Dietary aide jobs in Fayetteville, NC

The Reserve at Mills Farm is seeking a qualified Dietary Aide to assist in the preparation, oversight, and serving of meals. Our Dietary Aides are responsible for delivering top-notch food service in a high-quality, cutting-edge Assisted Living and Memory Care Community. The goal is to provide excellent food services by following instructions and standards. This is a Full-Time opportunity to join a great team! This position will have a flexible schedule but will need to be available to work weekends! The Reserve at Mills Farm has partnered with Tapcheck, revolutionizing the way team members get paid! Join our amazing team and be part of a groundbreaking mobile app that allows team members to access their earned wages instantly. Say goodbye to waiting for payday and the stress of financial instability. With Tapcheck, we believe in empowering team members and giving them more control over their finances. With our innovative technology and user-friendly interface, we are reshaping the world of payroll! Responsibilities Prepares and/or pre-portions food (such as beverages, salads, desserts, and other items assigned by the supervisor) for regular and therapeutic diets according to the planned menu and production sheets and as directed. Handles food using proper food handling and food safety techniques according to established policies and procedures. Ensures that food is served in an attractive, appetizing manner. Uses proper tasting technique to ensure that quality standards are met prior to service. Maintains the proper temperature of food during preparation and service. Records food temperatures according to established policy. Follows procedures for serving partner meals Communicates well with patients/residents/clients and family members providing warm and friendly greeting and an approachable attitude to families, visitors, patients/residents/clients and responds to expressed concerns while displaying a helpful, caring demeanor. Answers questions when appropriate in a professional manner. Requirements Must be at least 18 years of age. Ability to make independent decisions when circumstances warrant such action. Be able to interpret and implement written or oral policies, procedures, and instructions. Possess the ability to add, subtract, multiply, and divide. Communicate effectively. Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k) PTO for full time positions Short & Long Term Disability Insurance Life Insurance Career Advancement Opportunities #RMF

Role: Dietary Aide 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 *Not available in AR. What We Offer 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! EEO Statement 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.

JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: * Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. * Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. * Attend and participate in mandatory in-services. * Honor patients/residents' rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. * Comply with corporate compliance program. * Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. * Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. * Follow established safety procedures when performing tasks and/or working with equipment. * Perform other related duties as necessary and as directed by supervisor * Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. * Demonstrates honesty and integrity at all times in the care and use of resident and facility property. * Follows standardized recopies * Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays * Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials * Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. * Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

Job Description Culinary Services Group is hiring immediately for a part-time FOOD SERVICE WORKER position. Fixed Pay Rate: $12.00 per hour to $12.00 per hour Culinary Services Group (CSG) is a top 50, fast-growing food service management company serving senior care, hospital, and behavioral health communities. We're rooted in the belief that empowering our teams leads to exceptional service and better outcomes for those we serve. At CSG, you'll be part of a collaborative culture built on integrity, where your contributions are valued and growth, development, and impact are part of every role. Job Summary Summary: Prepares, presents and serves food as needed. Essential Duties and Responsibilities: Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables. Weighs and measures designated ingredients. Carries pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards. Stores food in designated areas following wrapping, dating, food safety and rotation procedures. Cleans work areas, equipment and utensils. Distributes supplies, utensils and portable equipment. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. Serves customers in a friendly, efficient manner following outlined steps of service. Resolves customer concerns and relays relevant information to supervisor. Ensures compliance with company service standards and inventory and cash control procedures. Assures compliance with all sanitation and safety requirements. Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS Full-time and part-time positions offer the following benefits to team members: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to team members: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs Team Members may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Culinary Services Group (CSG) is an equal opportunity employer. At CSG, we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.

School Nutrition Assistant Reports to: Cafeteria Manager Terms of Employment: Full-Time (6 hours/day), Part-Time (2 - 5 ¾ hours/day) Pay Range: $15.00/hour - $17.77/hour FLSA Status: Non-exempt Nature of Work An employee in this class performs semi-skilled work preparing and serving meals and other food in a school cafeteria. The employee is expected to solve most problems independently. Errors can result in spoiled food, illness among consumers and significantly wasted work hours. Work involves various facets of the food preparation and serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical/Cognitive Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment, ) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, ) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, ) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, ) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes, ) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements NA *In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.

