a valid Michigan drivers license and insurability through Bronsons carrier may be required.