Dietary aide jobs in Santa Cruz, CA - 46 jobs

General PurposeThe dietary aide assignments are determined by the needs basis on the activity of the shift. He/she is reports to the Cook and Dietary supervisor. Essential Duties• 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 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 RequirementsThis job has no supervisory responsibilities. QualificationEducation 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 DemandsThe 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 EnvironmentThe 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.

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.

Dietary AideGeneral 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.

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.

Duties will include prepping meals by weighing, measuring, and mixing ingredients, cooking meals, checking ingredients for freshness and dietary restrictions, and arranging and garnishing the dishes. You will also be in charge of ensuring that the kitchen and equipment are properly cleaned and maintained. Assist with Deep cleaning procedures Benefits: Continuous Training and Growth Opportunities Fun environment and a great staff to work with!

Mountain View Post Acute is Hiring a Dietary Aide! Shift: Part--time Mountain View Post Acute is a top care skilled nursing facility helping our patients live strong healthy lives. We accomplish this with our great team of professional nursing staff and therapists working together to provide the best care possible. If you're passionate about providing exceptional care and want to be part of a team that values integrity, teamwork, and a positive atmosphere, we would love to hear from you! What to expect: Assist in dietary department functions including preparation of meal trays, dishwashing and other assigned tasks Why Mountain View Post Acute? Competitive pay Healthcare Benefits including Vision & Dental (Full-time only) 401k with match (Full-time only) Paid Time Off (Full-time only) Sick Leave Continuous Training and Growth Opportunities Fun environment and a great staff to work with! Impactful Work: Make a real difference in the lives of our residents. Successful Candidates: Experience as a Dietary Aide Experience in a post acute or skilled nursing facility a plus! Rate: $16/hour Ready to make a difference? Join us at Mountain View Post Acute and be part of an awesome team dedicated to providing the best care possible! We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other legally protected status.

Position: Dietary Aide - Full Time Pay: $17-$21 per hour East Bay Post Acute is seeking a dedicated and reliable Dietary Aide to join our full-time team. The Dietary Aide reports to the Dietary Supervisor and Cook and is responsible for preparing and serving meals, cleaning the kitchen area, and ensuring a sanitary dining experience for our residents. Responsibilities: Assemble and set up patient meal trays. Distribute and serve meals and snacks to residents. Collect and clean used meal trays, including stripping trays and washing dishes. Operate and maintain the dishwashing machine, monitoring chlorine and water temperature. Restock groceries and supplies in a safe and sanitary manner. Assist with general kitchen duties, including sweeping, mopping, and maintaining clean work surfaces and refrigerators. Help orient and train new dietary staff. Collaborate effectively with all department personnel.

Valley Pointe Nursing and Rehab is looking to expand their team! We are a 5 star healthcare facility located in Castro Valley, CA near BART, freeway and most importantly Starbucks! We are looking for Dietary Aide to be a part of our work family. AM/PM Shift Part Time/On Call JOB DESCRIPTION: Wash dishes and clean following meal service, put away dishes Assist in checking trays for menu, diet preference and accuracy A compassionate, hardworking, team player who is also able to think independently if necessary Dietary certification a plus but not necessary Trainable, willing to learn new things and able to take directions

Scotts Valley Unified School District provides every student with educational and social learning opportunities so they can develop their skills and thrive in a modern world. We are small, comprehensive public school district in the beautiful redwood mountains, located 5 minutes from Santa Cruz and 20 minutes from San Jose. The district is comprised of 4 schools - two elementary, a middle school, and a high school, and our total enrollment is about 2100 students. We celebrate diversity and are committed to creating an inclusive environment for all employees. District programs and activities shall be free from discrimination, harassment, intimidation and bullying based on any characteristic identified in Education Code 220, Board Policy 4033, Penal Code or Government Code. See attachment on original job posting Refer to the job posting for a list of experience requirements or if you have any questions or need further clarification, please contact the email address listed in the posting. Refer to the job posting for a list of required skills or if you have any questions or need further clarification, please contact the email address listed in the posting.

Gonzales Unified School District See attachment on original job posting Refer to the job posting for a list of experience requirements or if you have any questions or need further clarification, please contact the email address listed in the posting. Refer to the job posting for a list of required skills or if you have any questions or need further clarification, please contact the email address listed in the posting.

