Dietary aide jobs in Rapid City, SD

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

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

Role: Dietary Aide $1,000 New Employee Retention Bonus Available for a Limited Time Join Healthcare Services Group (HCSG) as a Dietary Aide, where you will prepare and serve meals for residents in a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits For All Employees Free Telemedicine* Free Prescription Discount Program Free Employee Assistance Programs Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Hands-on-Training & Support Career Development Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities Assist with food preparation, including chopping vegetables and preparing salads. Serve meals to residents according to dietary needs and portion sizes. Clean and sanitize kitchen equipment, utensils, and dining areas. Follow food safety and sanitation guidelines. Interact positively with residents, staff, and guests, providing excellent customer service. All other duties as assigned. Qualifications High school diploma or equivalent preferred. Previous experience in food service or kitchen environment is preferred but not required. Ability to follow instructions and work as part of a team. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies Must be able to lift/carry a maximum of 30 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Current ServSafe or Food Handler certification is required based on State / County law. Residency within the service area required Ready to Join Us? If you're looking for a role where you can contribute to providing nutritious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Job Description Works under the cook in absence of the dietary manager. This individual will operate the dish machine following established policy and procedure to wash, unload and put away resident tray assembly. Individual will assist in serving resident meals, tray assembly, dietary supplements, clearing and washing dining tables, disposing of refuse and the general cleaning of the kitchen as scheduled. Essential Duties: Read communication book. First put hairnet on and wash hands. Set up dish room- tub for silverware, tub for dishes. Wash tables before setting, wash dishes, clean as needed. Set tables- napkin or tablecloth, fork, spoon, knife, soup spoon- place under flap of napkin (depending on meal- ask cook). Check and fill salt and pepper containers, sugar, jelly, etc. Set out ice water Serve special drinks and regular drinks first, going by table number of the day, then help cook deliver rest of dinner plates. Help clear tables/ wipe tables. Wash dishes- make sure to write temp down and do test strip at the end of doing dishes. Take out garbage. Sweep dining room and kitchen. Mop kitchen floors. #hc65061

←Back to all jobs at UNITED LIVING COMMUNITY Dietary Aide - Part Time Weekend Days UNITED LIVING COMMUNITY is an EEO Employer - M/F/Disability/Protected Veteran Status Part Time Days 6-230pm Every other Weekend and Holiday 14 years of age or older The Dietary Aide position, in collaboration with the Charge Nurse and other team members to assure the resident is being served according to their plan of care. The Dietary Aide assists each resident to achieve and maintain the highest level of health and physical condition. This position also includes using the meat grinder/slicer, serving drinks and meals and dishwashing. The Dietary Aide must have the ability to work independently and be flexible in completing various duties as assigned. Cooking experience preferred or willing to learn. Must be dependable, trustworthy and must have a positive attitude. Special Requirements: Must be able to pass a pre-employment drug screening and background check. Must have covid vaccine or exemption. United Living Community is an Equal Opportunity/Affirmative Action Employer Minority/Female/Disabled/Veteran/Sexual Orientation/Gender Identity Please visit our careers page to see more job opportunities.

Job Description Dells Nursing and Rehab Center is looking for a caring, positive individual to be apart of our dietary department. Works under the cook in absence of the dietary manager. This individual will operate the dish machine following established policy and procedure to wash, unload and put away resident tray assembly. Individual will assist in serving resident meals, tray assembly, dietary supplements, clearing and washing dining tables, disposing of refuse and the general cleaning of the kitchen as scheduled. #hc59642

Job Description Highmore Health in Highmore South Dakota is looking for caring and compassionate people to join our team. We are hiring for a Dietary Aide position. At our facility, we take care of people who can no longer take care of themselves. We offer competitive wages, paid time off, and health benefits. Highmore Health is committed to preserving and improving the quality of health of the people we serve by meeting the needs of the whole person. At Highmore Health, we value: integrity, excellence, compassion, respect, stewardship, teamwork, and personal growth. These values provide a standard of accountability that propel us forward in all our interactions. Please apply if you feel you would be a good fit at our facility. Background checks are required when applying for positions at Highmore Health. #hc86335

