Dietary aide jobs in Jackson, MS

Morning Shift 5:30 am - 2:00 pm Evening Shift 12:30 pm - 8:00 pm Full-time position with competitive wages and excellent benefit package. A DAY IN THE LIFE OF A DIETARY AIDE As a Dietary Aide, you prepare large volumes of food, stock food storage areas or refrigerators, and deliver dishes to residents. According to instructions and orders, you prepare patient trays, portion meals, and properly handle food. In order to maintain the general cleanliness of your workspace, you clean, wash and sanitize all dishes, flatware, utensils, and equipment. You deliver food, nourishments, and supplies to units as assigned and help other team members whenever you can. You feel good about preparing delicious and nutritious food for our patients! DIETARY AIDE QUALIFICATIONS * High school diploma or sufficient knowledge to perform job functions * Clean registry record or background Experience in a Dietary department or nursing home is preferred, but not required! Can you be compassionate to others and communicate sensitive information well? Do you have excellent time management and organizational skills? Are you service-oriented and able to handle all patients with patience and professionalism? Can you adapt to any environment or situation? Do you communicate effectively, both in writing and verbally? If yes, please apply to this nutrition assistant position today! DUTIES JOB KNOWLEDGE AND ROLE RESPONSIBILITIES: 1. Prepares patient trays according to instructions/orders. 2. Assists in preparation and portioning of meal items according to menu and dietary requirements. 3. Employs proper food handling techniques whether in preparation of food, setting up, or serving trays. 4. Cleans, washes, and sanitizes dishes, flatware, and utensils used to serve patients and others. 5. Assists in maintaining the general cleanliness of the dishwashing area. 6. Cleans work area and equipment as assigned. 7. Puts up stock in food storage areas and refrigerators as assigned. 8. Delivers food, nourishments, and supplies to Nursing Units and other areas as assigned. QUALIFICATIONS SUMMARY OF QUALIFICATIONS: 1. Possesses a High School Diploma or sufficient knowledge and education to perform job functions. 2. Experience in Dietary Department, large volume food preparation, and service preferred. 3. Ability to communicate effectively and sensitively with other staff members, referral sources, residents, their families, and physicians. 4. Has no findings of resident abuse, mistreatment, neglect, or misappropriation of resident property listed on the registry. 5. Must be able to communicate in English, both verbally and in writing, and possess sufficient communication skills to perform the tasks required.

←Back to all jobs at Shady Lawn Dietary Aide The primary purpose of the Dietary Aide position is to provide assistance in all dietary functions as directed. JOB DUTIES & RESPONSIBILITIES: Administrative Functions · Work with the facility's dietary manager and dietitian as necessary and implement recommendations. · Ensure that all dietary procedures are followed according to facility policies. Dietary Service Functions · Prepare meals that are tasty and appetizing in appearance. · Assist in serving meals as necessary and on a timely basis. · Serve food according to established portion and control procedures. · Work in various line functions as assigned. · Assist in daily or scheduled cleaning duties as assigned. · Clean worktables, meat blocks, refrigerators/freezers, etc. · Sweep and mop floors as directed. · Carry soiled utensils, dishes, glass, etc. to wash area. · Return clean utensils to proper storage areas. · Wash and clean utensils as directed. · Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc. · Set up meal trays, food carts, dining room, etc. as instructed. · Assist cook in preparing meals. · Distribute and collect menus as necessary. · Obtain food supplies for next meal. · Assist in checking diet trays before distribution. · Deliver food carts, trays, etc., to designated areas. · Serve food in dining room as instructed. · Perform dishwashing/cleaning procedures. Assure that utensils, dishes, glasses, etc. are ready for next meal. · Remove food trays from carts, dining rooms, etc. and take to dishwashing area. · Prepare and deliver snacks, etc. as instructed. · Make only authorized food substitutions. · Assist in food preparation for special meals, parties, etc. Personnel Functions · Develop and maintain a good working relationship with fellow dietary personnel and also with other department associates to assure that food service can be properly maintained to meet the needs of the residents. · Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department. Safety and Sanitation Functions • Prepare food, etc. according to sanitary regulations and facility policies and procedures. • Follow safety regulations and precautions at all times. • Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks. • Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained. • Report all hazardous conditions/equipment to your supervisor immediately. • Report all accidents/incidents to your supervisor on the shift in which they occur. • Assist in maintaining food storage areas in a clean and properly arranged manner at all times. • Dispose of food and waste according to facility policies. • Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids. • Report missing or unreadable MSDSs to your supervisor. Equipment and Supply Functions • Ensure that food equipment and supplies for the next meal are readily available. • Assist in inventory and storing of in-coming food, supplies, etc. as necessary. Resident Rights Responsibilities • Maintain confidentiality of all pertinent resident care information. • Knock before entering a resident's room. • Report complaints to the Dietary Manager. Working Conditions • Works in food preparation area as well as throughout the dietary service areas. Atmosphere is warm for cooking. • May experience temporary exposure to cold temperatures in the refrigerator/freezer. • May be exposed to heat/cold temperatures in kitchen/storage areas. • Moves intermittently during work hours. • Is subject to frequent interruptions. • Is involved with residents, personnel, visitors, government agencies/personnel, under all conditions and circumstances. • Is subject to hostile and emotionally upset residents, family members, personnel and visitors. • Communicates with the medical staff, nursing personnel and other department supervisors. • Works beyond normal working hours and in other positions temporarily, when necessary. Works on weekends and holidays when necessary. • Is subject to callback during emergency conditions. • Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, plastics, synthetics, disinfectants, tobacco smoke, and other potential contaminants. • Attends and participates in continuing educational programs. • Is subject to exposure to infectious waste, diseases, conditions, etc. including TB and the AIDS and Hepatitis B viruses. • May be subject to the handling of and exposure to hazardous chemicals. • Maintains a liaison with the resident, their families, support departments, etc. to adequately plan for the residents' needs. Staff Development Functions · Participate in departmental projects as assigned. · Attend in-service programs and on-the-job training classes as directed JOB REQUIREMENTS: Education · Must possess, as a minimum, a tenth (10th) grade education. · High School diploma or GED preferred. Experience · On-the-job training provided. · Some experience in food service helpful. Specific Requirements · Must be able to read, write, speak and understand the English language. · Must display professionalism both in appearance and attitude. · Must possess the ability to solve problems and make independent decisions when circumstances warrant such action. · Must genuinely care for and understand the elderly and disabled. · Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agency personnel and the general public. · Must possess the ability and the willingness to work harmoniously with other personnel. · Must have patience, tact, a positive disposition and enthusiasm, as well as the willingness to handle difficult people. · Must be able to follow oral and written instructions. · Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties. · Must be willing to seek out new methods and principles and be willing to incorporate them into existing dietary practices. · Must not pose a direct threat to the health or safety of other individuals in the workplace. Physical and Sensory Requirements · Must be able to move intermittently throughout the workday. · Must be able to speak and write the English language in an understandable manner. · Must be able to cope with the mental and emotional stress of the position. · Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met. · Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies. · Must meet the general health requirement set forth by the policies of this facility, which include a medical and physical examination. · Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at time hostile people within the facility. · Must meet the general health requirements set forth by the policies of this facility, which include a medical and physical examination. · Must be able to push, pull, move, and/or lift a minimum of five (5) pounds to a minimum height of three (3) feet and be able to push, pull, move, and/or carry such weight a minimum distance of five (5) feet. · Must be able to assist in the evacuation of residents during emergency situations. · Sitting: 1 hour per 8-hour shift. Alternates frequently to standing or walking. · Standing: 1-2 hours per 8-hour shift. Alternates frequently to walking and occasionally to sitting. · Walking: 5-6 hours per 8 hour shift. Alternates frequently to standing and occasionally to sitting. · Lifting: 1-10 lbs. Continuously 11-20 lbs. Continuously 21-75 lbs. Frequently > 75 lbs. Frequently · Carrying: 1-10 lbs. Continuously 11-20 lbs. Frequently 21-35 lbs. Occasionally · Driving: Rarely · Pushing: Frequently · Bending: Continuously · Squatting: Frequently · Kneeling: Occasionally · Crawling: Rarely · Climbing: Rarely · Reaching: Continuously · Grasping: Frequently · Fine Manipulation: Frequently (Frequency: Never=0%; Rarely=1-10%; Occasionally=11=33%; Frequently = 34-66%; Continuously = 67%+) Equal Employment Opportunity/Affirmative Action Employer and do not discriminate on the basis of race, color, age, sex, religion, veteran's status, national origin, disability, marital status, or any other characteristic protected by law. Please visit our careers page to see more job opportunities.

