Culinary Lead Associate
Blanchard Valley Regional Health Center

Findlay, Ohio

Posted in Medical and Nursing

This job has expired.

Job Info

Job Description

This position is the designed to be a team leader position in the Dietary Department. Duties will be performed in accordance with current applicable federal, state and local standards, guidelines and regulations, Birchaven Village policy and procedure, Birchaven Village ethical statement and resident rights, subject to the Associate Handbook.


Every effort has been made to make this job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment.


You are delegated the authority, responsibility, and accountability necessary to carry out your assigned duties.


  • Minimum 16 years old
  • Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to speak in sentences.
  • Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with standardized situations with only occasional or no variables.
  • Ability to add and subtract two digit numbers. Ability to count.
  • Experience in customer service preferred.

This position requires a full range of body motions with constant walking, lifting, bending, squatting, kneeling, twisting, and standing. The associate will be required to walk/stand for up to eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The individual must have good eye-hand coordination and fine finger dexterity for simple grasping tasks. The individual must have excellent verbal communication skills to perform daily tasks. The associate must have corrected vision and hearing in the normal range.


Duty 1: Demonstrates the knowledge and skill necessary to provide dietary services to the needs of both internal and external customers.

Duty 2: Demonstrates leadership and personal accountability for performance to ensure quality food service is given to each and every customer

Duty 3: Maintains the dietary department in a safe and sanitary manner. Assists in and directs daily cleaning duties

Duty 4: Prepares meal as needed to comply with therapeutic diets ensuring they are presentable in appearance and palatable

Duty 5: Prepares food according to specialized recipes and special ordered diets as needed as well as given to the correct customer.

Duty 6: Ensure that supplies and food are available for the next meal; establish a food production line etc to ensure that all meals are prepared on time.

Duty 7: Adheres to the unit standards of dress, and attend all scheduled meetings as well as mandatory competency training.

Duty 8: Displays service excellence as evidenced by practicing the mission and values of the organization to promote resident satisfaction.

Duty 9: Complies with organizational policies, procedures and practices to ensure quality job performance and regulatory compliance.

Duty 10: Maintains communications with management regarding all situations.

Duty: 11: Complete net learning in the assigned time frame and keeping email active

Duty 12: Be aware of safety hazards and report them promptly

Duty 13: Assist management in leading their team members to promote a collaborative environment and redirect negative staff as well as assist in problem solving.


This job has expired.

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