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

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

Job DescriptionBenefits: Competitive salary Flexible schedule Paid time off 401(k) matching Dental insurance Employee discounts Health insurance Training & development Vision insurance Wellness resources Faulkton Area Medical Center is committed to providing exceptional patient care and a supportive environment for our staff. Our dietary team plays a vital role in promoting health and recovery through nutritious, well-prepared meals. We are currently seeking applicants for a dedicated Dietary Cook to join our team. The ideal candidate will prepare and serve meals according to dietary guidelines, ensuring quality, safety, and patient satisfaction. Responsibilities Prepare and cook meals following standardized recipes and dietary requirements. Ensure proper portion control and food presentation. Maintain cleanliness and sanitation in the kitchen according to health regulations. Operate kitchen equipment safely and efficiently. Assist with inventory management and food storage. Collaborate with dietary staff to meet patient and resident needs. Qualifications High school diploma or equivalent. Previous experience in food service or healthcare setting preferred. Knowledge of food safety and sanitation standards. Ability to follow recipes and dietary guidelines accurately. Applicants must be able to manage tasks timely and efficiently, follow ServSafe rules and regulations, and work well independently and with other staff and patients. Strong organizational and communication skills. Schedule & Availability Varying hours and schedules available to help support a work-life balance. Schedule includes holidays, day, evening, and weekend shifts. Benefits Competitive pay based on knowledge and experience Shift differential for holidays, nights, and weekends Employee Assistance Program Training and Development Only full-time positions are eligible for the complete benefit package, which includes: Health, dental, and vision insurance SD Retirement Paid Time Off Life Insurance

Crook County Medical Services District is currently seeking a Dietary Cook/Aide to join our team! This role is responsible for preparing, working with and delivering food according to the nutritional needs of the patient/resident, providing food and customer service to patients, residents, and personnel while maintaining high standards of quality, sanitation and safety. Essential Functions: •Supervises food production •Adheres to selected menus and related recipes without exception or substitutions unless directed by the Registered Dietitian •Prepares, distributes, and serves quality food accurately and attractively according to ordered diet, approved diet manual and menu. This includes breakfast, lunch, dinner and additional dietary orders such as protein shakes •Prepares employee meals when needed •Prepares and serves for special events as needed •Communicates with nursing staff regarding updates to diets and makes the changes accordingly •Maintains kitchen sanitation and safety standards •Ensures compliance with state, local and regulatory agencies as it relates to food service •Assist with set-up, service and clean-up of food production •Unloads freight according to posted schedule •Ensures proper sanitation and storage of kitchen equipment, food and supplies •Ensures food temperatures are maintained at proper levels at preparation and throughout service •Assists residents with menus, questions, complaints and concerns, with compassion. Provides special request foods as able •Functions as a team player in working toward patient/resident nutritional wellbeing •Complies with schedule as established by Dietary Lead and Dietary Supervisor •Other duties as assigned Supervisory Responsibility: The Dietary Cook will oversee the Dietary Dishwasher and Dietary Aides as needed in the absence of the Dietary Lead or Supervisor. Qualifications: Minimum age of eighteen. One year of institutional dietary service experience preferred. Pay: Competitive salary with regular salary increases. Benefits: Medical plans offered with deeply discounted rates for using CCMSD facilities, Free Telemedicine options, Dental, Vision, Supplemental plans, PTO, Sick Leave, Retirement with company match, Professional Development and Tuition Reimbursement programs, Employee Assistance Program. Crook County Medical Services District (CCMSD) is an Equal Opportunity Employer. Employment with CCMSD is contingent on the successful completion of an employee health screening and background check. We are a drug/alcohol free workplace, and all employees are subject to a pre-employment drug screen as well as random drug screening as part of your employment.

