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.).
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