Culinary Associate II/Float-Stock, Ingredient Room - Main Campus - Culinary/Nutrition - PRN/Resource, 0 hours biweekly, Varied Shifts - Kettering Health

Overview

Kettering Health is a not-for-profit system of 13 medical centers and more than 120 outpatient facilities serving southwest Ohio. We are committed to transforming the health care experience with high-quality care for every stage of life. Our service-oriented mission is in action every day, whether it’s by providing care in our facilities, training the next generation of health care professionals, or serving others through international outreach.

Responsibilities & Requirements

The Culinary Associate II:

Performs basic food preparation and service tasks for retail areas, catering, ingredient room, and/or patient Room Service line.   Handles food in accordance with HACCP principles and applicable food codes.  Safely uses, cleans, and cares for equipment and work areas.  Performs other duties as assigned.

• Accurately manages position paperwork and processes (order-taking and preparation, cash register operations, cash-ups, refrigerator and freezer temperature monitoring forms, food temperatures on serving line, weighing and measuring ingredients, Room Service records, tray time paperwork, Physician Lounge and catering event paperwork for charging, etc.)
• Follows correct hand hygiene procedures (washes hands after handling money and before handling food, uses gloves when handling ready-to-eat foods, etc.).
• Utilizes appropriate scripting and responds to patients/internal and external customers (effectively uses HEAL principle, able to describe coffee drinks and other products, knows ingredients and allergens, responds to internal customers such as Dish Room staff, Supervisors, and to each other in a way that promotes collaboration etc.).
• Effectively and safely uses position equipment, performing applicable cleaning/sanitation procedures (cleans coffee brewers, espresso machine, display equipment, grill, fryer, scales, etc.).
• Correctly date-marks food items, monitors for temperature control and follows First In First Out food storage procedures (uses FDA guidelines for dating, minimizes time TTC foods are out of refrigeration, etc.).
• Prepares, assembles, serves, cooks, or bakes food and beverages per guidelines/recipes
• As assigned, accurately handles cash and manages sales transactions through MyMicros software (routinely is ± $2.00 or less at end of sift, handles credit card and gift card transactions per guidelines, etc.).

Job Qualifications:

Able to walk and stand for long periods of time

Able to push and pull wheeled carts

Able to communicate effectively and follow oral and written instructions

Able to tolerate frequent temperature changes, working around equipment that generates heat, steam and cold

Preferred Qualifications

High school diploma or GED preferred.  Food service or customer service experience preferred 

Key Words:  food, nutrition, meal service, food service, room service, chef, sous chef, culinary, food prep

Hours: 6am or 6:30am to 2:30pm or shift could be 7:30am to 4pm