Full-time Description If you are an amazing Dietary Aide who wants a position with purpose and to work for an amazing team, then keep reading! The Dietary Aide prepares and cooks food for residents in accordance with Resident Diet Specifications, facility procedures and prescribed dietary and sanitary regulations under the supervision of the Dietary Manager. What do we do? Connect People 2 Life! How do we Connect People 2 Life? Through reconnecting them to the relationships that make life full: S(Sprint) N(Nature) O(Others) W(Work) S(Self)! We make it SNOW every day! Responsibilities · Review menus prior to preparation of food · Cook foodstuffs in quantities according to planned menu, and number of persons to be served · Direct activities of one or more workers who assist in preparing and serving meals · Direct and assist in cleaning work areas, equipment, and floors · Sanitation of dishes and utensils · Distribute menus · Check trays for accuracy to diet cards · Ensure proper storage of foods and supplies · Review diet changes and ensure menus are maintained in accordance with established procedures · Ensure food and supplies are available for the next meals · Assist in inventorying and storing incoming foods and supplies Requirements Education and/or Experience · High-school diploma or equivalency required · One year certificate from college or technical school · 3-6 months related experience and/or training or equivalent combination of education and experience Knowledge, Skills, and Abilities · Excellent written and verbal communication skills · Customer service focused · Ability to multi-task · Intermediate computer skills

Requirements and skills Proven experience as a dietary aide Further experience in customer service will be appreciated Knowledge of sanitation and safety guidelines Skilled in preparing meals according to instructions Apt in operating cookware, bakeware and cooking appliances Friendly with good communication skills Good physical condition and stamina High school diploma or equivalent; certification in food services is a plus Job Duties Patience and compassion when working with residents and family members Ability to communicate effectively with residents, family members and team members Strong attention to detail Ability to follow instructions for meal orders, nutritional needs and recipes to ensure residents and patients receive appropriate food Physical stamina to assist in food preparation and serving meals, helping residents with eating and cleaning up after meals Preparing meals, snacks and beverages following specific procedures Setting up tables or other dining areas with attention to cleanliness and order Serving meals, ensuring food safety and hygiene procedures are followed at all times Deliver dishes and trays at designated times and rooms Take down dining areas and collect plates, glasses etc. Discard leftovers and take out garbage Clean food stations and wash dishes, cooking vessels and silverware Taking inventory of kitchen supplies and food items Staying current on the individual procedures and protocols for their facilities, including state-specified rules and regulations Setting up and taking down dining areas and assisting with kitchen maintenance and general cleaning

Shifts offered:5am-1pm and 11:30am-7:30pmPRN Starting Rate:$11/hr. + Nexion is a "Great Place to Work" because we provide: Free employee and family telehealth immediately upon hire Medical / Dental / Vision Care Early Pay FSA / HSA / 401k Educational Advancement / increased pay with competency levels Scholarship for employees and dependents Emergency Relief Learn more about Nexion at ********************* EOE M/F/D/V

DEPARTMENT: Dietary SUPERVISOR: Dietary Manager The purpose of the Dietary Dishwasher is to maintain a sanitized stock of dishes, utensils, pots, pans, etc. at appropriate levels to prepare meals in a timely fashion. DUTIES AND RESPONSIBILITIES: The following represents the essential functions of the Dietary Dishwasher's role. This list is intended to be a general description of duties and responsibilities; however, it is subject to change according to the needs of the facility determined by the Administrator and/ or corporate designee. Maintain a sanitized stock of dishes, utensils, pots, pans, etc. at appropriate levels to prepare meals in a timely fashion. Assist in keeping the kitchen in clean/ orderly condition. May complete tasks to assist the Dietary Cook in preparing meals, snacks, supplements, and special event food items. Labeling with resident's name and room number as needed. Adheres to recipes to maintain nutritional value and avoid waste. Assists in preparing meal substitutions as requested by residents. Ensures kitchen is maintained as required by state and federal governing agencies' regulations and standards. Immediately labels and stores food items appropriately after opening/ using. Maintains sanitation of equipment, utensils, work areas, storage, and serving areas by cleaning after use. Records temperatures of food, refrigerators, freezers, and beverage dispensers as instructed. May assist in training other dietary personnel. Helps sanitize food carts and dishwashing counters after meal service and always keeps dishwashing area clean. Assists with timely processing of dirty dishes prepare the next meal service. Helps scrape, stack, load, wash according to instructions, unloads and stores tableware and utensils. May assist in the unpacking, dating, and rotating of food and supplies. Put dishes away where they are properly stored and ready for next use. Prepares utensils for meal service. May performs various food preparation tasks and assists in preparing meal trays with proper proportions. Prepares and serves beverages per menu/recipe. Cleans beverage dispensers according to manufacturer's instructions. Prepares meal trays according to tray cards. Identifies and corrects safety hazards. Follows regulations and facility dress code (Ex: hairnets, aprons, non-slip shoes) while working in the kitchen. Works beyond normal working hours for special events and in other dietary positions temporarily, when necessary. Must act in ways that promote professional and positive representation of the facility to the community. Communicates in a professional and courteous manner using effective verbal and non-verbal communication skills with residents, their families, co-workers, and vendors. Maintains confidentiality of department, resident, employee information, communication, and documentation as well as compliance with the Health Insurance Portability and Accountability Act (HIPAA) regulations. Clocks in and out for all working/training hours. Working off the clock will not be permitted at any time or for any reason. Maintain compliance with Legacy's Compliance program and plan. Adhere to Legacy's Code of Conduct and Dress Code. These duties are not all-inclusive but provide minimum performance expectations which will be reviewed in the evaluation process. Supervisor may edit, alter, add to, or exclude duties and responsibilities based on the needs of the facility. QUALIFICATIONS/ EXPERIENCE/ REQUIREMENTS: Minimum Qualifications Freedom from illegal use of drugs. Freedom from use and effects of drugs and alcohol in the workplace. Anyone found guilty by a court of law of abusing, neglecting, or mistreating individuals in a health care related setting are ineligible for employment in the position. Education and/or Experience High School diploma preferred. Experience in Long-Term care setting preferred but not required. Certifications, Licenses, Registrations: None