Are you looking for a meaningful role in behavioral health and have the desire to work with an organization that puts people first? If you have a passion for helping others along their recovery journey, then we invite you to join our Crestwood family! For more than 50+ years Crestwood has been committed to creating innovative recovery programs and developing compassionate communities that support each client in their journey. Our model of care focuses on a personal and self-directed process that empowers the people we serve and helps them to develop the skills to thrive! Job Title: Dietary Aide | Cook Job Summary: The Dietary Aide or Cook supports all dietary or culinary requirements in service of the dietary needs of our clients in recovery. They will be expected to participate in all appropriate mandatory in-service classes. They will follow the work schedule as assigned by the supervisor and perform other position-appropriate tasks as assigned. The Dietary Aide or Cook shall fulfill these responsibilities in a timely manner so as to meet the daily mealtime service requirements. Schedule: Full-Time: AM Qualifications: A high school diploma/or equivalent desired. Previous experience in food service preferred. Knowledge of required sanitary techniques in food service. Crestwood Offers Comprehensive Benefits Packages to Full-Time Employees Including: Medical, Dental, and Vision Coverage Life Insurance Vacation Paid Sick Leave Sick Leave Buy Back 401(k) Retirement Scholarship Program Competitive Pay Paid Holidays Service Awards Jury Duty Pay About the Campus: The Gardens at Idylwood is a 66-bed nursing and rehabilitation building on the Idylwood Care Center campus. The Gardens at Idylwood provides short-term rehabilitation as well as extended stay services. We are dedicated to creating an environment where people can progressively move towards their potential in physical, mental, and spiritual health. The salary range listed below represents the minimum and maximum base pay per hour at the time of posting. Final salary offered to the candidate selected for the position will be based on factors including but not limited to candidate's skills, experience, licensure, and program acuity. Pay Range:$21.93-$23 USD It's About Growth! Our employees are our most valuable assets. Did you know that at Crestwood you can gain experience at one of California's leading behavioral health service providers? We deliver industry leading education and training that allows our team members to succeed and continue to grow their careers with Crestwood. Check out our Career Page to learn more about being a part the Crestwood Family and the benefits available. **************************** Crestwood is proud to be an Equal Opportunity Employer that is committed to inclusion, equity and diversity. We embrace all differences and are fully committed to fostering a sense of belonging for everyone. We also take affirmative action to offer employment and advancement opportunities to all qualified applicants without regard to race, color, religion, age, sex, national origin, disability status, veteran status, sexual orientation, pregnancy, marital status, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you need assistance and/or a reasonable accommodation due to ability during the application or recruiting process, please talk with your hiring contact/recruiter or send a request to ***********. Employment is contingent upon successful completion of a background investigation including criminal history and identity check. Pursuant to the California Consumer Privacy Act (CCPA), please review this link to provide information on how we collect and use your data. Crestwood is required to participate in the E-Verify program. To learn more, please see: E-Verify Participation, Right to Work notices, or visit **************** .

