Dietary aide jobs in Jacksonville, NC

Job Description . Pay Range: 15.00 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. CSG maintains a drug-free workplace.

Performs under the leadership of the WIC Program Manager, functions as a member of the community health team, assessing the nutritional needs of individuals and groups within the community, and planning, coordinating, and evaluating the nutritional component of health care services. Will be responsible for the operational supervision of nutrition professionals and paraprofessional staff. Our core values-Resilience, Excellence, Accountability, Customer Service, and Honesty-are the foundation of our work and the standard by which we operate. As a member of our team, you are expected to demonstrate these values in every aspect of your role. This means delivering high-quality work, taking responsibility for your actions, providing exceptional service, and maintaining integrity in all interactions. Your commitment to these principles is essential to fostering a positive workplace culture and ensuring the success of our organization and the community we serve. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Regular working hours will be Monday through Friday from 8:00 am to 5:00 pm. Essential Functions * Provide high-quality nutrition care using the Nutrition Care Process and International Dietetic and Nutrition Terminology. * Conduct comprehensive nutrition assessments, develop and implement individualized plans of care based on nutritional needs and available resources, and evaluate and monitor progress of nutritional services provided to program participants, individuals and families with a multitude of medical conditions and nutrition concerns. * Ensures that nutrition programs are implemented and operated in a systematic manner and in compliance with federal and state regulations. Develop, interpret and implement policies, standards and guidelines, identify improvement opportunities and conduct quality assurance activities. * Participate in advisory committees, including standing committees, ad hoc workgroups, grant reviews and special initiatives. * Mentor, coach and supervise staff. Assess training needs, identify and address performance issues and coordinate and/or provide appropriate training resources and opportunities. * Communicate program goals and outcomes to internal and external stakeholders through in-services, training sessions, orientation and outreach events. * Assess community nutrition needs, promote, and design community programs to meet those needs; foster collaborative community partnerships. * Performs assigned functions as a Disaster Ready Team (DRT) member, if appointed or volunteers. Other related programmatic assignments as determined by management. Core Competencies Data Analytics and Assessment * Identifies and describes factors that affect the health of a community. * Accesses, collects, and analyzes and manages quantitative and qualitative data using various methods and tools. * Applies public health informatics in using data, information, and knowledge. • Explains the importance of public health informatics for designing, implementing, evaluating, and improving policies, programs, and services. Public Health Sciences * Describes how public health sciences are used in the delivery of the 10 Essential Public Health Services. * Uses evidence in developing, implementing, evaluating, and improving policies, programs, and services. * Develops and maintains partnerships that increase use of evidence in public health practice. Policy Development and Program Planning Skills * Develops and implements policies, programs, and services. * Implements quality improvement methods and tools to improve policies, programs, services, and organizational performance. * Identifies opportunities and influence policies, programs, and services external to the organization. * Contributes to adjustment of organizational strategic plan for continuous improvement. * Engages in community health improvement planning Health Equity Skills * Applies principles of ethics, diversity, equity, inclusion, and justice in designing, implementing, evaluating, and improving policies, programs, and services. * Engages in continuous self-reflection about one's biases. * Collaborates with the community to identify and reduce systemic and structural barriers that perpetuate health inequities. * Implements organizational policies, programs, and services to achieve health equity and social and environmental justice. * Contributes to achieving and sustaining a diverse, inclusive, and competent public health workforce. Communication Skills * Determines purposes and goals for disseminating public health data and information. * Communicates with linguistic and cultural proficiency; tailoring messages for different audiences, using age-appropriate materials, incorporating images, using plain language, implementing CLAS Standards, ensuring accessibility for people with disabilities, engaging interpreters and translators. * Seeks input from internal and external audiences, including populations served, coworkers, chambers of commerce, faith-based organizations, schools, social services organizations, health care providers, and community-based organizations. * Fosters communication: by building trust, engaging in active listening, conducting in-person and virtual meetings, considering language and accessibility needs, being clear and transparent. Management and Finance Skills * Recruits a diverse, inclusive, and competent workforce. * Monitors workforce satisfaction. * Engages in continuous improvement of individual performance. * Recognizes one's own professional development needs. * Participates in professional development opportunities. * Collaborates with individuals and teams to determine professional development needs. * Develops organizational policies, programs, and services to achieve diversity, equity, inclusion, and justice. * Manages programs and services within current and projected resources. * Engages in contingency planning. * Applies critical thinking in decision-making. * Engages individuals and teams to achieve program and organizational goals Leadership and Systems Thinking Skills * Collaborates with individuals and organizations to develop and implement a vision for a healthy community. * Identifies and addresses emerging needs. * Engages staff in the change process. * Manages uncertainty. Advanced knowledge and skill in comprehensive nutrition assessment and care planning, including problem diagnosis, counseling, and evaluation of clients from diverse backgrounds and ages, who have a multitude of complex, high-risk medical needs. Advanced knowledge and skill in medical terminology, theoretical principles and practices of normal and clinical nutrition and dietetics, particularly in areas of disease pathophysiology and medical rehabilitation. Advanced, in-depth expertise in a clinical specialty area may be required. Advanced level of knowledge in case management and care coordination, health care ethics, documentation in the medical record, quality assurance, management of nutrition services. Advanced skill in interpreting nutrition standards to other health professionals and the public is needed. Advanced level of knowledge of the organization and delivery of local health administration, delivery of local services, funding methodologies and of the roles of the various members of the interdisciplinary health care team. Demonstrated ability in staff development, assuring staff accountability, and conducting personnel performance evaluations. Ability to adapt to emerging or unprecedented problems by extending accepted methods or developing new methods and interventions. Ability to justify budget requests as well as, monitor, analyze, and manage allocated resources. Basic skill in the consultant process, both as consultant and consultee. Strong knowledge of current scientific information regarding nutrition, diet, and health and the ability to relate this information to clients, professionals, and the general public. Full range of skill in conducting a nutrition education or community needs assessment. Strong ability to interpret policy and protocols into operational procedures and work priorities. Full range of skill in organizing and coordinating the work of others. Full range of skill in presenting ideas orally and in a writing a clear, concise manner. Registered Dietitian with the Commission on Accreditation for Dietetics Education with a Master's degree in Dietetics, Public Health Nutrition, or Nutrition from an accredited college or university and one year of experience; or Registered Dietitian with the Commission on Accreditation for Dietetics Education and two years of nutrition experience or Registered Nurse in the State of North Carolina. * Licensed Dietitian/Nutritionist with the North Carolina Board of Nutrition/Dietetics. * Valid driver's license. Salary will be determined based on qualifications, internal equity, budget and market considerations. In order to be considered for this position, your final transcript showing the date that your degree was awarded and/or any required certificates or licenses must be uploaded with your application, even if you are a current employee or we have received it with a previous application. Failure to do so will result in an incomplete application. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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