Qualifications High school diploma or GED Ability to work with others Skilled in general cooking mechanics Ability to follow directions Willing to work in various capacities Reports To Child Nutrition Manager Supervises N/A Job Goal To serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and friendliness. Essential Functions Performs tasks assigned by manager, using equipment safely and properly. Assists cooks as assigned by manager. Assists in cleaning tables, furnishings, and floors in dining and kitchen areas. Assists in receiving and storing food items, etc. Assists in maintaining storage area and inventory. Maintains the trash and garbage collection area in a neat and sanitary fashion. Assists, when needed, in serving students and staff members. Operates dishwashing machine during meal. Performs other related duties as requested or assigned. Evaluation Performance of this job will be evaluated in accordance with provisions of the Board's policy on evaluation of personnel. Salary Information Classification: Child Nutrition Assistant Scale: Classified Grade: A Days Employed: 197 per school year Range: $14.00 per hour Beginning Salary $14.00 per hour Exception: JPS employees should refer to the Classified Employee Pay Scale Rules of Administration and Implementation. Overtime: Non-exempt

The Nutritional Assistant assist the Nutrition Department by processing diet orders, menus, checking tray line for accuracy and assisting with tray assembly and delivery. They rely on established guidelines and diet knowledge to accomplish tasks. Works under minimal supervision. * Essential Functions: * Review diet orders messages received and process/prepare menus for patients according to diet. * Answers telephones and relays messages for continuous departmental function. * Customer Service skill set * Assist in taking food orders based on patients' diets. * Follows HACCP guidelines as per policies and procedures. * Serves on tray line with accuracy and within diet standards. * Delivers food trays to patients and/or units following established procedures to meet JCAHO guidelines. * Performs all daily cleaning assignments. * At times may assist in other areas of dept including but not limited to MD Lounge, Cafeteria, Catering, and Production. * Other duties as assigned throughout the dept as assigned by Nutritional Services Manager and/or Director. Responsibilities TECHNICAL TASKS * Demonstrate knowledge of basic principles of therapeutic diets and ability to perform simple math for diet calculations. Updates and prepares menus and diet for each meal timely and accurately and carefully checks them against the computerized diet list. Updates menus with changes, allergies, preferences, and other pertinent information. * Demonstrates the ability to tally menu production for the preparation of meals with little or no mistakes (missing items, over production, under production, etc.) Prepares the tallies accurately, neatly, and legible. Completes tallies and has diets prepared for tray line by specified deadlines. Demonstrates time management skill in completing all tasks accurately and on schedule to reflect productivity/efficiency. * Prepares and delivers nourishments/between meal feedings to 100% of those patients as indicated by the dietitians, diabetic diet orders, or patients on Antenatal unit. * Checks tray line for adequate serving temperatures, final production accuracy (with regard to food items), tray completeness, appearance, portion control, condiments, etc. * Ensures patient tray accuracy before loading into food cart for delivery. * Prepares and delivers late trays in a timely manner that adheres to HACCP standards for reheating. * Pediatric, PICU, and Antenatal patients on a standard diet are visited/called for menu selections. * Patients on diet regimens other than regular, GI Soft, and liquids require a referral to the dietitian. * Demonstrates a cost-conscious attitude toward supply use in order to use department resources more efficiently. * Maintains HACCP forms for temperatures, tray delivery, sanitation, etc. * Completes daily report with all necessary information. Temperatures, meal count, employee illness, variances, kitchen lock up and opening, etc. * Follows call-back policy to ensure that all patients have the opportunity to order and eat a meal in a timely fashion. Records and processes phone and computer messages accurately and timely. Follows through with computer / telephone messages. Communicates clearly, politely and professionally on the phone during all conversations. Assists patients by completing food preferences/tolerances and/or assist with patient education materials for the dietitian or other needs as appropriate * Uses customer service standards and JCAHO guidelines upon delivery of trays to patient rooms to assure correct distribution when needed to assist hostess. Maintains HIPAA restrictions regarding privacy and asks for 2 patient identifiers to assure correctness of delivery. * Communicates effectively with the Managers of Nutrition Services and Clinical Dietitians regarding any questions or problems in the diet office * Maintains an inventory on menus, supplements, and supplies assuring that these are always well stocked. Alerts Registered Dietitian or Managers ahead of time that items need to be ordered. Performs other tasks as directed or required in the department including but not limited to patient, production, dishroom, catering, and/or MD Lounge. * Consistently demonstrates compliance to infection control policies - demonstrates proper hand washing techniques when appropriate, uses Personal Protective Equipment, and follows guidelines for disposal of waste. Maintains established policies/procedure and quality assurance to assist in the care and maintenance of department facilities and equipment/supplies. * Ensures security of the department through key control. CRITICAL THINKING * Demonstrates a complete understanding of all policies and procedures concerning the responsibilities of the Nutritional Assistant. * Demonstrates attention to detail and accuracy consistently, assures customer expectations are met. Takes responsibility in completion of all departmental duties scheduled during the work day without interference to the quality of work. * Continually strives to learn and help develop new, quality ways to accomplish daily tasks. Always strives to make good use of time, seeks out work which needs to be done, prioritizes and coordinates daily tasks, completes assigned duties during scheduled work shift and always uses time to departmental advantage to complete job tasks. * Consistently demonstrates the ability to assess a situation, consider alternatives and choose the appropriate course of action. Always consults with Managers of Nutrition Services in any uncertain or unusual situation regarding policies and procedures. Able to resolve issues in a timely and appropriate fashion. INTERPERSONAL SKILLS * Regularly accepts additional work during slow periods. Open to new tasks assigned by Managers of Nutrition Services. Demonstrates willingness to help with work that needs to be done, including tasks outside of regular, daily job duties. willing to stay late to complete assigned tasks. * Seeks guidance about questionable or uncertain situations. * Supports and encourages a harmonious working relationship within the department, other disciplines, and departments. Promotes an environment for an interdisciplinary team approach to achieve the mission/goals of the hospital. Motivates staff in a positive manner. * Responds to changes in the work schedules as necessary; continually uses time to department advantage. Always reports problems with the normal workflow to the Managers of Nutrition Services. * Assists other employees as needed, assumes additional responsibilities when other employees are sick, on vacation, or not scheduled to work. * Reports to department on time and prepared to begin assigned duties. * Provides proper notification and advance notice for absence or tardiness and takes corrective action to prevent recurrences. OTHER DUTIES AS ASSIGNED * Consistently performs 12 organizational Service Standards focused on Values, Service and Quality. Qualifications Experience: 3 years' experience Education: High school or equivalent Training: Diet Knowledge, Customer Service Skills, Reading and Writing, Computer Skills E-Mail, Word Processing, Spreadsheets, and Diet Office Systems Special Skills: Knowledge of Basic Customer Service Skills by dealing tactfully and courteously with employees, physicians, patients and visitors. Good Verbal Communication with the ability to understand and follow oral and/or written English instructions. Must be able to read, understand, and communicate in English information related to menus, use of chemicals, etc... Must possess good communications skills. Good clerical skills with attention to detail in computerized data entry of patient information, diets, room numbers and food orders. Basic nutrition knowledge to aid patients when ordering meals to achieve physician orders. Must be able to perform mathematical calculations Must possess above average organizational skills. Flexible in being able to adjust and train to changing needs. Able to use judgement to determine appropriate action when confronted with unique situations and problems. Able to work with and prioritize multiple projects. Ability to complete assignments within prescribed time limits. Ability to maintain effective working relationships with fellow employees. Some exposure to toxic/caustic chemicals, latex, hospital approved environmental cleaning products, moving mechanical parts, potential electrical shock, high pitched noises, needles and/ or other sharp objects, and communicable diseases. Need to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment. Very frequent repetitive motions. Ability to stand /walking for long periods of time (5 hours or greater) frequently. Ability to sit for long periods of time (5 hours are greater at times) frequently. Ability to stoop, squat, and/or kneel sometimes. Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including supplements and pans and trays of food sometimes. Ability to reach, twist trunk and neck sometimes. Require use of personal protective equipment during tasks/activities including but no limited to, back support belts, gloves, masks, and safety glasses. Runs daily operator reports accurately for each shift. Maintains daily Carbohydrate and Sodium limitations when diet requires restrictions.