Child Nutrition/Child Nutrition Assistant I Work Schedule: Monday - Friday - Substitute On Call position days may vary 7 hours/day; - 35 hours/week On Call hours may vary 6:30am -2:30pm On Call hours may vary Rate of Pay: $24.80 an hour Position Description Substitute on call position The Child Nutrition Assistant I, with clear direction, performs general duties in a kitchen, snack bar, or receiving school. Education/Experience High school diploma or equivalent combination of training and experience. Certification by California Food Services Association (CSFSA) may be substituted for educational requirements. Skills/Abilities • Understand and follow verbal and written directions • Operate common food service appliances • Ability to learn simple cooking and baking skills • Read and communicate at a level sufficient to fulfill the duties being performed • Accept money, make change, and maintain accurate records of same • Maintain cooperative working relationships • Prepare high quality food appropriate to the needs of children • Keep routine records and reports • Exhibit manual dexterity and perform moderately heavy manual tasks • Attend relevant training classes and workshops • Ability to operate food service related computers and software • Possess interpersonal skills using tact, patience and courtesy • Possess Serve/Safe Certifications or attend required training Knowledge • Of correct English usage, grammar, spelling, punctuation and vocabulary • Of methods of preparing, cooking and baking a wide variety of foods in large quantities • Of care and use of standard food service appliances • Of basic math and reading skills needed to complete required duties • Of sanitation and safety procedures related to food preparation, serving and storage Examples of Duties & Responsibilities • Prepares, packages and serves food • Washes dishes and/or operates dishwasher • Replenishes food and condiments as needed for site • Responsible for the cleanliness of work area following each task • Assists in requisitioning, receiving, and storing of food and supplies • Assists in maintaining proper care of equipment and sanitation of the kitchen • Assists with inventory • Acts as cashier in cafeteria or at receiving school; records lunch counts; prepares daily cash report • Collects and counts money and prepares daily bank deposit slip and daily computer reports • Screens student applications for Free/Reduced; send forms to Central kitchen • Heats and serves pre-packed lunches • Monitors student meal accounts and prepares report of negative and/or low balances for student meal accounts • Records lunch counts, prepares daily cash report • Performs other related duties as assigned ADA Profile Hearing and speaking to exchange information and seeing to read reports and verify accuracy; standing for extended periods of time; walking; dexterity of hands and fingers to operate a computer and related equipment; lifting, carrying, pushing or pulling moderately heavy objects as assigned by position; reaching overhead, above shoulders and horizontally; bending at the waist, kneeling or crouching; seeing to monitor food quality and quantity. Supervised by: Child Nutrition Supervisor and/or Site Administrator Evaluated by: Child Nutrition Supervisor and/or Site Administrator The Mountain View Whisman School District prohibits discrimination, harassment, intimidation and bullying in educational programs, activities, or employment on the basis of actual or perceived ancestry, age, color, disability, gender, gender identity, gender expression, nationality, race or ethnicity, religion, sex, sexual orientation, parental, pregnancy, family or marital status, military status or association with a person or a group with one or more of these actual or perceived characteristics. The Mountain View Whisman School District requires that school personnel take immediate steps to intervene when safe to do so when he or she witnesses an act of discrimination, harassment, intimidation, or bullying. Questions or complaints of alleged discrimination, harassment, intimidation and bullying, equity or Title IX equity and compliance concerns should be directed to Erin Green at ************, 1400 Montecito Ave, Mountain View, CA 94043 , or ****************.

Job Summary and Responsibilities Participates in and supports all aspects of healthcare foodservice operations. Works with facility staff to provide optimal nutritional care and demonstrates excellent customer service to patients, guests and staff. * Follows healthcare foodservice industry standards, regulations, guidelines and procedures including monitoring and maintaining food temperatures during cooking, holding, and storage processes. Avoids cross-contamination of foods and adheres to personal hygiene requirements. Maintains proper labeling of food products and ensures storage of food equipment, and machinery per regulations & facility guidelines. * Prepares and serves food within guidelines of menu & dietary requirements using required kitchen utensils and equipment. Maintains knowledge of recipe ingredients to respond to food allergy questions or requests. * Follows organizational standards and guidelines for a high quality patient and customer experience. Ensures proper meal portioning and an aesthetically pleasing presentation. * May be responsible for one or more of the following: * Cashiering * Serving in the retail area * Assembling, delivering and retrieving patient trays * Performing cold food prep * Performing utility assignments (e.g., dishwashing, washing pots & pans, maintaining equipment) * Performing catering functions and or delivering/picking up catered food * Supporting inventory maintenance duties * Performing general cleaning of equipment and work areas (e.g., mopping, sweeping, emptying trash cans, etc.) Job Requirements Required * One (1) year of Food Service or Customer Service experience Preferred * High School Graduate/GED * Cashier experience Where You'll Work About Sequoia Hospital - Hello Humankindness Dignity Health Sequoia Hospital is an accredited, not-for-profit community hospital providing innovative and exceptional health care for generations of Bay Area residents. Sequoia's Heart and Vascular Institute is a nationally known pioneer in advanced cardiac care, affiliated with the Cleveland Clinic Heart and Vascular Institute. Sequoia has received national recognition from Healthgrades for superior patient safety and was named as one of America's top 100 hospitals for cardiac care. Our Total Joint Replacement program is a designated Blue Distinction Center for Knee and Hip Replacement. Our Birth Center is consistently ranked as a favorite among Peninsula families. We are also known for our comprehensive emergency care and leading-edge tomosynthesis 3-D mammogram technology. Our Pavilion combines the most advanced medical and surgical services with a unique healing environment, including private, spacious rooms and inviting garden areas. One Community. One Mission. One California

