Dietary aide jobs in Billings, MT

Come and grow with us! We are affiliated with Life Care Centers of America, which is a privately owned 47-year industry leader in healthcare with more than 200 locations across the U.S. We are currently seeking a qualified Dietary Aide to add to our team of professionals. We believe that every job in our company plays a vital role in our continued growth and commitment to provide quality patient care. We believe in providing our associates with opportunities to help them reach their maximum potential through working with strong multidisciplinary teams. We invites you to come and join our growing team. As an important member of our team, the Dietary Aide provides assistance in all food service functions to ensure patients' dining needs are met in accordance with all applicable laws, regulations, and Life Care standards. Your daily responsibilities will be providing assistance in food preparation and serving, while maintaining clean and sanitary conditions. Education, Experience, and Licensure Requirements High school graduate or equivalent preferred Prior health-care experience preferred Prior food services experience preferred Specific Job Requirements Implement and interpret the programs, goals, objectives, policies, and procedures of the department Maintains professional working relationships with all associates, vendors, etc. Exhibit excellent customer service and a positive attitude towards patients Concentrate and use reasoning skills and good judgment An Equal Opportunity Employer

PM Shift 11AM-8PM with Bonus DIETARY AIDE - ESSENTIAL FUNCTIONS: 1. Serves meal to residents at mealtimes. 2. Assist in food preparation (e.g., peeling carrots, potatoes, making salad, desserts). 3. Portions and places food servings on plates and trays according to diet list on menu cards. 4. Inspects tray for completeness and conformity to prescribed card to ensure appropriate meals and snacks are given to residents, especially those with therapeutic diet plates. 5. Reads and follows tray cards and written diet orders accurately. 6. Meets scheduled meal and snack times. 7. Sets tables with utensils, glasses, napkins, and condiments. 8. Resets tables for next meal. 9. Prepares milk, juice, coffee, tea, and water for residents at mealtimes. 10. Fills and turn on steam table. 11. Collects and stacks dirty dishes on cart and return to kitchen. 12. Scrapes, washes and racks dishes either for dishwasher or manual cleaning. Dries and puts away dishes, glasses, trays, utensils, pots and pans (this includes inspecting for damage such as chips and cracks, de-staining dishes). 13. Operates kitchen equipment (dishwasher, garbage disposal, microwave, coffee maker, ice machine, blender, food processor, meat slicer, and mixer if 18 years of age) in a safe manner. 14. Cleans and sanitizes a variety of equipment and surfaces in the food preparation and service areas (e.g., fridge, freezer, stove, dishwater, sinks, floors, spills, walls, storerooms, tables cabinets, appliances). 15. Wears gloves or uses utensils to handle food. 16. Uses good hand washing techniques. 17. Collects and places garbage and trash in designated containers. 18. Must maintain sanitation and safety standards which involved established procedures (e.g., food handling, appropriate cleaning agents, water temperature, and frequency). 19. Follows cleaning schedules and perform cleaning duties as scheduled weekly, daily, monthly, and sign off when completed. 20. Follows Federal and State long term care regulations and Dietary Department policies and procedures. 21. Moves deliveries of stock from storage to kitchen area and puts them away. 22. Attends in-service educational programs. 23. Reports any unsafe or malfunction equipment. 24. Reports to Nurse observations made during the course of one's regular duties of changes to resident appearance, behavior, and mobility. 25. Performs related duties as assigned or as the situation dictates. ZayZoon - Get paid when you need it!

Join Healthcare Services Group (HCSG) as a Dietary Aide, where you will prepare and serve meals for residents in a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits For All Employees Free Telemedicine* Free Prescription Discount Program Free Employee Assistance Programs Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Hands-on-Training & Support Career Development Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities Assist with food preparation, including chopping vegetables and preparing salads. Serve meals to residents according to dietary needs and portion sizes. Clean and sanitize kitchen equipment, utensils, and dining areas. Follow food safety and sanitation guidelines. Interact positively with residents, staff, and guests, providing excellent customer service. All other duties as assigned. Qualifications High school diploma or equivalent preferred. Previous experience in food service or kitchen environment is preferred but not required. Ability to follow instructions and work as part of a team. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies Must be able to lift/carry a maximum of 30 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Current ServSafe or Food Handler certification is required based on State / County law. Residency within the service area required Ready to Join Us? If you're looking for a role where you can contribute to providing nutritious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Forefront is seeking a PRN Dietary Aide that will use their excellent customer service skills to elevate the dining experience for those that we serve! You will be part of an amazing Culinary Team supporting a hospital just 45 miles north of Billings in Roundup, MT! This is a great time to join our company; we are growing quickly! Come and make an impact! Check out our website: ************************ Pay Range: $15.50 Summary/Objective: The Dietary Aide performs designated work and cleaning routines for the culinary department in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director. Provide assistance to the cook in the preparation and service of meals. Follow Federal and State regulations and Culinary Services Department policies and procedures. Follow cleaning schedules and perform cleaning duties as scheduled. Assist in arranging trays, loading food carts, and serving meals. Setting up the dining room and serving residents. Wash and store dishes. Follow established reporting procedures for all supply and equipment needs. Assist in receiving and storing food and supplies. Attend in-service educational programs. Follow defined safety codes while performing all duties. Follow defined Infection Control procedures. Understand the facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Be knowledgeable of Federal, State, and Facility's rules, regulations, policies and procedures applicable to job. Perform other department duties or special assignments as directed by the Chef Manager/Culinary Director or designee. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Qualifications Competencies: Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility: N/A Work Environment: Requires repetitive wrist motion. This position requires lifting, up to seventy-five pounds (75lbs). Physical Demands: The Dietary Aide stands and walks intermittently throughout the working day, as well as reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. The Dietary Aide must have an ability to work with chemicals and cleaning agents. Must be able to lift and/or carry 50 to 75 pounds and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Position Type/Expected Hours of Work: This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Travel: N/A Required Education and Experience: Ability to read, write and speak English. The Dietary Aide will be a high school graduate or equivalent. Preferred Education and Experience: Previous institutional dietary service experience is preferred. Additional Eligibility Qualifications: Ability to read, understand diet orders, tray cards, and work assignments. This position will show a willingness to perform routine, repetitive tasks with frequent interruptions. Numerical ability is necessary for recipe preparation and proper measuring of cleaning agents and chemicals, as well as good motor coordination and manual dexterity are required for various work routines such as preparing food items, serving trays, handling soiled dishes, operating dietary equipment and cleaning work area. The Dietary Aide will be able and willing to work flexible hours, such as during an emergency situation and must be patient and tolerant toward staff, residents, and family members. Work Authorization/Security Clearance (if applicable): None at this time (Subject to change) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