The Nutritional Assistant assist the Nutrition Department by processing diet orders, menus, checking tray line for accuracy and assisting with tray assembly and delivery. They rely on established guidelines and diet knowledge to accomplish tasks. Works under minimal supervision. Essential Functions: Review diet orders messages received and process/prepare menus for patients according to diet. Answers telephones and relays messages for continuous departmental function. Customer Service skill set Assist in taking food orders based on patients' diets. Follows HACCP guidelines as per policies and procedures. Serves on tray line with accuracy and within diet standards. Delivers food trays to patients and/or units following established procedures to meet JCAHO guidelines. Performs all daily cleaning assignments. At times may assist in other areas of dept including but not limited to MD Lounge, Cafeteria, Catering, and Production. Other duties as assigned throughout the dept as assigned by Nutritional Services Manager and/or Director. Experience: 3 years' experience Education: High school or equivalent Training: Diet Knowledge, Customer Service Skills, Reading and Writing, Computer Skills E-Mail, Word Processing, Spreadsheets, and Diet Office Systems Special Skills: Knowledge of Basic Customer Service Skills by dealing tactfully and courteously with employees, physicians, patients and visitors. Good Verbal Communication with the ability to understand and follow oral and/or written English instructions. Must be able to read, understand, and communicate in English information related to menus, use of chemicals, etc... Must possess good communications skills. Good clerical skills with attention to detail in computerized data entry of patient information, diets, room numbers and food orders. Basic nutrition knowledge to aid patients when ordering meals to achieve physician orders. Must be able to perform mathematical calculations Must possess above average organizational skills. Flexible in being able to adjust and train to changing needs. Able to use judgement to determine appropriate action when confronted with unique situations and problems. Able to work with and prioritize multiple projects. Ability to complete assignments within prescribed time limits. Ability to maintain effective working relationships with fellow employees. Some exposure to toxic/caustic chemicals, latex, hospital approved environmental cleaning products, moving mechanical parts, potential electrical shock, high pitched noises, needles and/ or other sharp objects, and communicable diseases. Need to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment. Very frequent repetitive motions. Ability to stand /walking for long periods of time (5 hours or greater) frequently. Ability to sit for long periods of time (5 hours are greater at times) frequently. Ability to stoop, squat, and/or kneel sometimes. Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including supplements and pans and trays of food sometimes. Ability to reach, twist trunk and neck sometimes. Require use of personal protective equipment during tasks/activities including but no limited to, back support belts, gloves, masks, and safety glasses. Runs daily operator reports accurately for each shift. Maintains daily Carbohydrate and Sodium limitations when diet requires restrictions. TECHNICAL TASKS Demonstrate knowledge of basic principles of therapeutic diets and ability to perform simple math for diet calculations. Updates and prepares menus and diet for each meal timely and accurately and carefully checks them against the computerized diet list. Updates menus with changes, allergies, preferences, and other pertinent information. Demonstrates the ability to tally menu production for the preparation of meals with little or no mistakes (missing items, over production, under production, etc.) Prepares the tallies accurately, neatly, and legible. Completes tallies and has diets prepared for tray line by specified deadlines. Demonstrates time management skill in completing all tasks accurately and on schedule to reflect productivity/efficiency. Prepares and delivers nourishments/between meal feedings to 100% of those patients as indicated by the dietitians, diabetic diet orders, or patients on Antenatal unit. Checks tray line for adequate serving temperatures, final production accuracy (with regard to food items), tray completeness, appearance, portion control, condiments, etc. Ensures patient tray accuracy before loading into food cart for delivery. Prepares and delivers late trays in a timely manner that adheres to HACCP standards for reheating. Pediatric, PICU, and Antenatal patients on a standard diet are visited/called for menu selections. Patients on diet regimens other than regular, GI Soft, and liquids require a referral to the dietitian. Demonstrates a cost-conscious attitude toward supply use in order to use department resources more efficiently. Maintains HACCP forms for temperatures, tray delivery, sanitation, etc. Completes daily report with all necessary information. Temperatures, meal count, employee illness, variances, kitchen lock up and opening, etc. Follows call-back policy to ensure that all patients have the opportunity to order and eat a meal in a timely fashion. Records and processes phone and computer messages accurately and timely. Follows through with computer / telephone messages. Communicates clearly, politely and professionally on the phone during all conversations. Assists patients by completing food preferences/tolerances and/or assist with patient education materials for the dietitian or other needs as appropriate Uses customer service standards and JCAHO guidelines upon delivery of trays to patient rooms to assure correct distribution when needed to assist hostess. Maintains HIPAA restrictions regarding privacy and asks for 2 patient identifiers to assure correctness of delivery. Communicates effectively with the Managers of Nutrition Services and Clinical Dietitians regarding any questions or problems in the diet office Maintains an inventory on menus, supplements, and supplies assuring that these are always well stocked. Alerts Registered Dietitian or Managers ahead of time that items need to be ordered. Performs other tasks as directed or required in the department including but not limited to patient, production, dishroom, catering, and/or MD Lounge. Consistently demonstrates compliance to infection control policies - demonstrates proper hand washing techniques when appropriate, uses Personal Protective Equipment, and follows guidelines for disposal of waste. Maintains established policies/procedure and quality assurance to assist in the care and maintenance of department facilities and equipment/supplies. Ensures security of the department through key control. CRITICAL THINKING Demonstrates a complete understanding of all policies and procedures concerning the responsibilities of the Nutritional Assistant. Demonstrates attention to detail and accuracy consistently, assures customer expectations are met. Takes responsibility in completion of all departmental duties scheduled during the work day without interference to the quality of work. Continually strives to learn and help develop new, quality ways to accomplish daily tasks. Always strives to make good use of time, seeks out work which needs to be done, prioritizes and coordinates daily tasks, completes assigned duties during scheduled work shift and always uses time to departmental advantage to complete job tasks. Consistently demonstrates the ability to assess a situation, consider alternatives and choose the appropriate course of action. Always consults with Managers of Nutrition Services in any uncertain or unusual situation regarding policies and procedures. Able to resolve issues in a timely and appropriate fashion. INTERPERSONAL SKILLS Regularly accepts additional work during slow periods. Open to new tasks assigned by Managers of Nutrition Services. Demonstrates willingness to help with work that needs to be done, including tasks outside of regular, daily job duties. willing to stay late to complete assigned tasks. Seeks guidance about questionable or uncertain situations. Supports and encourages a harmonious working relationship within the department, other disciplines, and departments. Promotes an environment for an interdisciplinary team approach to achieve the mission/goals of the hospital. Motivates staff in a positive manner. Responds to changes in the work schedules as necessary; continually uses time to department advantage. Always reports problems with the normal workflow to the Managers of Nutrition Services. Assists other employees as needed, assumes additional responsibilities when other employees are sick, on vacation, or not scheduled to work. Reports to department on time and prepared to begin assigned duties. Provides proper notification and advance notice for absence or tardiness and takes corrective action to prevent recurrences. OTHER DUTIES AS ASSIGNED Consistently performs 12 organizational Service Standards focused on Values, Service and Quality.