Where You'll Work Dignity Health Sequoia Hospital is an accredited, not-for-profit community hospital providing innovative and exceptional health care for generations of Bay Area residents. Sequoia's Heart and Vascular Institute is a nationally known pioneer in advanced cardiac care, affiliated with the Cleveland Clinic Heart and Vascular Institute. Sequoia has received national recognition from Healthgrades for superior patient safety and was named as one of America's top 100 hospitals for cardiac care. Our Total Joint Replacement program is a designated Blue Distinction Center for Knee and Hip Replacement. Our Birth Center is consistently ranked as a favorite among Peninsula families. We are also known for our comprehensive emergency care and leading-edge tomosynthesis 3-D mammogram technology. Our Pavilion combines the most advanced medical and surgical services with a unique healing environment, including private, spacious rooms and inviting garden areas. One Community. One Mission. One California Job Summary and Responsibilities Participates in and supports all aspects of healthcare foodservice operations. Works with facility staff to provide optimal nutritional care and demonstrates excellent customer service to patients, guests and staff. Follows healthcare foodservice industry standards, regulations, guidelines and procedures including monitoring and maintaining food temperatures during cooking, holding, and storage processes. Avoids cross-contamination of foods and adheres to personal hygiene requirements. Maintains proper labeling of food products and ensures storage of food equipment, and machinery per regulations & facility guidelines. Prepares and serves food within guidelines of menu & dietary requirements using required kitchen utensils and equipment. Maintains knowledge of recipe ingredients to respond to food allergy questions or requests. Follows organizational standards and guidelines for a high quality patient and customer experience. Ensures proper meal portioning and an aesthetically pleasing presentation. May be responsible for one or more of the following: Cashiering Serving in the retail area Assembling, delivering and retrieving patient trays Performing cold food prep Performing utility assignments (e.g., dishwashing, washing pots & pans, maintaining equipment) Performing catering functions and or delivering/picking up catered food Supporting inventory maintenance duties Performing general cleaning of equipment and work areas (e.g., mopping, sweeping, emptying trash cans, etc.) Job Requirements One (1) year of Food Service or Customer Service experience Preferred High School Graduate/GED Cashier experience

Join the Y, a leading nonprofit dedicated to strengthening communities through youth development, healthy living, and social responsibility. As a Nutrition Assistant, you will play a vital role in supporting our early childhood centers by helping provide safe, high-quality meals to children every day. You will help ensure that all meals and snacks meet Head Start standards and California regulations, while creating a positive, welcoming environment for children and families. You will support food service operations through activities such as preparing and delivering meals, assisting with mealtime in the classroom, and maintaining a clean and safe kitchen environment. Why You'll Love Working Here Medical, Dental, and Vision Insurance - Full-time employees are eligible for heavily subsidized coverage with several plan options. Basic Life and AD&D Insurance, with options for Voluntary Life and AD&D coverage. Flexible Spending Accounts (FSA) for health and dependent care expenses. Long-Term Disability Insurance for added financial protection. Employee Assistance and Wellness Programs to support mental health and work-life balance. Commuter Benefits available for eligible employees. 12 Designated Holidays. Paid Time Off for vacation and sick leave. Professional Development Opportunities and ongoing training to support your career growth. YMCA Membership Benefits and discounts on programs for you and your family Qualifications High School Diploma or equivalent; ECE coursework or Child Development Permit preferred. Must enroll in at least 3 units of Early Childhood Education per semester until 12 units are completed with a grade of C or better (if not already completed). Experience in Early Childhood classrooms preferred but not required; volunteer or paid experience considered. Cooking or food preparation experience preferred. Experience working with children and families from diverse cultural backgrounds. Ability to work effectively in high-energy, fast-paced environments. Physical examination and TB clearance are required. Proof of immunizations for Measles and Pertussis; flu vaccination recommended. Live Scan fingerprinting and criminal record clearance required. English proficiency required; bilingual or multilingual candidates preferred. Current Pediatric First Aid and CPR certifications required within 90 days of hire. Strong verbal and written communication skills. Specific Essential Function from the Job Description for this role Prepare food based on what is indicated on the daily menu utilizing health and sanitation procedures including washing hands, using gloves, and sanitizing food preparation areas properly. Deliver food for each classroom in correct proportions and from central kitchen to site(s). Provide food, dishes, utensils, and other supplies to each classroom in time for meal service. Clean and sanitize dishes and utensils after every use. Create warm and welcoming relationships with children and families. Review transportation sheets and other required paperwork, to be sure that they match what is indicated on the daily menu. Log changes when necessary. Communicate efficiently and in a timely manner with supervisors if/when issues arise. Fill out Meal Incident Reports to communicate issues related to food quality and quantity. Reheat food safely, if/when it falls out of proper temperature. Ensure accurate documentation of refrigerator and freezer temperature logs twice daily. Clean and sanitize thermometers before and after every use. Clean and maintain refrigerator and kitchen areas, recycling as appropriate. Attend staff meetings and required professional development opportunities. Perform duties under the direct supervision of the Head Cook and indirect supervision of the Assistant Cook. Perform other duties as assigned, including supporting general classroom supervision needs, as appropriate, and per availability. Work Environment & Physical Demands Ability to walk, stand, sit, climb, stoop, kneel, crouch, reach, and lift up to 40 pounds. Must work outdoors regularly and respond quickly to emergencies. Reasonable accommodations will be made to enable individuals with disabilities to perform essential functions. Why join the Y? Make a meaningful impact in the lives of children and families. Opportunities for professional growth and development in Early Childhood Education. Work in a supportive, community-focused environment.