Job Description BETHEL LUTHERAN HOME Dietary Aide DEPARTMENT: Dietary SUPERVISOR: Dietary Manager WORK AREA: Kitchen & Dining Rooms throughout the Bethel Community WORK HOURS: Rotating shifts, weekends, and holidays GENERAL DESCRIPTION: The Dietary Aide performs a variety of basic food service tasks including cleaning, set up, and food distribution. WORK PERFORMED: The following is not an all-inclusive list of work duties, but the main highlights of the position: Essential Functions: Assist cook and others as needed in areas of food preparation, works in dish room; serve food to residents; clean tables and dishes; perform daily and weekly cleaning assignments. Operate various electrical and mechanical equipment. Wait on and serve residents in the dining room at breakfast, lunch, and supper meal times. Practices proper sanitation techniques. Prepares food items, such as sandwiches, salads, desserts, and beverages. Prepare pureed desserts, thickened drinks, and nourishments for residents. Deliver and serve meals to Assisted Living and Apartment residents, followed by cleaning and adhering to appropriate cleaning and sanitizing techniques. Cleans dining room tables, counters, equipment and walls. Clean and sanitize work areas. Sweep and mop floors to prepare dining room for the next meals. Scrapes trays/dishes, washes dishes. Follow appropriate sanitization procedures and protocol in cleaning, washing and putting away dishes. Follow dish machine requirements. Report any equipment problems to Dietary Manager. Collect and place garbage and trash in designated containers. Adheres to and promotes the established values of the organization, i.e., safety, corporate compliance, customer service, etc. Demonstrate respect and regard for the dignity of all residents, families, visitors and fellow employees to insure a professional, responsible and courteous environment. Attend all required safety training programs and be able to describe his/her responsibilities related to general safety, department/service safety, and specific job-related hazards. Follow Bethel Community exposure control plans, blood borne and airborne pathogens. Physical & Mental Working Requirements: Frequently required to move equipment weighing over 50 pounds. Frequently required to rotate torso in all directions. Frequently required to push and pull items weighing greater than 25 pounds. Frequently required to bend and stoop. Frequently required to squat, crouch, and kneel. Manual dexterity, coordination and skillful use of hands when working with patient and equipment, which may include pushing buttons, adjusting dials, turning on/off switches, etc. Visual and hearing senses must be adequate to provide services. Must be able to work alone in a restricted area, performing repetitive work for extended periods of time. Must be able to concentrate on work tasks amidst distractions, and foot traffic. Must possess the ability to maintain a calm, efficient and professional demeanor at all times, especially during emotional and chaotic situations. You are subject to exposure to infectious waste and diseases, including TB and the Hepatitis B virus. The noise level in the work environment is usually moderate. Leadership Competencies: All Bethel staff are required to follow and uphold Bethel Community's mission, vision, and values; behavioral standards; policies and procedures; and the code of conduct. In addition, the following competencies are expectations for all employees: Courteous: Employee is courteous in interactions with customers, which include residents, residents' families, physicians, fellow employees and community members. Respectful and Confidential: Employee respects the rights of privacy of our residents, their families, and fellow employees. Ensures cultural differences are respected. Refrains from disruptive and disrespectful behavior which may include, but is not limited to: Obstruction of the operation of Bethel. Interference with the ability of others to do their jobs. Creation of a “disruptive work environment” for Bethel staff (including volunteers), or medical staff. Conduct adversely affecting or impacting the community's confidence in Bethel's ability to provide quality care. Attacks (verbal or physical) leveled at any member of Bethel staff, medical staff, residents or their families, which are personal or beyond the bounds of fair, professional conduct. Inappropriate comments or illustrations made in patient medical records or other official documents impugning the quality of care at Bethel, or attacking specific physicians or Bethel staff. Non-constructive criticism addressed to the recipient in such a way as to intimidate, undermine confidence, belittle or to suggest stupidity or incompetence. Disruptive and disrespectful behavior includes statements that are generated verbally, in writing or electronically in any form, including e-mail, text messages, social network sites and blogs. Responsive: Employee responds quickly, graciously and appropriately to customer needs. Gratitude and Attitude: Employee's behavior shows that he/she believes that each of us controls our own attitude and that what is important is not so much as what happens to us, but how we choose to react to it. Pride, Ownership and Image: Employee accepts all the rights and responsibilities of being part of the Bethel family. Communication: Employee is personally accountable for positive communication with the customer, which may include the residents, their families, co-workers, and community members. Teamwork: Employee contributes positively to the Bethel team and is committed to treating coworkers with courtesy, honesty, and respect. Employee abides by the Attendance Policy. Employee has team pride in the purpose of our work: our residents. Adaptability: Adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to handle frequent change; delays; or unexpected events. QUALIFICATIONS: High school graduate or equivalent preferred, with completion of on-the-job training in principles of food cooking preferred. Must be able to read, write, and speak English as well as understand and follow written and oral directions. Ability to communicate and work as a team player to promote a good work environment. Ability to handle confidential information. #hc56253

