Cook jobs at PruittHealth

Morning Cook - EOW (every other weekend) required Full Time - 2514931 Description Morning Cook - EOW (every other weekend) required Full Morning Cook - EOW (every other weekend) required Full TimeJOB PURPOSE:The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor.The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life.KEY RESPONSIBILITIES:1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.)2. Follows diet orders and NPO diet orders3. Serves nourishments in accordance with procedural guidelines4. Properly stores leftovers/ opened food5. Follows procedures for serving partner meals6. Offers menu substitutions and records them in accordance with procedural guidelines.7. Complies with infection control policies in the work area8. Delivers trays to patients/residents on halls and in dining area9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested10. Cleans all tables in the dining area after each meal11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc.13. Removes garbage from kitchen areas and hoses out garbage containers14. Scrapes dishes, washes dishes, pots and pans and stores properly15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed17. Maintains supply stock and properly stores items according to established procedures18. Sets up tray line and performs tray line service19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants.22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste.24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager.25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. Qualifications MINIMUM EDUCATION REQUIRED: A high school diploma or its equivalent. MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Atlanta Schedule: Full-time : Shift:1st ShiftJob Posting: Nov 25, 2025, 10:41:55 AM Work Locations: PruittPlace - Sandy Springs 7400 Peachtree Dunwoody Rd NE Atlanta 30328

Cook Part Time EOW required - 2514933 Description Cook Part Time EOW required JOB PURPOSE:The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor.The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life.KEY RESPONSIBILITIES:1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.)2. Follows diet orders and NPO diet orders3. Serves nourishments in accordance with procedural guidelines4. Properly stores leftovers/ opened food5. Follows procedures for serving partner meals6. Offers menu substitutions and records them in accordance with procedural guidelines.7. Complies with infection control policies in the work area8. Delivers trays to patients/residents on halls and in dining area9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested10. Cleans all tables in the dining area after each meal11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc.13. Removes garbage from kitchen areas and hoses out garbage containers14. Scrapes dishes, washes dishes, pots and pans and stores properly15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed17. Maintains supply stock and properly stores items according to established procedures18. Sets up tray line and performs tray line service19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants.22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste.24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager.25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. Qualifications MINIMUM EDUCATION REQUIRED: A high school diploma or its equivalent. MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Atlanta Schedule: Part-time : Shift:VariableJob Posting: Nov 25, 2025, 10:47:47 AM Work Locations: PruittPlace - Sandy Springs 7400 Peachtree Dunwoody Rd NE Atlanta 30328

Evening Cook - EOW (every other weekend) required Full Time - 2514932 Description Evening Cook - EOW (every other weekend) required Full TimeJOB PURPOSE:The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor.The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life.KEY RESPONSIBILITIES:1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.)2. Follows diet orders and NPO diet orders3. Serves nourishments in accordance with procedural guidelines4. Properly stores leftovers/ opened food5. Follows procedures for serving partner meals6. Offers menu substitutions and records them in accordance with procedural guidelines.7. Complies with infection control policies in the work area8. Delivers trays to patients/residents on halls and in dining area9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested10. Cleans all tables in the dining area after each meal11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc.13. Removes garbage from kitchen areas and hoses out garbage containers14. Scrapes dishes, washes dishes, pots and pans and stores properly15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed17. Maintains supply stock and properly stores items according to established procedures18. Sets up tray line and performs tray line service19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants.22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste.24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager.25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. Qualifications MINIMUM EDUCATION REQUIRED: A high school diploma or its equivalent. MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Atlanta Schedule: Full-time : Shift:2nd ShiftJob Posting: Nov 25, 2025, 10:44:41 AM Work Locations: PruittPlace - Sandy Springs 7400 Peachtree Dunwoody Rd NE Atlanta 30328

Morning Cook - EOW (every other weekend) required Full Morning Cook - EOW (every other weekend) required Full Time JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. MINIMUM EDUCATION REQUIRED: A high school diploma or its equivalent. MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. MINIMUM EDUCATION REQUIRED: A high school diploma or its equivalent. MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. MINIMUM EDUCATION REQUIRED: A high school diploma or its equivalent. MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