Cook - Dietary Aide HCC - 2505796 Description 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. Qualifications 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: Dietary Primary Location: North Carolina-New Bern Schedule: Part-time : Shift:1st ShiftJob Posting: Dec 9, 2025, 3:12:31 PM Work Locations: PruittHealth - Neuse 1303 Health Drive New Bern 28560

Job Description Oakwood Treatment Center has been dedicated to building a future and hope for children & adolescents with concurrent diagnoses by providing individualized services in a highly structured and therapeutic treatment environment. Oakwood Treatment Center was founded in 1985 to address a service need for difficult to place children with emotional, social and intellectual challenges. Oakwood Treatment Center Psychiatric Residential Treatment Facilities (PRTFs) in Kinston, North Carolina offer secure residential care for children with mental illness. About the Position: Valid NCDL required 12 Hour Shifts (6am-6pm) Under the direct supervision of the Kitchen Manager the Dietary Aide prepares, cooks, serves and cleans up breakfast, lunch, dinner, and snacks in accordance with the menu schedule. Benefits available: 401(k) Dental insurance Health insurance Life insurance Paid time off Vision insurance Job Type: Full-time Pay: From $14.00 per hour Expected hours: 40 per week Benefits: 401(k) Dental insurance Health insurance Vision insurance

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.

