Dietary aide jobs in Rocky Mount, NC - 28 jobs

Role: Dietary Aide Join Healthcare Services Group (HCSG) as a Dietary Aide, where you will prepare and serve meals for residents in a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Pay Rate Starting from USD $14.00/Hr. 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 Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities Assist with food preparation, including chopping vegetables and preparing salads. Serve meals to residents according to dietary needs and portion sizes. Clean and sanitize kitchen equipment, utensils, and dining areas. Follow food safety and sanitation guidelines. Interact positively with residents, staff, and guests, providing excellent customer service. All other duties as assigned. Qualifications High school diploma or equivalent preferred. Previous experience in food service or kitchen environment is preferred but not required. Ability to follow instructions and work as part of a team. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies Must be able to lift/carry a maximum of 30 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Current ServSafe or Food Handler certification is required based on State / County law. Residency within the service area required Ready to Join Us? If you're looking for a role where you can contribute to providing nutritious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Greenville Post Acute (GPA) isn't just another nursing home. To our residents and staff, it's home. Located in the heart of Greenville, just seconds away from Main Street, GPA offers a unique culture in a prime location with many long-term employees. From the Administrator to HR to Staff Coordinator, everyone you meet here will leave a lasting impression professionally and personally. If you want to be part of a team of people who truly C.A.R.E. (Care, Achieve, Respect, Educate), then look no further than Greenville Post Acute. We offer: * $12/hr * Weekend Only, 12:30pm-8pm * PRN opportunities throughout our network of facilities in S.C. * Appreciation events throughout the year Successful candidates will have the following: * At least 18 years of age * Dietary experience in a healthcare setting preferred * Compassion for an underserved population

Multiple shift options during week and weekends 1. Able to load carts and transport items from the main kitchen to satellite kitchens, be able to lift / carry 35 lbs 2. Responsible for reading and understanding production sheets and menus 3. Able to identify and serve multiple textured foods and diets with accuracy 4. Uphold food safety and all sanitation practices 5. Be able to set up, serve, and clean up kitchen and dining room, independently 6. Provide excellent customer service Hours: 5:30AM to 2:00PM and every other weekend Qualifications Some experence in food service industry, preferred.

Job Description 3HC Home Health and Hospice Nutritional Consultant PRN Hours. Compassionate Care is our Calling 3HC has provided compassionate care to North Carolinians since 1981. We strive to ensure our patients enjoy life's journey, recover quickly, live comfortably and face “end of life” with dignity. We believe in providing high-quality, cost-effective care that surpasses industry standards. If you want to make a difference, provide meaningful one-on-one care, and develop relationships with both your patients and team members, then join Team 3HC and reach your personal & professional best. Summary: The Nutrition Consultant is responsible for serving as a consultant to homecare professionals and provides nutritional care to high-risk agency patients. Qualification Requirements Bachelor of Science Degree from an accredited college or university with a major in nutrition and diet therapy or two-years of recent dietician experience. Registration through the American Dietetic Association and current North Carolina licensure required. Essential Functions Abides by and supports 3HC's Compliance Program and Code of Ethics. 3HC's Compliance motto is "Compliance for all and all for Compliance". It is the intent of 3HC to comply with all applicable laws and regulations and that spirit is embedded in all aspects of our services and business practices. Our success hinges on doing things ethically and legally, to which, each and every employee plays a critical role. Creates positive experiences for internal and external customers that will meet their expectations. (External customers include our patients, families, referral sources, vendors, the community, etc. Internal customers are the people within the agency with whom you work.) Displays a high degree of courtesy, tact, and knowledge of services provided by the agency in all contact with staff, patients, and visitors. Serves as a consultant to homecare professionals: (a) serves as an educational resource to agency personnel, to include providing nutrition in-services, (b) provides educational tools for patients/family members, (c) assesses the nutritional needs of the patients upon request and per Agency policy, (d) assists in the development and implementation of quality improvement program(s) for nutrition service, (e) consults and teaches patients, family members, and staff special delivery regimens and nutritional requirements as appropriate to diagnosis and individual preference, (f) develops policies and procedures related to nutrition services and nutrition care, and maintains updates as indicated by accreditation standards for nutritional care, (g) educates clients, family members, and caregivers on implementing medical nutrition therapy, including therapeutic diets, and (h) identifies or develops nutrition education materials appropriate to agency's patients. Documents patient care, prepares and revises clinical and progress notes, identify nutritional problems, intervention plans, and measurable goals with estimated time frames for high-risk patients in the clinical record. Evaluates the effectiveness and outcome of care. Demonstrates an interest in personal and professional growth: (a) attends and participates in workshops, seminars, mandatory in-services, webcasts, etc. to keep abreast of current changes in rules, regulations, relating to job functions; and satisfies CEU requirements of the State Board of Nursing, and (b) does individual reading and research. Demonstrates a willingness to be cost effective in the use of agency resources, the monitoring of waste, and the proper and safe use of supplies and equipment. Adheres to 3HC's Personnel Policy and performs other appropriate duties as assigned by supervisor to promote the successful operations and future growth of 3HC. Compassionate Care is our Calling 3HC is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex or sexual orientation, age, marital status, gender identity, national veteran or disability status.