Support Staff/School Nutrition Assistant ');

Chatham County Schools Nutrition Services is currently hiring Dual Role School Nutrition Assistants.The ideal candidate is customer-focused, works well in a team, and enjoys a fast-paced work environment. Retention and Recruitment Initiative: New personnel hired between Oct. 11 and Dec. 13, 2021 will receive $1,500 signing bonus. To receive the signing bonus, an employee must commit to staying with Chatham County School for two years. This posting is for: 1.) A 30 hr/week, 10-month position for Dual Role School Nutrition Assistant/Bus Driver to work during the traditional school year. Job Type: (30 hours per week) Permanent Full time Typical duties of a School Nutrition Assistant includes: * Food preparation (entrees, vegetables, salads, side dishes, and a-la-carte items) * Accurate documentation of food counts * Cleaning and sanitation of kitchen and cafeteria * Putting away deliveries and lifting/moving objects up to 50 lbs * Collecting cash payments and completing point-of-sale transactions * Effective communication * Friendly interaction with students, faculty, school staff, and co-workers * Participating in regular job training In addition to typical duties, School Nutrition Services staff must adhere to all Chatham County Schools COVID policies and procedures, which currently include but are not limited to: wearing a cloth face covering at all times while on Chatham County Schools property, adhering to social distancing, and completing a health screening before reporting to work each day. Depending on how meals are served at your school this school year, you may be walking throughout the schools to serve meals in areas other than the cafeteria, or may be serving meals outside via curbside service. Qualifications: * Must be 18 years old * High school diploma or equivalent * Excellent customer service skills * Ability to read and write in English and perform basic mathematical calculations * Ability to read and follow recipes and work in a time-efficient manner * Physically able to lift, carry, push, pull or otherwise move objects up to 50 lbs * Must be able to spend the majority of the work day standing and/or walking * Critical thinking and problem solving * Food service and money handling experience preferred but not required * Well-qualified applicants will be considered for manager positions, if available Benefits include: * Opportunities for advancement such as a School Nutrition Manager. * A convenient schedule; work while your child is in school. * Full training provided. Applicant Must: * Provide a minimum of two supervisory references on your application.

Prepare menus and cook food in accordance with nutritional guidelines, regulations, and residents' individual prescribed diet and food preferences. Present food in an appetizing and attractive manner. Assist in fostering residents' independence with eating by providing adaptive equipment as ordered. Ensure that food is delivered on time and in a pleasant manner. Visit with residents at each meal when available and ensure quality service. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the food service program and provide a forum for their input. Have knowledge of operation of kitchen appliances. Notify food services director of any malfunctioning kitchen equipment or appliances. **Must be able to pass the drug screening.

Culinary Services Group Culinary Services Group is hiring immediately for a part-time **FOOD SERVICE WORKER** position. + **Fixed Pay Rate** : $12.00 per hour to $12.00 per hour Culinary Services Group (CSG) is a top 50, fast-growing food service management company serving senior care, hospital, and behavioral health communities. We're rooted in the belief that empowering our teams leads to exceptional service and better outcomes for those we serve. At CSG, you'll be part of a collaborative culture built on integrity, where your contributions are valued and growth, development, and impact are part of every role. **Job Summary** **Summary:** Prepares, presents and serves food as needed. **Essential Duties and Responsibilities:** + Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables. + Weighs and measures designated ingredients. + Carries pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards. + Stores food in designated areas following wrapping, dating, food safety and rotation procedures. + Cleans work areas, equipment and utensils. + Distributes supplies, utensils and portable equipment. + Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. + Serves customers in a friendly, efficient manner following outlined steps of service. + Resolves customer concerns and relays relevant information to supervisor. + Ensures compliance with company service standards and inventory and cash control procedures. + Assures compliance with all sanitation and safety requirements. + Performs other duties as assigned. **BENEFITS FOR OUR TEAM MEMBERS** + **Full-time and part-time positions offer** the following benefits to team members: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program + **Full-time positions also offer** the following benefits to team members: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs Team Members may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (*************************************************************************************** for paid time off benefits information. Culinary Services Group (CSG) is an equal opportunity employer. At CSG, we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.