The Nutritional Assistant assist the Nutrition Department by processing diet orders, menus, checking tray line for accuracy and assisting with tray assembly and delivery. They rely on established guidelines and diet knowledge to accomplish tasks. Works under minimal supervision. Essential Functions: Review diet orders messages received and process/prepare menus for patients according to diet. Answers telephones and relays messages for continuous departmental function. Customer Service skill set Assist in taking food orders based on patients' diets. Follows HACCP guidelines as per policies and procedures. Serves on tray line with accuracy and within diet standards. Delivers food trays to patients and/or units following established procedures to meet JCAHO guidelines. Performs all daily cleaning assignments. At times may assist in other areas of dept including but not limited to MD Lounge, Cafeteria, Catering, and Production. Other duties as assigned throughout the dept as assigned by Nutritional Services Manager and/or Director. Responsibilities TECHNICAL TASKS Demonstrate knowledge of basic principles of therapeutic diets and ability to perform simple math for diet calculations. Updates and prepares menus and diet for each meal timely and accurately and carefully checks them against the computerized diet list. Updates menus with changes, allergies, preferences, and other pertinent information. Demonstrates the ability to tally menu production for the preparation of meals with little or no mistakes (missing items, over production, under production, etc.) Prepares the tallies accurately, neatly, and legible. Completes tallies and has diets prepared for tray line by specified deadlines. Demonstrates time management skill in completing all tasks accurately and on schedule to reflect productivity/efficiency. Prepares and delivers nourishments/between meal feedings to 100% of those patients as indicated by the dietitians, diabetic diet orders, or patients on Antenatal unit. Checks tray line for adequate serving temperatures, final production accuracy (with regard to food items), tray completeness, appearance, portion control, condiments, etc. Ensures patient tray accuracy before loading into food cart for delivery. Prepares and delivers late trays in a timely manner that adheres to HACCP standards for reheating. Pediatric, PICU, and Antenatal patients on a standard diet are visited/called for menu selections. Patients on diet regimens other than regular, GI Soft, and liquids require a referral to the dietitian. Demonstrates a cost-conscious attitude toward supply use in order to use department resources more efficiently. Maintains HACCP forms for temperatures, tray delivery, sanitation, etc. Completes daily report with all necessary information. Temperatures, meal count, employee illness, variances, kitchen lock up and opening, etc. Follows call-back policy to ensure that all patients have the opportunity to order and eat a meal in a timely fashion. Records and processes phone and computer messages accurately and timely. Follows through with computer / telephone messages. Communicates clearly, politely and professionally on the phone during all conversations. Assists patients by completing food preferences/tolerances and/or assist with patient education materials for the dietitian or other needs as appropriate Uses customer service standards and JCAHO guidelines upon delivery of trays to patient rooms to assure correct distribution when needed to assist hostess. Maintains HIPAA restrictions regarding privacy and asks for 2 patient identifiers to assure correctness of delivery. Communicates effectively with the Managers of Nutrition Services and Clinical Dietitians regarding any questions or problems in the diet office Maintains an inventory on menus, supplements, and supplies assuring that these are always well stocked. Alerts Registered Dietitian or Managers ahead of time that items need to be ordered. Performs other tasks as directed or required in the department including but not limited to patient, production, dishroom, catering, and/or MD Lounge. Consistently demonstrates compliance to infection control policies - demonstrates proper hand washing techniques when appropriate, uses Personal Protective Equipment, and follows guidelines for disposal of waste. Maintains established policies/procedure and quality assurance to assist in the care and maintenance of department facilities and equipment/supplies. Ensures security of the department through key control. CRITICAL THINKING Demonstrates a complete understanding of all policies and procedures concerning the responsibilities of the Nutritional Assistant. Demonstrates attention to detail and accuracy consistently, assures customer expectations are met. Takes responsibility in completion of all departmental duties scheduled during the work day without interference to the quality of work. Continually strives to learn and help develop new, quality ways to accomplish daily tasks. Always strives to make good use of time, seeks out work which needs to be done, prioritizes and coordinates daily tasks, completes assigned duties during scheduled work shift and always uses time to departmental advantage to complete job tasks. Consistently demonstrates the ability to assess a situation, consider alternatives and choose the appropriate course of action. Always consults with Managers of Nutrition Services in any uncertain or unusual situation regarding policies and procedures. Able to resolve issues in a timely and appropriate fashion. INTERPERSONAL SKILLS Regularly accepts additional work during slow periods. Open to new tasks assigned by Managers of Nutrition Services. Demonstrates willingness to help with work that needs to be done, including tasks outside of regular, daily job duties. willing to stay late to complete assigned tasks. Seeks guidance about questionable or uncertain situations. Supports and encourages a harmonious working relationship within the department, other disciplines, and departments. Promotes an environment for an interdisciplinary team approach to achieve the mission/goals of the hospital. Motivates staff in a positive manner. Responds to changes in the work schedules as necessary; continually uses time to department advantage. Always reports problems with the normal workflow to the Managers of Nutrition Services. Assists other employees as needed, assumes additional responsibilities when other employees are sick, on vacation, or not scheduled to work. Reports to department on time and prepared to begin assigned duties. Provides proper notification and advance notice for absence or tardiness and takes corrective action to prevent recurrences. OTHER DUTIES AS ASSIGNED Consistently performs 12 organizational Service Standards focused on Values, Service and Quality. Qualifications Experience: 3 years' experience Education: High school or equivalent Training: Diet Knowledge, Customer Service Skills, Reading and Writing, Computer Skills E-Mail, Word Processing, Spreadsheets, and Diet Office Systems Special Skills: Knowledge of Basic Customer Service Skills by dealing tactfully and courteously with employees, physicians, patients and visitors. Good Verbal Communication with the ability to understand and follow oral and/or written English instructions. Must be able to read, understand, and communicate in English information related to menus, use of chemicals, etc... Must possess good communications skills. Good clerical skills with attention to detail in computerized data entry of patient information, diets, room numbers and food orders. Basic nutrition knowledge to aid patients when ordering meals to achieve physician orders. Must be able to perform mathematical calculations Must possess above average organizational skills. Flexible in being able to adjust and train to changing needs. Able to use judgement to determine appropriate action when confronted with unique situations and problems. Able to work with and prioritize multiple projects. Ability to complete assignments within prescribed time limits. Ability to maintain effective working relationships with fellow employees. Some exposure to toxic/caustic chemicals, latex, hospital approved environmental cleaning products, moving mechanical parts, potential electrical shock, high pitched noises, needles and/ or other sharp objects, and communicable diseases. Need to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment. Very frequent repetitive motions. Ability to stand /walking for long periods of time (5 hours or greater) frequently. Ability to sit for long periods of time (5 hours are greater at times) frequently. Ability to stoop, squat, and/or kneel sometimes. Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including supplements and pans and trays of food sometimes. Ability to reach, twist trunk and neck sometimes. Require use of personal protective equipment during tasks/activities including but no limited to, back support belts, gloves, masks, and safety glasses. Runs daily operator reports accurately for each shift. Maintains daily Carbohydrate and Sodium limitations when diet requires restrictions.