We are seeking a full-time dietary aide and sometimes cooks or will train to cook, to join our team of exceptional and motivated caregivers. We are looking for individuals that want to make a difference in the lives of those around them, want to be challenged and rewarded. 11am-7pm. Requirements: *Experience preferred but not necessary. *Is responsible for the overall direction, coordination, and evaluation of non-supervisory employees in the absence of the Director of Food Service. *Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. *Must be a supportive team member, contribute to and be an example of team work and team concept. *Must have patience, tact, a cheerful disposition and enthusiasm, as well as the willingness to handle difficult residents. *Must be able to relate information concerning a resident's condition to supervisor or nurse. Our mission, at Crest Nursing Home, is to improve the lives of the residents we serve. We believe in Dignity, Integrity, Service, Compassion, and Respect.

We are seeking a full-time dietary aide and sometimes cooks or will train to cook, to join our team of exceptional and motivated caregivers. We are looking for individuals that want to make a difference in the lives of those around them, want to be challenged and rewarded. 11am-7pm. Requirements: *Experience preferred but not necessary. *Is responsible for the overall direction, coordination, and evaluation of non-supervisory employees in the absence of the Director of Food Service. *Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. *Must be a supportive team member, contribute to and be an example of team work and team concept. *Must have patience, tact, a cheerful disposition and enthusiasm, as well as the willingness to handle difficult residents. *Must be able to relate information concerning a resident's condition to supervisor or nurse. Our mission, at Crest Nursing Home, is to improve the lives of the residents we serve. We believe in Dignity, Integrity, Service, Compassion, and Respect.

We are seeking a full-time dietary aide and sometimes cooks or will train to cook, to join our team of exceptional and motivated caregivers. We are looking for individuals that want to make a difference in the lives of those around them, want to be challenged and rewarded. 11am-7pm. Requirements: *Experience preferred but not necessary. *Is responsible for the overall direction, coordination, and evaluation of non-supervisory employees in the absence of the Director of Food Service. *Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. *Must be a supportive team member, contribute to and be an example of team work and team concept. *Must have patience, tact, a cheerful disposition and enthusiasm, as well as the willingness to handle difficult residents. *Must be able to relate information concerning a resident's condition to supervisor or nurse. Our mission, at Crest Nursing Home, is to improve the lives of the residents we serve. We believe in Dignity, Integrity, Service, Compassion, and Respect.