Division: Operations and Support Job Title: Diet Aide Clerk Position Summary Provides food and nutrition services to patients under the supervision of the Registered Dietitians and the Clinical Nutrition Manager and/or Director. Primary responsibilities include: clerical duties associated with patient food/outpatient services; obtaining menu selections from patients that are compliant with the diet order and the nutrition plan of care; incorporating age-specific needs in daily tasks: managing resources in a cost-effective manner; participating in Lean process improvement activities, and applying The Joint Commission and/or other regulatory standards in the provision of nutrition services; maintaining competency and skills to perform job responsibilities. In addition to performing the essential functions listed, may also be assigned other duties as required. Statement of Accountability Reports to: Clinical Nutrition Manager (CNM) and/or Director Supervised by: Dietitians 1 Template - Revised 10/12/04 Qualifications Education Licensure Work Experience Skills/computer/ specific technical Other qualifications, miscellaneous Specify if qualifications are Required or Preferred Required: High school diploma Preferred: Bachelor's degree in Dietetics, Food and Nutrition or related field at an accredited institution Or matriculating to a Bachelor's degrees in Dietetics, Food and Nutrition or related field at an accredited institution None Preferred: Experience as a diet aide clerk or related position in acute care Required: Communicates clearly and effectively in both written and verbal form (English) Possesses general experience and knowledge of word processing equipment, printers, adding machine, and copier. Preferred: Bilingual Essential Job Responsibilities Achieving Results Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity Compiles data for daily/monthly Activity Census Report and enters in the computer. Maintains productivity standards and practices effective time management and prioritizing of tasks. Completes all job-related paperwork in a thorough and timely manner. Demonstrates Skill Key Components: competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safety Demonstrates knowledge of the significance of food safety/foodborne illness and allergies in caring for patients. Uses methods for modifying menus to reduce fat, sodium and sugar, as necessary. Obtains food preferences/intolerances from patients. Assists patients with menu selections that conform to the diet order, allergies, personal/religious/cultural food preferences, age-specific needs, and nutrition plan of care. Encourages patient selection of featured menus to promote nutritional adequacy of intake; reports dietary concerns to the dietitian. Maintains timely and accurate information in the patient card index. Manages all clerical aspects of tray tickets in preparation for tray line. Assists with data entry and processing of labels for nourishments and tube feedings. Disseminates information to the appropriate staff members (patient issues/requests, undefined allergies, etc.). Prints tally sheets for food production and makes ongoing production adjustments based on patient needs. Processes all charges for enteral feedings. Supports and promotes the organizations' infection control, safety, risk management, customer/guest relation programs. Planning & Coordinating Key Components: delegates, decision making, problem solving, management of resources Uses appropriate methods of problem solving and decision making. Assesses multiple demands/competing priorities and identifies necessary resources to handle critical work demands. Maintains an accurate log of phone calls. Schedules outpatients and provides “reminder' calls for appointments. Negotiates scheduling needs with CNM and/or Director. Uses department resources prudently. Professionalism Key Components: dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentiality Communicates effectively with co-workers, the health care team, patients, family, and visitors; modifies the delivery and complexity of information based on individual needs and the situation. Adheres to customer service practices and key phrase concepts. Serves as a role model to demonstrate the value of caring for people in the organization, particularly the patients and food service customers. Places a high priority on the satisfaction of those served and understands top drivers of patient satisfaction. Handles patient food complaints with appropriate follow-up and communication with the supervisor/manager. Adapts well to changes in job duties and responsibilities. Understands, supports and demonstrates commitment to team goals. Demonstrates willingness to assist in other areas of need to accomplish broader goals. Identifies and communicates the department mission, vision, goals and objectives. Attends department meetings and in-services per policy. Takes responsibility for information disseminated in the department-bulletin boards, posted materials, mail, etc. Adheres to the Code of Ethics for the organization. Demonstrates accountability for the proper use of patients' protected health information. Improving the Organization Key Components: performance improvement, quality initiatives Participates in Quality and Process Improvement activities. Demonstrates knowledge of the importance of learning and implementing new techniques and methods to improve outdated activities. Consults with the CNM and/or Director when inconsistencies exist between actual performance and expected outcomes-initiates corrective actions. Self-Development Key Components: maintain license/certification, education and training Completes assigned annual in-services and mandatory events for the department and hospital. Assesses need for individual development and implements a plan for growth, annually with the CNM and/or Director. Regulatory Compliance Key Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies Responsible for all regulatory tasks associated with the position and current performance of the associated indicators on the Quality Control Report. Responsible for all department policies and procedures that pertain to the position. Infection Control Key Components: Prevents the acquisition of Hospital Acquired Infection by adhering to hand hygiene practices and infection control policies and procedures Patient First Ethic Enhancing the Patient Experience Key Components: Routinely performs acts of kindness to patients. Consistently exceeds patient expectations. Consistently recognized by patients, peers and managers for exhibiting compassionate patient care. Embraces organization changes in relationship to compassionate patient care Consistently listens and empathetically responds to patient concerns. Consistently follows Patient First Ethic Promotes commitment to Washington Hospital Healthcare System's key behaviors and service standards, policies and procedures to ensure provision of high quality patient/guest-centered care/service. Integrates the best current evidence with expert knowledge and patient/family preferences and values for the delivery of optimal care. Recognizes the patient or designee as the source of control and full partner in providing compassionate and coordinated care based on respect for patient's preferences, values, and needs. Adheres to the hospital's brand values in all work. Performs other related duties as required 1 Template - Revised 10/12/04 Prepared by: Title: Director Food and Nutrition Services Date: 4/23/20 Approved by: Title: Chief of the Patient Experience Date: 4/23/20 Personnel Office Review: Date: Revised Date: References: Academy of Nutrition and Dietetics: Revised 2017 Standards of practice in Nutrition care and Standards of professional Performance for Nutrition and Dietetics Technicians, Registered, The Academy Quality Management Committee, 2018. Essential Practice Competencies for the Commission on Dietetic Registration's Credentialed Nutrition and Dietetics Practitioners, 2019. s: Models for Careers in Dietetics, 3rd Ed. (eBook), Academy of Nutrition and Dietetics, 2015. 