The Dietary Aide performs a variety of tasks including maintenance of kitchen sanitation, food preparation and other duties as assigned. The DIETARY AIDE is responsible to the Food Service Manager and/or Shift Cook. EDUCATION Must be able to read, write and follow oral and written instructions. QUALIFICATIONS 1. Previous experience preferable but not essential. 2. Worker receives on-the-job training with supervision. 3. Must have an understanding of standard procedures used in nursing facility kitchen. 4. Has an interest in learning, ability to cooperate, and is willing to work under supervision. 5. Must work thirty-seven and one-half (37.5) hours per week (unless scheduled otherwise), be available to work weekends and holidays as scheduled. 6. Must have pre-employment and annual Tuberculosis screening. RESPONSIBILITIES 1. To execute duties under the direction and supervision of the Dietary Department Supervisor, the Director of Nursing and/or the Administrator, according to assignment. 2. Must have a genuine interest in working with geriatrics. 3. Must sanitize kitchen equipment, utensils and work areas as assigned. 4. Must perform repetitive tasks on a continuous basis. 5. Has the ability to work well with co-workers. 6. Assist with food preparation as assigned. 7. Assist with tray assembly and service. 8. Assist in the dishwashing operation. 9. Attend in-services and training programs as scheduled. 10. Works under close supervision, performing routine, standardized tasks. PHYSICAL DEMANDS Use the percentages range as follows: 0%-Never 1-33% Occasional 34-66% Frequent 67-100% Continuous Requires full range of body motion including: 1. Standing/walking: frequently -worker is on feet the majority of the day to perform direct or indirect duties related to dietary. 2. Bending/stooping: frequently -required to retrieve food trays, store dishes, etc .. 3. Lifting/handling: frequently -required to lift and handle boxes of food and dietary related products, etc. range of weight: 1-50 pounds. 4. Carrying: frequently -employees must carry food laden trays, dishes, food items in packed containers of approximately 50 pounds. range of weight: 1-50 pounds. 5. Push/pull: frequently -required to move large food catts, equipment on caster over concrete/tile floors throughout many periods of the day. range of weight: 1-250 pounds. 6. Balancing: Occasionally -when placing or removing trays to and from food cart. 7. Twisting/turning: Frequently -may twist when storing or retrieving stock, reaching from one piece of equipment to another. This may be done in conjunction with bending and stooping or lifting. 8. Crouching/stooping: Occasionally -may be required when loading and unloading food catts, to underneath equipment, etc. 9. Kneeling: Occasionally - required to perform various tasks throughout the day. 10. Reaching: -Occasionally -required to perform various tasks throughout the day A. Greater than shoulder height: frequently B. Equal to shoulder height: Occasionally C. Less than shoulder height: Frequently 11. Handling/manual dexterity: Continuously -Gross motor skills are primary use. Fine motor skills are also necessary in many food preparation and sanitation activities. 12. Speaking/hearing/seeing: Continuously -must be able to communicate with co-workers, residents and visitors. Speaking: must be able to communicate verbally with co-workers. Hearing: with or without correction: must be able to hear and understand verbal instructions, warning sounds of equipment. Seeing: with or without correction. Must be able to see written instructions given such as the facility's menus, instructions for the operation of equipment, etc. EQUIPMENT AND SUPPLIES 1. Practice economy in use of supplies and equipment. 2. Routine cleaning of all equipment. Keep kitchen clean. 3. Maintain inventory of kitchen supplies, report any items needed. 4. Report any broken or defective equipment promptly to supervisor or administrator. 5. Do not overload the equipment. This impairs efficiency and quality. REPORTING 1. In the event of illness or other reasons for absenteeism, notify the Dietary Supervisor, Administrator or Charge Nurse in ample time to allow arrangements to be made for performance of duties. 2. Report to work in a timely manner to receive shift change report. SUGGESTED ROUTINE DUTIES 1. Report on duty at assigned time, clock in and report to work station. 2. Check kitchen and dining room immediately and start preparing for next meal. 3. Check supplies for adequate supply for the day, report necessary needed supplies. 4. Perform any other assigned duties. JOB LOCATION: Must work throughout all areas of facility. Works mainly in the kitchen. May be exposed to hazardous substances. May require working irregular hours. View all jobs at this company