Job Details Jackson, WY Full Time $22.00 - $26.00 Hourly Any Non-ClinicalDescription JOB SUMMARY Prepares, produces, heats, cooks, bakes and serves meals for St. John's Health patients, residents, cafeteria customers, and catered meals within the scope of departmental policies and procedures. Responsible for the overall quality, accuracy, temperature and timeliness of assigned meals. Adheres to and practices the St. John's Health Corporate Compliance Program and participates in Performance Improvement activities. ESSENTIAL FUNCTIONS Food Preparation · Prepares food for all meal service areas. Assuring final product has the best taste and highest quality possible. Takes pride in the final product. · Prepares, cooks, holds and serves patients, residents, cafeteria and catering meals in accordance with standardized recipes, sanitation and health code standards. Assures temperatures are correct and meals are cooked, held and served at correct times. · Uses production tallies to estimate amounts of food prepared for cafeteria and living center to assure adequate food is prepared but also to limit excessive waste. · Demonstrates an understanding of modified diets, passes diet test annually, puts correct garnishes on correct diets, and adapts room service entrées to fit special diet where appropriate. Able to make suggestions for alternative ideas for special diets. · Preps food for the next day and assures all items in the refrigerators are correctly labeled and dated. Gathers and stocks daily food items and supplies, portions meats, slices tomatoes etc. Assures area is ready and stocked for opening the next day. · Assists with the preparation of catering and special functions. Meal Service · Prepares room service and/or cafeteria menu items as ordered both timely and accurately. Following approved recipes, assuring portions are accurate and highest quality in the presentation of the final product. · Demonstrates ability to plan and prepare grill specials that offer variety and demonstrate creativity and thought. Also able to notice and utilize overstocked products that are in the kitchen. · Assures food is going out of the kitchen on time and at the correct temperatures. · Demonstrates ability to plan ahead. Looks ahead to assure food items are on hand for the week of menu productions including for LTC, cafeteria and room service items. Works with Manager to assure correct items are ordered. Additional Duties · Makes minor decisions in the absence of the Manager or Supervisor regarding basic departmental services or functions. · Checks in and assures deliveries are accurate and products acceptable before signing. Assists in putting orders away using FIFO rotation product acceptable. · Demonstrates ability to use digital dining computer to accurately enter customer orders. Assists with orders as indicated. · Maintains accurate temperature logs on all freezers and refrigerators. Reports discrepancies to Manager. · Maintains a clean and organized work area at all times. Cleans and disinfects cooking equipment, food counters and work area after each shift. JOB REQUIREMENTS Minimum Work Experience Required: 2 years high volume cooking. Ability to interface with hospital personnel and coworkers in a positive and teamoriented approach. Good communication, interpersonal, phone and customer service skills. Ability to adjust to fluctuating job demands, meet assigned deadlines and work independently. FUNCTIONAL DEMANDS Working Conditions Health care setting, production kitchen with potential hazards such as steam, hot surfaces, sharp instruments, and cleaning chemicals. Working in confined spaces with temperature ranges from 0 to 90 degrees. Must be on-site at the St. John's Health Campus to fulfill the responsibilities of this role. Physical Requirements 90% of shift standing and walking. Ability to lift and carry up to 50 pounds. Bending, stooping, twisting, reaching, pushing, and pulling necessary. Intermittent sitting and computer use. Must be able to work 10 hour shifts. Direct Reports: None Reports to: Assistant Manager Dietary Internal & External Contacts: Dietary department and SJH staff, physicians, residents, patients, food vendors, and guests of SJH. LEADERSHIP CAPABILITIES Approachability • Is easy to approach and talk to • Spends the extra effort to put others at ease • Builds rapport well Attention to Detail • Completes tasks in a way that ensures there are no errors • Methodically and patiently reviews work to identify any mistakes or discrepancies • Creates and stores documentation in a way that is thorough and easy to access Composure • Avoids becoming defensive or irritated when times are tough • Maintains balance when the unexpected happens Conflict Management • Steps up to conflicts, seeing them as opportunities • Negotiates tough agreements and settle disputes equitably • Finds common ground and gains cooperation Interpersonal Skills • Relates well to all kinds of people, up, down and sideways, inside and outside the organization • Builds appropriate rapport • Uses diplomacy and tact Patience • Is tolerant with people and processes • Listens and checks before acting

JOB TITLE: Substitute Kitchen Aide REPORTS TO: Food Service Supervisor SUMMARY OF ASSIGNMENT: Maintains food service facilities and equipment in a neat, clean, safe and sanitary condition; assists in the setting up, serving and selling of food; and perform other related work as assigned. MINIMUM QUALIFICATIONS: Possesses high school diploma or its equivalent Must be able to pass a pre-employment physical screen Must be able to lift and carry a minimum of 50 pounds PREFERRED QUALIFICATIONS: One to two years of successful full-time employment Successful experience as a cook in a school, institutional, and/or commercial kitchen JOB RESPONSIBILITIES (including but not limited to): Cleans kitchen, utensils and serving area Dispenses food at assigned location(s) Stores food and assists in maintaining inventory Cooks and prepares food(s) Asserts proper control(s) as to daily food quantities Prepares special diets as directed Practices proper handling, storage of food and equipment Handles ala carte duties and money Supervises/assists student workers with lunchroom duties Honors Board and administrative directives Performs other duties as required by food service supervisor and/or administration ADDITIONAL RESPONSIBILITIES: Display a positive attitude towards work Display a positive attitude towards students, staff and associates Display a dependability, responsibility, and reliability Accept changes and assignments positively Demonstrate knowledge of job requirements Respect supplies and equipment Display neatness, maintaining proper appearance and dress Be punctual and meets time schedules and work assignments Be an integral part of the Target Range School team Be performance oriented PHYSICAL DEMANDS: The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions. Persons performing service in this position classification will exert up to 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. This type of work involves sitting some of the time, but may involve running, walking or standing for brief periods of time. Perceiving the nature of sound, near and far visual acuity, depth perception, providing oral information, the manual dexterity to operate business related equipment, and handle and work with various materials and objects are important aspects of this job. Exposure to hot, cold, wet, icy, humid, or windy conditions caused by weather may occasionally be experienced. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. TERMS OF EMPLOYMENT: Substitute employees are employed on an as needed, on-call, day-to-day basis and are not guaranteed work on a regular basis. There are no benefits associated with substitute employment. Revision history: 11/19/2020

