Culinary Associate
Company: Hebrew SeniorLife
Location: Boston
Posted on: January 3, 2026
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Job Description:
Job Description: I. Position Summary: On daily basis, using
established department methods and procedures, performs any one of
a variety of tasks listed below as directed by the Operations
Supervisor. The Culinary Associate may work in the country kitchen/
households or the main kitchen pod/ pantry. II. Core Competencies:
Follows the Cultural Beliefs. Communicates with patients, families,
and staff in a manner that conveys respect, caring and sensitivity.
Provides a high level of customer service with patients and staff.
Is aware and respects others’ cultures, values, and backgrounds and
considers differences when communicating and interacting with
patients, families, and staff. Works as a member of the team by
pro-actively working to meet the patient and department needs. Has
professionalism and values which contribute to the achievement of
the mission of the Culinary and Nutrition Departments. Develops
helpful and trusting relationships with patients, families and
staff. Uses creative problem-solving to meet the needs of others.
Acts as an advocate on behalf of patients as needed or appropriate.
Maintains confidentiality of patient information. III. Position
Responsibilities for both country kitchen/ households and main
kitchen pod/ pantry: Understands and follow nutrition guidelines as
determined by clinical staff Understands and follow all Kosher
regulations. Plates and serves all food properly according to the
established recipes, utilizing proper portion control Has knowledge
and understanding of menus and recipes Has knowledge of and execute
proper food handling Has knowledge of and execute portion control
Communicates production needs and waste to the Jr. Sous Chef /
Operations Supervisor so that proper adjustment can be made.
Communicates quality and food experience to the Jr. Sous Chef /
Operations Supervisor. Garnishes all plates as presentation is an
important part of the experience Holds all food at proper
temperatures to ensure food is presented attractively Covers,
labels, and dates all food to be stored in the refrigerators and
freezers Cleans, sanitizes, and maintains all work areas, storage
areas, utensils and equipment according to the latest regulatory
(state, federal and Kosher) requirements Maintains the temperature
log system, and follow up with appropriate staff upon if results
fall outside the boundaries Communicates issues/concerns to
leadership, offers suggestions and solutions, and participates in
quality improvement initiatives. Informs supervisor or manager of
any problems relating to missing or defective equipment Attends
regular meetings as assigned Serves as a resource/mentor to the
team, new employees, and students (if applicable) Practices in
accordance with established standards of care for safety of
patient, self and co-workers Wears slip resistant shoes, a clean
uniform, and ID badge as approved by the facility. Identifies and
reports basic safety issues or problems (ex. Spills) and takes
action whenever appropriate Uses equipment as trained and according
to organizational policy Promotes the health and safety of all by
following established infection control procedures (i.e., hand
washing, use of personal protective equipment) Follows and stays
updated on processes and policies within department and
organization Performs additional related duties as directed
Position Responsibilities specific to country kitchen / household:
Runs the decentralized dining room to ensure that patients and
guests have a positive, wholesome, tasteful and enjoyable dining
experience Serves patients according to diet, nutritional
guidelines, food preferences, and portion control. Assures the
patients’ diet orders are available to PCAs at mealtime. Breaks
down dining room and run dirty plates and utensils through dish
machine Cleans cooking equipment in kitchen Transports food and
non-food items to and from assigned country kitchen as directed
Cleans all dishes and tableware for each meal, and return all
equipment to the proper storage space Takes food and supply
inventory daily (or as directed) and provides storeroom staff par
stock order as directed Position Responsibilities specific to main
kitchen pod/ pantry: Deliver a variety of nourishments to the
Nursing floors using established pars Restock dessert fridges
Maintain the temperature log system, and follow up with appropriate
staff if results fall outside the boundaries IV. Qualifications: At
least one year in a quality food service operation in a healthcare
setting preferred. Food Handler Certification certified within 6
months of hire High School or equivalent. Knowledge and experience
of methods and procedures involved in cooking, salad preparation,
sandwich making, sanitation, and storage. Basic knowledge of
therapeutic diets. V. Physical Requirements: May be exposed to
heat, cold, moisture, odors and other food service area elements.
Frequent bending, stooping, reaching, prolong standing Must be able
to lift 50 lbs. Must be able to push and/or pull food carts Remote
Type Salary Range: $35,692.80 - $53,539.20
Keywords: Hebrew SeniorLife, Nantucket , Culinary Associate, Hospitality & Tourism , Boston, Massachusetts