TERM OF EMPLOYMENT: Non-Exempt Position; Part time; Hours and location may vary; less than 19.5hr/wk QUALIFICATIONS: Good health and cleanliness necessary. Ability to work cooperatively with others and be friendly toward students is essential. Some computer skills required. DUTIES: Employee will work in all areas: food preparation, customer service, computer cash register, dish room, clean-up, etc. Duties will be assigned by the manager. BENEFITS: Benefits Available depending on hours worked. APPLICATION DEADLINE: Applications are open until filled. **The Jackson County School System is an equal opportunity employer and does not discriminate against any person in hiring, tenure, or promotion on the basis of sex, race, color, religion, national origin, age or handicaps in any of its education or employment programs or activities. Assignments are made in accordance with the needs of the school system and are subject to change.**

As a Dietary Aide/Assistant at a 78-bed substance use disorder residential facility, your primary responsibility will be to support the Cook in providing nutritional balanced meals that are diabetic-friendly and incorporate farm-to-table ingredients. You will assist in meal preparation, kitchen organization, and ensuring the dietary needs of the residents are met. Initiate Resident and cafeteria meal tray assembly. Complete cold food preparation assembling salads, sandwiches and desserts as assigned. Move food trays and carts from resident care and other areas of the residential center. Assist in receiving supplies from vendors and restocking supplies to all areas of the department and resident rooms as assigned. Assist with serving food for residents, as assigned. Deliver floor stock, snack items and other supplies as assigned. Restock all service areas as assigned. Operates pot sink and dish machine as assigned. Maintain a clean, sanitary work environment. Remove and dispose garbage from all areas of the food services areas. Assist in other areas and tasks as assigned. Follow departmental and organizational policies. Maintain clean and sanitary work environment and equipment. Key Responsibilities: 1. Meal Preparation: Assist the Cook in preparing meals according to established recipes, ensuring proper portion control, cooking techniques, and adherence to food safety standards. Pay special attention to creating diabetic-friendly meals, limiting added sugars and carbohydrates. 2. Farm-to-Table Approach: Assist in sourcing and incorporating fresh, locally sourced ingredients whenever possible, supporting a farm-to-table approach to enhance the nutritional value and taste of the meals. 3. Dietary Accommodations: Collaborate with the Cook to accommodate special dietary needs of the residents, such as vegetarian, gluten-free, and lactose-free diets. Ensure that all meals meet the specific requirements and preferences of the residents. 4. Kitchen Organization: Help maintain a clean, organized, and efficient kitchen environment. Assist with inventory management, proper storage of ingredients, and equipment maintenance. 5. Meal Service: Support the Cook in ensuring that meals are delivered to residents in a timely and professional manner. Assist in setting up meal service areas, including portioning and plating meals according to established guidelines. 6. Collaboration and Communication: Work closely with the Cook and other team members to ensure smooth operations and effective communication. Share feedback, suggestions, and resident preferences to improve the quality of meals and resident satisfaction. 7. Food Safety and Sanitation: Follow food safety regulations and practices, including proper food handling, storage, and cleanliness of kitchen and dining areas. Maintain a high standard of hygiene and sanitation to ensure the health and safety of residents and staff. 8. Other duties as assigned. By focusing on providing nutritional balanced meals, diabetic-friendly options, and supporting a farm-to-table approach, you will contribute to the overall health and well-being of the residents at the substance use disorder residential facility. Your role as a Dietary Assistant is vital in ensuring that residents receive meals that meet their dietary needs and contribute to their recovery journey. Essential Duties and Responsibilities: Performs tasks defined by the major intent of the position. Prepares and portions food items and beverages for residents before beginning the appointed hours of operation following sanitation guidelines. Assist with preparation and service for cafeteria areas as assigned. Completes routine and non-routine assignments in accordance to daily tasks in areas assigned. Operates