This position provides various nutrition services related functions according to professional standards and Logan Health policies and procedures. As applicable to assigned area(s), this position performs preparation and delivery of food, barista, dishwashing, etc. Our Mission: Quality, compassionate care for all. Our Vision: Reimagine health care through connection, service and innovation. Our Core Values: Be Kind | Trust and Be Trusted | Work Together | Strive for Excellence. Qualifications: Demonstrated ability to follow written and verbal instructions and established procedures required. Minimum of one (1) year experience in health care or food service preferred. Possess basic computer skills required. Must be self-motivated, able to perform job duties without direct supervision, and able to work alone, as well as part of a team. Preferred qualifications as applicable to assigned area(s): ServSafe certification or Food Handlers certification. Possess knowledge of food preparation and presentation. Previous Barista experience. Possess excellent customer service skills. Previous experience understanding and following recipes. Additional Logan Health training and/or certifications may be required as applicable to assigned area(s). Excellent organizational skills, detail-oriented, a self-starter, possess critical thinking skills and be able to set priorities and function as part of a team as well as independently. Commitment to working in a team environment and maintaining confidentiality as needed. Excellent verbal and written communication skills including the ability to communicate effectively with various audiences. Excellent interpersonal skills with the ability to manage sensitive and confidential situations with tact, professionalism, and diplomacy. Possess and maintain computer skills to include working knowledge of Microsoft Office Suite and ability to learn other software as needed. Job Specific Duties: Practices appropriate safety and sanitation measures in the completion of all duties as applicable to assigned area(s). Keeps work area clean and organized as applicable to assigned area(s). Provides excellent customer service as applicable to assigned area(s). Exhibits competency in the operation, assembling, and setting up of equipment in accordance with sanitation standards as applicable to assigned area(s). Maintains and keeps stocked service areas per department protocol and as applicable to assigned area(s). Accurately follows recipes, production sheets, and provides daily prep as applicable to assigned area(s). Accurately records food and equipment temperatures per department protocol and as applicable to assigned area(s). As applicable to assigned area(s): Performs patient host duties to include; obtains patient meal selections; provides compassionate service, produces and/or delivers meal trays, etc. per department protocol. The above essential functions are representative of major duties of positions in this job classification. Specific duties and responsibilities may vary based upon departmental needs. Other duties may be assigned similar to the above consistent with knowledge, skills and abilities required for the job. Not all of the duties may be assigned to a position. Maintains regular and consistent attendance as scheduled by department leadership. Shift: Variable (United States of America) Schedule: Logan Health operates 24 hours per day, seven days per week. Schedules are set to accommodate the requirements of the position and the needs of the organization and may be adjusted as needed. PRN positions (also referred to as Casual, As Needed, or Per Diem) at Logan Health offer flexibility and are designed to provide coverage during busy periods, employee absences, and vacations, making them an excellent opportunity to support the team as needed. PRN employees can participate in a matching 401(k) plan and have access to the Employee Assistance Program. Additionally, they may qualify for hourly differential pay for certain shifts or hours, offering extra compensation based on department-specific scheduling needs. Pay rates and scheduling practices may vary by department. Notice of Pre-Employment Screening Requirements If you receive a job offer, please note all offers are contingent upon passing a pre-employment screening, which includes: Criminal background check Reference checks Drug Screening Health and Immunizations Screening Physical Demand Review/Screening Equal Opportunity Employer Logan Health is an Equal Opportunity Employer (EOE/AA/M-F/Vet/Disability). We encourage all qualified individuals to apply for employment. We do not discriminate against any applicant or employee based on protected veteran status, race, color, gender, sexual orientation, religion, national origin, age, disability or any other basis protected by applicable law. If you require accommodation to complete the application, testing or interview process, please notify Human Resources.