Cook - Dietary Aide HCC - 2509836 Description JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: • Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. • Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. • Attend and participate in mandatory in-services. • Honor patients/residents' rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. • Comply with corporate compliance program. • Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. • Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. • Follow established safety procedures when performing tasks and/or working with equipment. • Perform other related duties as necessary and as directed by supervisor • Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. • Demonstrates honesty and integrity at all times in the care and use of resident and facility property. • Follows standardized recopies • Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays • Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials • Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. • Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. Qualifications MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Moultrie Schedule: Full-time : Shift:1st ShiftJob Posting: Dec 9, 2025, 5:57:23 PM Work Locations: PruittHealth - Sunrise 2709 South Main Street Moultrie 31768

FOOD SERVICE COOK - COME GROW WITH US! Join the PruittHealth family, where the health and safety of our workforce is our top priority! We're not only committed to your career, we're committed to the health and safety of all our partners. Now is a great time to make a change and join one of the leading providers of post-acute care. PruittHealth will help you conquer your career goals. At PruittHealth, we are searching for employee-partners who are committed to serving our residents with care and compassion, and in return, we are committed to supporting your career! Investing in Our Employee-Partners with Benefits * Advance pay option * Annual merit increases * Paid onboarding & orientation * Hands-on training * 24 / 7 direct hotline support * Career Growth * Employee Referral Bonus Program * Access to PruittHealth Foundation & PruittHealth University resources * Comprehensive health plans Responsibilities ● Commitment to caring for patients and partners ● Proactive, collaborative team member in a long-term care environment ● Respect and professionalism towards your colleagues in the workplace at all times ● Sufficient education to demonstrate functional literacy ● One (1) year institutional food service experience as a cook. Qualifications that would be nice to have, but not required to apply: ● High schoold diploma or equivalent ● Previous dietary or food service experience 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.

Food Service Cook AL - 2513764 Description FOOD SERVICE COOK - COME GROW WITH US! Join the PruittHealth family, where the health and safety of our workforce is our top priority! We're not only committed to your career, we're committed to the health and safety of all our partners. Now is a great time to make a change and join one of the leading providers of post-acute care. PruittHealth will help you conquer your career goals. At PruittHealth, we are searching for employee-partners who are committed to serving our residents with care and compassion, and in return, we are committed to supporting your career! Investing in Our Employee-Partners with Benefits • Advance pay option • Annual merit increases • Paid onboarding & orientation • Hands-on training • 24 / 7 direct hotline support • Career Growth • Employee Referral Bonus Program • Access to PruittHealth Foundation & PruittHealth University resources • Comprehensive health plans Responsibilities ● Commitment to caring for patients and partners ● Proactive, collaborative team member in a long-term care environment ● Respect and professionalism towards your colleagues in the workplace at all times Qualifications ● Sufficient education to demonstrate functional literacy ● One (1) year institutional food service experience as a cook. Qualifications that would be nice to have, but not required to apply: ● High schoold diploma or equivalent ● Previous dietary or food service experience Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Kennesaw Schedule: Full-time : Shift:VariableJob Posting: Oct 28, 2025, 2:40:17 PM Work Locations: PruittPlace - Kennesaw 5235 Stilesboro Rd NW Kennesaw

Cook - Dietary Aide HCC - 2512881 Description JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: • Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. • Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. • Attend and participate in mandatory in-services. • Honor patients/residents' rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. • Comply with corporate compliance program. • Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. • Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. • Follow established safety procedures when performing tasks and/or working with equipment. • Perform other related duties as necessary and as directed by supervisor • Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. • Demonstrates honesty and integrity at all times in the care and use of resident and facility property. • Follows standardized recopies • Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays • Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials • Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. • Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. Qualifications MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Albany Schedule: Full-time : Shift:1st ShiftJob Posting: Nov 14, 2025, 5:34:50 PM Work Locations: PruittHealth - Palmyra 1904 Palmyra Rd Albany 31701