the dishwasher according to directions and policies. Operates the three compartment sink according to directions and policies. Retrieves and transports soiled trays, carts, and other food service equipment and foods from food service residential areas following safety and sanitary guidelines. Delivers food and supplies to food service areas as assigned. Performs a variety of cleaning and organizing activities. Maintains a clean neat work environment. Performs all cleaning duties in accordance with established schedule, procedure and standards for sanitation. Cleans counters, tables, chairs and other food service equipment as assigned. Clean ovens, ranges, warming cabinets, carts, grills, steamers, deep fat fryers, char broilers, steam tables and other equipment as assigned. Cleans floors, walls, ceilings, windows and ledges, wall mount fans, air return grills, shelving and other items in immediate work environment and other as assigned. Properly use all chemicals according to written instructions on product label and guidelines in cleaning manual. Takes care in stacking and organizing items when handling, cleaning or storing to protect from breakage and other damage. Separates and reports items that do not meet health code standards to supervisor for disposition. Efficiently replenish food and supplies in food service areas in order to maintain productive workflow. Sweep, scrub and mop floors as scheduled or more often as needed. Cleans and washes trashcans, mops and buckets, cleaning equipment, recycle receptacles, stationary equipment and storage areas. Uses safety/sanitation procedures to protect self and others. Incurs no harm to self or others due to failure to use proper body mechanics. Follows prescribed sanitation and infection control procedures when handling food, working in food preparation areas, or when cleaning. Immediately removes malfunctioning equipment from use and directly reports same to supervisor or lead when found. Does not attempt to use or clean equipment without proper training and documentation of such. Uses cleaning supplies and equipment according to written instructions on product labels and guidelines Perform miscellaneous activities Participates in departmental and organizational training and in-service activities by attending meetings, participating in training and/or reading materials. Actively participates in minimizing waste of all foods and supplies. Accomplishes assigned quality assurance and quality improvement activities as specified and participates in discussions and problem-solving on related issues. Effectively explains and demonstrates procedures and answers questions when participating in the orientation or training of other employees. Accomplishes routine and non-routine assignments in accordance with procedure, instructions, and time frames. Follows prescribed sanitation and infection control procedures when handling food, working in food preparation areas, and when cleaning. Maintain food safety guidelines for all foods in responsible area. Supervisory Responsibilities: This position does not oversee staff. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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. Education/Experience Minimum Required: Must possess at a minimum High School Diploma/GED. Ability to follow verbal and written instructions and recipes. Ability to calculate simple math equations. Clear Healthcare Registry report. Preferred: Previous experience as a dietary aide, kitchen assistant, or similar role in a food service setting is preferred. Experience in a healthcare or residential facility is a plus. Six months food service experience. Servesafe food handler certification. Additional Knowledge/Skills: Basic understanding of nutrition principles, dietary restrictions, and food safety practices. Familiarity with diabetic-friendly meal preparation and farm-to-table concepts is beneficial. Ability to work effectively as part of a team in a fast-paced environment. Willingness to adapt to changing priorities and handle multiple tasks simultaneously. Strong attention to detail to ensure accurate portioning, proper food handling, and adherence to dietary needs. Maintain a clean and organized kitchen environment. Effective communication skills to interact with residents, kitchen staff, and other team members. Ability to follow instructions and communicate any concerns or suggestions. Incumbent must demonstrate an ability to apply age-appropriate principles of communication during interaction with others. Incumbent must demonstrate competence in the use of equipment and application of procedures before being allowed to perform independently.