Food Services/School Nutrition Assistant Date Available: When Filled Closing Date: Open until filled Park County School District 6 School Nutrition Assistant (Part Time) Part Time Position Salary - $16.90 - $28.90/hour Benefit Eligible Purpose Statement: The job of School Nutrition Assistant is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel and maintaining food service facilities in a safe and sanitary condition. This job reports to School Nutrition Director Essential Functions Attends in-service training, workshops, etc. for the purpose of gathering information required to perform job functions. Cleans/sanitizes linens, utensils, equipment and the storage, food preparation, serving and eating areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements. Evaluates prepared food for flavor, appearance and temperature for the purpose of providing items that will be accepted by students and staff. Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards. Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements. Maintains accurate records and reports (e.g. counting and recording the amount of leftovers, number of opened cans, student lunch balances, collection and reconciliation of money, informing students of their lunch balances, etc.) for the purpose of providing documentation to meet State, Federal, and/or administrative requirements. Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards. Merchandises food and beverage items for the purpose of serving them to students and staff in an efficient manner. Monitors kitchen and cafeteria areas (e.g. time/temperature logs, employee safety, working procedures, etc.) for the purpose of ensuring a safe and sanitary working environment. Oversees the preparation, cooking and serving of food (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs. Performs functions of other nutritional service positions as requested by the Director (e.g. cashiering, etc.) for the purpose of ensuring adequate staff coverage within site nutritional services operations. Prepares food and beverage items according to standardized recipes and established food preparation procedures (e.g. ready-to-eat food items, cold-held foods, hot-held foods, etc.) for the purpose of meeting mandated nutritional requirements and projected meal requirements. Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements. Reports needed supplies and equipment malfunctions for the purpose of notifying Nutrition Manager of needed items and repair and/or replacement. Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a need to routinely upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; preparing and maintaining accurate records; utilizing industrial grade food service equipment; and using pertinent software applications.; operating equipment used in industrial kitchens; operating standard office equipment and office technology. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: methods of quantity cooking; health standards and hazards; food safe handling procedures; meal planning and food purchasing; managing a high volume food preparation operation; job-related codes/laws/rules/regulations/policies; and methods of industrial cleaning. ABILITY is required to schedule activities and/or meetings; gather, collate, and/or classify data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing defined and similar processes; and operate equipment using defined methods. Ability is also required to work with a diversity of individuals; work with similar types of data; and utilize specific, job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is limited to moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: setting priorities; working around children; establishing and maintaining effective working relationships; working as part of a team.; communicating with persons of diverse backgrounds; maintaining confidentiality; meeting deadlines and schedules; and organizing tasks. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; providing information and/or advising others; operating within a defined budget. Utilization of some resources from other work units may be required to perform the job's functions. There is a continual opportunity to significantly impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, and significant fine finger dexterity. Generally the job requires 0% sitting, 25% walking, and 75% standing. The job is performed under minimal temperature variations and under conditions with some exposure to risk of injury and/or illness. Experience: Education: Equivalency: Job related experience is desired. High school diploma or equivalent. Required Testing Certificates and Licenses Continuing Educ. / Training Clearances Food Handlers/SafeServ Certificate Blood borne Pathogens Training & Testing Diabetes Training & Testing Homeless Training & Testing Civil Rights Training & Testing Continuing Education, 8 hours Criminal Justice Fingerprint/Background Clearance