**FOOD SERVICE COOK - COME GROW WITH US!** **Join the PruittHealth family, where the health and safety of our workforce is our top priority!** We're not only committed to your career, we're committed to the health and safety of all our partners. Now is a great time to make a change and join one of the leading providers of post-acute care. **PruittHealth will help you conquer your career goals.** At PruittHealth, we are searching for employee-partners who are committed to serving our residents with care and compassion, and in return, we are committed to supporting your career! **Investing in Our Employee-Partners with Benefits** - Advance pay option - Annual merit increases - Paid onboarding & orientation - Hands-on training - 24 / 7 direct hotline support - Career Growth - Employee Referral Bonus Program - Access to PruittHealth Foundation & PruittHealth University resources - Comprehensive health plans **Responsibilities** ● Commitment to caring for patients and partners ● Proactive, collaborative team member in a long-term care environment ● Respect and professionalism towards your colleagues in the workplace at all times ● Sufficient education to demonstrate functional literacy ● One (1) year institutional food service experience as a cook. Qualifications that would be nice to have, but not required to apply: ● High schoold diploma or equivalent ● Previous dietary or food service experience **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._

Food Service Cook AL - 2514211 Description FOOD SERVICE COOK - COME GROW WITH US! Join the PruittHealth family, where the health and safety of our workforce is our top priority! We're not only committed to your career, we're committed to the health and safety of all our partners. Now is a great time to make a change and join one of the leading providers of post-acute care. PruittHealth will help you conquer your career goals. At PruittHealth, we are searching for employee-partners who are committed to serving our residents with care and compassion, and in return, we are committed to supporting your career! Investing in Our Employee-Partners with Benefits • Advance pay option • Annual merit increases • Paid onboarding & orientation • Hands-on training • 24 / 7 direct hotline support • Career Growth • Employee Referral Bonus Program • Access to PruittHealth Foundation & PruittHealth University resources • Comprehensive health plans Responsibilities ● Commitment to caring for patients and partners ● Proactive, collaborative team member in a long-term care environment ● Respect and professionalism towards your colleagues in the workplace at all times Qualifications ● Sufficient education to demonstrate functional literacy ● One (1) year institutional food service experience as a cook. Qualifications that would be nice to have, but not required to apply: ● High schoold diploma or equivalent ● Previous dietary or food service experience Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Peachtree City Schedule: Full-time : Shift:VariableJob Posting: Nov 6, 2025, 6:01:08 PM Work Locations: PruittPlace - Peachtree City 1967 Highway 54 W Peachtree City

Cook - Dietary Aide HCC - 2514297 Description JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: • Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. • Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. • Attend and participate in mandatory in-services. • Honor patients/residents' rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. • Comply with corporate compliance program. • Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. • Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. • Follow established safety procedures when performing tasks and/or working with equipment. • Perform other related duties as necessary and as directed by supervisor • Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. • Demonstrates honesty and integrity at all times in the care and use of resident and facility property. • Follows standardized recopies • Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays • Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials • Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. • Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. Qualifications MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Evans Schedule: Full-time : Shift:1st ShiftJob Posting: Nov 10, 2025, 1:33:21 PM Work Locations: PruittHealth - Evans LLC 561 University Drive Evans 30809

Food Service Cook HCC - 2507630 Description FOOD SERVICE COOK - COME GROW WITH US! Join the PruittHealth family, where the health and safety of our workforce is our top priority! We're not only committed to your career, we're committed to the health and safety of all our partners. Now is a great time to make a change and join one of the leading providers of post-acute care. PruittHealth will help you conquer your career goals. At PruittHealth, we are searching for employee-partners who are committed to serving our residents with care and compassion, and in return, we are committed to supporting your career! Investing in Our Employee-Partners with Benefits • Advance pay option • Annual merit increases • Paid onboarding & orientation • Hands-on training • 24 / 7 direct hotline support • Career Growth • Employee Referral Bonus Program • Access to PruittHealth Foundation & PruittHealth University resources • Comprehensive health plans Responsibilities ● Commitment to caring for patients and partners ● Proactive, collaborative team member in a long-term care environment ● Respect and professionalism towards your colleagues in the workplace at all times Qualifications ● Sufficient education to demonstrate functional literacy ● One (1) year institutional food service experience as a cook. Qualifications that would be nice to have, but not required to apply: ● High schoold diploma or equivalent ● Previous dietary or food service experience Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Gainesville Schedule: Full-time : Shift:2nd ShiftJob Posting: Nov 14, 2025, 6:34:42 PM Work Locations: PruittHealth - Limestone 2560 Flintridge Road Gainesville 30501