Job Description As a Dietary Aide/Assistant at a 78-bed substance use disorder residential facility, your primary responsibility will be to support the Cook in providing nutritional balanced meals that are diabetic-friendly and incorporate farm-to-table ingredients. You will assist in meal preparation, kitchen organization, and ensuring the dietary needs of the residents are met. Initiate Resident and cafeteria meal tray assembly. Complete cold food preparation assembling salads, sandwiches and desserts as assigned. Move food trays and carts from resident care and other areas of the residential center. Assist in receiving supplies from vendors and restocking supplies to all areas of the department and resident rooms as assigned. Assist with serving food for residents, as assigned. Deliver floor stock, snack items and other supplies as assigned. Restock all service areas as assigned. Operates pot sink and dish machine as assigned. Maintain a clean, sanitary work environment. Remove and dispose garbage from all areas of the food services areas. Assist in other areas and tasks as assigned. Follow departmental and organizational policies. Maintain clean and sanitary work environment and equipment. Key Responsibilities: 1. Meal Preparation: Assist the Cook in preparing meals according to established recipes, ensuring proper portion control, cooking techniques, and adherence to food safety standards. Pay special attention to creating diabetic-friendly meals, limiting added sugars and carbohydrates. 2. Farm-to-Table Approach: Assist in sourcing and incorporating fresh, locally sourced ingredients whenever possible, supporting a farm-to-table approach to enhance the nutritional value and taste of the meals. 3. Dietary Accommodations: Collaborate with the Cook to accommodate special dietary needs of the residents, such as vegetarian, gluten-free, and lactose-free diets. Ensure that all meals meet the specific requirements and preferences of the residents. 4. Kitchen Organization: Help maintain a clean, organized, and efficient kitchen environment. Assist with inventory management, proper storage of ingredients, and equipment maintenance. 5. Meal Service: Support the Cook in ensuring that meals are delivered to residents in a timely and professional manner. Assist in setting up meal service areas, including portioning and plating meals according to established guidelines. 6. Collaboration and Communication: Work closely with the Cook and other team members to ensure smooth operations and effective communication. Share feedback, suggestions, and resident preferences to improve the quality of meals and resident satisfaction. 7. Food Safety and Sanitation: Follow food safety regulations and practices, including proper food handling, storage, and cleanliness of kitchen and dining areas. Maintain a high standard of hygiene and sanitation to ensure the health and safety of residents and staff. 8. Other duties as assigned. By focusing on providing nutritional balanced meals, diabetic-friendly options, and supporting a farm-to-table approach, you will contribute to the overall health and well-being of the residents at the substance use disorder residential facility. Your role as a Dietary Assistant is vital in ensuring that residents receive meals that meet their dietary needs and contribute to their recovery journey. Essential Duties and Responsibilities: Performs tasks defined by the major intent of the position. Prepares and portions food items and beverages for residents before beginning the appointed hours of operation following sanitation guidelines. Assist with preparation and service for cafeteria areas as assigned. Completes routine and non-routine assignments in accordance to daily tasks in areas assigned. Operates the dishwasher according to directions and policies. Operates the three compartment sink according to directions and policies. Retrieves and transports soiled trays, carts, and other food service equipment and foods from food service residential areas following safety and sanitary guidelines. Delivers food and supplies to food service areas as assigned. Performs a variety of cleaning and organizing activities. Maintains a clean neat work environment. Performs all cleaning duties in accordance with established schedule, procedure and standards for sanitation. Cleans counters, tables, chairs and other food service equipment as assigned. Clean ovens, ranges, warming cabinets, carts, grills, steamers, deep fat fryers, char broilers, steam tables and other equipment as assigned. Cleans floors, walls, ceilings, windows and ledges, wall mount fans, air return grills, shelving and other items in immediate work environment and other as assigned. Properly use all chemicals according to written instructions on product label and guidelines in cleaning manual. Takes care in stacking and organizing items when handling, cleaning or storing to protect from breakage and other damage. Separates and reports items that do not meet health code standards to supervisor for disposition. Efficiently replenish food and supplies in food service areas in order to maintain productive workflow. Sweep, scrub and mop floors as scheduled or more often as needed. Cleans and washes trashcans, mops and buckets, cleaning equipment, recycle receptacles, stationary equipment and storage areas. Uses safety/sanitation procedures to protect self and others. Incurs no harm to self or others due to failure to use proper body mechanics. Follows prescribed sanitation and infection control procedures when handling food, working in food preparation areas, or when cleaning. Immediately removes malfunctioning equipment from use and directly reports same to supervisor or lead when found. Does not attempt to use or clean equipment without proper training and documentation of such. Uses cleaning supplies and equipment according to written instructions on product labels and guidelines Perform miscellaneous activities Participates in departmental and organizational training and in-service activities by attending meetings, participating in training and/or reading materials. Actively participates in minimizing waste of all foods and supplies. Accomplishes assigned quality assurance and quality improvement activities as specified and participates in discussions and problem-solving on related issues. Effectively explains and demonstrates procedures and answers questions when participating in the orientation or training of other employees. Accomplishes routine and non-routine assignments in accordance with procedure, instructions, and time frames. Follows prescribed sanitation and infection control procedures when handling food, working in food preparation areas, and when cleaning. Maintain food safety guidelines for all foods in responsible area. Supervisory Responsibilities: This position does not oversee staff. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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. Education/Experience Minimum Required: Must possess at a minimum High School Diploma/GED. Ability to follow verbal and written instructions and recipes. Ability to calculate simple math equations. Clear Healthcare Registry report. Preferred: Previous experience as a dietary aide, kitchen assistant, or similar role in a food service setting is preferred. Experience in a healthcare or residential facility is a plus. Six months food service experience. Servesafe food handler certification. Additional Knowledge/Skills: Basic understanding of nutrition principles, dietary restrictions, and food safety practices. Familiarity with diabetic-friendly meal preparation and farm-to-table concepts is beneficial. Ability to work effectively as part of a team in a fast-paced environment. Willingness to adapt to changing priorities and handle multiple tasks simultaneously. Strong attention to detail to ensure accurate portioning, proper food handling, and adherence to dietary needs. Maintain a clean and organized kitchen environment. Effective communication skills to interact with residents, kitchen staff, and other team members. Ability to follow instructions and communicate any concerns or suggestions. Incumbent must demonstrate an ability to apply age-appropriate principles of communication during interaction with others. Incumbent must demonstrate competence in the use of equipment and application of procedures before being allowed to perform independently.

GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. Manual Dexterity: Requires the ability to handle a variety of items such as kitchen equipment. Must have minimal levels of eye/hand/foot coordination. Color Discrimination: Requires the ability to differentiate between colors and shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations. Must be courteous and respectful of coworkers and customers. Physical Communication: Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately. KNOWLEDGE, SKILLS, AND ABILITIES Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to read, understand and follow written work schedules written in English language. Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places. General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures. General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen equipment. General knowledge of the importance of using standardized recipes and ability to follow them. Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation. Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility. Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies. Ability to properly clean and sanitize kitchen area, equipment, and utensils. Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction. Ability to complete basic records such as temperature logs and production sheets. Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely. Ability to follow established policies and procedures. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation. DISCLAIMER The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.

Job Description Education: High School Diploma or GED Experience: Food preparation and cafeteria experience preferred. Licenses: Valid SC driver's license General Requirements: Some dietary knowledge (food and nutrition) required. Physical Requirements: Exposure to heat. Ability to reach stored food for preparation. POSITION SUMMARY & PURPOSE: Prepares food and performs a variety of cafeteria duties. ESSENTIAL DUTIES & RESPONSIBILITIES: (The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position.) · Performs food preparation. · Performs cooking. · Assures all equipment and surroundings are sanitary. · Uses equipment and appliances and reports any problems to supervisor. · Helps individuals that are assigned to kitchen duty to perform their assigned tasks. · Acts in the absence of the Cafeteria Supervisor. · Attends initial Burton Center staff orientation, in-services and workshops as appropriate to enhance job performance. · Follows diets and menus as prescribed by dietitian, insuring proper serving portion size.

REPORTS TO: School Nutrition Manager PURPOSE: Fill in when a school nutrition assistant is absent. DUTIES AND RESPONSIBILITIES Substitute school nutrition assistant perform the management processes for sn assistant who are absent for a day or longer periods of time. Their duties include food preparation and maintaining kitchen and serving area cleanliness. Candidates need to be flexible in their availability. Contact Danielle Kahrs for more details ************

GENERAL STATEMENT OF JOB SN Assistant Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. Bus Driver Under general supervision, work performed, includes but is not limited to driving bus safely to destination and return; following school district procedures when driving assigned bus routes; and monitoring students' behavior while they are riding on the bus. **This position will not receive benefits for the rest of this school year and will receive full benefits at the start of the next school year (coverage begins in September)** SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS SN Assistant Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. Bus Driver Drives bus safely to destination and return. Conforms to traffic rules and regulations; makes vehicle pre-checks and records and reports malfunctions; follows school district regulations for handling vehicle breakdowns and accident incidents; and keeps the bus clean. Follows school district procedures when driving assigned bus routes. Picks up and drops off students at designated times and bus stops; ensures students depart the bus at their usual stops; and determines that all students leave the bus at both ends of the route. Monitor students' behavior while they are riding on the bus. Take suitable action to resolve incidents between/among students should such incidents occur and report inappropriate student behavior to school authorities as soon as possible. Safety of Others. Considerable responsibility for the safe transportation of students. MINIMUM TRAINING AND EXPERIENCE SN Assistant A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. Bus Driver 5 years of responsible driving experience. Completion of the North Carolina Department of Motor Vehicles Bus Driver Training Course. Must be able to pass the required DOT Physical examination and have a DOT Drug Screen with negative results. Must be eligible to hold a Commercial Drivers License with Passenger Endorsement. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. Manual Dexterity: Requires the ability to handle a variety of items such as kitchen equipment. Must have minimal levels of eye/hand/foot coordination. Color Discrimination: Requires the ability to differentiate between colors and shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations. Must be courteous and respectful of coworkers and customers. Physical Communication: Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately. KNOWLEDGE, SKILLS, AND ABILITIES Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to read, understand and follow written work schedules written in English language. Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places. General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures. General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen equipment. General knowledge of the importance of using standardized recipes and ability to follow them. Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation. Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility. Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies. Ability to properly clean and sanitize kitchen area, equipment, and utensils. Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction. Ability to complete basic records such as temperature logs and production sheets. Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely. Ability to follow established policies and procedures. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation. DISCLAIMER The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.