Pay Grade 52- starting at $16.54 an hour Child Nutrition Cafeteria Assistant Elementary, Middle and High Schools General Statement of Job: The Child Nutrition Assistant works serving as a cashier and/or preparing meals and other food in a school cafeteria. The work also involves operating a computer, collecting, counting, and recording monies received for purchase of meals and other food products and participating in preparation and serving of meals and other food. The employee is also responsible for assisting in cleaning and janitorial tasks and reports to Cafeteria Manager. Specific Duties and Responsibilities: Prepares, cooks and serves meals, salads and a la-carte items, preparing entrees, vegetables and other side dishes according to standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Adheres to established procedures for collection, reporting and accounting of fees for purchase of meals and other food products. Assists in the preparation and service of breakfasts, lunches and other foods, as appropriate. Serves meals on time; provides quick, pleasant service to customers; works with all cafeteria staff to provide a pleasant eating environment. Follows HAACP, and TILT procedures to ensure safe food preparation and service of all menu and a la carte items. Cleans kitchen area and equipment and utensils to ensure that sanitation codes are maintained; washes pots, pans, and serving utensils by hand or by dishwashing machine, including adding detergent and sanitizing agent, and regulating temperature and water flow to thoroughly clean and sanitize pots and pans, serving and cooking utensils and silverware. May perform various housekeeping duties in kitchen, such as sweeping and mopping floors; and in dining area such as wiping or washing tables, chairs or benches; carrying out garbage to dumpster, cleaning kitchen restroom, etc. Assists with putting up stock after May be assigned to check in deliveries. Assists in counting physical inventory. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming Follow workplace safety procedures. Works with other Child Nutrition staff to resolve problems and provide solutions to day-to-day operations. Helps ensure compliance with health and safety regulations and standards of sanitation. Maintains confidentiality of sensitive and confidential information. Assists with special events and projects as assigned or requested. Additional Job Functions or Assigned Tasks: Performs other related work as required. Minimum Training and Experience: High school diploma or equivalent. Food service experience preferred. Other Requirements: Will be working in a kitchen environment; subject to temperature extremes, standing for long periods, lifting up to 40 pounds, loud noises and subject to travel from school to school for work purposes. Must maintain an acceptable attendance record and be punctual. 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 of this job.

Hours: Work 2 days off 2 days =7:00am-1:30pm Break in Between and Back at 4:30pm-8:00pm (Full-time position) The Dietary Specialist is responsible for preparing meals and snacks for individuals living in Skill Creations, Inc. facilities, who have physical and/or intellectual disabilities and /or medical care needs. This includes following recipes, assembling, combining and cooking ingredients. Typically there are 15 individuals living in a facility and their diets may vary in particular ways due to allergies, medical conditions and difficulty swallowing or chewing. The Dietary Specialist is responsible for ensuring each individual receives food and beverages according to any special diet order, and in many cases will assist DSP staff with meal time direct client care. The Dietary Specialist must operate appliances and kitchen equipment, manage inventory and maintain a sanitary kitchen. Dietary Specialists are responsible for the day to day kitchen operations, working under the supervision of the Facility Director and the direction of a Registered Dietitian. Benefits Package (For Full Time Staff) -BCBS health insurance-major medical plan, includes eye benefits. Can add dependents and spouses extra cost to employee -Life insurance-$25,000 -Dental insurance-paid for by SCI for employee, can add dependents and spouses at extra cost to employee. -Voluntary additional life insurance, critical illness, and disability offered at extra cost to employee. -Paid Time Off (accrues monthly) -Holiday Pay -Opportunity to participate in 401-K program after 1 year of employment. (All Staff can participate in this program)

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.

What We Offer Works under the supervision of the Dietary Coordinator and is responsible for the preparation and production of Menu items for patients, residents, cafeteria and catering functions. What We're Looking For Education: High School Diploma or GED, preferred. Experience: Six months experience in restaurant or customer service setting, preferred Why Choose Novant Health? At Novant Health, we believe remarkable care starts with compassion for our patients, our communities, and each other. We value belonging, courage, personal growth, and teamwork, creating a space where everyone is respected, supported, and safe to show up as their full selves. Job Opening ID 130434

Culinary Services Group . * Pay Range: $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 or copy/paste the link below 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. CSG maintains a drug-free workplace.

Job Description . Pay Range: $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 or copy/paste the link below 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. CSG maintains a drug-free workplace.

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 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

Cook - Dietary Aide HCC - 2515407 Description 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. Qualifications 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: Dietary Primary Location: North Carolina-Beaufort Schedule: PRN : Shift:1st ShiftJob Posting: Dec 8, 2025, 7:23:09 PM Work Locations: PruittHealth - Crystal Coast 2416 US Hwy 70 East Beaufort 28516

School Nutrition Assistant Reports to: Cafeteria Manager Terms of Employment: Full-Time (6 hours/day), Part-Time (2 - 5 ¾ hours/day) Pay Grade: 04D-09D Pay Range: $12.84/hour - $14.51/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.

Culinary Services Group . + **Pay Range** : $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 (*************************************************************************************** or copy/paste the link below 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. CSG maintains a drug-free workplace.

. Pay Range: $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 or copy/paste the link below 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. CSG maintains a drug-free workplace.

SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the 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 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 N/A * 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.

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.