Full-Time Dietary Aide

Forefront; Boonsboro (MD); On-site; USD 19,286 - 27,552; Full time

Job summary

Forefront is seeking a dedicated dietary services assistant to support cooks in meal preparation and service for residents at our Boonsboro, MD facility. You will help set up dining areas, assist with trays and carts, and ensure compliance with safety, infection control, HIPAA, and facility policies.

Responsibilities include following defined routines, cleaning duties, reporting needs, attending training, and participating in team meetings to maintain high-quality meal service for residents.

Qualifications

• Experience in food service or dietary department preferred.
• Ability to follow safety and infection control procedures.
• Compliance with HIPAA and confidentiality where applicable.

Responsibilities

• Formed routines and use of dietary utensils, supplies and equipment under supervision.
• Assist cook with meal prep and service to residents.
• Adhere to Federal and State regulations and Culinary Services policies.
• Follow cleaning schedules and perform cleaning duties as scheduled.
• Arrange trays, load food carts, and serve meals to residents.
• Set up dining room and serve residents.
• Wash and store dishes.
• Report supply and equipment needs per procedures.
• Receive and store food and supplies.
• Attend in-service educational programs.
• Follow safety codes and infection control procedures.
• Understand fire and disaster plans and respond during drills and emergencies.
• Be knowledgeable of applicable rules and policies; adhere to accrediting standards.
• Attend department meetings and pursue required certifications/licenses.
• Complete mandatory training annually.
• Demonstrate accountability for professional growth.

Job description

• erform 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.

• erform 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.