Under general supervision, handles and prepares food in accordance with sanitation regulations, infection control policies, maintains high standards of quality preparation and portion control using standardized recipes and in appropriate quantities to meet menu requirements. Adapts to and sustains a culture of continuous improvement so that continuous quality improvement becomes a part of the daily work routine to function proficiently in the following areas: dish room, patient trays, food preparation and stocking. May cook, bake, do prep work or make salads, as assigned. Maintains professional, courteous relationships with all staff. May be required to perform some or all of the primary functions as assigned or other duties as assigned. Providence caregivers are not simply valued - they're invaluable. Join our team at Providence St. Joseph Medical Center and thrive in our culture of patient-focused, whole-person care built on understanding, commitment, and mutual respect. Your voice matters here, because we know that to inspire and retain the best people, we must empower them. Required Qualifications: + 1 year Experience in quantity food preparation and completion of some cooking classes with formal on-the-job training. Why Join Providence? Our best-in-class benefits are uniquely designed to support you and your family in staying well, growing professionally, and achieving financial security. We take care of you, so you can focus on delivering our Mission of caring for everyone, especially the most vulnerable in our communities. About Providence At Providence, our strength lies in Our Promise of "Know me, care for me, ease my way." Working at our family of organizations means that regardless of your role, we'll walk alongside you in your career, supporting you so you can support others. We provide best-in-class benefits and we foster an inclusive workplace where diversity is valued, and everyone is essential, heard and respected. Together, our 120,000 caregivers (all employees) serve in over 50 hospitals, over 1,000 clinics and a full range of health and social services across Alaska, California, Montana, New Mexico, Oregon, Texas and Washington. As a comprehensive health care organization, we are serving more people, advancing best practices and continuing our more than 100-year tradition of serving the poor and vulnerable. The amounts listed are the base pay range; additional compensation may be available for this role, such as shift differentials, standby/on-call, overtime, premiums, extra shift incentives, or bonus opportunities. Providence offers a comprehensive benefits package including a retirement 401(k) Savings Plan with employer matching, health care benefits (medical, dental, vision), life insurance, disability insurance, time off benefits (paid parental leave, vacations, holidays, health issues), voluntary benefits, well-being resources and much more. Learn more at providence.jobs/benefits. Applicants in the Unincorporated County of Los Angeles: Qualified applications with arrest or conviction records will be considered for employment in accordance with the Unincorporated Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act." About the Team Providence has a long-standing tradition of caring for residents in western Montana since the Sisters of Providence arrived in the state in 1864. As one of Montana's largest health care providers, Providence works collaboratively across traditional boundaries to develop patient-centered practices that help make lifelong quality care accessible and affordable. Our award-winning and comprehensive medical centers include Providence St. Patrick Hospital in Missoula and Providence St. Joseph Medical Center, a critical access hospital in Polson. Our not-for-profit network of services also include physicians, more than 40 clinics, care centers, hospice and home health programs, and other diverse community services. Providence is proud to be an Equal Opportunity Employer. We are committed to the principle that every workforce member has the right to work in surroundings that are free from all forms of unlawful discrimination and harassment on the basis of race, color, gender, disability, veteran, military status, religion, age, creed, national origin, sexual identity or expression, sexual orientation, marital status, genetic information, or any other basis prohibited by local, state, or federal law. We believe diversity makes us stronger, so we are dedicated to shaping an inclusive workforce, learning from each other, and creating equal opportunities for advancement. Requsition ID: 397769 Company: Providence Jobs Job Category: Food Preparation/Service Job Function: Operations Job Schedule: Full time Job Shift: Multiple shifts available Career Track: Admin Support Department: 3502 DIETARY POLSON Address: MT Polson 6 13th Ave E Work Location: St Joseph Medical Ctr Polso-Polson Workplace Type: On-site Pay Range: $16.50 - $23.41 The amounts listed are the base pay range; additional compensation may be available for this role, such as shift differentials, standby/on-call, overtime, premiums, extra shift incentives, or bonus opportunities.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Hours/Shifts: Weekdays 6am-9am, 12:30pm-5:30pm or 2:30pm-5:30pm Pay Rate is $16.00/hr You will be joining a company that will elevate your career to new heights! Forefront is currently seeking a PRN Dietary Aide position to join our culinary team that supports a critical access hospital in Dillon, MT. Summary/Objective: The Dietary Aide performs designated work and cleaning routines for the culinary department in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Culinary Director. Provide assistance to the cook in the preparation of food and service of patient meals. Follow Federal and State regulations and Culinary Services Department policies and procedures. Follow cleaning schedules and perform cleaning duties as scheduled. Assist in arranging trays, loading food carts, and serving patient meals. Stocking patient areas with essential floorstocks. Wash and store dishes. Follow established reporting procedures for all supply and equipment needs. Assist in receiving and storing food and supplies. Attend in-service educational programs. Follow defined safety codes while performing all duties. Follow defined Infection Control procedures. Understand the facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Be knowledgeable of Federal, State, and Facility's rules, regulations, policies and procedures applicable to job. Perform other department duties or special assignments as directed by the Chef Manager/Culinary Director or designee. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Qualifications Competencies: Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility: N/A Work Environment: Requires repetitive wrist motion. This position requires lifting, up to seventy-five pounds (75lbs). Physical Demands: The Dietary Aide stands and walks intermittently throughout the working day, as well as reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. The Dietary Aide must have an ability to work with chemicals and cleaning agents. Must be able to lift and/or carry 50 to 75 pounds and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Position Type/Expected Hours of Work: This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Travel: N/A Required Education and Experience: Ability to read, write and speak English. The Dietary Aide will be a high school graduate or equivalent. Preferred Education and Experience: Previous institutional dietary service experience is preferred. Additional Eligibility Qualifications: Ability to read, understand diet orders, tray cards, and work assignments. This position will show a willingness to perform routine, repetitive tasks with frequent interruptions. Numerical ability is necessary for recipe preparation and proper measuring of cleaning agents and chemicals, as well as good motor coordination and manual dexterity are required for various work routines such as preparing food items, serving trays, handling soiled dishes, operating dietary equipment and cleaning work area. The Dietary Aide will be able and willing to work flexible hours, such as during an emergency situation and must be patient and tolerant toward staff, residents, and family members. Work Authorization/Security Clearance (if applicable): None at this time (Subject to change) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Nutrition Services/Substitute Date Available: When Filled Closing Date: When Filled Food Service Substitute Location: Any School as Needed Reports To: Food Service Manager at each school Terms of Employment: Part Time: 9 Month/Work as Needed Salary: F-I/0, $16.48/hr; F-1C $17.78 Nature and Scope of Job: To provide appealing and nutritional meals to participants of the Sweetwater County School district Number One Food Service Program and assist with all clean-up. Job Functions: Essential Functions: 1. Assists with preparation of food for the lunch program as called for by the menu daily. 2. Operates all kitchen equipment on a daily basis. 3. Cleans kitchen equipment, serving area, and cafeteria area daily. 4. Assumes responsibility for checking all equipment and ensuring that it's in safe working condition. 5. Uses positive verbal and non-verbal communication and interaction skills when working with student, parents, and all district personnel at all times. Other Functions: 1. Adapts to specific or new working situations as needed. 2. Assumes responsibility for position you are substituting for. 3. Seeks appropriate additional tasks when assigned work is completed. 4. Performs any other duties as assigned by kitchen manager. EMPLOYEES ARE HELD ACCOUNTABLE FOR ALL DUTIES OF THIS JOB Job Qualifications: Knowledge, Skills, and Mental Ability: Ability to follow and successfully complete both written and oral directions. Knowledge fo organization skills. Ability to think clearly and calculate accurately. Possess sound emotional judgment. Ability to work with people of various personality types. Minimum Requirements (Education, Experience or Formal Training): Maintain a Class "C" Driver's License. High School Education or Equivalent Previous institutional food service experience helpful, but not necessary. Equipment Used: Institutional Oven Steam Table and Pans Hand Mixer Serving Utensils Air-compressed Can Opener Electric Can Opener Dishwasher Calculator Physical Demands: Lower body strength to stand and wlk throughout the day. Upper body strength to lift and carry 50 pounds for more than 20 feet throughout the day. Have visual acuity and stamina to work with kitchen equipment, accu-scan, and calculator. Environmental Demands: Occasional exposure ot weather extremes.