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

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.

Job Description Primary Location Child Nutrition Department Salary Range Per Hour Shift Type Full-Time

JOHNSTON COUNTY PUBLIC SCHOOLS SCHOOL NUTRITION ASSISTANT/BUS DRIVER BASIC FUNCTION: A baker, meat cook, vegetable cook, salad maker, cashier, or general assistant who performs duties following detailed instructions as assigned by the manager with work evaluated upon completion. MAJOR RESPONSIBILITIES: * Prepares and serves a variety of foods according to standardized recipes and projected number of servings. * Follows standards of safety of storing and serving food. * Practices procedures in use and care of equipment and personal habits to assure that sanitation standards are met. * Assists with food production and line back-up during serving periods. * Assists in dish return and food ware/pans/utensils. * Follows procedures in established personnel matters. * Participates in implementing cost containment measures while maintaining quality food products. * Must be able to lift 25 lbs. without assistance and will receive assistance from other staff when lifting any product weighing over this amount. * Attends job related classes and training. * Must be able to climb a ladder and work with hands above one's head while standing on the ladder. * Must wear the appropriate clean uniform and shoes as designated by the School Nutrition Director. SPECIAL REQUIREMENTS: Drives a school or activity bus as required. Shall have all qualifications prescribed by the State Board of Education and must maintain at all times appropriate bus driver certification. Upon entering the bus and before exiting the bus in the morning and afternoon, all drivers will walk the entire bus, including looking under each seat to check for students and student belongings. If a student or student's property is found, the driver will report his/her findings to the principal/assistant principal. Johnston County Public Schools is an equal opportunity employer and does not discriminate in the employment, tenure, or promotion of employees on the basis of gender, race, religion, age, national origin or disability. DISCLAIMER: The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position. This description may be revised by the supervisor, with HR review and approval, at any time.

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.

BERTIE COUNTY SCHOOLS Substitute Child Nutrition Assistant Job Description (Class descriptions are written as a representative list of the ADA essential duties performed by the entire classification. They cannot include, and are not intended to include, every possible activity and task performed by every specific employee) JOB TITLE: SUBSTITUTE CHILD NUTRITION ASSISTANT DEPARTMENT: Child Nutrition GRADE: 52 FLSA: Non-exempt REPORTS TO: Child Nutrition Manager/Principal SUPERVISES: None TERMS OF EMPLOYMENT: 10 months QUALIFICATIONS: __High School Diploma or Equivalent __ Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. This list is meant to be representative, not exhaustive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintains a working relationship with other employees and staff Politely and respectfully serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, plans ahead, and helps others on the child nutrition team Washes and prepares vegetables for cooking Prepares cake and icing using USDA recipe (may involve increasing or decreasing recipe) Cleans oven, deep-fat fryer, tilt skillet or other heating equipment in kitchen Takes out trash and washes trash cans Collects meal money from students and records (either manually or by using the computer system) the number of students eating Prepares chef salads Checks in groceries, puts them in storage, takes inventory and dates the food in stock Cleans refrigerator, milk box, freezer, holding cabinets Cleans service line Runs dishwasher Cleans windows, walls, tables, and chairs in dining room Washes and cuts up chicken, pork, beef, and turkey for preparation Prepares bread, biscuits, cornbread, etc., from recipe Maintains daily production record of food Performs other duties and responsibilities as assigned by supervisor PHYSICAL AND COGNITIVE REQUIREMENTS: The major physical and cognitive requirements listed below are applicable to the Child Nutrition Assistant job classification within Bertie 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, etc.) 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, etc.) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, etc.) Perform duties requiring non-repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, etc.) 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 chemicals; rubber gloves and plastic serving gloves are available) Work in 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) Learn food preparation, serving, and clean-up procedures and 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 cleanup Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Use or learn basic computer skills The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works indoors. The noise level in the work environment is usually moderate. The work is performed in the school kitchen/cafeteria.

