POSITION SUMMARY:
Performs a variety of duties related to the production and service of meals to patients and customers, and nourishments to patients.

PRINCIPAL DUTIES AND RESPONSIBILITIES:
Under the general direction of the Director and the direct supervision of the Food Service Supervisor and within established policies and procedures, the Culinary Associate will be expected to perform any of the following functions:

1. Prepares and sets up tray assembly line station or work station; reviews food orders and assemble meal trays, serves food, load trays on carts and similar duties.

2. Prepares and sets up Production or service area. Produces and/or serves food production items. Participates in cafeteria serving line by preparing for opening, serving food, making sandwiches, working the grill, fryer, griddle, and cleaning area. Prepares foods by slicing, dicing or chopping and other food production as directed. Participates in opening and closing responsibilities.

3. Performs various dish room and sanitation tasks, removes all small wares from patient food carts and performs ware washing and sanitation procedures of all equipment and returns all cleaned items to the proper stations.

4. Assists in training and cross training of new employees in job related area.

5. Prepares patient/visitor/ staff meals trays, late trays and between meal nourishments. Delivers and retrieves the meals/trays via push carts or food trucks as needed or directed.

6. Inventories, rotates, restocks, maintains appropriate par levels and organizes work area/station. Evaluates waste and usage in a cost effective manner.

7. Reviews menu or food/stock orders and assembles food and supplies as needed.
8. Responds to customer or patient food orders and prepares food for delivery to customer.

9. Prepares special request items and drinks. Utilizes a blender to make various drinks and proper thickness.

10. Reviews pars and tallies for food and supplies needed for salad and cold food preparation.

11. Produces and maintains salad bar as assigned.

12. Ensures that equipment and utensils used are inspected and maintained for cleanliness and proper operation. Maintains work area in a clean, safe and orderly manner.

13. Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies, equipment or other unusual conditions.

14. Assists in replenishing food, pulls meat for thawing, portions items and stock areas. Slice meats and produce salads as needed.

15. Follows area instructions, job flows, recipes and procedures with respect to food production and service procedures.

16. Conducts oneself in a solution seeking, professional, courteous, customer service oriented manner.

17. Performs general routine and non-routine cleaning duties.

18. Participates and completes any and all food safety & sanitation training as assigned.

19. Performs cash duties as assigned. Addresses any overages or shortages within established guidelines.

20. Performs similar or related duties as assigned or requested.

KNOWLEDGE, SKILLS AND ABILITIES:
Individuals must possess the following knowledge, skills and abilities or be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities and to possess the necessary physical requirements, with or without the aid of mechanical devices to safely perform the essential functions of the job:

1. Ability to exert up to 20-50 pounds of force occasionally and/or up to 10 pounds of force frequently and/or constantly to lift, carry, push, pull or otherwise move objects.

2. Ability to perform repetitive or routine duties working from detailed instructions and under standard procedures. Requires the making of minor decisions.

3. Ability to proceed alone following standard practices for routine procedures. Questions or problems are referred to supervisor.

4. Ability to establish and maintain effective communications and positive working relationships within the department, with other employees and the public.

5. The worker is subject to atmospheric conditions that affect the skin or respiratory system, i.e. fumes, odors, dust, mists, gases, poor ventilation, etc.

6. Ability to read and follow simple written and verbal instructions.

7. Ability to wear safety equipment such as safety glasses, gloves, gown, lead apron, mask, etc.

8. Ability to use a variety of kitchen equipment including, slicers, mixers, blenders and dishwasher.

Qualifications -

WORK SCHEDULE:

• Days as required and weekend rotation.
• Requirement to work 2 out of the 3 major holidays (Thanksgiving, Christmas, and New Year).

Education:

• High school diploma or equivalent preferred.

Experience:

• Three to six months food service, cash handling or customer service experience preferred.

Licensure/Certification:

• None

Job Type: Full-time

Benefits:

• 403(b)
• AD&D insurance
• Dental insurance
• Dependent health insurance coverage
• Disability insurance
• Employee assistance program
• Employee discount
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• On-the-job training
• Opportunities for advancement
• Paid time off
• Prescription drug insurance
• Referral program
• Vision insurance

Shift:

• Day shift

Work setting:

• Hospital

Ability to commute/relocate:

• Manchester, NH 03102: Reliably commute or planning to relocate before starting work (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)
• Overnight Shift (Preferred)

Work Location: In person

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