1 Template - Revised 10/12/04 Physical Requirements Job # 517 Job Title Diet Aide Clerk Physical Activities - General description. Show average time (0 - 8 hours) per workday. Sitting: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Standing: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Bending: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl: Weight lifted / force exerted. Show average time (0 - 8 hours) per workday: 0 -25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) 26 - 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) 51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying. Details of heaviest item/activity: Lifting and carrying menu blanks; no weight lifted above 25 pounds. Repetitive use of hands. Show average (0 - 8 hours) / workday: Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)) Dexterity: Simple grasping Power grasping Fine manipulation. Describe any special activity: Repetitive use of feet (other than walking/standing), i.e. foot control. Show average time (0 - 8 hours) workday: Right Left Both None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Describe any special activity: Vision requirements: Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more). 1 Template - Revised 10/12/04 Specific Vision Requirements: Color Vision (ability to identify and distinguish colors) Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point) Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships) 1 Template - Revised 10/12/04 Describe any special vision requirement: Hearing requirements: Basic Hearing Requirements; including ability to hear alarms and pages, ability to hear communications, requests or instructions from patients, staff or public. 1 Template - Revised 10/12/04 Describe any special hearing requirement: Work Environment - This job requires exposure to the following environmental conditions: Blood or body fluids e. Toxic or caustic chemicalsi. Electrical shock risk. Wet, humid conditions (non-weather) f. Outdoor weather conditionsj. Risk of radiation Work near moving mechanical parts g. Extreme cold (non-weather)k. Vibration Fumes or airborne particles h. Extreme heat (non-weather) Noise level for work environment is: Very Quiet Quiet Moderate Loud Very Loud Other (if applicable): 1 Template - Revised 10/12/04 Remember to update header & footer Job Hazard Analysis Department: Food and Nutrition Services Job Code: 517 Hazards Which May Be Encountered Injury Methods To Prevent Injuries Lifting Objects/Patients Back Injuries Hernias Understand A&P of back, causes of back pain, preventive approaches, use of aids when lifting. Preventive measures when lifting and use aids when lifting. Slip/Trip/Falls Contusions, Sprains, Strains Avoid undue speed. Use handrails. Clean up spills immediately. Fires & Natural Disasters Burns & All Types of Injuries Recognize possible causes of fires. Smoking materials, faulty equipment. Employees should educate patients. Compressed gasses are flammable & under pressure so must be handled with care. Workers need to be familiar with disaster plans and know exit routes. Electrical Hazards Shocks & Burns Be aware of unsafe equipment and appliances. Attend electrical safety classes and seek assistance if any unsafe areas are noted. Assaults Minor Injury to Death Employees need to be cognizant to potential dangers to ensure safety. Awareness of existing security measures and defensive behavior can protect employee from assaults. Needles & Sharps Cuts, Punctures, Lacerations Sharps should be discarded in designated containers. Employees should exam & handle soiled linens & similar items as if they contained hazardous items. Obstacles & Broken Objects Abrasions, Contusions, and Lacerations Arrange furniture to allow free movement about the room. Keep doors & drawers closed when not in use. Clean/discard broken objects properly (i.e. broken glass should be swept up - not picked up with fingers). Possible Exposures to Infections Hepatitis/Tuberculosis/Cytomegalovirus/Varicella/AIDS/Herpes/Staph Infections, Lice/Scabies/Rubeola Infection Use Infection Control procedures as defined in Infection Control manual. These include handwashing, protective clothing, knowing the risks. Label linens and wastes properly. Possible exposure to acids & other chemicals used within the hospital Refer to MSDS's Employees should follow procedures as explained in their department Hazardous Material training and refer to MSDS's before using/handling any chemical. Follow procedures and do not use any chemical without proper labeling. Hazards Which May Be Encountered Injury Methods To Prevent Injuries Latex Dermatitis to death Alert supervisor if you feel that you are allergic to latex materials. Use non-latex gloves for sterile procedures. Soaps, Detergents, Cleaning Solutions Dermatitis Follow Departmental procedures. Protective clothing is available if Dept. is unable to substitute agents that do not cause dermatitis. Ergonomic Problems Wide Variety of Musculoskeletal nervous disorders Body mechanics, positioning of equipment/furniture, and repetitive actions can cause employees to experience a variety of physical problems. Employees should follow safe body mechanics as described in hospital education. Employees are encouraged to seek assistance from their supervisor if they feel a task is causing them to experience physical problems. Work site evaluation may be indicated and this should be discussed with manager. Possible Chemical Exposure Refer to MSDS's Employees work with a variety of chemicals within the lab setting. Employees receive training upon hire and also are expected to review the Chemical Safety Plan yearly. Employees are expected to follow safe working procedures as instructed. Possible exposure to radiation Sterility, Cancer, Shortened Life Expectancy When appropriate, employees should wear film badges (they are monitored routinely) and use lead aprons, gloves, or shields. Identify and appropriately manage radiation therapy patients and their secretions. Possible Exposure to Chemotherapeutic Agents Refer to MSDS's Employees involved in preparation or administration of chemotherapy drugs have potential for exposure. Employees must undergo training in their department and should follow procedures as directed. Exposure to Video Display Terminals Eye strain & stress in addition to ergonomic complaints It is unknown if significant visual dysfunction results from long-term use of VDT's. Problems may be controlled with control of lighting and glare, the color contrast, and workers should have adequately corrected vision. Employees should seek assistance from their supervisor if they feel VDT is causing problems for them. 1 Job Description Template - Revised 10/12/04 Washington Hospital Health System does not utilize any form of electronic chatting, such as Google chat for the purposes of interviewing candidates for employment. If you are contacted by any entity or individual attempting to engage you in this format, do not disclose any personal information and contact Washington Hospital Healthcare System.