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

Now Hiring: Float Dietary Aide/Cook Retention Bonus: $2,500 over your first year Pay Range: $15.00 - $18.00/hour (based on experience) Schedule: Full-time, 5 days per week 3 days/week: 6:00 AM - 2:30 PM (Aide - AM shift) 2 days/week: 9:30 AM - 6:00 PM (Cook - PM shift) Every other weekend required Schedule will vary week to week based on department needs Position Summary: This float position supports both the Dietary Aide and Cook roles in our kitchen. It's perfect for someone who enjoys variety and wants to be part of a supportive, mission-driven team that values quality care and homestyle meals. Job Duties Include: As a Dietary Aide: Properly store, label, and handle food and cleaning products Deliver meals and nourishments in a timely and organized manner Ensure trays match resident dietary cards and preferences Clean and sanitize dishes, utensils, carts, and work areas Safely dispose of waste and maintain kitchen cleanliness Follow infection control and sanitation policies As a Cook: Prepare meals according to recipes and resident dietary needs Ensure correct temperature, portioning, and food presentation Operate and maintain kitchen equipment safely Assist with ordering, inventory, and planning as needed Modify meals to accommodate special diets or resident requests Maintain a safe and clean cooking environment Qualifications: Prior food service or cooking experience required Experience in senior care or healthcare setting preferred Knowledge of basic food safety and sanitation Strong teamwork and communication skills Positive attitude and reliability Must be able to stand for long periods and lift up to 50 lbs Must be at least 18 years old Benefits Include: $2,500 retention bonus in the first year Competitive wages with weekend differential Paid Time Off (PTO) beginning on your first day Health, dental, and vision insurance 403(b) retirement plan with employer match Company-paid life insurance Tuition reimbursement and scholarship programs Employee assistance program Referral bonuses Career growth opportunities Apply Today: Email your resume to: ********************************** Call with questions: ************ We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law