Job Title: Nutrition Aide Department: Nutrition FLSA Status: Non-exempt Work Year: 9 months Salary Schedule: Nutrition-179 days SUMMARY: This position is responsible for providing support to the food service activities at assigned locations. Specifically, this role prepares meal items to quality standards, serves food items to students, and maintains food safety best practices. The job functions include food production, sanitation, safety, customer service, program regulations/accountability, proper use of equipment. All of this is done while following federal, state, and local guidelines. This position can also be a substitute, and substitutes work at varying locations based on the departments need. ESSENTIAL DUTIES AND RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty/functions satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Job Tasks Descriptions Frequency % of Time 1. Maintains high standards of control for quality food production and service; follows operational procedures for efficient and effective food production/service. Demonstrates basic food preparation techniques by using appropriate tools to control portions, reduce waste; follows standardized recipes. D 20% 2. Reports observations and incidents relating to students (e.g. accidents, fights, inappropriate behavior, violations of rules, safety conditions, child abuse and/or neglect, etc.) to appropriate instructional/administrative personal and supervisors. D 10% 3. Maintains integrity and accountability of the school nutrition program, through compliance with all federal, state, and local regulations. Maintains documentation for compliance of these same regulations. Ensures compliance with school/district policies and procedures. D 10% 4. Works safely and with care in regard to all kitchen and school equipment: models proper cleaning techniques, safe handling of equipment, and basic operation knowledge. Reports any mechanical issues or equipment in disrepair to supervisor. D 15% 5. Attends meetings, trainings, workshops, etc. for the purpose of gathering information related to functions of this job. M/Q 3% 6. Practices food safety policies for cleaning, sanitation, time/temperature, and product rotation to protect the health and safety of the students and staff. D 10% 7. Maintains a safe working environment free of spills, hazards, or other safety concerns. D 10% 8. Follows school/department policies for personal appearance and grooming as they relate to the safe handling of food. D 3% 9. Works with a positive and professional attitude, and maintains a high level of service to staff, students, and other stakeholders. D 5% 10. Perform cashier duties such as taking orders, processing money/payments, etc. D 10% 11. Performs other duties as assigned Ongoing 4% TOTAL = 100% EDUCATION AND RELATED WORK EXPERIENCE: No formal education required, high school diploma or GED preferred 1-3 years food service experience preferred, but never required LICENSES, REGISTRATIONS or CERTIFICATIONS: ANSI (American National Standards Institute) approved certification, ServSafe Manager Certification preferred; district will provide training and opportunity to take the certification test up to two times. Criminal background check required for hire. TECHNICAL SKILLS, KNOWLEDGE, & ABILITIES: Ability to work with a wide variety of kitchen tools in a safe manner Ability to work in an environment with changing priorities Ability to be a self-starter Interpersonal skills Strong oral and written communication skills Knowledge of food safety protocols and best practices High level of customer service skills Ability and willingness to adhere to attendance expectations and to follow district procedures for absence reporting Ability to promote and follow Board of Trustees policies, District policies, and building and department procedures Ability to communicate, interact, and work effectively and cooperatively with all people including those from diverse ethnic and educational backgrounds Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate/required safety equipment, and report unsafe conditions to the appropriate administrator MATERIALS AND EQUIPMENT OPERATING KNOWLEDGE: Operating knowledge of and experience with personal computers and peripherals; typical office equipment, such as telephones, copier, fax machine, etc.; and office productivity programs, such as Microsoft Office Suite, E-mail, etc. preferred at hire; required within 3 months after hire Operating knowledge of nutrition/kitchen equipment preferred at hire; required within 3 months after hire Operating knowledge of basic kitchen tools preferred at hire REPORTING RELATIONSHIPS & DIRECTION/GUIDANCE: POSITION TITLE Reports to: Kitchen Manager POSITION TITLE # of EMPLOYEES Direct reports: This position has no direct reports BUDGET AND/OR RESOURCE RESPONSIBILITY: None required PHYSICAL REQUIREMENTS & WORKING CONDITIONS: The physical demands, work environment factors, and mental functions are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Food Service MINIMUM QUALIFICATIONS: Ability to follow planned menu Yearly physical exam must be complete DESIRED QUALIFICATIONS: High School Diploma Experience or training in public food service preparation Attachment(s): Application - classified.docx CONSENT & Drug Free Workplace Policy.docx Food Service Aide 01 16 25.doc