Plans and provides for appropriate classroom learning experiences for students in the following courses: Food and Nutrition I, Food and Nutrition II, Food Science and Technology, and CTE Advanced Studies. Provides an atmosphere and environment conducive to the intellectual, physical, social and emotional development of individuals to ensure success for every student. Responsible for supervising students in a variety of school related settings; monitoring and evaluating student outcomes; and communicating/interacting with students, parents, staff and the community. Develops, selects, and modifies instructional plans and materials to meet the needs of all students. Additionally, is responsible for maintaining appropriate records and following required procedures and practices, as well as monitoring the appropriate use and care of equipment, materials, and facilities. MINIMUM QUALIFICATIONS: KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) Considerable knowledge of Microsoft Office, specifically Word, Excel, and PowerPoint; Google Apps; Knowledge of curriculum and techniques for integrating curriculum, policies, and effective classroom instructional practices; Effective time management and organizational skills; Strategic problem-solving skills, including the use of multiple data points; Ability to prepare course objectives and outlines for course of study following curriculum guidelines or requirements of the state and the school; Ability to provide instruction that reflects multiple perspectives and multicultural education; Ability to infuse technology into the curriculum; Ability to constantly monitor the safety and well-being of students, particularly when a student is participating in an inclusive activity; Ability to motivate and inspire students; Ability to maintain a clean and orderly instructional environment; Ability to maintain order and discipline in a classroom and in other school environments; Ability to maintain files and records; Ability to communicate clearly and concisely both in oral and written form using a variety of communication techniques and tools to ensure the appropriate flow of information, collaborative efforts, and feedback; Ability to establish and maintain effective working relationships with school system staff, students, parents, external agencies, vendors, and the community. EDUCATION, TRAINING, AND EXPERIENCE Bachelor's degree Food Science, Culinary Arts, Dietetics, Food Service Management, Nutrition, or Baking and Pastry; AND Two years of related work experience; OR Associates degree; AND Four years of related work experience. CERTIFICATION AND LICENSE REQUIREMENTS Hold or be qualified to hold a North Carolina Professional Educator's License in teaching content area per NCDPI CTE manual. PREFERRED QUALIFICATIONS: Holds current ServSafe certification. ESSENTIAL DUTIES AND RESPONSIBILITIES: Serves as an Adviser/co-Adviser for the school's chapter of Family, Career, and Community Leaders of America (FCCLA). Utilizes assessment strategies (traditional and alternative) which are aligned with the Wake County Public School System (WCPSS)curriculum and standards to assist in the continuous development of the learner. Ensures effective communication techniques with students, parents, and all other stakeholders are being Engages in planned continuous professional quality improvement for self, school, and the school Uses appropriate techniques and strategies which promote and enhance critical and creative thinking capabilities of students. Implements appropriate classroom instructional strategies and materials that reflect each student's culture, learning styles, special needs, and socio-economic background. Uses an understanding of learning and development and establishes a classroom management system that maintains appropriate regulation; creates a positive learning environment in which students are actively engaged in learning, social interaction, cooperative learning, and self-motivation; supports the intellectual, personal, and social development of all students. Plans, aligns, implements, and evaluates effective instruction and assessment in a variety of learning Collaborates with peers, parents, community, and other stakeholders in the continuous improvement of classroom educational experiences of students. Integrates appropriate technology in teaching and learning Ensures adherence to good safety Perform other duties, as assigned. WORK ENVIRONMENT/PHYSICAL REQUIREMENTS This job operates in a classroom environment and requires sitting and standing throughout the day. This role routinely uses standard office equipment such as computers, scanners, and copiers. The position, at times, must be able to come into direct contact with school system staff, students, parents, staff members of external funding agencies, and the community. Work is considered light physical work, requiring the exertion of up to but not limited to 25 pounds. EFFECTIVE DATE: 7/2024 DISCLAIMER: The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills required by the employees assigned to this position. This description may be revised by HR and approved at any time.

