Culinary Services Aide-CULAIDE

fhcexternal; Murrysville (Westmoreland County); On-site; USD 28,000 - 40,000; Full time

Job summary

fhcexternal is seeking a Culinary Services Aide to perform designated work and cleaning routines in the culinary department, ensuring resident safety and compliance with federal, state, and local standards. You will assist the cook, prepare and serve meals, arrange trays, load food carts, and help set up the dining room.

The role emphasizes following policies, hygiene and infection control, fire and disaster procedures, reporting supplies, attending in-service training, and maintaining

Qualifications

• Ability to read, write and speak English.
• Previous institutional dietary service experience is preferred.
• ServeSafe preferred.

Responsibilities

• Perform defined work routines using dietary utensils, supplies and equipment.
• Assist in preparation and service of meals.
• Follow Federal and State regulations and facility policies.
• Follow cleaning schedules and perform cleaning duties.
• Assist in arranging trays, loading food carts, and serving meals.
• Set up dining room and serve residents.
• Wash and store dishes.
• Attend in-service educational programs.

Job description

The Culinary Services Aide performs designated work and cleaning routines for the culinary department in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident/patient safety.

• Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director.
• Provide assistance to the cook in the preparation and service of meals.
• Follow Federal and State regulations and Culinary Services Department policies and procedures.
• Follow cleaning schedules and perform cleaning duties as scheduled.
• Assist in arranging trays, loading food carts, and serving meals.
• Setting up the dining room and serving residents.
• Wash and store dishes.
• Follow established reporting procedures for all supply and equipment needs.
• Assist in receiving and storing food and supplies.
• Attend in-service educational programs.
• Follow defined safety codes while performing all duties.
• Follow defined Infection Control procedures.
• Understand the facility's fire and disaster plans; follow established procedures during drills and actual emergencies.
• Be knowledgeable of Federal, State, and Facility’s rules, regulations, policies and procedures applicable to the job.
• Perform other department duties or special assignments as directed by the Chef Manager/Culinary Director or designee.
• Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
• Attends department meetings as required.
• Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
• Completes mandatory training and competencies annually.

Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.

• Ability to read, write and speak English.
• Previous institutional dietary service experience is preferred.
• ServeSafe preferred.