Food Service Cook AL - 2515016 Description FOOD SERVICE COOK - COME GROW WITH US! Join the PruittHealth family, where the health and safety of our workforce is our top priority! We're not only committed to your career, we're committed to the health and safety of all our partners. Now is a great time to make a change and join one of the leading providers of post-acute care. PruittHealth will help you conquer your career goals. At PruittHealth, we are searching for employee-partners who are committed to serving our residents with care and compassion, and in return, we are committed to supporting your career! Investing in Our Employee-Partners with Benefits • Advance pay option • Annual merit increases • Paid onboarding & orientation • Hands-on training • 24 / 7 direct hotline support • Career Growth • Employee Referral Bonus Program • Access to PruittHealth Foundation & PruittHealth University resources • Comprehensive health plans Responsibilities ● Commitment to caring for patients and partners ● Proactive, collaborative team member in a long-term care environment ● Respect and professionalism towards your colleagues in the workplace at all times Qualifications ● Sufficient education to demonstrate functional literacy ● One (1) year institutional food service experience as a cook. Qualifications that would be nice to have, but not required to apply: ● High schoold diploma or equivalent ● Previous dietary or food service experience Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Atlanta Schedule: Full-time : Shift:1st ShiftJob Posting: Nov 26, 2025, 3:07:42 PM Work Locations: PruittPlace - Buckhead LLC 3088 Lenox Road NE Atlanta 30324

Cook - Dietary Aide HCC - 2513306 Description JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: • Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. • Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. • Attend and participate in mandatory in-services. • Honor patients/residents' rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. • Comply with corporate compliance program. • Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. • Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. • Follow established safety procedures when performing tasks and/or working with equipment. • Perform other related duties as necessary and as directed by supervisor • Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. • Demonstrates honesty and integrity at all times in the care and use of resident and facility property. • Follows standardized recopies • Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays • Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials • Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. • Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. Qualifications MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-St. Marys Schedule: Full-time : Shift:1st ShiftJob Posting: Nov 14, 2025, 4:14:14 PM Work Locations: PruittHealth - St. Marys 805 Dilworth St St. Marys 31558

Cook - Dietary Aide HCC - 2512807 Description JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: • Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. • Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. • Attend and participate in mandatory in-services. • Honor patients/residents' rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. • Comply with corporate compliance program. • Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. • Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. • Follow established safety procedures when performing tasks and/or working with equipment. • Perform other related duties as necessary and as directed by supervisor • Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. • Demonstrates honesty and integrity at all times in the care and use of resident and facility property. • Follows standardized recopies • Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays • Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials • Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. • Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. Qualifications MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Buford Schedule: Full-time : Shift:1st ShiftJob Posting: Dec 11, 2025, 8:33:25 PM Work Locations: PruittHealth - Lanier 2451 Peachtree Industrial Blvd Buford 30518

Cook - Dietary Aide -PRN - 2513915 Description JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: • Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. • Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. • Attend and participate in mandatory in-services. • Honor patients/residents' rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. • Comply with corporate compliance program. • Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. • Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. • Follow established safety procedures when performing tasks and/or working with equipment. • Perform other related duties as necessary and as directed by supervisor • Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. • Demonstrates honesty and integrity at all times in the care and use of resident and facility property. • Follows standardized recopies • Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays • Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials • Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. • Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. Qualifications MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Fairburn Schedule: PRN : Shift:1st ShiftJob Posting: Oct 31, 2025, 2:25:46 PM Work Locations: PruittHealth - Fairburn 7560 Butner Road Fairburn 30213

Cook - Dietary Aide HCC - 2514355 Description JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet orders 3. Serves nourishments in accordance with procedural guidelines 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meals 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage containers 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedures 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturer's instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: • Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. • Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. • Attend and participate in mandatory in-services. • Honor patients/residents' rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. • Comply with corporate compliance program. • Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. • Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. • Follow established safety procedures when performing tasks and/or working with equipment. • Perform other related duties as necessary and as directed by supervisor • Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. • Demonstrates honesty and integrity at all times in the care and use of resident and facility property. • Follows standardized recopies • Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays • Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials • Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. • Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. Qualifications MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Job: Dietary Primary Location: Georgia-Blue Ridge Other Locations: Georgia-Blue Ridge Schedule: Full-time : Shift:1st ShiftJob Posting: Nov 11, 2025, 1:52:34 PM Work Locations: PruittHealth - Blue Ridge 99 Ouida Street Blue Ridge 30513