**JOB PURPOSE:** Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Dietary Manager or supervisor. Follows facility procedure for storing, serving and transporting food and supplies. Is also responsible for the cleaning, sanitizing and proper maintenance of equipment. **KEY RESPONSIBILITIES:** 1. Follows diet orders and NPO diet orders 2. Assists cook in preparing meals, desserts and/or snacks for patients/residents; i.e. salads and desserts and other dishes 3. Uses proper food handling processes, procedures and policies 4. Delivers trays to patients/residents on halls 5. Delivers and serves meals to patients/residents in dining area; food and beverages 6. Prepares between-meal nourishments (make sandwiches, etc.) and serves in accordance with procedural guidelines 7. Offers menu substitutions and records them in accordance with procedural guidelines 8. Follows procedures for serving partner meals 9. Communicates well with patients/residents/clients and family members providing warm and friendly greeting and an approachable attitude to families, visitors, patients/residents/clients and responds to expressed concerns while displaying a helpful, caring demeanor. Answers questions when appropriate in a professional manner. **KNOWLEDGE, SKILLS, ABILITIES:** - Cleans tables in the dining area after each meal. - Cleans work area at the end of shift and after meals, including sweeping and mopping - Removes garbage from kitchen areas and hoses out garbage containers. - Complies with infection control policies in the work area. - Scrapes dishes, washes dishes, pots and pans. - Records freezer and walk-in refrigerator temperatures in accordance with established procedures. - Checks stock as needed and stores in an appropriate manner according to facility guidelines - Stores cleaning material appropriately. - Sets up tray line and performs tray line service. - Properly stores leftovers/ opened food. - Makes coffee/ tea as requested. - 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. - Operates the coffee & tea maker, dish machine, garbage disposal, mixer, blender, meat slicer and steamer. - Follows standardized recopies. - Uses serving equipment (ladle, spoon, scoops, etc.) - Checks and records water temperature (dishwasher, pat and pan sink, etc.) - Checks dishwasher with sanitizer strips. - Checks chemical levels and replaces if needed - Participates in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. - Attends and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. - Attends and participates in mandatory in-services. - Honors patients/residents' rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. - Complies with corporate compliance program. - Reports job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. - Follows established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. - Follows established safety procedures when performing tasks and/or working with equipment. **MINIMUM EDUCATION REQUIRED:** Sufficient education to demonstrate functional literacy **MINIMUM EXPERIENCE REQUIRED:** None, on-the-job training is provided **ADDITIONAL QUALIFICATIONS:** (Preferred qualifications) Previous food service and/or food preparation experience preferred, long term care dietary experience 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._ **For Florida Job Postings Only:** For more information regarding Florida's Care Provider Background Screening Clearinghouse Education and Awareness, please visit ********************************