St. Joseph of the Pines in Southern Pines, NC is currently seeking full time and part time Diet Aide's in The Health Center, our skilled nursing facility. **Duties include, but are not limited to:** + Assisting with the preparation, set up, and delivery of all meals. + Learn and be responsible for working with the Certified Dietary Manager in developing meal plans, working with the cooks on the line, as well as delivering the meals to residents. + Ensure that all dietary procedures are followed in accordance with established policies. Prepare food in accordance with sanitary regulations as well as our established policies and procedures. + Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the community **Education and Experience:** + Must have a high school diploma or GED + Be punctual, team-oriented and willing to learn. + On the job training will be provided **What Perks and Benefits Can You Look Forward to?** + Paid holidays and generous Paid Time Off (PTO) + Opportunity to get paid daily - through DailyPay + Referral Program + Up to $4,000 in tuition reimbursement annually! + Discounts with major vendors; AT&T, Verizon, Ford Motor Company, General Motors, Quicken Loans, AND MORE! + Day-1 low cost medical, dental and vision insurance plans. Enjoy lower cost medical services when you visit facilities within the Trinity Health **Our Commitment** Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law. Our Commitment to Diversity and Inclusion Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions. Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity. EOE including disability/veteran

Macon County School Nutrition Program is accepting applications for Part-Time Food Service Assistants. Must have a high school diploma and valid NC Driver's License. Food service experience a plus but not mandatory. Applications are available online at ******************** or at the Macon County Schools Administrative Office. Applications will be accepted until the positions are filled. Macon County Schools is an Equal Opportunity Employer.

School Nutrition/School Nutrition Assistant POSITION TITLE: School Nutrition Assistant REPORTS TO: School Nutrition Manager BEGINNING DATE: Open Until Filled NATURE OF WORK: An employee in this class is a combination as needed employee as a cook specialist and cashier. The employee prepares food by standardized recipes and specified quantities. The employee receives supervision by the dining facility manager. KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED: Working knowledge of food preparation and serving practices Working knowledge of safety and sanitation standards Skill in the use of food preparation equipment Ability to read and comprehend recipes and directions for use of equipment Ability to follow computer based training instructions Ability to establish and maintain positive working relationships Ability to operate automated cash collection point of service EDUCATION AND TRAINING: High school diploma earned at a regionally accredited school or GED and experience in quantity food preparation TERM OF EMPLOYMENT: 10 months (three to six hours daily) FLSA Status: Non-Exempt PERFORMANCE RESPONSIBILITIES: Reads recipes and directions for numbers of meals to be served. Calculates amount of ingredients for number of portions to be served. Measures and mixes ingredients. Proportions product into prescribed serving size. Prepares and serves food to school age children. Cleans kitchen, utensils, and cookware. Performs individual and team duties. Manages serving line efficiently. Provides courteous customer service to students and other staff members. Other duties assigned by manager. PHYSICAL REQUIREMENTS: Ability to lift and carry 10-25 pounds on a regular basis and up to 50 pounds on occasion Ability to stand for excess of 3 to 6 hours Ability to perform repetitive tasks to include mopping, stooping, standing, lifting, and data entry Must be able to facilitate the evacuation of students during emergency situations and/or drills Must be able to perform physically challenging and labor intensive sustained work tasks in an environment that is often noisy and includes extreme temperatures involved in large operation food preparation. The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job. Onslow County Schools does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and activities. EOE