The Nutritional Assistant assist the Nutrition Department by processing diet orders, menus, checking tray line for accuracy and assisting with tray assembly and delivery. They rely on established guidelines and diet knowledge to accomplish tasks. Works under minimal supervision. * Essential Functions: * Review diet orders messages received and process/prepare menus for patients according to diet. * Answers telephones and relays messages for continuous departmental function. * Customer Service skill set * Assist in taking food orders based on patients' diets. * Follows HACCP guidelines as per policies and procedures. * Serves on tray line with accuracy and within diet standards. * Delivers food trays to patients and/or units following established procedures to meet JCAHO guidelines. * Performs all daily cleaning assignments. * At times may assist in other areas of dept including but not limited to MD Lounge, Cafeteria, Catering, and Production. * Other duties as assigned throughout the dept as assigned by Nutritional Services Manager and/or Director. TECHNICAL TASKS * Demonstrate knowledge of basic principles of therapeutic diets and ability to perform simple math for diet calculations. Updates and prepares menus and diet for each meal timely and accurately and carefully checks them against the computerized diet list. Updates menus with changes, allergies, preferences, and other pertinent information. * Demonstrates the ability to tally menu production for the preparation of meals with little or no mistakes (missing items, over production, under production, etc.) Prepares the tallies accurately, neatly, and legible. Completes tallies and has diets prepared for tray line by specified deadlines. Demonstrates time management skill in completing all tasks accurately and on schedule to reflect productivity/efficiency. * Prepares and delivers nourishments/between meal feedings to 100% of those patients as indicated by the dietitians, diabetic diet orders, or patients on Antenatal unit. * Checks tray line for adequate serving temperatures, final production accuracy (with regard to food items), tray completeness, appearance, portion control, condiments, etc. * Ensures patient tray accuracy before loading into food cart for delivery. * Prepares and delivers late trays in a timely manner that adheres to HACCP standards for reheating. * Pediatric, PICU, and Antenatal patients on a standard diet are visited/called for menu selections. * Patients on diet regimens other than regular, GI Soft, and liquids require a referral to the dietitian. * Demonstrates a cost-conscious attitude toward supply use in order to use department resources more efficiently. * Maintains HACCP forms for temperatures, tray delivery, sanitation, etc. * Completes daily report with all necessary information. Temperatures, meal count, employee illness, variances, kitchen lock up and opening, etc. * Follows call-back policy to ensure that all patients have the opportunity to order and eat a meal in a timely fashion. Records and processes phone and computer messages accurately and timely. Follows through with computer / telephone messages. Communicates clearly, politely and professionally on the phone during all conversations. Assists patients by completing food preferences/tolerances and/or assist with patient education materials for the dietitian or other needs as appropriate * Uses customer service standards and JCAHO guidelines upon delivery of trays to patient rooms to assure correct distribution when needed to assist hostess. Maintains HIPAA restrictions regarding privacy and asks for 2 patient identifiers to assure correctness of delivery. * Communicates effectively with the Managers of Nutrition Services and Clinical Dietitians regarding any questions or problems in the diet office * Maintains an inventory on menus, supplements, and supplies assuring that these are always well stocked. Alerts Registered Dietitian or Managers ahead of time that items need to be ordered. Performs other tasks as directed or required in the department including but not limited to patient, production, dishroom, catering, and/or MD Lounge. * Consistently demonstrates compliance to infection control policies - demonstrates proper hand washing techniques when appropriate, uses Personal Protective Equipment, and follows guidelines for disposal of waste. Maintains established policies/procedure and quality assurance to assist in the care and maintenance of department facilities and equipment/supplies. * Ensures security of the department through key control. CRITICAL THINKING * Demonstrates a complete understanding of all policies and procedures concerning the responsibilities of the Nutritional Assistant. * Demonstrates attention to detail and accuracy consistently, assures customer expectations are met. Takes responsibility in completion of all departmental duties scheduled during the work day without interference to the quality of work. * Continually strives to learn and help develop new, quality ways to accomplish daily tasks. Always strives to make good use of time, seeks out work which needs to be done, prioritizes and coordinates daily tasks, completes assigned duties during scheduled work shift and always uses time to departmental advantage to complete job tasks. * Consistently demonstrates the ability to assess a situation, consider alternatives and choose the appropriate course of action. Always consults with Managers of Nutrition Services in any uncertain or unusual situation regarding policies and procedures. Able to resolve issues in a timely and appropriate fashion. INTERPERSONAL SKILLS * Regularly accepts additional work during slow periods. Open to new tasks assigned by Managers of Nutrition Services. Demonstrates willingness to help with work that needs to be done, including tasks outside of regular, daily job duties. willing to stay late to complete assigned tasks. * Seeks guidance about questionable or uncertain situations. * Supports and encourages a harmonious working relationship within the department, other disciplines, and departments. Promotes an environment for an interdisciplinary team approach to achieve the mission/goals of the hospital. Motivates staff in a positive manner. * Responds to changes in the work schedules as necessary; continually uses time to department advantage. Always reports problems with the normal workflow to the Managers of Nutrition Services. * Assists other employees as needed, assumes additional responsibilities when other employees are sick, on vacation, or not scheduled to work. * Reports to department on time and prepared to begin assigned duties. * Provides proper notification and advance notice for absence or tardiness and takes corrective action to prevent recurrences. OTHER DUTIES AS ASSIGNED * Consistently performs 12 organizational Service Standards focused on Values, Service and Quality. Experience: 3 years' experience Education: High school or equivalent Training: Diet Knowledge, Customer Service Skills, Reading and Writing, Computer Skills E-Mail, Word Processing, Spreadsheets, and Diet Office Systems Special Skills: Knowledge of Basic Customer Service Skills by dealing tactfully and courteously with employees, physicians, patients and visitors. Good Verbal Communication with the ability to understand and follow oral and/or written English instructions. Must be able to read, understand, and communicate in English information related to menus, use of chemicals, etc... Must possess good communications skills. Good clerical skills with attention to detail in computerized data entry of patient information, diets, room numbers and food orders. Basic nutrition knowledge to aid patients when ordering meals to achieve physician orders. Must be able to perform mathematical calculations Must possess above average organizational skills. Flexible in being able to adjust and train to changing needs. Able to use judgement to determine appropriate action when confronted with unique situations and problems. Able to work with and prioritize multiple projects. Ability to complete assignments within prescribed time limits. Ability to maintain effective working relationships with fellow employees. Some exposure to toxic/caustic chemicals, latex, hospital approved environmental cleaning products, moving mechanical parts, potential electrical shock, high pitched noises, needles and/ or other sharp objects, and communicable diseases. Need to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment. Very frequent repetitive motions. Ability to stand /walking for long periods of time (5 hours or greater) frequently. Ability to sit for long periods of time (5 hours are greater at times) frequently. Ability to stoop, squat, and/or kneel sometimes. Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including supplements and pans and trays of food sometimes. Ability to reach, twist trunk and neck sometimes. Require use of personal protective equipment during tasks/activities including but no limited to, back support belts, gloves, masks, and safety glasses. Runs daily operator reports accurately for each shift. Maintains daily Carbohydrate and Sodium limitations when diet requires restrictions.

