Culinary Services Concierge

About the Role

Responsible for providing routine assistance with preparing and serving palatable, nutritionally balanced, quality food to residents as directed by the Dietary Director and/or Cook. Responsible for keeping equipment, kitchen, and dining areas clean.

Responsibilities

• Arrive to your scheduled shift regularly and punctually.
• Assist the culinary service director/cook to develop, monitor, and maintain quality standards for the storage, preparation, and presentation of food.
• Prepare and serve nutritionally balanced, well-prepared, and palatable meals that reflect the likes and dislikes of residents in a timely and consistent manner while adhering to menus and special dietary needs, using the GFS cycle Menu management program.
• Verify appropriate meals and snacks are served to residents.
• Comply with dietary department licensing standards and requirements.
• Routinely communicate with the culinary service director on feedback from residents regarding food.
• Communicate to the Culinary Service Director/Cook when inventory of supplies and food items are low so they may be re-ordered.
• Comply with sanitation schedule for kitchen, equipment, and dining room to maintain high standard of sanitation and cleanliness.
• At the instruction of the Culinary Service Director/cook, coordinate special events including but not limited to holiday meals, birthday meals, company picnics, or other events.
• Attend mandatory in-service meetings and continuing education opportunities as required.
• Adhere to MSDS procedures regarding cleaners or other hazardous materials.
• Comply with universal precautions and infection control, isolation, fire, safety, and sanitation practices and procedures.
• Properly report any hazardous conditions and equipment, incidents, or accidents in a timely fashion.
• Understand, comply with, and promote resident rights, safety, supervision, and protection.
• Maintain confidentiality of resident health information as required by HIPAA.
• Ensure a safe environment for residents, visitors, and co-workers.
• Perform other duties as assigned.

Qualifications

• Accountability: Accepts responsibility and accounts for his/her actions.
• Resident Oriented: Takes care of the residents’ needs while following company procedures.
• Ethical: Demonstrates conduct conforming to a set of values and accepted standards.
• Respectful: Displays a caring, respectful, and positive attitude when addressing residents, family members, and co-workers.
• Honest/Integrity: Is truthful and seen as credible in the workplace.
• Relationship Building: Effectively builds relationships with residents and co-workers.
• Reliability: Is dependable and trustworthy.
• Responsible: Is held accountable or answerable for one's conduct.
• Creativity: Seeks ways to improve all aspects of the job; brainstorms to develop suggestions and new ideas.
• Communication: Communicates openly and honestly and with tact; promotes cooperation, trust, and open exchange of ideas; treats others with respect; expresses facts and thoughts in writing in a clear and organized way; resolves conflicts in a positive way.
• Time Management: Effectively prepares and uses a ‘to-do’ list; allocates time to planning, thinking, and mapping out tasks; controls time spent in attending meetings and controls interruptions.

Requirements

• A high school diploma, one year experience cooking/baking from scratch and preparing special diets, and management experience in a long-term care or assisted living setting OR a combination of education and experience.
• Proficient in Word and Outlook in a Windows environment or equivalent.
• Ability to read, speak, and understand the English language and communicate effectively with residents, family members, and employees.
• Ability to read and correctly interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals. Ability to compute rates and percentages and the ability to read and interpret graphs from data.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Physical Demands

The following physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job:

• Stand: Constantly
• Walk: Frequently
• Sit: Occasionally
• Lift/Carry:
  • 10 lbs. or less: Frequently
  • 11-20 lbs.: Frequently
  • 21-50 lbs.: Frequently
  • 51-100 lbs.: Not Applicable
  • Over 100 lbs.: Not Applicable
• Reach Outward: Constantly
• Reach Above Shoulder: Constantly
• Climb: Not Applicable
• Squat or Kneel: Occasionally
• Push/Pull:
  • 12 lbs. or less: Frequently
  • 11-20 lbs.: Frequently
  • 21-50 lbs.: Occasionally
  • 51-100 lbs.: Not Applicable
  • Over 100 lbs.: Not Applicable
• Bend: Frequently
• Twist: Frequently

Other Physical Requirements:

• Ability to withstand sudden temperature changes from the heat of the kitchen to the cold of the freezers.
• Ability to safely transport hot pans and other hot food dishes from range or ovens to the steam table or other areas.
• Ability to maneuver through the kitchen and walk-in-freezer(s) and cooler(s).
• Ability to identify chemicals and properly use and dilute them.
• Ability to see dirt, dust, and areas to clean.
• Ability to hear and speak clearly so as to understand instructions and communicate.

Work Environment

The noise level in the work environment is usually moderate.