Job Description with no set schedule. *Great for someone looking for part time work looking to make a difference in their community!* The Dietary Services Cook/Aide is responsible for helping prepare and serve nutritious meals to patients, staff, and visitors in accordance with prescribed dietary requirements and sanitation standards. This position assists with kitchen cleaning, food storage and inventory, meal prep and presentation, serving trays to patients, and ensuring patient safety and satisfaction. Key Responsibilities: Cooking Duties: Prepare and cook meals according to planned menus and dietary guidelines. Modify meals to accommodate special diets (e.g., low-sodium, diabetic, gluten-free). Ensure food is prepared and stored at appropriate temperatures. Follow safe food handling procedures at all times. Aide Duties: Assemble meal trays according to patient diet orders. Deliver and retrieve meal trays from patient rooms in a timely and courteous manner. Clean and sanitize kitchen equipment, dishes, utensils, and work areas. Assist with receiving, labeling, and rotating food and supplies. Maintain food safety logs and report any concerns to supervisor. Qualifications: High school diploma or equivalent preferred. Previous experience in a healthcare food service or institutional kitchen is a plus. Basic understanding of special diets and food allergies. Ability to follow oral and written instructions accurately. Strong attention to cleanliness, organization, and safety. Ability to work efficiently in a fast-paced, team-oriented environment. Must be able to stand for long periods and lift up to 50 pounds. Flexibility to work varied shifts, including weekends and holidays. Working Conditions: Exposure to heat, steam, cleaning chemicals, and kitchen equipment. Frequent standing, walking, bending, and lifting. Interaction with patients, visitors, and clinical staff.

Job Description North Platte Valley Medical Center is seeking a dedicated and detail-oriented Dietary Cook to join our Hospital team. This role is essential in providing nutritious, safe, and enjoyable meals for our residents, patients, staff, and visitors, supporting their overall health and well-being. Position Overview The Dietary Cook is responsible for preparing and serving meals according to established dietary guidelines, resident preferences, and health requirements. The role involves following safe food handling procedures, assisting with menu planning, and ensuring a clean, organized kitchen environment. Key Responsibilities Prepare and cook meals for residents, patients, staff, and visitors in accordance with dietary requirements and portion guidelines. Assist with menu planning, food inventory, and ordering supplies. Follow proper food safety, sanitation, and infection control procedures. Accommodate special diets as prescribed by healthcare providers. Maintain clean and organized kitchen and dining areas. Monitor and report equipment maintenance needs. Collaborate with dietary staff to ensure consistent, high-quality meal service. Qualifications Previous experience in food preparation or dietary services preferred. Knowledge of safe food handling and sanitation standards. Ability to follow dietary guidelines and special instructions. Strong organizational skills and attention to detail. Ability to work in a fast-paced environment. Physical Requirements Ability to lift up to 50 pounds. Frequent standing, bending, and walking. Ability to work in hot and cold kitchen environments. Job Type Full-Time | Shifts may include mornings, evenings, weekends, and holidays. Benefits Health, dental, vision, and life insurance Disability insurance Paid time off and sick time Simple IRA with company match Supportive, team-oriented environment If you enjoy preparing nutritious meals, working as part of a healthcare team, and contributing to the comfort and care of residents, we'd love to have you join our team as a Dietary Cook.

Job Description PM Shift 11AM-8PM with Bonus DIETARY AIDE - ESSENTIAL FUNCTIONS: 1. Serves meal to residents at mealtimes. 2. Assist in food preparation (e.g., peeling carrots, potatoes, making salad, desserts). 3. Portions and places food servings on plates and trays according to diet list on menu cards. 4. Inspects tray for completeness and conformity to prescribed card to ensure appropriate meals and snacks are given to residents, especially those with therapeutic diet plates. 5. Reads and follows tray cards and written diet orders accurately. 6. Meets scheduled meal and snack times. 7. Sets tables with utensils, glasses, napkins, and condiments. 8. Resets tables for next meal. 9. Prepares milk, juice, coffee, tea, and water for residents at mealtimes. 10. Fills and turn on steam table. 11. Collects and stacks dirty dishes on cart and return to kitchen. 12. Scrapes, washes and racks dishes either for dishwasher or manual cleaning. Dries and puts away dishes, glasses, trays, utensils, pots and pans (this includes inspecting for damage such as chips and cracks, de-staining dishes). 13. Operates kitchen equipment (dishwasher, garbage disposal, microwave, coffee maker, ice machine, blender, food processor, meat slicer, and mixer if 18 years of age) in a safe manner. 14. Cleans and sanitizes a variety of equipment and surfaces in the food preparation and service areas (e.g., fridge, freezer, stove, dishwater, sinks, floors, spills, walls, storerooms, tables cabinets, appliances). 15. Wears gloves or uses utensils to handle food. 16. Uses good hand washing techniques. 17. Collects and places garbage and trash in designated containers. 18. Must maintain sanitation and safety standards which involved established procedures (e.g., food handling, appropriate cleaning agents, water temperature, and frequency). 19. Follows cleaning schedules and perform cleaning duties as scheduled weekly, daily, monthly, and sign off when completed. 20. Follows Federal and State long term care regulations and Dietary Department policies and procedures. 21. Moves deliveries of stock from storage to kitchen area and puts them away. 22. Attends in-service educational programs. 23. Reports any unsafe or malfunction equipment. 24. Reports to Nurse observations made during the course of one's regular duties of changes to resident appearance, behavior, and mobility. 25. Performs related duties as assigned or as the situation dictates. ZayZoon - Get paid when you need it!