Dietary servers must be capable of preparing food following instructions while adhering to all safety and health standards. They must be competent and conscientious with a customer-oriented approach. Greet and serve residents, providing detailed information on menu, multi-tasking various front of the house duties. Other duties include but are not limited to: Taking residents orders and delivering food and beverages Present menu to residents and provide detailed information when asked about ingredients, portions and potential food allergies Prepare tables by setting up linens, silverware, and glasses Communicate order details to the kitchen staff Check dishes and kitchenware for cleanliness and presentation and report any problems Arrange table settings and maintain a tide dining area Carry dirty dishes, glasses, and silverware to kitchen for cleaning Follow all relevant health department regulations Provide excellent service to all residents

Who Are We: The Pinnacle of Southaven is always looking for qualified individuals to join our team. Great working conditions, wonderful residents, and caring, dedicated staff are just a few of the benefits of a senior living career with us. If you love providing exceptional resident care and are interested in serving the needs of a growing community of active-minded senior adults, please consider a job in our thriving community. Who You Are: We are seeking a candidate with a strong positive attitude toward customer service to act as a Food Server for our assisted living nursing facility. This person will have a genuine interest in geriatric care and be able to motivate while maintaining relationships with staff and residents. The right candidate will always strive to do the best job possible, to be creative and to work towards accomplishing facility goals. Description Sets tables and maintains work stations in proper order. Takes orders, provides service and requested items both graciously and courteously. Clears dishes from tables during and after meal service. Answers pertinent questions about menu items. Transports hot and cold foods to and from the Village Care Center, as needed. Transports all required non-food items to and from the Village Care Center, main dining rooms, and other areas as needed. Maintains sanitation, hygiene and safety standards. Assists in maintaining a high level of customer service for our residents and their guests. Assists with dishwashing and distribution of clean dishes if needed. Maintains acceptable standards of personal hygiene and complies with department dress code. Completes all assigned cleaning tasks. Maintains station equipment and work area in safe and sanitary conditions. Attends in-service training and education sessions as assigned. Performs specific work duties and responsibilities as assigned by supervisor.

1. Performs job duties safely as specified in the physical, sensory, and mental requirements. 2. Prepares patient trays according to instructions and diet order. 3. Assists in preparation and portioning of meal items according to menu and diet requirements. 4. Covers, dates, and labels leftovers and open items properly. 5. Employs proper food handling techniques in preparation of food and setting up or serving trays. 6. Cleans, washes, and sanitizes dishes, silverware, and utensils using correct method. 7. Assists in maintaining the general cleanliness of the dishwashing area. 8. Cleans work area and equipment as assigned. 9. Puts up stock in food storage areas, including dry storage, freezers, and refrigerators, as assigned. 10. Delivers food, nourishments, and supplies to nursing units and other areas as assigned. Standard Requirements 1. Supports the Mission, Values and Vision of the Facility. 2. Is knowledgeable of resident rights and supports an atmosphere which allows for the privacy, dignity and well-being of all residents in a safe, secure environment. 3. Supports, cooperates with, and implements specific procedures and programs for: OSHA and safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs. 4. Adheres to: a. Confidentiality of all data, including resident, employee and operations data. b. HIPAA regulations HISTORY: (A) 8/2012 c. Quality Assurance requirements and compliance with regulatory requirements. d. Compliance with current law and policy to provide a work environment free from sexual harassment and illegal and discriminatory behavior. e. Code of Conduct and Compliance Programs when performing job functions 5. Supports and participates in common teamwork: a. Cooperates and works together with all co-workers; plans and completes job duties with minimal supervisory direction, including appropriate judgment. b. Uses tactful, appropriate communications in sensitive and emotional situations. c. Follows up as appropriate with supervisor, co-workers or residents regarding reported complaints, problems and concerns. d. Promotes positive public relations with residents, family members and guests. e. Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned. f. Participates as assigned in the orientation of new staff and demonstrates a positive, helpful, and enthusiastic attitude. 6. Immediately reports incidents of alleged resident abuse or neglect or alleged violations of residents' rights to Supervisor or Executive Director. 7. Maintains current practice standards or changes by participating in educational opportunities provided by the Facility and outside resources. Winnfield NRC LLC is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Child Nutrition/Nutrition Assistant District: Petal School District Child Nutriton Assistant All Nutrition Assistants start as substitute workers who can work on an as needed basis. Minimum Qualifications: Demonstrate aptitude or competence for assigned responsibilities. Job Goals: To provide the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and friendliness. The Petal School District does not discriminate on the basis of race, color, national origin, sex, disability, religion, or age in the admission to and provision of educational programs, activities, and services or employment opportunities and benefits. Kelli Brown, Title IX Coordinator **************************** ************* 115 East Central Avenue, Petal, MS 39465 Katie Charleville, Section 504 Coordinator ********************************** ************* 613 South Main Street, Petal, MS 39465

Child Nutrition/Nutrition Assistant Child Nutriton Assistant All Nutrition Assistants start as substitute workers who can work on an as needed basis. Minimum Qualifications: Demonstrate aptitude or competence for assigned responsibilities. Job Goals: To provide the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and friendliness. The Petal School District does not discriminate on the basis of race, color, national origin, sex, disability, religion, or age in the admission to and provision of educational programs, activities, and services or employment opportunities and benefits. Kelli Brown, Title IX Coordinator **************************** ************* 115 East Central Avenue, Petal, MS 39465 Katie Charleville, Section 504 Coordinator ********************************** ************* 613 South Main Street, Petal, MS 39465

Introduction: We are seeking reliable and hardworking Kitchen Staff to join our team and assist with the daily operation of our nursing home's kitchen. The Kitchen Staff will be responsible for preparing and cooking food, maintaining a clean and organized work environment, and assisting the kitchen manager and chefs with various tasks as needed. The successful candidate will have strong teamwork skills and be able to work efficiently in a fast-paced environment. Responsibilities: Prepare and cook food according to restaurant standards and recipes Maintain a clean and organized work environment, including adhering to cleaning schedules and safety protocols Assist the kitchen manager and chefs with various tasks as needed, including inventory management and food prep Follow instructions and guidelines from the kitchen manager and chefs Other duties as assigned Qualifications: Previous experience in a kitchen or food service role is preferred but not required Strong teamwork skills Ability to multitask and handle a high-volume workload Knowledge of food safety guidelines Ability to lift and carry heavy objects (up to 50 pounds) Perks: Competitive salary Paid same day as worked Opportunities for advancement within the company Professional development opportunities Positive and supportive work environment McComb NRC LLC is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Introduction: We are seeking reliable and hardworking Kitchen Staff to join our team and assist with the daily operation of our nursing home's kitchen. The Kitchen Staff will be responsible for preparing and cooking food, maintaining a clean and organized work environment, and assisting the kitchen manager and chefs with various tasks as needed. The successful candidate will have strong teamwork skills and be able to work efficiently in a fast-paced environment. Responsibilities: * Prepare and cook food according to restaurant standards and recipes * Maintain a clean and organized work environment, including adhering to cleaning schedules and safety protocols * Assist the kitchen manager and chefs with various tasks as needed, including inventory management and food prep * Follow instructions and guidelines from the kitchen manager and chefs * Other duties as assigned Qualifications: * Previous experience in a kitchen or food service role is preferred but not required * Strong teamwork skills * Ability to multitask and handle a high-volume workload * Knowledge of food safety guidelines * Ability to lift and carry heavy objects (up to 50 pounds) Perks: * Competitive salary * Paid same day as worked * Opportunities for advancement within the company * Professional development opportunities * Positive and supportive work environment