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

Dietary Aide General Purpose The dietary aide assignments are determined by the needs basis on the activity of the shift. He/she reports to the Cook and Dietary supervisor. * Must be able to learn food service routine within a short period. * Set up meal trays. * Must strip down returned trays and start washing dishes. * Assist with serving the different meals. * Check and record chlorine concentration and water temperature of dishwashing machine at the beginning of shift. * Observe the water temperatures of dishwasher during dishwashing cycles. * Operate dishwasher. * Prepare nourishments and snacks. * Sweep and mop kitchen. * Carry out trash and garbage. * Put groceries away in a safe, orderly and clean manner. * To leave the kitchen in a clean and sanitary manner and be of assistance when called upon by the cook or dietary supervisor. * Clean work surfaces and refrigerators. * Sweep, mop, and maintain floors. * Participate in the orientation and on-going training of dietary staff. * Ability to work in cooperation and harmony with personnel in all departments. Supervisory Requirements This job has no supervisory responsibilities. Qualification Education and/or Experience High school diploma or equivalent. Language Skills Ability to read technical procedures. Ability to read and follow recipes. Ability to effectively present information and respond to questions from managers and employees. Mathematical Skills Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Reasoning Ability Ability to solve practical problems. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations Must obtain and maintain food handlers' certificate. Physical Demands The essential functions of this position require the following physical abilities: Standing and /or walking very frequently. Sitting occasionally. Reaching with hands and arms frequently, pushing/pulling very frequently. Talking and /or hearing very frequently. Tasting and /or smelling very frequently. Lifting up to 50 pounds frequently. Climbing, balancing, stooping, kneeling, crouching, or crawling occasionally. Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate. Additional Information Note: Nothing in this job specification restricts management's right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.

Pay Grade 52- starting at $16.54 an hour (Pos #336709) 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.

JOHNSTON COUNTY PUBLIC SCHOOLS SCHOOL NUTRITION ASSISTANT/BUS DRIVER BASIC FUNCTION: A baker, meat cook, vegetable cook, salad maker, cashier, or general assistant who performs duties following detailed instructions as assigned by the manager with work evaluated upon completion. MAJOR RESPONSIBILITIES: * Prepares and serves a variety of foods according to standardized recipes and projected number of servings. * Follows standards of safety of storing and serving food. * Practices procedures in use and care of equipment and personal habits to assure that sanitation standards are met. * Assists with food production and line back-up during serving periods. * Assists in dish return and food ware/pans/utensils. * Follows procedures in established personnel matters. * Participates in implementing cost containment measures while maintaining quality food products. * Must be able to lift 25 lbs. without assistance and will receive assistance from other staff when lifting any product weighing over this amount. * Attends job related classes and training. * Must be able to climb a ladder and work with hands above one's head while standing on the ladder. * Must wear the appropriate clean uniform and shoes as designated by the School Nutrition Director. SPECIAL REQUIREMENTS: Drives a school or activity bus as required. Shall have all qualifications prescribed by the State Board of Education and must maintain at all times appropriate bus driver certification. Upon entering the bus and before exiting the bus in the morning and afternoon, all drivers will walk the entire bus, including looking under each seat to check for students and student belongings. If a student or student's property is found, the driver will report his/her findings to the principal/assistant principal. Johnston County Public Schools is an equal opportunity employer and does not discriminate in the employment, tenure, or promotion of employees on the basis of gender, race, religion, age, national origin or disability. DISCLAIMER: The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position. This description may be revised by the supervisor, with HR review and approval, at any time.

Springmoor Life Care Retirement Community is one of the Triangle's Leading Retirement Care Facilities in the Raleigh, NC area. Our teams are staffed with personable, responsive professionals in their field who take pride in creating an environment that supports a healthy, happy, active lifestyle. What WE Offer: Benefits, 401K, A Great Working Environment, Recognition and Appreciation. The grill cook's responsibilities include preparing ingredients, informing waitstaff when orders are ready, and cleaning the grill after each shift. You should also monitor inventory to ensure that you have sufficient supplies at all times. Grill Cook Responsibilities: Slicing, cutting, shredding, tenderizing, and skewering meat and vegetables. Braising and grilling meat and vegetables. Checking that ingredients remain fresh and safe for consumption. Preventing cross-contamination. Preparing meals in accordance with customers' preferences, if applicable. Tracking the components of each meal to ensure that the final dish is completed in a timely manner. Liaising with waitstaff once orders are finalized. Ensuring that your workstation remains clean and orderly at all times. Informing the Manager when equipment is due for maintenance, repair, or replacement. Tracking inventory to ensure that you always have adequate supplies. Morning Shift - 7:00am to 3:30pm, with alternating weekends Qualifications Minimum of one year experience in food service industry. Must have excellent communicative skills.

# 320700 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.

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