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Department:Nutritional Services The Nutrition Services Aide works under the supervision of Nutrition Services Supervisors/Assistant Director. Performs a wide variety of food services tasks related to preparation, services and clean up as well as maintenance of safety sanitation and infection control standards per departmental policies and procedures. Performs all other duties as assigned. Primary Duties: Complies with Hospital and department Policies and procedures. Completes all daily restock responsibilities. Participates in all on going education activities. Utilizes in a cost-effective manner Hospital supplies and equipment. Demonstrates and ensures quality service and food safe practices. Maintains equipment and work areas in a sanitary and orderly condition. Completes all work responsibilities in a specified time Completes required documents. Demonstrates flexibility during and in-between heavy workload periods. Performs other duties as assigned. Job Requirements: Education: Work requires knowledge generally acquired through a high school education or GED. Licensure: A California Food Handler Card from an American National Standards Institute (ANSI) accredited training provider that meets ASTM International E2659-09 Standard Practice for Certificate Programs. Valid Drivers license required. Experience: A minimum one (1) year experience in food service. Salary Range: The hourly rate for this position is $25.34 - $27.94. The range displayed on this job posting reflects the target for new hire salaries for this position. Shift Differentials: Hourly Evening Shift Differential: $2.00 Hourly Night Shift Differential: $4.00 Job Specifications: ● Union: NUHW● Work Shift: Night Shift● FTE: 0.8● Scheduled Hours: 32 If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

