Utility Chef/Hospitality Aide-Oak Knoll Healthcare
Framingham, MA
Part Time
Oak Knoll Healthcare
Student (College)
Utility Chef/Hospitality Aide- Oak Knoll Healthcare Center
Part-Time, 20-30 hours/week
Base Pay: $17-$21/hour
Essential Duties:
Prerequisites:
Benefits available:
-401k
-Paid Sick
-Paid Vacation
-Paid Holiday
-Medical
-Dental
-Vision
-Life
-Short and Long Term Disability
-Hospital and Accident policy
-Critical Illness
-Christmas Club
-Flexible Spending Accounts
-Health Savings Account
Part-Time, 20-30 hours/week
Base Pay: $17-$21/hour
Essential Duties:
- Sets up trays and tables as required
- Serves in dining room as required Buses trays in dining room as required
- Assists in preparing, portioning, covering and dating of food
- Uses and cleans food service equipment and work areas
- Follows all cleaning schedules as directed Serves all patient meals according to the written instructions provided i.e. menus and meal patterns.
- Checks trays for accuracy prior to delivering to unit(s) and/or main dining room, as required.
- Demonstrates proper food handling
- Documents on temperature logs and sanitization logs as required
- Delivers food and supplies to nursing units and diet kitchen as required
- May audit Nourishment Kitchens for proper dating, labeling, and refrigerator temperatures.
- Sorts and places dishes into dish machine and follows proper operating procedures as required
- Performs proper floor care procedures
- Transports dishes in a safe manner as required
- Identifies problems in ware washing process and discusses with Director of Culinary Services
- Handles and transports food trucks to the respective units
- Handles and prepares food
- Prepares food which is palatable and appetizing in appearance
- Follows written menus and recipes
- Understands and prepares therapeutic diets and alternate meal requests
- Assumes responsibility for avoiding food waste
- Responsible for meetings meal schedules
- Uses and cleans food service equipment and work areas throughout the day; and follows all cleaning schedules as directed
- Reads menus, reviews recipes and discusses necessary steps in meal preparation and production
- Demonstrates proper food handling and cleaning techniques
- Determines the quantity of all foods needed in preparation Uses, covers, dates and labels all foods and stores properly
- Detects faulty operation of equipment and substandard food and reports to Director of Culinary Services
- Monitors and maintains accurate food and equipment temperature logs and reports variations from normal ranges to Director of Food Services
- Follows oral directions
- Follows written directions
- Works cooperatively with Food Service staff and other departments
- Accepts assigned duties in a cooperative manner
- Supervises Culinary and Nutritional services personnel as required
- Additional duties may apply as needed
Prerequisites:
- High School Diploma or equivalent
- At least one (1) years experience cooking or successful training under company in-house chef
- Must know safe food handling and sanitation training and understanding
- Must be able to read and apply appropriate measuring and math necessary for reading and interpreting recipes
Benefits available:
-401k
-Paid Sick
-Paid Vacation
-Paid Holiday
-Medical
-Dental
-Vision
-Life
-Short and Long Term Disability
-Hospital and Accident policy
-Critical Illness
-Christmas Club
-Flexible Spending Accounts
-Health Savings Account
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