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

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

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

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

BETHEL LUTHERAN HOME Dietary Aide DEPARTMENT: Dietary SUPERVISOR: Dietary Manager WORK AREA: Kitchen & Dining Rooms throughout the Bethel Community WORK HOURS: Rotating shifts, weekends, and holidays GENERAL DESCRIPTION: The Dietary Aide performs a variety of basic food service tasks including cleaning, set up, and food distribution. WORK PERFORMED: The following is not an all-inclusive list of work duties, but the main highlights of the position: Essential Functions: Assist cook and others as needed in areas of food preparation, works in dish room; serve food to residents; clean tables and dishes; perform daily and weekly cleaning assignments. Operate various electrical and mechanical equipment. Wait on and serve residents in the dining room at breakfast, lunch, and supper meal times. Practices proper sanitation techniques. Prepares food items, such as sandwiches, salads, desserts, and beverages. Prepare pureed desserts, thickened drinks, and nourishments for residents. Deliver and serve meals to Assisted Living and Apartment residents, followed by cleaning and adhering to appropriate cleaning and sanitizing techniques. Cleans dining room tables, counters, equipment and walls. Clean and sanitize work areas. Sweep and mop floors to prepare dining room for the next meals. Scrapes trays/dishes, washes dishes. Follow appropriate sanitization procedures and protocol in cleaning, washing and putting away dishes. Follow dish machine requirements. Report any equipment problems to Dietary Manager. Collect and place garbage and trash in designated containers. Adheres to and promotes the established values of the organization, i.e., safety, corporate compliance, customer service, etc. Demonstrate respect and regard for the dignity of all residents, families, visitors and fellow employees to insure a professional, responsible and courteous environment. Attend all required safety training programs and be able to describe his/her responsibilities related to general safety, department/service safety, and specific job-related hazards. Follow Bethel Community exposure control plans, blood borne and airborne pathogens. Physical & Mental Working Requirements: Frequently required to move equipment weighing over 50 pounds. Frequently required to rotate torso in all directions. Frequently required to push and pull items weighing greater than 25 pounds. Frequently required to bend and stoop. Frequently required to squat, crouch, and kneel. Manual dexterity, coordination and skillful use of hands when working with patient and equipment, which may include pushing buttons, adjusting dials, turning on/off switches, etc. Visual and hearing senses must be adequate to provide services. Must be able to work alone in a restricted area, performing repetitive work for extended periods of time. Must be able to concentrate on work tasks amidst distractions, and foot traffic. Must possess the ability to maintain a calm, efficient and professional demeanor at all times, especially during emotional and chaotic situations. You are subject to exposure to infectious waste and diseases, including TB and the Hepatitis B virus. The noise level in the work environment is usually moderate. Leadership Competencies: All Bethel staff are required to follow and uphold Bethel Community's mission, vision, and values; behavioral standards; policies and procedures; and the code of conduct. In addition, the following competencies are expectations for all employees: Courteous: Employee is courteous in interactions with customers, which include residents, residents' families, physicians, fellow employees and community members. Respectful and Confidential: Employee respects the rights of privacy of our residents, their families, and fellow employees. Ensures cultural differences are respected. Refrains from disruptive and disrespectful behavior which may include, but is not limited to: Obstruction of the operation of Bethel. Interference with the ability of others to do their jobs. Creation of a “disruptive work environment” for Bethel staff (including volunteers), or medical staff. Conduct adversely affecting or impacting the community's confidence in Bethel's ability to provide quality care. Attacks (verbal or physical) leveled at any member of Bethel staff, medical staff, residents or their families, which are personal or beyond the bounds of fair, professional conduct. Inappropriate comments or illustrations made in patient medical records or other official documents impugning the quality of care at Bethel, or attacking specific physicians or Bethel staff. Non-constructive criticism addressed to the recipient in such a way as to intimidate, undermine confidence, belittle or to suggest stupidity or incompetence. Disruptive and disrespectful behavior includes statements that are generated verbally, in writing or electronically in any form, including e-mail, text messages, social network sites and blogs. Responsive: Employee responds quickly, graciously and appropriately to customer needs. Gratitude and Attitude: Employee's behavior shows that he/she believes that each of us controls our own attitude and that what is important is not so much as what happens to us, but how we choose to react to it. Pride, Ownership and Image: Employee accepts all the rights and responsibilities of being part of the Bethel family. Communication: Employee is personally accountable for positive communication with the customer, which may include the residents, their families, co-workers, and community members. Teamwork: Employee contributes positively to the Bethel team and is committed to treating coworkers with courtesy, honesty, and respect. Employee abides by the Attendance Policy. Employee has team pride in the purpose of our work: our residents. Adaptability: Adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to handle frequent change; delays; or unexpected events. QUALIFICATIONS: High school graduate or equivalent preferred, with completion of on-the-job training in principles of food cooking preferred. Must be able to read, write, and speak English as well as understand and follow written and oral directions. Ability to communicate and work as a team player to promote a good work environment. Ability to handle confidential information.