Join a quality team of recognized leaders in proven instructional practices, innovative solutions and sound fiscal management. Campbell Union School District (CUSD) is a PreK-8 school district that includes parts of 6 cities in Santa Clara County. We educate more than 7,500 students and focus on developing their ability to be self-directed, innovative, collaborative, empathetic critical thinkers. Teachers, administrators and staff support each other in providing students with an education beyond the expected. See attachment on original job posting Valid California Motor Vehicle Operator's License Education equivalent to the completion of the 12th grade : To assist in the implementation of child nutrition at the assigned school site. Experience: One year of experience in food handling practices desirable Knowledge and Abilities: Ability to read, write, perform simple arithmetic calculations and complete Written and oral directions; work cooperatively with others. Ability to lift 25 pounds. *Full Time Equivalent Valid California Motor Vehicle Operator's License Education equivalent to the completion of the 12th grade Job Description: To assist in the implementation of child nutrition at the assigned school site. Experience: One year of experience in food handling practices desirable Knowledge and Abilities: Ability to read, write, perform simple arithmetic calculations and complete Written and oral directions; work cooperatively with others. Ability to lift 25 pounds. *Full Time Equivalent Comments and Other Information Campbell Union School District (CUSD) is committed to ensuring equal, fair, and meaningful access to employment and education services. CUSD does not discriminate in any employment practice, education program, or educational activity on the basis and/or association with a person or group with one or more of these actual or perceived characteristics of age, ancestry, color, disability, ethnicity, gender, gender identity or expression, genetic information, marital status, medical condition, national origin, political affiliation, pregnancy and related conditions, race, religion, retaliation, sex (including sexual harassment), sexual orientation, Vietnam Era Veterans' status, or any other basis prohibited by California state and federal nondiscrimination laws respectively. Not all bases of discrimination will apply to both education services and employment. Questions or concerns regarding discrimination should be directed to the CUSD Title IX Compliance Officer. Melissa Theide Ed.D. Assistant Superintendent, Human Resources Title IX Compliance Officer 115 N. Third Street Campbell, CA 95008 ************ main ************ fax ***********************

General Purpose It is the responsibility of the cook to manage and operate the kitchen in the absence of the Dietary Supervisor. He/she is reports to the Dietary supervisor. Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner. Ability to prepare tasteful meals and to cook a variety of foods in large quantities. Ability to follow prepared menus and portion control guides. Ability to prepare special diets accurately. Record food temperatures for the meals. Prepare pureed foods. Ability to work in cooperation and harmony with personnel in all departments. Maintain quaternary solution in sanitizer buckets. Assist with serving the different meals. Clean cooking area and serving carts. Report resident care concerns and potential issues to Administrator and/or Director of Nurses. Participate in the orientation and on-going training of dietary staff. Ability to make the presentation of the food appealing to the residents. Ability to cooperate. Willing to supervise and to work under supervision. To make sure all cleaning schedules are followed. Supervisory Requirements This job has supervisory responsibilities in the absence of the Dietary Supervisor. Qualification Education and/or Experience High school diploma or equivalent. Should have experience as a cook in a hospital or long term care facility for not less than one year. 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 ServSafe Certificate. Knowledge and experience with PCC preferred. Must remain in good standing with the Department of Public Health. 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.