Dining Services Aide

The Fellowship Family; Nashville (GA); On-site; USD 32,000 - 42,000; Full time

Job summary

The Fellowship Family is seeking a dedicated kitchen staff member to support daily meal prep, presentation, and tasting for a range of menus and diets. You will help with special meals and events while keeping a clean, organized workspace and adhering to health and safety standards.

As a valued team member, you will operate all kitchen equipment safely and maintain confidentiality of residents and operating information. English communication and teamwork are essential.

Qualifications

• High school diploma and at least 1 year of food preparation experience (preferred).
• ServSafe Certification, culinary degree or training preferred.
• Compassion and a desire for serving senior adults.
• Ability to operate kitchen equipment safely and effectively.

Responsibilities

• Assist with food preparation, presentation, and tasting of meals per planned menus.
• Assist with preparation for special meals and events.
• Maintain an organized workspace and proper storage of food and supplies.
• Operate kitchen equipment safely (meat slicer, mixers, ovens, grills, etc.).
• Follow the Daily Routine for the Line Cook/Pastry Chef.
• Assist with cleaning and sanitation per health codes and maintain a sanitary area.
• Maintain confidentiality of residents and Fellowship Home information.
• Keep Lead Cook informed about dining service operations.

Skills

Compassion

Communication

Safety awareness

Education

High school diploma

ServSafe Certification

Culinary degree or training

Job description

Job Details

Job Location

Fellowship Nashville - Nashville, GA 31639

Assist with food preparation, presentation, and taste of well-balanced, nutritional meals for breakfast, lunch, dinner, snacks, and special diets each day and in accordance with planned menus and recipes.

Assist with food preparation and presentation for special meals, parties, events, etc.

Comply with and maintain an organized workspace including food and supply storage areas.

Must be able to operate all kitchen equipment safely and effectively. Equipment may include a meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, warmer cabinets, etc.

Adhere to and ensure the Daily Routine for the Line Cook/Pastry Chef is completed/implemented each working day.

Assist with kitchen cleaning and sanitation while ensuring compliance with health and safety codes relevant to kitchen and food service operations. Maintain a clean and sanitary work area.

Maintain strict confidentiality of residents and/or Fellowship Home business so as not to disclose sensitive information and/or convey Fellowship Home in a negative way, including social media outlets.

Ensure the Lead Cook/KM is kept fully informed on the conditions and operations of Dining Services and of important factors affecting any/all operations.

Qualifications

High school diploma and at least 1 year of successful food preparation experience is preferred. ServSafe Certification, culinary degree and/or training is preferred. Must have compassion and a desire for serving senior adults.

Physical Requirements

Body Positions: Sitting, standing, squatting, kneeling

Body Movements: Lift (up to 20 lbs for one person; up to 40 lbs for two people), bend torso, reach, turn head and torso for up to 12-hour intervals.

Body Senses: Must have full use of eyes and ears; full power of speech.

Mental Requirements

Reading: Must be able to read and comprehend written instructions pertaining to the care and oversight of the residents. Must be able to communicate verbally and in writing with peers and supervisors.

Language: Must be able to communicate in English, both verbally and in writing, well enough to give instructions, relay information, and carry on effective interchange with staff and residents.

Social: Must be able to relate well with others and provide a non-hostile workplace as well as receive direction from peers and supervisors with a positive attitude.

Math: Must be able to do routine calculations and be able to understand the processes and equations necessary to calculate recipe ingredients, and quantity of food necessary.